Pumpkin Oatmeal Pancakes are a cozy and nutritious breakfast that perfectly captures the warm flavors of fall. Packed with pumpkin puree, hearty oats, and a blend of cinnamon and nutmeg, these pancakes are fluffy, flavorful, and full of fiber. They’re naturally sweetened and can be made with whole-grain flour, making them a wholesome option for a lazy weekend morning or a special holiday breakfast. Top them with maple syrup, a dollop of yogurt, or a sprinkle of pecans for a delightful start to your day.
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose or whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Butter or oil, for cooking
Instructions:
- Prepare the Batter: In a blender or food processor, pulse the rolled oats into a fine flour-like consistency. In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients: In another bowl, whisk together the pumpkin puree, milk, egg, maple syrup (or honey), and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Let the batter rest for 5-10 minutes to thicken slightly.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes until golden brown.
- Serve: Stack the pancakes on a plate and serve warm with maple syrup, a dusting of cinnamon, or your favorite toppings.
These Pumpkin Oatmeal Pancakes are not only delicious but also packed with seasonal charm and wholesome goodness, making them a must-try for breakfast lovers!
