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Oatmeal Pumpkin Pancakes

Oatmeal pumpkin pancakes made with blended rolled oats for a hearty, oat-textured stack. Cook on a greased skillet until golden and serve with maple syrup, pecans, and whipped cream.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup old-fashioned rolled oats Blend into oat flour
  • 0.5 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 tbsp brown sugar
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1 cup milk or buttermilk
  • 2 eggs
  • 2 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
For serving
  • 1 maple syrup
  • 1 pecans chopped
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Make oat flour and dry mix
  1. Blend old-fashioned rolled oats in a blender or food processor until coarse oat flour forms, stopping to scrape as needed.
  2. Combine oat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, salt, and brown sugar until the dry mixture is evenly speckled.
Mix batter and rest
  1. Whisk pumpkin puree, milk or buttermilk, eggs, melted butter or coconut oil, and vanilla extract together until smooth.
  2. Fold the wet mixture into the dry mixture until just combined, then rest 3 minutes so the batter thickens slightly.
Cook pancakes and serve
  1. Heat a greased skillet over medium heat, then portion batter using about 1/4 cup per pancake.
  2. Cook for 2-3 minutes per side until golden and cooked through, flipping when the edges look set and bubbles appear.
  3. Serve pancakes warm with maple syrup, chopped pecans, and whipped cream.

Notes

For best tender pancakes, mix until just combined—small lumps in the batter are fine. Refrigerate leftover pancakes in a sealed container up to 3 days and rewarm in a skillet or microwave. Freezing is yes: cool completely, freeze in layers with parchment, and reheat from thawed. For a lighter option, use buttermilk or a lower-fat milk in place of whole milk.