Description
Healthy Pumpkin Oatmeal Pancakes are a wholesome and nutrient-packed breakfast option that combines the warm flavors of pumpkin and spices with the hearty texture of oats. These pancakes are tender, fluffy, and customizable to fit gluten-free, vegan, or protein-boosted diets. Perfect for cozy autumn mornings, they offer both taste and nutrition with minimal preparation, making them a comforting and easy-to-make staple.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats (old-fashioned)
- 1/2 cup whole wheat flour or almond flour (for gluten-free option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Wet Ingredients
Instructions
- Prepare the Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat or almond flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk thoroughly to distribute spices and leavening agents evenly to ensure the pancakes rise properly and have balanced flavor.
- Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, Greek yogurt or milk, natural sweetener of your choice, and vanilla extract until smooth. This creates the moist base for the batter.
- Combine and Rest the Batter: Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Avoid over-mixing to keep pancakes tender and fluffy. Let the batter rest for 5 minutes to allow the oats to hydrate and improve texture.
- Cook to Perfection: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Scoop batter onto the surface in even-sized rounds. Cook each side for 2-3 minutes until bubbles form on top and edges look set, then flip and cook until golden brown.
- Serve Warm and Enjoy: Stack the freshly cooked pancakes on a plate and top with your favorite garnishes such as maple syrup, Greek yogurt, chopped nuts, or fresh fruits. These pancakes are best served hot but can also be stored for later use.
Notes
- Use old-fashioned rolled oats for best texture; avoid instant oats as they make the batter too mushy.
- Do not overmix the batter to keep pancakes light and fluffy.
- Cook pancakes on medium heat to ensure they cook through without burning.
- Adjust the amount and type of sweetener to complement the pumpkin flavor.
- Resting the batter for a few minutes improves oat hydration and pancake texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg