Oatmeal Pumpkin Pancakes Recipe
Start your morning with fluffy Oatmeal Pumpkin Pancakes Recipe that combines nutritious oats with seasonal pumpkin goodness.
Equipment
- Blender or food processor
- Large mixing bowl
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or 1/4 cup measure
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 2 eggs
- 1/2 cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Butter for cooking
Instructions
- Blend oats until they become fine flour.
- Add pumpkin puree to the blender.
- Crack eggs into the mixture carefully.
- Pour milk into the blender bowl.
- Add maple syrup for natural sweetness.
- Include vanilla extract for better flavor.
- Add baking powder to the mix.
- Sprinkle cinnamon and nutmeg inside.
- Add a pinch of salt now.
- Blend everything until completely smooth.
- Heat skillet over medium heat setting.
- Add butter to coat the pan.
- Pour 1/4 cup batter per pancake.
- Cook until bubbles form on surface.
- Flip pancakes carefully with your spatula.
- Cook other side until golden brown.
- Serve warm with your favorite toppings.
Notes
- Use pure pumpkin puree, not pie filling for best results and authentic flavor.
- Let batter rest for 5 minutes before cooking to ensure fluffier pancakes.
- Don't overmix the batter; some small lumps are perfectly acceptable.
- Keep pancakes warm in a 200°F oven while cooking remaining batches.
- Freeze extras between parchment paper for quick future breakfasts anytime.