If you’re on the hunt for a cozy, wholesome breakfast that tastes like a warm hug on a plate, you have to try my Pumpkin Oatmeal Pancakes Recipe. I absolutely love how these pancakes turn out fluffy yet hearty, with just the right sweetness and that irresistible pumpkin spice flavor. Whether you’re a pumpkin fan or just looking for a comforting twist on your morning routine, this recipe will quickly become your go-to weekend treat.
Why You’ll Love This Recipe
- Wholesome & Nutritious: Rolled oats and pumpkin puree make these pancakes a healthier choice that still feels indulgent.
- Simple Ingredients: You probably have most of these staples in your pantry already—no complicated shopping required.
- Perfect Texture: The blend of oats and pumpkin strikes a beautiful balance between fluffy and filling.
- Customizable Flavors: With optional add-ins like walnuts and cranberries, you can adjust the mix to suit your taste every time.
Ingredients You’ll Need
The magic of this Pumpkin Oatmeal Pancakes Recipe comes from the simple yet perfectly complementary ingredients. Each one plays a role—from oats to add heartiness to pumpkin spice that captures all those seasonal vibes. Let me walk you through the essentials so you’re confident when you shop.
- Rolled oats: I recommend using rolled oats over instant—they give a better texture and soak up the liquid just right.
- Oat milk: This plant-based milk adds a mild, slightly sweet flavor that pairs beautifully with pumpkin.
- Egg: Acts as a binder, keeping the pancakes tender and steady.
- Baking powder: The secret behind fluffy pancakes, so don’t skimp on it.
- Pumpkin puree: Fresh or canned pumpkin works great here—just make sure it’s pure pumpkin, not pie filling.
- Honey (or maple syrup): Adds natural sweetness without overwhelming the warm spices.
- Walnuts: For crunch and a lovely nutty contrast to the softness of the pancakes.
- Pumpkin spice: This blend of cinnamon, nutmeg, and cloves is what makes these pancakes sing.
- Salt: A pinch brings out all the flavors beautifully.
- Dried cranberries: Optional but I love their tart pop against the sweet batter.
- Coconut oil or cooking spray: Needed to grease the pan for perfect flipping without sticking.
Variations
I love making this Pumpkin Oatmeal Pancakes Recipe my own by changing up toppings and mix-ins depending on the season or my mood. Don’t be afraid to experiment—you’ll find plenty of ways to make it feel new every time.
- Nut-Free Version: I swapped walnuts for sunflower seeds once and it worked beautifully for allergy-friendly breakfasts.
- Extra Sweetness: When I want a dessert-like feel, adding a sprinkle of chocolate chips to the batter takes it over the top.
- Vegan Twist: To make it vegan, simply swap the egg for a flax egg and use maple syrup instead of honey—still turns out perfect!
- Seasonal Fruit: Try swapping dried cranberries for chopped apples or fresh blueberries in summer for a fresh twist.
How to Make Pumpkin Oatmeal Pancakes Recipe
Step 1: Blend It All Together
The first time I made this recipe, I was amazed at how easy it was to get a smooth batter. Start by adding all the wet ingredients into your blender first—oat milk, pumpkin puree, egg, and honey. Then add the oats, baking powder, pumpkin spice, salt, and walnuts. Blend on high speed until the mixture is silky smooth. This not only saves you from extra stirring but ensures your pancakes are nice and tender without any lumps of oats.
Step 2: Let the Batter Rest
After blending, let your batter sit for about a minute. This resting time is a game-changer—I discovered that when the oats soak up some of the moisture, the batter thickens to just the right consistency. If it feels too dense, adding a splash more oat milk or water helps. You want a thick but pourable batter that’s easy to work with on the stove.
Step 3: Cook Your Pancakes
Heat your pan over medium heat and grease it well with coconut oil or cooking spray. Use a ¼ cup measuring cup to portion out each pancake—that way they cook evenly. Don’t forget to scatter the dried cranberries on top of each pancake before flipping; it adds a burst of tartness I absolutely crave. Cook pancakes for about 1-2 minutes a side—they should be golden and easy to flip without sticking. If your spatula is struggling, make sure the pan is fully greased and hot enough.
Step 4: Serve and Enjoy!
Serve your pancakes piping hot with whatever toppings you love. I like a drizzle of maple syrup and a handful of toasted walnuts for crunch. You can also add a dollop of Greek yogurt or a sprinkle of cinnamon for an extra flavor kick. Trust me, these pancakes disappear fast at my house—they’re that good!
Pro Tips for Making Pumpkin Oatmeal Pancakes Recipe
- Wet Ingredients First: Adding liquids before dry ingredients in the blender helps prevent clumps and makes mixing effortless.
- Batter Resting Time: Don’t skip resting the batter—it thickens perfectly and leads to fluffier pancakes.
- Heat Control: Cooking on medium heat avoids burning while giving time for pancakes to cook through fully.
- Gentle Flipping: Use a flexible silicone spatula and be patient flipping to keep your pancakes intact and beautiful.
How to Serve Pumpkin Oatmeal Pancakes Recipe
Garnishes
I love topping my pumpkin oatmeal pancakes with a big drizzle of warm maple syrup, toasted walnuts for crunch, and sometimes a sprinkle of cinnamon or nutmeg for that extra cozy feel. Greek yogurt or a spoonful of ricotta makes it creamy and adds a lovely tang. If you want to get fancy, try a dollop of whipped cream and a few fresh berries—it’s a total treat!
Side Dishes
My favorite sides for these pancakes are simple but delicious—like crispy turkey bacon or a fresh fruit salad to balance the warm spices. Sometimes I serve it with scrambled eggs or a spinach and mushroom sauté for a protein boost and green freshness. You could even pair it with a cup of your favorite coffee or chai tea for an all-round comforting breakfast experience.
Creative Ways to Present
Once, for a fall brunch party, I stacked these Pumpkin Oatmeal Pancakes high and layered them with cream cheese and honey in between. Garnished with a sprinkle of chopped walnuts and fresh cranberries, they looked gorgeous and tasted even better. You can also cut the pancakes into fun shapes with cookie cutters for a kid-friendly twist or serve them alongside a pumpkin spice latte for the full seasonal vibe!
Make Ahead and Storage
Storing Leftovers
Leftover pancakes keep really well in an airtight container in the fridge for up to 3 days. I like to layer parchment paper between them to prevent sticking. This way, you can make the batter in advance and have quick breakfast options ready without any extra fuss.
Freezing
Freezing these pancakes works great! After cooking, let them cool completely and then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag. You can keep them frozen for up to 2 months without losing flavor or texture.
Reheating
To reheat, I prefer to pop them in a toaster or toaster oven—it keeps the edges crisp just like fresh-made. If you don’t have that option, warming them gently in a skillet over low heat works well too. Avoid the microwave if you can, as it tends to make them a bit soggy.
FAQs
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Can I use quick oats instead of rolled oats in this pumpkin oatmeal pancakes recipe?
Quick oats can be used in a pinch, but I’ve found that rolled oats give a better texture and help the pancakes hold together nicely. If you only have quick oats, you might want to reduce the soaking time since they absorb liquid faster.
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Is it possible to make these pancakes gluten-free?
Absolutely! Make sure to use certified gluten-free rolled oats and check that your baking powder and other ingredients don’t contain gluten. This recipe naturally lends itself well to gluten-free cooking.
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How do I prevent my pumpkin oatmeal pancakes from falling apart?
Using an egg helps bind the ingredients together, and blending the batter smooth ensures even consistency. Also, cooking on medium heat and flipping gently with a flexible spatula keeps them intact without tearing.
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Can I make this recipe vegan?
You sure can! To make this pumpkin oatmeal pancakes recipe vegan, swap the egg for a flax or chia egg and replace honey with maple syrup. The texture will be just as delicious and wholesome.
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What’s the best way to store leftover pancakes?
Store pancakes in an airtight container in the fridge for up to 3 days. To keep them fresh longer, freeze them individually, then transfer to a freezer bag. Reheat in a toaster or skillet before serving.
Final Thoughts
Honestly, this Pumpkin Oatmeal Pancakes Recipe holds a special place in my heart. It’s one of those dishes that not only tastes amazing but also feels nourishing and comforting, perfect to kickstart a crisp autumn morning or brighten any weekend breakfast. I love sharing it with friends and family because it’s always a crowd-pleaser without being complicated. I’m confident if you give it a try, you’ll find these pancakes quick, easy, and a delightful way to celebrate pumpkin season (or any time you want a little extra warmth on your plate!). So go on, grab your blender, and enjoy making mornings a little sweeter.
Print
Pumpkin Oatmeal Pancakes Recipe
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Pancakes are a delicious, wholesome breakfast option combining the natural sweetness of pumpkin and honey with the heartiness of oats. They are fluffy, nutritious, and perfect for a cozy morning, featuring warm pumpkin spice and bursts of dried cranberries for added texture and flavor.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- Pinch of salt
- 1/4 cup dried cranberries
- 1/4 cup walnuts
Wet Ingredients
- 1 1/4 cup oat milk
- 1 medium egg
- 3/4 cup pumpkin puree
- 1 tablespoon honey (or maple syrup)
For Cooking
- Coconut oil or cooking spray (for greasing the pan)
Instructions
- Prepare Ingredients: Measure all the ingredients carefully. If using, chop dried cranberries to make them smaller and easier to incorporate into the batter.
- Blend Batter: Place all ingredients except dried cranberries into a blender, starting with the wet ingredients for easier blending. Blend at high speed until the mixture is smooth.
- Adjust Sweetness: Taste the pancake batter and add more honey or maple syrup if you prefer a sweeter batter.
- Rest Batter: Let the batter rest for about a minute. This allows the oats to soak up moisture and the batter to thicken to a dense but still pourable consistency. If too thick, add a little more oat milk or water and mix again.
- Heat Pan: Preheat a pancake pan or skillet over medium heat. Lightly grease the surface with coconut oil or cooking spray using a brush to prevent sticking.
- Cook Pancakes: For each pancake, pour about 1/4 cup of batter onto the heated pan. Sprinkle chopped cranberries on top and gently press them into the batter.
- First Side Cooking: Cook the pancakes for 1-2 minutes until the edges start to look set and the bottom is lightly browned.
- Flip Pancakes: Carefully flip pancakes using a flexible silicone spatula and cook for another minute on the other side until cooked through and golden.
- Repeat and Prepare More: Transfer cooked pancakes to a plate and repeat the cooking process with remaining batter. Remember to grease the pan before each new batch.
- Serve: Stack pancakes on plates and add your favorite toppings such as additional pumpkin puree, nuts, syrup, or fresh fruit. Serve warm and enjoy your cozy, nutritious breakfast!
Notes
- These pancakes are perfect for fall or any time you want a healthy and flavorful breakfast.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Use maple syrup instead of honey for a vegan alternative.
- Adjust the thickness of the batter by adding more milk or oats depending on preference.
- Make sure to rest the batter to achieve the best texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 118 kcal
- Sugar: 9 g
- Sodium: 28 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
