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
Scale
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
