Who wouldn’t love a stack of spiced Pumpkin Oat Pancakes piled high with yogurt and fresh fruit?
I know you have a half-used can of pumpkin puree in your fridge right now.
You do, don’t you?
Whole-grain pumpkin pancakes are a great way to use it.
This stack has everything I love about fall and winter—warming spices, cold-weather fruits, maple syrup, and (of course) pumpkin.
Instead of wheat, I decided to switch things up and use homemade oat flour in this recipe. Don’t be intimidated by the oats! You can purchase oat flour in many supermarkets, and, if you have a food processor, making out flour out of rolled oats is actually really easy, too. Just process oats in a food processor for a few minutes, and you’ve got oat flour. In my opinion, it’s all worth it to give these pumpkin pancakes a little more heartiness for fall.
As far as the toppings, I chopped up a pretty delicious combo of pears, persimmon, black grapes, and pomegranate. Plus some vanilla yogurt and pistachios for good measure. If you’re more of a pancake-minimalist, by all means, feel free to simplify.
Pancakes get an upgrade for fall with pureed pumpkin, oat flour, maple syrup and warming spices.
- 1 cup almond milk (or milk of choice)
- 2/3 cup pureed pumpkin
- 2 eggs (see note for vegan substitute)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups oat flour (gluten-free)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vanilla yogurt (or yogurt of choice, use dairy-free yogurt for vegan)
- Chopped fruit (such as grapes, pomegranate, and apples)
- Chopped nuts (such as pistachios)
- Maple syrup
Whisk milk, pumpkin, eggs, maple syrup, and vanilla extract. Gradually stir in oat flour. Stir in pumpkin pie spice, baking powder, and salt.
Heat a large griddle or skillet on medium. Pour 1/4 cup of the batter on the surface. Cook 3-5 minutes, or until bubbles begin to form. Flip and cook 2-3 minutes, or until both sides are golden brown. Repeat until all batter is used.
Transfer pancakes to a plate, and top with yogurt, chopped fruit, nuts, and maple syrup if desired.
Use flax eggs and dairy-free yogurt for vegan variation.
To make one flax egg: Whisk together 1 tablespoon ground flax and 2.5 tablespoons water. Rest on the counter 5 minutes, or until paste thickens to the consistency of a beaten egg.
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