Pumpkin Oat Pancakes are a delicious fall breakfast or holiday brunch dish. Make them ahead of time for busy weekdays, or have them on a lazy Sunday morning—either way, you can’t go wrong with pumpkin, oats, and fresh, seasonal fruits.
Introducing the first-ever pumpkin recipe to go live here on The Grateful Grazer! Also, I meant to share this for The Recipe Redux last weekend. Whoops, better late than never, right? If you read my last post, you know I’ve been letting go (always a challenge) and readjusting my blogging plan. For me, recommitting meant understanding that I’m not here to check another line off my to-do list—anytime I post, it has to mean something to me.
So, basically, even though these pancakes didn’t make it up as soon as I’d originally planned, you can rest assured that they’re GOOD. I also know you have a half-used can of pumpkin puree in your fridge right now. (You do, don’t you?) This whole-grain pancake recipe is a great way to use it. Along with the pumpkin, I jazzed up these cakes with homemade oat flour, which is really simple to do (process oats in the food processor for a few minutes and you’re good to go). You can find oat flour in most grocery stores, too.
As far as the toppings, I couldn’t help but get a little crazy with all the new seasonal fruits around, so I chopped up a pretty epic combo of pears, persimmon, black grapes, and pomegranate. (Plus vanilla yogurt and pistachios.) If you’re more of a pancake-minimalist, by all means, feel free to simplify.
Need a quick & easy fall #brunch recipe? Try pumpkin oat pancakes topped with fruit and yogurt!Click To Tweet
- 1 cup milk of choice (I tested with almond milk and soy milk)
- ⅔ cup pumpkin puree
- 2 eggs (or 2 flax eggs, see notes)
- 2 tablespoons maple syrup (plus additional for topping if desired)
- 2 teaspoons vanilla extract
- 1½ cups oat flour (To make your own, process 2 cups oats in a food processor for 2-3 minutes. Use gluten-free oats if needed.)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- Yogurt, chopped fruit, and nuts for topping (optional—I used vanilla yogurt, pears, pomegranate, persimmon, black grapes, and pistachios)
- In a large mixing bowl, combine milk, pumpkin, eggs (or flax eggs), maple syrup, and vanilla. Gradually mix in oat flour, pumpkin pie spice, baking powder, and salt, and stir until mixed and batter forms.
- Heat a large griddle or skillet on medium. Once hot, pour ¼ cup of the batter on to the griddle/skillet. Cook until bubbles begin to form and the edges start to turn golden brown, about 3-5 minutes. Flip and cook until golden brown, about 2-3 additional minutes. Repeat until batter is used.
- Transfer pancakes to a plate, and top with vanilla yogurt, chopped fruit, pistachios, and maple syrup if desired. Enjoy!
Like these Pumpkin Oat Pancakes?
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