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
Pumpkin oat pancakes topped with seasonal fruit and yogurt. This whole grain stack is what weekend-brunch dreams are made of!
- 1 cup almond milk (or milk of choice)
- 2/3 cup pumpkin puree
- 2 eggs (see note for vegan substitute)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups oat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vanilla yogurt (or yogurt of choice)
- Chopped fruit (such as grapes, pomegranate, and apples)
- Chopped nuts (such as pistachios)
- Maple syrup
Whisk together milk, pumpkin, eggs, maple syrup, and vanilla. Gradually stir in oat flour, pumpkin pie spice, baking powder, and salt. Mix until batter is smooth.
Heat a large griddle or skillet on medium. Once hot, 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 this step until all batter is used.
Transfer pancakes to a plate, and top with yogurt, chopped fruit, nuts, and maple syrup if desired. Enjoy!
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.