Description
Delicious and wholesome Pumpkin Oatmeal Pancakes that combine the comforting flavors of pumpkin and warm spices with hearty oats. These pancakes are perfect for a healthy and satisfying breakfast, featuring a naturally sweetened batter with pumpkin puree, oats, and a touch of honey, topped with dried cranberries and walnuts for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- Pinch of salt
Wet Ingredients
- 1 1/4 cup oat milk
- 1 medium egg
- 3/4 cup pumpkin puree
- 1 tablespoon honey (or maple syrup)
Add-ins & Toppings
- 1/4 cup walnuts
- 1/4 cup dried cranberries
- Coconut oil or cooking spray (for greasing the pan)
Instructions
- Prepare Ingredients: Measure all ingredients precisely. Chop the dried cranberries if desired to make them easier to incorporate into the pancakes.
- Blend the Batter: Add all ingredients except the dried cranberries into a blender, starting with the wet ingredients for better blending. Blend on high speed until you achieve a smooth, uniform batter.
- Adjust Sweetness and Batter Consistency: Taste the batter and add more honey or maple syrup if you desire a sweeter pancake. Let the batter rest for one minute to allow the oats to absorb moisture and thicken.
- Adjust Thickness: If the batter is too thick and dense, add small amounts of oat milk or water to loosen it to a dense but pourable consistency. Blend again briefly.
- Heat and Grease Pan: Warm a pancake pan over medium heat and lightly coat it with coconut oil or cooking spray using a brush to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter per pancake onto the pan. Immediately sprinkle chopped dried cranberries on top and gently press them into the batter.
- First Side Cooking: Cook pancakes for 1 to 2 minutes or until the bottom is lightly browned and bubbles start to form on the surface.
- Flip Pancakes: Carefully flip each pancake using a flexible silicone spatula and cook for an additional 1 minute until the other side is golden brown and the pancake is cooked through.
- Repeat and Serve: Remove cooked pancakes to a plate. Re-grease the pan as needed before cooking the next batch. Serve pancakes with your favorite toppings such as extra walnuts, syrup, or fresh fruit. Enjoy warm!
Notes
- These pancakes are a perfect seasonal breakfast filled with pumpkin flavor and hearty oats.
- Feel free to swap honey for maple syrup to keep it vegan.
- For a nut-free version, omit walnuts and replace cooking oil with a neutral vegetable oil.
- Letting the batter rest helps improve texture as oats absorb moisture.
- Use a flexible silicone spatula for easy flipping without breaking pancakes.
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
