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Oatmeal Pumpkin Pancakes

Oatmeal pumpkin pancakes with oat-flour blending for a rustic, textured bite. Cook them until golden and serve warm with maple syrup, pecans, and whipped cream.
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Prep Time 10 minutes
Cook Time 20 minutes
rest 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Oats
  • 1 cup old-fashioned rolled oats, blended into oat flour
Dry ingredients
  • 0.5 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 tbsp brown sugar
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1 cup milk or buttermilk
  • 2 eggs
  • 2 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
Serving
  • 1 Maple syrup, pecans, and whipped cream for serving

Equipment

  • 1 cast iron skillet

Method
 

Blend and mix
  1. Blend the rolled oats into a coarse oat flour in a blender or food processor until you can still see small oat bits.
  2. Combine oat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, salt, and brown sugar.
  3. Whisk pumpkin puree, milk or buttermilk, eggs, melted butter or coconut oil, and vanilla extract together until smooth.
Combine and rest
  1. Fold the wet mixture into the dry mixture just until combined, then stop when you no longer see dry pockets.
  2. Rest the batter for 3 minutes so it thickens slightly and hydrates the oats.
Cook the pancakes
  1. Heat a greased skillet over medium heat (about 350°F) until hot.
  2. Cook 1/4 cup portions for 2-3 minutes per side, flipping when bubbles form on top and the edges look set.
Serve
  1. Serve the pancakes warm with maple syrup, chopped pecans, and whipped cream.

Notes

For the best texture, blend the oats until coarse (not flour-smooth) so the pancake edges stay rustic. Store leftovers in the refrigerator up to 3 days in an airtight container and reheat in a skillet over low heat. Freezing is yes—freeze cooked pancakes in a single layer, then bag and reheat from frozen. For a lighter option, use low-fat milk or reduce the butter/coconut oil to 1 tbsp without changing the bake time.