These fluffy Oatmeal Pumpkin Pancakes are an easy Fall breakfast or brunch made with oats, roasted pumpkin puree, eggs, milk and pumpkin spice. The oats are blended into a flour, then the batter is rested before cooking. Fluffy and wonderfully spiced and delicious, these pancakes can be served with pumpkin spice syrup, maple syrup, honey, butter or your favourite pancake toppings.
Pancakes are our usual weekend treat, when no one is in a rush, and we can take our time to make and enjoy them. Not that they are not quick to make, in about 30 minutes they are done and gone. But because it's actually nice to just sit down properly and enjoy every single mouthful.
And that's something you don't get during the week, when we have a constant battle against time. I'd rather just grab something quickly, and get on with the day, and leave the treat for the end of week madness.
I love pancakes of any kind, but since it's Fall, and because it's pumpkin season, why not treat ourselves with some delicious pumpkin pancakes that are fluffy, heavenly delicious and ridiculously easy to make.
I love roasted pumpkin, and I use it in so many sweet and savoury dishes, and although canned pumpkin can be used too, since it's more convenient, nothing can replace the taste of sweet and slightly caramelised roasted pumpkin.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- fine oatmeal for porridge - or store-bough oatmeal flour, a fine texture will absorb the liquid quicker
- pumpkin - roasted pumpkin puree or canned pumpkin
- milk - I used evaporated milk, but full-fat milk or plant-based milk work fine too
- pumpkin spice - or mixed spice
- eggs - beaten well to make the pancakes fluffy
Step-by-step photos and instructions
- if you use regular oatmeal for porridge, add it to a food processor to get a fine oatmeal flour, unless you already use store-bought oat flour, in which case you can add it straight to the bowl
- in a large mixing bowl, add the eggs and use a whisk to beat them well
- add the pumpkin puree and mix again
- add the spice and oatmeal, and mix, then pour over the milk and whisk again
- set the mixture aside for 10-15 minutes, the oatmeal will soak up the liquid and thicken
- heat up a nonstick frying pan over a low to medium heat and add a spoonful of batter, flattening it up in a circle
- cook on both sides for about 1-2 minutes or so, until the pancake is cooked through and fluffy
- repeat with the remaining batter until the batter is used up, I got 15 pancakes
Expert tips
You don't need to but oat flour for this recipe, porridge oats or jumbo oats work just fine, as long as they are blended in a food processor or blender for a fine texture.
Allowing the batter to rest is crucial, as this thickens the batter and makes the pancakes fluffy. If the batter is runny, the pancakes will be flat and tough.
The pancakes can be frozen too, just allow them to cool down completely, then place them in a freezer-friendly bag, separating each pancake with non-stick paper. Reheat in a toaster, frying pan or microwave.
Topping ideas
These pancakes are absolutely delicious served with pumpkin spice syrup, maple syrup, honey or any other syrup of your choice. You can also serve them with butter, banana slices, chopped pecans or walnuts, Greek yogurt, pumpkin butter or chocolate spread for an indulgent touch.
Other roasted pumpkin recipes
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Fluffy Oatmeal Pumpkin Pancakes
Video
Ingredients
- 2 cups fine oatmeal for porridge (180 g)
- ½ cup pumpkin puree (125 g, roasted pumpkin puree or canned pumpkin)
- 1 cup evaporated milk (250 ml)
- 1 teaspoon pumpkin pie spice or mixed spice
- 2 medium eggs
Instructions
- Place the oats in a food processor and process to a fine texture.
- In a large mixing bowl, crack the eggs and use a whisk to beat them well.
- Add the pumpkin spice and oats, and whisk again.
- Pour in the milk, and beat to a smooth texture.
- Set the batter aside for 15 minutes, to allow the batter to thicken.
- Heat up a frying pan or griddle pan on a low to medium heat, add a spoonful of batter, flattening it up in a circle.
- Cook for 1-2 minutes until bubbles start appearing on the surface, then flip it over to the other side and cook for a further 1 minute.
- Repeat with the remaining batter until all the batter is used up, I got 15 pancakes.
Notes
- You don't need to but oat flour for this recipe, porridge oats or jumbo oats work just fine, as long as they are blended in a food processor or blender for a fine texture.
- Allowing the batter to rest is crucial, as this thickens the batter and makes the pancakes fluffy. If the batter is runny, the pancakes will be flat and tough.
- The pancakes can be frozen too, just allow them to cool down completely, then place them in a freezer-friendly bag, separating each pancake with non-stick paper. Reheat in a toaster, frying pan or microwave.
Charlene Bredel says
How much baking powder? I did not see it mentioned in the ingredient list.
Daniela Anderson says
A teaspoon should do!