Fluffy Oatmeal Pumpkin Pancakes, a delicious breakfast or brunch treat this Fall. Incredibly easy to make, these pancakes can be enjoyed by the whole family. Bonus point, they are healthy, gluten free, and only 7g carbs per pancake.
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.
Regular milk can be used, or even buttermilk, whatever you have in the fridge, no need to buy something specially for this recipe. I used canned pumpkin, but if you have leftover roasted pumpkin, that can be used too. Or why not cooked sweet potatoes or any squash of your choice.
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Ingredients needed
- fine oatmeal for porridge - or store bough oatmeal flour
- canned pumpkin - or roasted pumpkin puree if you have
- milk - full fat brings the best results
- pumpkin pie spice - or mixed spice
- eggs - beaten well
- vanilla extract - optional
- oil or butter - to cook the pancakes
- honey or maple syrup - to serve
Step-by-step photos and instructions
The amount of ingredients used are enough for about 10 pancakes, so just double up the ingredients if you need to make more. They disappear quickly, so always worth making a bigger batch.
- 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
- add the canned pumpkin puree, milk, beaten eggs, baking powder, pumpkin pie spice and vanilla extract and mix well
- set the mixture aside for 10-15 minutes, the oatmeal will soak up the liquid and thicken
- heat up a pan over a low heat, drizzle a bit of oil, or a small amount of butter, and add about half of a ladle 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, adding oil or butter before each pancake
Expert tips
The moisture from the canned pumpkin can make the pancakes flat, but that's not to say we can't get perfectly fluffy pancakes if we use the right amount of ingredients. And keep a few things in mind:
- beat the egg well before adding it to the rest of the ingredients
We want the beaten egg to get a pale yellow colour and slightly frothy, that's when we know it's the right consistency for the pancakes.
- use baking powder, especially since we use oatmeal, it will give the pancakes a lift and make them fluffy
- make sure you keep the heat on low, so the pancakes can have time to cook through, if the heat is high, you risk burning them on the outside while the inside still has uncooked batter
- sugar can be added to the batter, but bear in mind that if you serve them with maple syrup, honey, pumpkin spice syrup or any other syrup, they will be extra sweet, so I'd probably stick with no sugar in the batter. I prefer light brown sugar has a subtle caramel taste.
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Fluffy Oatmeal Pumpkin Pancakes
Ingredients
- 1 ½ cup fine oatmeal for porridge (or store bough oatmeal flour)
- ½ cup canned pumpkin
- 1 cup milk
- 1 teaspoon pumpkin pie spice or mixed spice
- 2 eggs, beaten well
- 1 teaspoon vanilla extract
- oil or butter to cook the pancakes
- honey or maple syrup to serve
Instructions
- Place the oats in a food processor and process to a fine, flour texture.
- Add the oatmeal flour to a bowl together with the pumpkin puree, beaten eggs, milk, vanilla extract and pumpkin pie spice.
- Mix well, and set aside for 10-15 minutes for the batter to thicken.
- Add a few drops of oil to a non-stick pan, then add about half of a laddle of batter, flattening it up in a circle.
- Cook for 1-2 minutes then flip it over to the other side and cook for a further 1 minute or so.
- Repeat with the remaining batter, adding oil before each pancake.
Notes
- 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 oatmeal flour, in which case you can add it straight to the bowl
- leave the batter to sit for about 10-15 minutes so it can thicken up, the oats will soak up all the liquid and have the right consistency for the pancakes
Nutrition
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Charlene Bredel says
How much baking powder? I did not see it mentioned in the ingredient list.
Daniela Anderson says
A teaspoon should do!