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Oatmeal Pumpkin Pancakes

Oatmeal pumpkin pancakes with oat-flour texture and a warm pumpkin-spice flavor. These fluffy pancakes are cooked on a skillet until golden-rustic, then served with maple syrup and pecans.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup old-fashioned rolled oats Blend into oat flour (coarse is good).
  • 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 Use either for desired tang/softness.
  • 2 eggs
  • 2 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
Serving
  • maple syrup
  • pecans Chopped, optional to serve.
  • whipped cream Optional to serve.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make oat flour
  1. Blend the old-fashioned rolled oats in a blender or food processor into coarse oat flour.
  2. Combine the oat flour with all-purpose flour, baking powder, pumpkin pie spice, cinnamon, salt, and brown sugar.
Mix the batter
  1. Whisk the pumpkin puree, milk or buttermilk, eggs, melted butter or coconut oil, and vanilla extract until smooth.
  2. Fold the wet ingredients into the dry ingredients until just combined, keeping some small lumps.
  3. Rest the batter for 3 minutes.
Cook pancakes
  1. Heat a greased cast iron skillet over medium heat.
  2. Cook 1/4 cup portions for 2-3 minutes per side until golden and cooked through.
Serve
  1. Serve the pancakes warm with maple syrup, chopped pecans, and whipped cream.

Notes

For taller pancakes, don’t overmix after adding the wet ingredients—stop when the batter is just combined. Refrigerate leftover pancakes in an airtight container for up to 3 days; reheat in a skillet or toaster until warm. Freezing is yes—freeze cooled pancakes in a single layer, then bag and freeze up to 2 months; reheat from frozen. For a dairy-light option, use buttermilk alternatives or lactose-free milk if needed, and keep the same cook times.