These pumpkin and oat pancakes are the perfect cozy breakfast for crisp autumn mornings. Packed with the warm flavors of pumpkin, cinnamon, and nutmeg, and a hearty dose of oats, these pancakes are not only delicious but also a wholesome start to the day. The pumpkin adds natural sweetness and moisture, while the oats give the pancakes a delightful texture and extra fiber. Whether you drizzle them with maple syrup or top them with fresh fruit, these pancakes will quickly become a fall favorite for anyone who enjoys a nourishing, seasonal breakfast.
Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1 1/4 cups milk (or plant-based milk)
- 1 large egg
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, maple syrup (or honey), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly thick.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Drop 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or a sprinkle of cinnamon.
Enjoy the comforting flavors of pumpkin and oats in every bite!
