These Pumpkin Oatmeal Pancakes are the ideal way to embrace the warm flavors of fall and enjoy a nutritious breakfast. Packed with oats, pumpkin puree, and a touch of spice, these fluffy pancakes are not only delicious but also filling and good for you. They’re incredibly easy to make, requiring just one blender and a handful of simple ingredients.
Preparation Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2-3 people
Ingredients:
- 100 g (1 cup) Oat Flakes (rolled oats)
- 140 ml Milk (dairy or non-dairy)
- 1 Large Egg
- 200 g Pumpkin Puree (cooked or canned)
- 1/4 tsp Salt
- Vegetable Oil for frying
Optional Add-Ins:
- 1 tsp Ground Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- Chopped nuts (walnuts, pecans, or almonds)
Toppings (choose your favorites):
- Maple Syrup
- Honey
- Plain Yogurt
- Fresh Berries
- Whipped Cream
Instructions:
- Blend the batter: In a blender, combine the oat flakes, milk, egg, pumpkin puree, and salt. Blend until smooth. This will take about 30 seconds to a minute, depending on your blender’s power.
Tip: If your blender struggles with the oats, you have a couple of options:
- Pulse the oats a few times before adding the other ingredients.
- Grind the oats into a flour-like consistency in a food processor before adding them to the blender.
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Heat the pan: While the batter blends, heat a lightly oiled skillet or griddle over medium heat. A non-stick pan is ideal for easy flipping.
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Cook the pancakes: Once the pan is hot, pour about 1/4 cup of batter per pancake onto the skillet. You can use a measuring cup or a ladle for even portions.
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Optional add-ins: If using, sprinkle your desired amount of chopped nuts or a pinch of cinnamon/pumpkin pie spice on top of the batter before it cooks through.
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Cook until golden brown: Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. You’ll know they’re ready to flip when bubbles start to form on the surface of the batter and the edges begin to set.
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Serve and enjoy! Plate your delicious pumpkin oatmeal pancakes and add your favorite toppings. Enjoy them warm for a delightful and satisfying breakfast.
Serving Suggestions:
- Serve these pancakes with a drizzle of maple syrup, honey, or a dollop of plain yogurt for a classic breakfast treat.
- Add a touch of elegance with fresh berries and a sprinkle of powdered sugar.
- Get creative with toppings! Chopped nuts, a dollop of whipped cream, or even a drizzle of chocolate sauce can elevate these pancakes to a new level.
Additional Tips:
- For thicker pancakes, use slightly less milk in the batter. Conversely, add a tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for a few minutes to thicken) for a thicker and more cake-like texture.
- Don’t overcrowd the pan when cooking the pancakes. This will ensure even cooking and prevent them from becoming soggy.
- Leftover cooked pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or microwave for a quick and delicious breakfast on the go.
Cooking Tips:
- For even smoother pancakes: If your blender isn’t the strongest, pre-grind the oats into a flour-like consistency in a food processor for an ultra-smooth batter.
- Thicker pancakes: Want a more cake-like pancake? Use slightly less milk in the batter, or add a tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for a few minutes to thicken) before blending.
- Don’t overcrowd the pan: This ensures even cooking and prevents soggy pancakes. Cook them in batches if necessary.
- Perfect flip: Look for bubbles forming on the surface of the batter and edges that begin to set. This indicates it’s time to flip for even browning.
Nutritional Benefits:
- Fiber Power: Oats are a fantastic source of fiber, which keeps you feeling full for longer and aids in digestion.
- Vitamin Powerhouse: Pumpkin puree is packed with vitamins A and C, essential for maintaining a healthy immune system and promoting good vision.
- Protein Boost: The egg adds protein to the pancakes, keeping you feeling energized throughout the morning.
Dietary Information:
This recipe can be easily adapted to fit various dietary needs:
- Gluten-free: Use certified gluten-free rolled oats.
- Dairy-free: Substitute dairy milk with your favorite non-dairy milk alternative like almond milk, oat milk, or soy milk.
- Vegan: Use a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and omit the egg. Choose a vegan milk alternative as well.
Storage:
Leftover cooked pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or microwave for a quick and delicious breakfast on the go.
Why You’ll Love This Recipe:
- Easy and Quick: This recipe comes together in just 15 minutes, perfect for busy mornings.
- Healthy and Nutritious: Packed with fiber, vitamins, and protein, these pancakes are a guilt-free way to start your day.
- Customizable: Add your favorite spices, nuts, or toppings for endless flavor variations.
- Perfect Fall Breakfast: The warm flavors of pumpkin puree and cinnamon are a delightful way to embrace the fall season.
- Kid-Friendly: These fluffy and flavorful pancakes are sure to be a hit with kids and adults alike.
Conclusion:
Start your day with a delicious and nutritious twist on traditional pancakes. These Pumpkin Oatmeal Pancakes are not only easy to make but also offer a delightful combination of taste and health benefits. With their versatility and ease of customization, they’re a perfect addition to your fall breakfast routine. So grab your blender, whip up a batch, and savor the warm flavors of the season!