These Pumpkin Oatmeal Pancakes taste just like pumpkin flavored chocolate chip oatmeal cookie. The batter is easy to whip up in a blender for a quick and delicious brunch pancake stack.
How can pancakes that taste like oatmeal cookies even be a thing? But trust me, these Pumpkin Oatmeal Pancakes are just that. A heavenly way to eat dessert for breakfast with whole grains and cozy pumpkin flavor.
These pumpkin pancakes with oatmeal include no refined sugar. There is just a little honey to sweeten them. When I use maple syrup to drizzle on top, I found that I didn't even need any honey. Even dark chocolate chips sweeten the batter nicely.
Can it get much healthier than having a vegetable for breakfast? The pumpkin puree also allows to cut down the fat in this recipe to a minimal 2 tablespoons of coconut oil for the entire batch of 10-12 pancakes.
These pumpkin pancakes are loaded with whole grains thanks to the whole wheat flour and rolled oats. I am pretty sure oat flour or a gluten-free flour blend would work in this pancake recipe.
Ingredients and Substitutions
Here are the ingredients needed for this oatmeal pumpkin pancake recipe; and some suggestions for possible alternatives
- pumpkin puree
- milk - any type; dairy or dairy-free like almond milk
- honey - maple syrup works too
- peanut butter - or almond butter; this is what gives the pancakes a denser, almost cookie like texture
- melted coconut oil - or butter
- vanilla extract
- whole wheat flour - or oat flour
- baking powder
- pumpkin pie spice - or a mixture of warming spices like cinnamon, cloves, ginger, nutmeg
- rolled oats
- dark chocolate chips
Check the recipe box below for detailed measurements.
- Place all the ingredients (aside from the rolled oats and chocolate chips) in a blender and pulse until well combined. Alternatively mix the ingredients in a large bowl with a hand mixer
- Fold in the rolled oats and chocolate chips
- Preheat a griddle or frying pan. Grease lightly, then pour ¼ cup of batter per pancake. Cook on medium-low until the edges are set (about 3 minutes). Then flip and finish cooking (1-2 minutes)
- Serve the pumpkin oat pancakes as is or top with a pat of butter and maple syrup
Store any leftover pancakes in an airtight container in the fridge for up to 1 week. Or freeze for up to 3 months. Leftovers are great reheat in a toaster or toaster oven.
- These Pumpkin Oatmeal Pancakes are small and thick, just like an oatmeal cookie. Around 3 pancakes makes a decent filling serving.
- Use a blender - You can easily whip all ingredients together at once by pulsing them in a blender until combined. Only the rolled oats and chocolate chips should be stirred in by hand. You want to keep those whole for a great texture contrast.
- Adjust the batter consistency - The batter should be thick. If it seems too runny, don't be afraid to add a little more flour or rolled oats to thicken it up. Should the batter be too dry, a little extra milk can solve that.
- Cook on medium-low heat - I believe due to the pumpkin puree, the outside of these pancakes browns much faster that regular pancakes. So be patient and cook on fairly low heat.
- Flip carefully - These pumpkin oatmeal cookie pancakes are a little more fragile. I am usually using a knife to help guide the pancake onto the spatula before flipping.
These pumpkin oatmeal pancakes are full of healthy whole grains and don't include refined sugar or flour
This pumpkin version of oatmeal pancakes tastes almost like an oatmeal cookie. Thanks to the pumpkin puree and peanut butter in the batter, and the oat and chocolate chip add-ins it's almost like having cookies for breakfast
The pumpkin spice mix in this recipe beautifully complements the pumpkin puree with warming flavor notes that are a little more complex than just cinnamon. Although cinnamon can be substituted for the pumpkin spice here
Pumpkin Oatmeal Pancakes Recipe
- 3 eggs
- ⅓ cup pumpkin puree
- ⅓ cup milk
- 2 tablespoons honey
- 2 tablespoons peanut butter
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1.5 cups rolled oats
- ½ cup dark chocolate chips
- Place all ingredients (except oats and chocolate chips) in a blender and pulse until well combined. Or place the ingredients in a large bowl and whisk vigorously by hand or with a hand mixer.3 eggs, ⅓ cup pumpkin puree, ⅓ cup milk, 2 tablespoons honey, 2 tablespoons peanut butter, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, ⅔ cup whole wheat flour, 1 tablespoon baking powder, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt
- Fold in the rolled oats and chocolate chips by hand.1.5 cups rolled oats, ½ cup dark chocolate chips
- If the batter seems too thick or too runny adjust by adding ½ tablespoons of milk or 1 tablespoon flour at a time until right consistency is achieved.
- Heat a griddle or non-stick pan on medium-low heat and lightly grease it. Use about ¼ cup of batter per pancake. Carefully flip once the edges are set. Repeat with remaining batter. Regrease as necessary.
- Makes 10-12 smaller, thick pancakes. Serve with extra chocolate chips, a dollop of butter and/or maple syrup.
Inspired by Dana's recipe.
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