Imagine waking up to the most incredible breakfast that combines the cozy warmth of fall with a nutritious, mouthwatering twist. These Easy Oatmeal Pumpkin Pancakes are about to revolutionize your morning routine, transforming ordinary breakfast into an extraordinary culinary experience that will have your family begging for seconds! Packed with wholesome ingredients and bursting with autumn flavors, these pancakes are not just a meal – they're a morning celebration that will make you fall in love with breakfast all over again.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup rolled oats
- 1/2 cup canned pumpkin
- 1/2 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
Instructions
- Begin by gathering all your ingredients: 1 cup of rolled oats, 1/2 cup of canned pumpkin, 1/2 cup of almond milk, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, 2 tablespoons of maple syrup, and 1/2 teaspoon of salt.
- In a medium mixing bowl, combine the rolled oats, baking powder, pumpkin pie spice, and salt. Stir the dry ingredients together until evenly mixed.
- In a separate bowl, mix the wet ingredients: combine the canned pumpkin, almond milk, and maple syrup. Whisk until smooth and well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Let the batter sit for about 5 minutes. This allows the oats to absorb some moisture and helps the pancakes become fluffier.
- While the batter rests, heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of oil or cooking spray.
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
- Serve the pancakes warm, drizzled with additional maple syrup or topped with your favorite toppings such as fresh fruit, nuts, or whipped cream.
Tips
- Let the batter rest: The 5-minute resting period is crucial! This allows the oats to absorb moisture and creates fluffier, more tender pancakes.
- Temperature matters: Use medium heat to ensure even cooking and prevent burning. If the pan is too hot, the outside will burn while the inside remains undercooked.
- Don't overmix: Gentle mixing prevents tough pancakes. A few lumps are perfectly fine and actually contribute to a better texture.
- Keep pancakes warm: Use a low oven (around 200°F) to keep pancakes warm while cooking the entire batch.
- Customize your toppings: While maple syrup is classic, try adding chopped nuts, a dollop of Greek yogurt, or a sprinkle of cinnamon for extra flavor.
- Make ahead tip: You can prepare the dry and wet ingredients separately the night before, combining them quickly in the morning for a faster breakfast.
- Storage hack: These pancakes freeze beautifully! Cool completely, stack with parchment paper between them, and freeze for up to a month. Reheat in a toaster for a quick breakfast.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 27g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
