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–+ servings
Stack of pumpkin spice pancakes on plate with fork inserted.
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5 from 1 vote

Pumpkin Spice Pancakes

These audacious Pumpkin Oatmeal Pancakes are bold, gold, and pumpkin-spiced like they've got something to prove! With just one bite they'll sweet talk you into going back for seconds... and probably even thirds! Just 5 minutes of prep and another 10 minutes to cook, and you've got a fluffy stack that's just begging for a drizzle of maple syrup!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 18 pancakes
Author: Heidi Miller

Ingredients

  • 1 1/4 cups Oat Flour store bought or make my Oat Flour Recipe (if gluten free, use certified gluten free old fashioned oats)
  • 3/4 cup Pure Pumpkin Puree (not pumpkin pie filling)
  • 2/3 cup 2% Milk or Whole Milk, heated to warm
  • 2 Large Eggs
  • 1 tbsp. Butter melted
  • 2 tbsp. Sugar
  • 1 1/2 tsp. Baking Powder
  • 1 1/2 tsp. Ground Cinnamon
  • 3/4 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Ginger
  • 1/4 tsp. Allspice
  • 1/8 tsp. Ground Cloves

Instructions

  • Gather your ingredients.
    Pumpkin oatmeal pancake ingredients including milk, cinnamon, and ginger.
  • Add all ingredients to blender & blend on medium speed for 1 minute, until well combined.
    Pumpkin and dry ingredients in a blender.
  • Heat Cast Iron or Nonstick Skillet or Griddle to medium heat, spray or drizzle with cooking oil (I use Avocado Oil), and pour circles of batter (about 2 tbsp.) straight from the blender. Avoid large circles of batter, as smaller pancakes will cook all the way through better.
  • Cook low and slow to avoid burning.
  • Once several bubbles begin to appear around the edges of pancake, flip to brown other side.
  • Serve with Butter & Maple Syrup, and ENJOY!
    Syrup pouring onto a stack of pumpkin oatmeal pancakes.

Notes

  • Refrigerator Storage Tip: Leftovers can be stored in the refrigerator up to 2 days.
  • Make Ahead Freezer Storage Tip: After baking, flash freeze pancakes for 1 hour on a cookie sheet in a single layer, then transfer to a gallon freezer bag and store up to 2 months in the freezer.
  • Reheating Tip: If frozen, thaw in refrigerator before reheating. When you’re ready to enjoy, simply pop pancakes in the toaster straight from the refrigerator, and ENJOY!
  • FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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