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–+ servings
Stack of pumpkin spice pancakes on plate with fork inserted.
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Pumpkin Spice Pancakes

Loaded with your favorite cozy pumpkin pie spices, these audacious Pumpkin Spice Pancakes are THE crowd-pleasing healthy breakfast you'll want on repeat! Just 5 minutes of prep and another 10 minutes to cook… and your fluffy pancakes will be hot and ready! Drizzle with sweet maple syrup for the ultimate fall treat!
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
  • 3/4 cup Pure Pumpkin Puree (not pumpkin pie filling)
  • 2/3 cup 2% or Whole Milk (heated to warm) - egg whites can be substituted
  • 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.
    Empty skillet with a red handle.
  • Cook low and slow to avoid burning.
  • Once several bubbles begin to appear around the edges of pancake, flip to brown other side.
    Fork in a stack of pumpkin oatmeal pancakes.
  • 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!
  • 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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