These healthy pumpkin pancakes are made with rolled oats and pumpkin spices, and come out hearty and satisfying. Perfect for fall mornings!
- 1½ cups old-fashioned oats or oat flour (see Step 1)
- ½ cup whole wheat flour or gluten-free flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- 2½ tablespoons maple syrup
- ½ cup pumpkin puree
- 1 cup milk (or non-dairy milk)
- 2 tablespoons melted butter (or coconut oil)
- If using rolled oats, make oat flour by placing the oats in a food processor and processing until finely ground.
- In a medium bowl, combine the dry ingredients: oat flour, gluten-free or whole-wheat flour, cornstarch, baking powder, kosher salt, cinnamon, ginger, and ground cloves.
- In a medium bowl, whisk together the eggs, maple syrup, pumpkin puree, and milk. Pour into the dry ingredients, then add the melted butter and stir to combine. The batter should be thick but just pourable. If not pourable, add a small bit of milk to lighten the batter and stir again.
- Lightly grease a skillet with butter and wipe off any extra grease with a paper towel. Heat the skillet to medium heat. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip and heat until cooked through and lightly browned.
- Serve the pancakes with maple syrup and other toppings of your choice (maple-sweetened Greek yogurt, chopped pecans, and so forth).
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: healthy pumpkin pancakes, gluten free pumpkin pancakes, pumpkin pancakes