Description
Learn how to make delicious Oatmeal Pumpkin Pancakes that are perfect for a cozy breakfast or brunch. This easy recipe will become a family favorite!
Ingredients
- 1 cup (240 ml) rolled oats (90 grams)
- 1 cup (240 ml) all-purpose flour (125 grams)
- 2 tablespoons (30 ml) brown sugar (25 grams)
- 1 tablespoon (15 ml) baking powder (15 grams)
- 1 teaspoon (5 ml) ground cinnamon (2.5 grams)
- 1/2 teaspoon (3 ml) ground nutmeg (1 gram)
- 1/2 teaspoon (3 ml) salt (3 grams)
- 1 cup (240 ml) milk (240 milliliters)
- 1 cup (240 ml) pumpkin puree (240 grams)
- 2 large eggs
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
Instructions
- In a blender, pulse the rolled oats until they become a fine flour.
- In a large bowl, combine oat flour, all-purpose flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt.
- In a separate bowl, whisk together milk, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease the skillet with vegetable oil or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with your choice of toppings.
