Yummy Pumpkin & Oatmeal Pancakes
Oct 13, 2020, Updated Oct 07, 2024
Delicious and loaded with healthy ingredients with tips on how to cook a pumpkin and make homemade Pumpkin Puree.
Comfort food – you know we all need some right now!
Stack them up – serve with your favorite toppings
These Pumpkin Pancakes are delicious on their own ~I love topping with Yogurt, Granola, Caramelized Apple Slices and drizzle with Pure Maple Syrup
To make the most luscious homemade Pumpkin Puree:
Cut a cooking pumpkin into 4 large wedges; save the seeds if you like to roast in the oven. Place the wedges in a baking pan to fit with 1 inch of water, and cover tightly with foil. Cook at 375 degrees for about 45 minutes until the pumpkin meat is tender.
Cool slightly, cut away the skin and whirl the warm flesh in a food processor.
Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy!
Look for “sugar pumpkin” also called “pie pumpkins”, “kabocha squash”; (Japanese pumpkin) they are the best for puree.
Sure, canned pumpkin puree is convenient – yet fresh puree had a thick, velvety texture and a bright flavor.
Uses for Pumpkin Puree:
- A base for a creamy soup (loving with coconut milk with Thai spices)
- Pumpkin pie
- Pumpkin muffins
- Pumpkin cookies
- Pumpkin brownies or blondies
- Pumpkin mousse
- Pumpkin filling for cakes
- Pumpkin cheesecake
- Pumpkin spice bars
- Pumpkin spiced latte
- Pumpkin cornbread
- Pumpkin alfredo sauce
- Pumpkin quiche
These Pumpkin Pancakes are fluffy and filled with warm spices.
I’m adding healthy oats – and they replace some flour in typical recipes.
Easy to make vegan as you can choose your type of milk and egg replacement.
Main Ingredients: Pumpkin Puree (see my recipe to easily make your own!), Eggs, Vanilla, Buttermilk, Oats, Flour, Coconut Palm Sugar and Pumpkin Pie Spice.
Make the whole batch – 12, 5″ pancakes; freeze the one’s you want to save for another time. Or – freeze the batter, defrost and cook the pancakes.
Your toppings are up to you!
I do not add butter on top, yet my favorite combination is:
A dollop of yogurt (sweetened with a bit of honey), caramelized apples, granola and pure maple syrup drizzled over all.
The pancakes are not too sweet, so bring on the maple syrup!
Enjoy the flavors of Fall!
Karen
Also try:
Pumpkin Scones with Pecans, Cranberries and Coconut
You’ll love this granola!
Karen’s Homemade Weekday Granola
Yummy Pumpkin & Oatmeal Pancakes
Ingredients
- 1 cup pumpkin puree, see my recipe below
- 2 large eggs, I use pasture raised
- 1 1/4 cup buttermilk, can use your favorite milk
- 1/4 cup coconut palm sugar
- 2 tablespoons coconut oil, melted, or neutral oil
- 1 1/4 teaspoons pure vanilla
- 1/2 cup regular oats
- 1 1/2 cups flour, can use gluten free flour blend
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/2 teaspoons pumpkin pie spice, includes cinnamon, ginger, lemon peel, nutmeg, cloves and cardamon (I use Trader Joe's)
Instructions
- Add the first 6 ingredients; pumpkin puree through vanilla to a large bowl. Use a wire whisk and combine well. Add the oats, give a big stir and let stand for 5 minutes to soften them.
- Add the remaining 5 ingredients; flour through spice and use a rubber spatula to mix the ingredients. After a few big stirs – the batter is ready to use.
- Heat a stick proof skillet or griddle with a film of oil and set to medium heat, not higher. Add the batter using a 1/3 cup measuring cup, for uniformed sized pancakes. (Cook 6 pancakes at a time.)
- When bubbles appear on the pancakes, check with a small metal spatula that they are golden underneath, then flip them over and cook until golden and cooked through; remove to a plate. Continue with the next 6 pancakes.
- Add your favorite toppings and enjoy! See my recipe for Weekday Granola – delicious on top!
How I top these Pancakes:
- A dollop of yogurt. I likely sweeten with honey. Sometimes I top with whipped, lightly sweetened whipped Coconut Cream. Add a few slices of Caramelized Apples Add a tablespoon of granola. Drizzle all with Pure Maple Syrup (not the fake stuff!)
To Make Pumpkin Puree:
- Preheat the oven to 375 degrees. Cut a medium sized pumpkin into four pieces. Place in a baking pan to hold with 1" of water underneath. Cover with heavy foil and bake for 45 minutes, or until just softened. Cool, then peel and discard the skin. Puree the pumpkin meat in a food processor until very smooth. Leftover puree can be frozen (use for soup too!) My 4 pound sugar pumpkin yielded about 3 cups of puree.
How to Caramelize Apples:
- To top the pancakes ~ Preheat broiler, set rack 4 inches from the heat source. Cut peeled apples into 1/3 inch wedges. Place them on a baking pan to fit. Brush with a little melted butter, then sprinkle with a little pure cane sugar. Broil until very golden around the edges, and remove. The apples will be just cooked trough, yet not soft.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
