Oatmeal Pumpkin Pancakes

Oatmeal pumpkin pancakes are a delicious fall inspired weekend breakfast. They’re made entirely with oat flour for a healthy start to the day.

Ok, I know the vote was for the brownies but, before I get booed off stage here let me explain…

1. It’s Sunday. Otherwise known as “pancake day” right? I mean, what good would it do you if I posted a pancake recipe during the work week when you’d just have to bookmark it and wait out the whole rest of the week before having the time to make it on the weekend? I’m just trying to save you from that torture.

2. I’m not quite finished with the pictures of the brownies. Oops.

Oatmeal Pumpkin Pancakes

Hopefully you’ll forgive me.

When it comes to pancakes, I’m not ashamed to admit that 95% of the time I use a mix. Trader Joe’s multigrain pancake mix is where it’s at and if I had that on hand yesterday, I probably would’ve just added the pumpkin straight into the mix and called it breakfast. Unfortunately though, I haven’t been to TJ’s in more than 2 months and we’re out.

Between my pancake mix, veggie masala burgers and pizza dough, it’s getting tragic over here.

So, I improvised and used oats instead.

Pumpkin Oatmeal Pancakes

I also had just finished up the bag of flour and didn’t want to open another.

If you thought these recipes all came from diligent thought and not my pure laziness at times, sorry to have burst that bubble for you.

Sometimes laziness can be tasty though.

Oatmeal pumpkin pancakes

If you could taste fall, these would be it. Pumpkin + spices + maple syrup. Perfect weekend breakfast.

The brownies are coming, I promise.

Print
Oatmeal Pumpkin Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Oatmeal pumpkin pancakes are a delicious fall inspired weekend breakfast. They're made entirely with oat flour for a healthy start to the day.
Servings: 1
Ingredients
  • 2/3 cup oats
  • 1 egg
  • 1/4 cup pumpkin
  • 1/2 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 2 teaspoon agave optional
  • pinch of salt
Instructions
  1. Preheat griddle or pancake pan to medium on stove top.
  2. In a food processor or blender, pulse oatmeal until finely ground (almost flour consistency). Transfer oat flour to a bowl and add remaining ingredients.
  3. Whisk to combine.
  4. Grease pancake pan and pour batter on pan.
  5. Flip after about 90 seconds until fully cooked.

What’s your favorite weekend breakfast?

What’s your favorite pancake topping? I usually top mine with yogurt, fruit and maple syrup. I skipped the yogurt this time though.

What’s your workout today? I’m loving doing my long runs on Monday. Enjoying my Sunday without a long run hanging over me is much more relaxing!

36 Comments

  1. kathleen @ the daily crumb

    hey there! i just found your blog this morning and am loving poking around :) these pancakes look delicious… i am a huge fan of anything involving pumpkin and oatmeal.

    my husband and i just adopted a second puppy from our local animal shelter and her dna test showed us she has a good amount of weimaraner in her! i know absolutely nothing about the breed before we got her, but am excited to learn more as she grows up!!

    Reply
    1. Running to the Kitchen Post author

      Well, expect a hyper dog! haha Weims are so much fun but what you read about them is true, they need lots of exercise :) Ours was pretty crazy for the first 3 years but now she’s mellowed a bit which makes things a little easier.

      Reply
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  10. Amy

    Oh. my. goodness. I am gluten free and I was just searching for pumpkin oatmeal and came across these gems. No flour = I am so making these right now. Thanks to TJ’s certified GF oats and your recipe I can now have pancakes again!!!!! Thank you so much for sharing!

    Reply
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  13. Amber

    These pumpkins were AWESOME! I used egg whites instead of whole eggs and multiplied the recipe by 5! These pancakes reheat really well too, bonus!

    Reply
  14. Veronique

    Just finished scoffing these tasty nuggets down. Thank you for the recipe!!

    Like some other reviewers I also made it with 2 egg whites instead of the whole egg. Because I used extra-large eggs the pancakes were border line soufflé-ish (totally my fault). Next time I will only use 3 egg whites and they should be perfect.

    My food processor didn’t get the oats into a fine flour but the pancakes conisitency was still right on the money. Not a bit of crunch.

    Thanks again!!!

    Reply
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