Ingredients
Scale
- 2 cups rolled oats (old fashioned)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup milk of choice (dairy, almond, or oat milk)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Butter or coconut oil for the griddle
Instructions
- Step 1: Blend the Oats. Place the rolled oats into a high-speed blender. Pulse until the oats reach a fine, flour-like consistency. This step ensures your pancakes stay light and fluffy rather than dense and chewy. Once blended, pour the oat flour into a large mixing bowl or leave it in the blender if you prefer a one-vessel method.
- Step 2: Combine the Batter. Add the pumpkin puree, eggs, milk, maple syrup, vanilla extract, baking powder, pumpkin pie spice, and salt to your oat flour. Whisk the ingredients together until the batter is smooth and well-combined. Let the batter sit for about 5 minutes. This rest period allows the oats to hydrate, which results in a much better rise during cooking.
- Step 3: Cook the Pancakes. Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or coconut oil to coat the surface. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
- Step 4: Plating. Stack three to four warm pancakes on a plate. Top with a pat of butter, a generous drizzle of pure maple syrup, and a sprinkle of toasted pecans or pumpkin seeds for crunch. Serve immediately while they are hot and airy.
- Cook Time: 25 minutes