Pumpkin Oatmeal Pancakes – a delicious recipe with whole wheat flour, instant oats, baking powder, cinnamon, allspice, nonfat milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 250u00b0F. In a large bowl, combine flour, oats, baking powder, cinnamon, and allspice. Set aside.
2
In another bowl, whisk together milk, eggs, and pumpkin puree.
3
Slowly add the wet ingredients to the dry, folding in the mixture. Stir just until the batter comes together.
4
Spray a frying pan or skillet with cooking spray and heat to medium-high. Pour about an eighth of the batter into the pan and cook for 3 to 4 minutes, until the surface of the pancake is bubbling. Flip and cook for another 2 minutes on the other side.
5
Place finished pancakes on an oven-safe plate or baking dish in the oven to keep warm while you repeat with remaining batter. Serve alone or with maple syrup, powdered sugar, or nuts.
219
kcal
Calories
8
g
Fat
26
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup whole wheat flour, 1/3 cup instant oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, and more.
Yes, Pumpkin Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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