Roasted Pumpkin Oatmeal Pancakes Recipe

Name: Roasted Pumpkin Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sugar pumpkin; Melted butter, for brushing; Brown sugar, for sprinkling; 2 1/2 cups unbleached flour; 1/2 cup oatmeal; 1/4 cup brown sugar; 2 tablespoons baking powder; 1 1/2 teaspoons baking soda; Pinch salt; 4 eggs, lightly beaten; 2 1/2 cups buttermilk; 1/2 cup roasted pumpkin puree (may use canned pumpkin); 2 tablespoons canola oil; 1 tablespoon vanilla extract; Optional (1/2 teaspoon ground cinnamon, ginger or allspice- any or all); Butter for griddle, plus more for serving; Warm maple syrup, for serving

Servings: persons

1 sugar pumpkin
Melted butter, for brushing
Brown sugar, for sprinkling
2 1/2 cups unbleached flour
1/2 cup oatmeal
1/4 cup brown sugar
2 tablespoons baking powder
1 1/2 teaspoons baking soda
Pinch salt
4 eggs, lightly beaten
2 1/2 cups buttermilk
1/2 cup roasted pumpkin puree (may use canned pumpkin)
2 tablespoons canola oil
1 tablespoon vanilla extract
Optional (1/2 teaspoon ground cinnamon, ginger or allspice- any or all)
Butter for griddle, plus more for serving
Warm maple syrup, for serving

1
Preheat oven to 400 degrees F.
2
Cut the sugar pumpkin in half and scoop out the seeds and membrane with a spoon.
3
Brush with melted butter and sprinkle with brown sugar and put on a baking sheet, cut side up.
4
Cover with foil to keep moist and put in the oven until the pumpkin is tender, about 45 minutes.
5
After the pumpkin has cooled scoop the flesh into the bowl of a food processor and process until smooth.
6
In a medium mixing bowl, whisk together all of the dry ingredients.
7
Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated.
8
There may still be a few small lumps.
9
Do not over mix or the pancakes will be tough.
10
Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry.
11
Flip the pancakes and cook for 1 or 2 more minutes.
12
Transfer to a serving platter and keep warm.
13
Repeat with remaining batter.
14
Serve with warm pure maple syrup and butter.
15
Cook's Note: I use an ice cream scoop or ladle to gently place the pancakes on the griddle saving enough space between them to allow them to spread without merging.
16
I do not add any of the traditional pumpkin pie spices to the batter because I prefer the light taste of the fresh pumpkin and oatmeal but be creative and play with spices to suit your own taste.
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1666

kcal

Calories

133

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 sugar pumpkin, Melted butter, for brushing, Brown sugar, for sprinkling, 2 1/2 cups unbleached flour, and more.

Yes, Roasted 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.

That's it — enjoy your meal!

Roasted Pumpkin Oatmeal Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions