Healthy Pumpkin Oat Pancakes
Healthy oatmeal pumpkin pancakes are the perfect cozy fall breakfast or brunch! Made with whole grains and lightly sweetened with maple syrup, they're filling and delicious! (dairy-free, gluten-free option)
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 14 (1/4 cup) pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
- 1 cup white whole wheat flour
- 1/2 cup quick oats
- 1 tbsp ground flaxseed
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree
- 3 tbsp maple syrup
- 1 1/2 cups club soda or seltzer water
- Heat pancake griddle or skillet to 300°F or medium-low heat.
- In a large bowl, whisk dry ingredients. Add wet ingredients and whisk until just combined.
- Spray the pan or griddle with cooking spray or lightly grease with coconut oil or butter.
- Pour about 1/4 cup of batter onto the pan for each pancake. You may need to spread it a little with the bottom of you measuring cup. Let cook until you see bubbles forming in the batter's surface, about 3-4 minutes. When the bottom is golden, flip and cook the other side until it is cooked through, 3-4 more minutes.
- Repeat with remaining batter. Serve pancakes warm with maple syrup.
- For gluten-free, use your favorite cup for cup gluten free flour.
- To make these added sugar free, omit the maple syrup in the batter. I usually make them without the maple syrup to serve to babies.
- Because pumpkin is so high is moisture, these pancakes take longer to cook than regular pancakes. Keep the heat lower and cook 3-4 minutes per side so that they cook through.
- Store leftover pancakes in the refrigerator up to 5 days or in the freezer up to 3 months.
Keywords: healthy pumpkin pancakes, dairy free pumpkin pancakes, pumpkin oat pancakes