Pumpkin Oatmeal Pancakes

Pumpkin Oatmeal Pancakes
Recipe is from, but it looks super close to the recipe Mom had a million years ago.
Recipe type: Breakfast
  • ¾ cup quick-cooking oats
  • ¾ cup buttermilk (or ¾ cup milk with ½ Tbsp. apple cider vinegar)
  • ¾ cup whole wheat pastry flour
  • ¾ tsp. baking soda
  • 1½ tsp. baking powder
  • 1 tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ½ tsp. salt
  • 2½ Tbsp. brown sugar
  • To the dry ingredients, add:
  • 1 egg
  • 2 Tbsp. melted butter
  • ½ cup canned pumpkin
  • ¾ cup milk
  1. Set a griddle or skillet to medium-low and allow to heat while you prepare the batter
  2. In a large enough liquid measuring cup, mix the oats and buttermilk.
  3. Let oats soak while you prepare the rest of the batter
  4. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and brown sugar.
  5. To the dry ingredients, add the egg, butter, pumpkin, milk, and the oatmeal/milk mixture.
  6. Mix batter well
  7. Using a ¼ cup dry measuring cup, pour ¼ cup of the batter at a time onto heated griddle or skillets
  8. Allow to cook until edges start to firm and a few bubbles appear on the top
  9. Gently flip pancake over and cook other side until cooked through, about 1-2 minutes
  10. Serve immediately or keep warm until ready to serve (I keep mine in a Styrofoam tortilla warmer that keeps them very warm until everyone in the house gets out of bed)
  11. Top with your favorite toppings—we topped ours with a bit of maple syrup, whipped cream, and chopped pecans