This is an easy breakfast I adapted from my Oatmeal Banana Pancakes recipe. I had worked for months to get that recipe just right– fluffy, tall pancakes that hold together well and aren’t too dry.
These pancakes are completely whole grain, and gluten free, as long as you use gluten free oats.

Pumpkin pancakes 3 WWM

Oatmeal Pumpkin Pancakes

[dry ingredients]
5 c Rolled/Old Fashioned oats
1 1/2 tsp baking powder
1 tsp kosher salt
½ tsp baking soda
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp freshly grated nutmeg

[wet ingredients]
1 cup canned pumpkin puree
3 eggs
1/4 cup brown sugar
1 ¾ c almond milk
1 Tbsp vanilla

Place all dry ingredients in a food processor or VitaMix. Secure the lid and turn the processor on, running the blade until the oats have been ground as finely as they can get, about 2 minutes.

Add all wet ingredients and purée mixture until completely smooth. Leave the mix to sit and thicken about 10 minutes. Meanwhile, preheat a  pan or griddle for cooking.

Pour batter into a small pitcher or a large glass measuring cup. This will make pouring easier. A small ladle also works well for scooping uniform increments of batter onto the griddle or pan. Start by making one small tester pancake to test the heat of your griddle, and to ensure your baking powder is fresh and active.
Serve warm and topped with butter, syrup, and toasted pecans.


You’ll feel like these flipped straight out of heaven if you serve my Cinnamon Cider Mimosas alongside!

Pumpkin pancakes 4 WWM

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