If you’re a fan of warm, cosy flavours that scream autumn, these Pumpkin Spiced Pancakes are a must-try. Perfectly spiced and naturally sweetened, these pancakes are not only a delicious breakfast option but also packed with fibre and nutrients. They are also super easy to make.
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Why you’ll love these Pancakes:
- Nutrient-Rich: Made with wholesome ingredients like pumpkin purée and oats, these pancakes are full of fibre, vitamins, and minerals, making them a healthier alternative to traditional pancakes.
- Warm, Cozy Flavors: The blend of pumpkin spice or cinnamon infuses each bite with a taste of fall, perfect for chilly mornings or whenever you need a little comfort.
- Quick and Easy: With just a few simple ingredients and minimal prep time, you can whip up these pancakes in no time, making them perfect for busy mornings.
- Versatile: You can easily customize this recipe by adding toppings like nuts, maple syrup, or a dollop of yoghurt for an extra boost of flavour and nutrition.
Tips to make these Pancakes:
- Use a Non-Stick Pan: To prevent the pancakes from sticking and ensure even cooking, use a non-stick pan or griddle and lightly grease it with butter or cooking spray.
- Keep an Eye on the Heat: These pancakes can burn easily due to the natural sugars in the pumpkin and oats. Cook them over medium heat and adjust as needed.
- Make Your Own Pumpkin Purée: If you can’t find canned pumpkin purée, you can make your own by roasting butternut squash as I did.
- Serve Warm: These pancakes are best enjoyed warm, straight off the pan, with your favourite toppings like a drizzle of maple syrup, chocolate chips, or a sprinkle of nuts.
Frequently Asked Questions:
How do you make your own Pumpkin Purée?
This is super easy to make and it’s perfect if you like me, can’t easily find pumpkin purée at the shop. Get a butternut squash, wash and place it on a baking tray lined with parchment paper, bake in the oven at 180ºC for 45 minutes or until when you insert a knife it goes in easily. Once it has cooled down, peel it, and mash it with a fork to make the purée.
Can I make these pancakes gluten-free?
Yes, simply use gluten-free oats to make this recipe gluten-free.
Can I substitute the sugar with a different sweetener?
Absolutely! I often use a granulated sugar substitute like stevia or erythritol.
How can I make the pancakes fluffier?
While these pancakes are naturally denser due to the pumpkin and oats, you can try adding a teaspoon of baking powder to the batter to create a lighter texture.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking.
Pumpkin Spiced Oat Pancakes
Course: break, snacDifficulty: Easy2
servings5
minutes20
minutesIngredients
1/2 cup pumpkin purée (*)
2 eggs
1 cup oats
1 cup plant milk
3 tbsp sugar
1 tsp mixed spice (or pumpkin spice, or cinnamon)
Pinch of salt
Directions
- Prepare the Batter:
- In a blender, combine the pumpkin purée, eggs, oats, milk, sugar, mixed spice, and salt. Blend until the mixture is smooth and well-combined, ensuring that no lumps remain.
- Preheat the Pan:
- Preheat a non-stick pan or griddle over medium heat. Lightly grease the surface with butter or cooking spray to prevent sticking.
- Cook the Pancakes:
- Pour a small amount of batter onto the heated pan, forming your desired pancake size. Cook each pancake for 2-3 minutes on the first side, or until bubbles start to form on the surface. Carefully flip the pancake and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Serve:
- Once cooked, transfer the pancakes to a plate and serve warm. They pair wonderfully with a drizzle of maple syrup, chocolate chips, a sprinkle of nuts, or a dollop of Greek yoghurt.
Notes
- (*) If you don’t have pumpkin purée on hand, baked butternut squash works perfectly. Please see the FAQ if you want to make your own pumpkin purée.