These pumpkin pie {buttermilk} pancakes are a comforting breakfast when served simply with maple syrup. However, with maple cinnamon whipped cream and maple pecans they quickly become a decadent dessert. The nutrient-rich pumpkin adds a beautiful orange hue to the pancakes as well as lots of vitamins. The optional addition of oatmeal adds whole grain and other nutrients. The finishing touch of maple cinnamon whipped cream and maple pecans is admittedly not the healthiest option but for a special Thanksgiving breakfast, you’ll be thankful that you indulged!
Pumpkin Pie Oatmeal Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These pumpkin pie oatmeal pancakes are a comforting breakfast option that can transform into a decadent dessert with the addition of maple cinnamon whipped cream and maple pecans.
Ingredients
Pumpkin Pie Pancakes
- 1 cup (99g) flour
- 1 cup (80g) oatmeal
- 1 Tbsp (12g) brown sugar
- 1 tsp (3,7g) baking powder
- 1/2 tsp (2g) baking soda
- 1/4 tsp (1g) salt
- 1 egg
- 1 cup (236mL) buttermilk
- 2 Tbsp (26g) oil
- 1 cup (180g) pumpkin puree
- 1/2 tsp (1,2g) cinnamon
- 1/4 tsp (0,6g) ginger
- Dash of cloves
Maple Pecans
- 1 cup (99g) coarsely chopped pecans
- 2 Tbsp (28g) butter
- 6 Tbsp (131g) maple syrup (*I use unfiltered Grade B maple syrup)
Maple Cinnamon Whipped Cream
- 1 cup (236mL) heavy whipping cream
- 1-2 tsp (7-14g) maple syrup, to taste
- 1/4 tsp (0,6g) cinnamon, to taste
Instructions
- In a large bowl, mix together the flour, oatmeal, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the egg, buttermilk, oil, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a griddle or non-stick skillet over medium heat. Lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with maple syrup, and optionally top with maple cinnamon whipped cream and maple pecans for a decadent treat.
Notes
For a healthier option, serve the pancakes simply with maple syrup. The addition of oatmeal provides whole grains and nutrients. The pumpkin puree adds a beautiful orange hue and vitamins. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
- Cholesterol: 55
