Pumpkin Oatmeal Pancakes

Pumpkin Oatmeal Pancakes

Published January 31, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 25 min

Prep Time: 15 min | Cook Time: 10 min


The pumpkin puree in this recipe makes it a filling breakfast, so you'll be satisfied all morning long. You can substitute pumpkin for pureed winter squashes or mashed sweet potato.

Nutrition Facts
Serving size: 2 pancakes
Calories per serving: 174
% Daily Value*
Total Fat 3.6g 6%
Saturated Fat 1.0g 5%
Sodium 258mg 11%
Total Carbohydrate 27.9g 9%
Protein 9.7g 13%
Percent Daily Values are based on a 2,000 calorie diet.


  • 3/4 cup whole wheat flour
  • 1/3 cup instant oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 cup nonfat milk
  • 2 eggs
  • 2/3 cup pumpkin puree (canned or homemade)

Step by Step:

  1. Preheat oven to 250°F. In a large bowl, combine flour, oats, baking powder, cinnamon, and allspice. Set aside.
  2. In another bowl, whisk together milk, eggs, and pumpkin puree.
  3. Slowly add the wet ingredients to the dry, folding in the mixture. Stir just until the batter comes together.
  4. Spray a frying pan or skillet with cooking spray and heat to medium-high. Pour about an eighth of the batter into the pan and cook for 3 to 4 minutes, until the surface of the pancake is bubbling. Flip and cook for another 2 minutes on the other side.
  5. Place finished pancakes on an oven-safe plate or baking dish in the oven to keep warm while you repeat with remaining batter. Serve alone or with maple syrup, powdered sugar, or nuts.