Home Breakfast & BrunchFluffy Spiced Pumpkin Oatmeal Pancakes with Honey Drizzle
Breakfast & BrunchKid-FriendlyQuick & Easy (30-Min)Vegetarian

Fluffy Spiced Pumpkin Oatmeal Pancakes with Honey Drizzle

by Linda
written by Linda
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Start your day with these fluffy spiced pumpkin oatmeal pancakes that capture the essence of fall. Made with wholesome oats and aromatic pumpkin puree, these pancakes are not only delicious but also nourishing.

The warm spices of cinnamon and nutmeg pair beautifully with the natural sweetness of honey, making each bite irresistible. Perfect for weekends or special occasions, these pancakes are sure to impress family and friends alike.

Fluffy Spiced Pumpkin Oatmeal Pancakes with Honey Drizzle

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 220 calories 8g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Butter or oil for cooking

Instructions

  1. In a bowl, combine rolled oats and milk, stirring well. Let it sit for 5 minutes to soften the oats.
  2. Add pumpkin puree, eggs, honey, and vanilla extract to the softened oats. Mix until well combined.
  3. In a separate bowl, whisk together baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
  5. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
  6. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  7. Repeat with the remaining batter, adding more butter or oil as needed.

Notes

Cooking Tip: For perfectly fluffy pancakes, avoid overmixing when combining the wet and dry ingredients.

For a gluten-free version, substitute regular oats with certified gluten-free oats. You can also replace honey with maple syrup for a vegan option.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave for a quick breakfast treat!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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