Pumpkin Oatmeal Pancake

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Tried a new concoction this morning (well, sort of new): an oatmeal pumpkin pancake. It was much more “pancake like” than my normal ones……and softer. Yum!!!

Batter:

  • 1/4 cup oats
  • 1/4 cup egg whites
  • 1/4 cup pumpkin
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp cinnamon

Mix all ingredients together. Pour onto a hot skillet. Treat like a normal pancake. Eat!

Note: You could also make this with 1/3 or 1/2 cup portions. 

~ 130 calories for 1/4 cup measurements, not including toppings.

{ 68 comments… read them below or add one }

1 Brooke February 8, 2008 at 10:46 am

Hi Kath! I’ve been hooked on your banana oatmeal pancake for a few months since I started reading the blog but this morning I was out of bananas. :( I decided to try it with pumpkin because I remember seeing this recipe, but I wasn’t too sure if I would like it because I’m really a banana girl. I’m so glad I did though! It was excellent. I couldn’t really taste the pumpkin, it just had a nice texture and seemed a lot bigger too. Thanks!!

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2 Kath February 8, 2008 at 9:39 pm

Brooke,
I agree it has a smoother texture. Glad you liked it!

Kath

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3 Monica February 20, 2008 at 6:47 pm

Hey Kathy,
I just discovered your blog and love it! I am trying to lose weight eating whole foods so this is a good site to find. So many others eat tons of 100 cal pacs and other crap.
I make oatmeal pancakes too. I use 1/3 c. each: oatbran, cottage cheese and egg beaters/whites plus cinnamon, vanilla and baking powder.
Love it!

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4 Kath February 20, 2008 at 7:56 pm

Monica,
So glad you like the blog!! I haven’t made the pancakes with oatbran yet, but sounds like a fun experiment! Thanks for the idea.

Kath

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5 BethT February 28, 2008 at 6:11 pm

Kath, just curious – have you ever made these the night before and refrigerated them? Did they heat up well? I know you used to freeze them, but I wonder if they would still taste ok if chilled then micro’d or toasted.

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6 Kath February 28, 2008 at 6:14 pm

BethT,
I imagine so, but I would put them in the oven or a toaster because the microwave makes them kind of mushy. When I freeze them, I heat in microwave for 10 seconds or so and then toast in my toaster to get it sort of crispy.

HTH!

Kath

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7 BethT March 5, 2008 at 6:37 pm

This is my new favorite POWER food! Ate a small one pre workout today and felt like I could go forever! I also switched from rolled oats to your original suggestion of quick – when you used quick oats, did you find that they “dissolved” more? Made them much more pancakey, in my opinion.

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8 Kath March 5, 2008 at 7:03 pm

Beth,
Glad to hear you liked it!! Yes, I think the quick oats did make it more pancakey because they were a smaller grain, but we stopped buying them so I stopped using them! I like them both ways :)

Kath

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9 Emma Behnke March 19, 2008 at 7:18 am

Hi Kath,

I made these pancakes this morning and they were delicious, but I couldn’t get the batter to stick together on the skillet, it kept breaking apart when I tried to flip the pancake. What I ended up with was a delicious plate of “pancakelets.” Does anyone have any suggestions?

Thanks!

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10 Kath March 19, 2008 at 7:47 am

Emma ,
You were trying to flip too soon!! Keep your pan on medium heat and let it sit there a looong time. When you can shake your pan and the pancake moves around in it, the bottom is done. Good luck!

Kath

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11 lara June 30, 2008 at 6:11 pm

Hey Kath,

Do you think I could subsitute whole egg for the egg whites? Would one whole egg equal 1/4 cup egg whites?

Thanks

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12 Kath June 30, 2008 at 7:33 pm

lara ,
Definitely! I’ve done that before, and have friends who do. You can use just the white or the whole egg with yolk.

K

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13 Ruby Red Vegan July 24, 2008 at 5:04 pm

Ooh, Kath, this sounds delicious! I made a vegan version of your oatmeal pancake yesterday morning and loved it! All I did was replace the egg with 1 tablespoon ground flax, 2 tablespoons soymilk, and 1 tablespoon water. I think I want to try this pumpkin version tomorrow morning without the egg — I’m going to see how pumpkin alone acts as a binder (instead of a flax “egg”) and I’ll let you know how it goes! :)

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14 Ruby Red Vegan July 25, 2008 at 4:11 pm

Okay, I tried something this morning… I’m going to work on it again and then hopefully have a wee little recipe. :)

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15 GIGI May 25, 2009 at 10:03 pm

I love pumpkin pancakes but I make mine simply with egg whites & pumpkin & cinnamon! That’s it! :) Oh and I sprinkle Stevia on top!

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16 Heather June 17, 2009 at 12:10 pm

I’ve been throwing in a handful of blueberries on top once it is on the skillet. Yum.

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17 Vashti July 8, 2009 at 1:30 am

Am I to assume when you say 1/4C pumpkin, you’re referring to pumpkin mash? Might just try this for dessert tonight.

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18 gkheart@home October 10, 2009 at 7:23 am

We love these pancakes! Today I am trying them using chia seeds (1 Tbsp seeds :1/4 h2o) instead of flaxseed, because I am running out of flax. Can’t wait!

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19 Kate October 19, 2009 at 8:30 am

VERY good!! very soft…and just yum!

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20 Denise November 11, 2009 at 6:01 am

Hi Kath,

How do you measure pumpkin in a cup? Do you grate it?

Denise

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21 Kath November 11, 2009 at 10:16 am

Denise,
I use canned pumpkin and eyeball it.

Kath

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22 Denise December 13, 2009 at 6:03 am

Thanks. I’ve never seen that in the UK, so I’ll try steaming/ mashing some first.

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23 Rich December 20, 2009 at 11:57 am

Thanks for the idea Kath. I normally use cottage cheese in my oatmeal pancakes but these are great for fall and winter. I usually add walnuts to the mixture after blending for some crunch.
This morning I borrowed from your spinach oatmeal idea and blended a handful of spinach into the mixture before cooking and it turned out great. Looks kind of cool too.

-Rich

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24 Andrew December 21, 2009 at 6:24 pm

Hi Kath,

Wow, what great pancakes. I made these for my girlfriend the other morning to much fanfare. I upped the recipe to 1/3 cup pumpkin proportions and used a whole egg instead of egg whites – they turned out great. Thanks for the recipe!

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25 Stef December 25, 2009 at 11:57 am

just made these pancakes, OMG so good! without a doubt my new favorite breakfast. thanks so much for posting the recipe! i topped mine with 1/4 c greek yogurt mixed with 1 tbsp rapsberry preserves…divine. i’m going to follow the lead of some of the bloggers above me and freeze a bunch to reheat individually in a hurry :)

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26 Leanne January 1, 2010 at 10:53 pm

How long will oatmeal pancakes keep in the freezer? These are so good but a bit of a hassle to make in small batches! Anyone knows?

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27 Tori July 2, 2010 at 8:35 am

I was searching for something to make with the canned pumkin I just bought (the first I’ve seen in stores in forever!) and I knew your blog would have something good. Boy, was I right! I made two of these pancakes and used one egg. One would have been enough because they’re super filling, but they are sooooo good!! I couldn’t have left the second one on the plate if I wanted to! Haha!

Best pancake I’ve ever had!

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28 Casey September 8, 2010 at 9:46 am

How many pancakes does this make? If using whole eggs – how many? Any adjustments for multiplying the recipe? I want enough to feed 4 adults & 3 kids. For example, if I used 1 cup of oatmeal – 1 cup of egg seems like overkill. Assuming I would also use 1 cup of pumpkin though… Multiply the baking powder, vanilla & cinnamon normally, right? I also plan on putting in some flax seed, so assuming this might adjust the amount of egg needed? Any help would be appreciated – thanks!

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29 Kath September 8, 2010 at 3:50 pm

Casey,
That makes 1 so you’d want to multiply it by how many you are serving. It makes 1 big pancake though, so you could do two smaller ones for the above recipe too.

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30 Jillian October 11, 2010 at 4:33 pm

How big is that singular pancake with the 1/4 cup measurements? Diameter? Thanks! Can’t wait to make them tomorrow night. I’m making a sweetened cream cheese to go on top. =)

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31 Kath October 11, 2010 at 9:59 pm

It’s been so long since I’ve made one, I don’t remember! Diameter is probably about the size of your palm – depending on how much you spread it in the skillet.

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32 Marian November 5, 2010 at 3:29 pm

just made this and it was AMAZING! i won’t be surprised if i eat these every single meal this weekend. not a joke. thanks for another great recipe, kath!

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33 Amy November 12, 2010 at 2:17 pm

If you are using 1/4 cup oats, 1/4 cup pumpkin, and 1/4 cup egg whites then how does the batter recipe make one 1/4 cup pancake? I would think that this made three 1/4 cup pancakes. What am I missing here?

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34 Kath November 12, 2010 at 7:20 pm

The batter is more than that. The “1/4 cup pancake” means the portion size of oats verses a 1/3 cup oats or 1/2 cup oats version.

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35 Jordan November 18, 2010 at 11:43 am

I made one of these babies this morning and all I can say is OH MY GOSH! I was in pure pumpkin bliss! I topped it with a thin layer of PB, 1/2 sliced banana, and some frozen blueberries. Mmmm! My new favorite breakfast :) Thanks for sharing!

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36 Jessica January 6, 2011 at 10:18 am

Hi Kath!

I was just wondering if the oats should be cooked or not. Thanks!

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37 Kath January 6, 2011 at 10:25 am

Uncooked!

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38 Marisa Rivas June 11, 2011 at 10:35 pm

Thank you for all of your recipes and suggestions! I came across this site when I searched “pumpkin” and “yogurt.” I LOVE all of your ideas.

I was already thinking I would use the leftover canned pumpkin in some pancaked tomorrow morning, then I saw this recipe! I often use mashed banana in my pancakes since it makes them so moist.

I will most likely spend a few hours exploring your website and bookmarking all of the fabulous recipes. What a great find! I will pass along to friends and family, too!

Thank you!

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39 esme August 7, 2011 at 2:46 pm

Hi Kate,

I was wondering if the pumkin needs to be cooked? I’m from Holland, Amsterdam and we don’t have pumkin canned, cause we don’t eat pumpkin that much. But I made it last week in the oven, and I loved it.

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40 KathEats August 7, 2011 at 6:58 pm

Hi! If it’s canned, then no, it doesn’t need to be cooked. So long as it’s mushy, you’re good to go!

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41 Desi August 22, 2011 at 10:50 am

I just wanted you to know that your pumpkin oatmeal pancake recipe is wonderful! Thanks for sharing.

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42 Jen October 2, 2011 at 8:27 am

Although I am a healthy eater, It’s really difficult to get my 6 yr old son to eat fruits & veggies. I made these pancakes this morning and he gobbled them down! Thanks!! (I like them too!)

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43 Kelsey October 10, 2011 at 11:31 am

Will this work without the baking powder? Sounds delicious and I have everything except the baking powder!!

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44 KathEats October 10, 2011 at 12:44 pm

The baking powder makes it rise, so it will be a really flat pancake without it, but it will still be edible!

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45 Jules January 10, 2012 at 2:08 pm

Hi! These sound awesome. I want to make them for my 13month old who needs more fiber in his diet. Just wondering….quick oats?

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46 KathEats January 10, 2012 at 4:43 pm

They are chopped into finer pieces and therefore cook quicker and make for a finer “dough” but you can also use rolled if you like

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47 Stephanie February 9, 2012 at 11:43 am

My husband and I love having pancakes on Saturday mornings. It’s just our thing. But, we also like trying new, healthy versions of delicious treats— obviously, so I can eat more of them more often. :)

Let me say first of all that I love the simplicity of your recipes. I hate to say it, but if an ingredient isn’t something I can easily find, I’m not all that interested. But this recipe was spot on. I always have these ingredients in my house!

As far as the end result— I’m obsessed! One serving of these pancakes topped with fresh blueberries and a little syrup is over the top good with a couple pieces of homemade sausage. We’ve had these 3 times in the past week– I even had them for dinner last nite.

I add just a dash of nutmeg to the recipe– it really bumps it up a bit. :)

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48 KathEats February 9, 2012 at 3:11 pm

Thanks Stephanie! I’m the same way when it comes to ingredients :)

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49 donna February 14, 2012 at 12:01 pm

Hi, these look fantastic\ and I want to try them! Could you give me an idea of about how many *average size* pancakes the recipe as written will make? If it’s here somewhere and I’m missing it, I apologize in advance. Thanks!

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50 KathEats February 14, 2012 at 12:03 pm

donna,

It makes just one! One about the size of a hand.

Kath

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51 Dee March 22, 2012 at 5:19 pm

what kind of oats?

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52 KathEats March 22, 2012 at 6:11 pm

Quick or rolled oats

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53 YuTing May 2, 2012 at 3:44 am

Hi, your recipe doesn’t include adding flour to the batter?

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54 KathEats May 2, 2012 at 6:06 am

Nope, just oats

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55 Ally May 9, 2012 at 8:36 am

I woke up craving pumpkin pancakes and knew just who to come to for a low-fat recipe!
(I may have just fallen in love with my breakfast. NBD.)
Thanks, Kath!

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56 mj overwater May 11, 2012 at 7:39 am

Oh, what a wonderful recipe! I will definitely try this and thank you for your energy and ideas re: healthy & nutritious, yet delicious food. It’s a ‘win-win’ and it exists!

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57 Timmy August 26, 2012 at 9:00 am

Put some maple syrup on those pancakes and be in heaven

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58 Sharon October 5, 2012 at 10:39 am

Just in case anyone wondered, this recipe can be used to make a waffle too! I just did it and it turned out great. I did sub flax seed for the egg whites. I used a nonstick waffle maker and sprayed it with canola oil and it didn’t stick. Adds a nice little crunchiness that us waffle lovers like.

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59 Angie November 7, 2012 at 4:58 pm

OMG!!!!! This gave me a ton of energy…just what I needed!!!!

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60 Marisol December 11, 2012 at 1:28 pm

Just tried this and it was really good! Thanks!

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61 Angela January 28, 2013 at 12:41 pm

My four kids loved these! I had to quad the recipe to fit my family but I am so delighted these were a hit. Our oldest daughter, 6years old, was diagnosed with Type 1 Diabetes a year ago and I am begining the switch to Real Food. I’m so thankful to have found your website. I come from a background of fabulous cooks and food is a life long love of mine. I love to cook! Looking forward to trying more of your recipes.

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62 Laura February 13, 2013 at 2:27 pm

These were so yummy! I don’t recommend using a cast iron pan though, the stuck pretty bad to the bottom. Next time I’m going to use my normal skillet :) Love your blog!

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63 taylor McCulley February 17, 2013 at 10:22 am

I just made these, they didn’t come out good at all. First the recipe only made 2 small pancakes, second, it tasted quite bland, no sweetness, and it so mushy!! Won’t be making these again..

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64 KathEats February 17, 2013 at 11:02 am

You could add more spice and some sweetener. And make sure they are flat to cook through

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65 T February 17, 2013 at 10:30 am

Is the middle going to be fully cooked like a pancake or a little mushy like oatmeal?

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66 KathEats February 17, 2013 at 11:01 am

If you ensure it’s flat it should cook through

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67 Joyce March 3, 2013 at 9:05 am

This is my third time making these! I use organic whole oats and flatten the cakes a little on my pancake griddle…I also quadruple the recipe as my husband and I like leftovers…I top them with some praline sauce made with a little butter, syrup and pecans or walnuts (let the nuts toast in the butter in small pan before adding the syrup)..Delicious! The leftover pancakes warm up nicely in the microwave or toaster oven…

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68 Jenny December 7, 2013 at 8:23 am

Wow! These were fantastic! I used the whole egg, and these were deeply satisfying. Thanks fr such a great recipe for pancakes that doesn’t make me feel bad for eating!

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