Pumpkin Apple Oat Pancakes

American autumn brunch often leans on harvest flavors stacked high on the griddle. These oat pancakes fold fresh pumpkin puree and grated crisp apple into a cinnamon-nutmeg batter, finished with a touch of maple.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 58g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup fresh pumpkin puree
• 1 large crisp apple, grated
• 2 large eggs
• 1 cup whole milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted
• 2 tbsp neutral oil for griddle
• 1 fresh apple slices for topping
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Whisk the dry oats, flour, baking powder, cinnamon, nutmeg, and salt together in a large mixing bowl until evenly combined.
2. 2In a separate bowl, stir the fresh pumpkin puree with the grated apple, eggs, milk, maple syrup, vanilla, and melted butter until smooth and fragrant.
3. 3Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain; the batter will be thick and slightly lumpy.
4. 4Let the batter rest for 5 minutes so the oats hydrate and the mixture thickens further.
5. 5Heat a large nonstick griddle or 12-inch skillet over medium heat and lightly brush with oil until it shimmers.
6. 6Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart, and gently flatten each into a round about 1/2-inch thick.
7. 7Cook until bubbles form across the surface and the edges look set and golden, about 2 to 3 minutes, then flip carefully.
8. 8Cook the second side until deep golden and cooked through in the center, another 2 minutes; adjust heat if they brown too fast.
9. 9Transfer finished pancakes to a warm plate and repeat with remaining batter, oiling the pan lightly between batches.
10. 10Stack the pancakes, top with thin fresh apple slices and a sprinkle of toasted pumpkin seeds, and serve immediately while hot.