It’s conference weekend here at the Davis house and conference weekend = extravagant breakfast time. It’s the perfect excuse to make delicious breakfast because we know we’re going to all be sitting around all morning watching conference, so we might as well be eating! These pancakes are an idea I\’ve had in the back of my head for awhile, so it seemed like the perfect time to experiment!
This experiment worked. Oatmeal pancakes have been a favorite Saturday morning breakfast around her for a long time. They’re hearty-one pancake is all you need. They’re nostalgic because they have that yummy oatmeal flavor with brown sugar. And they’re really the perfect breakfast to make for friends and family when they come visit. It just made sense to see how they would turn out with the addition of pumpkin! (You can see Martha’s recipe for oatmeal pancakes here).
A couple of important points to add:
- If you like sweeter pumpkin things, add more brown sugar. If I know I\’m eating pancakes with syrup I tend to like less-sweet pancakes.
- If your batter is just WAY.TOO.THICK add more milk until it’s where you like it. This batter is meant to be THICK but it should still spread (if only but a little).
- Make sure you spread these! When you put them on the griddle they don’t spread well by themselves so you need to do it for them.
- They cook faster than you\’d think-as soon as bubbles are popping make sure you flip them!
- If you’re a nut person-these are amazing with pecans on top!
Good luck! Let me know how they turn out!
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar (or 1/2 cup if you want sweeter pancakes)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- 2 cups old-fashioned rolled oats
- 1 14.5 oz can pumpkin
- 2 cups milk (possibly more for thinning)
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup coconut oil
- In a food processor or mixer, combine flour, sugar, baking powder, salt, spices, and oats and pulse/mix. In a large bowl, whisk together milk, eggs, pumpkin, vanilla, and oil. Add dry ingredients whisk just until moistened.
- Heat a large skillet or griddle over medium. Lightly oil skillet. Using a measuring cup, drop batter in skillet-making sure to spread the batter and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.