These hearty pancakes are packed with pumpkin, oatmeal and whole wheat. They’ll keep you full throughout these chilly fall mornings!
Oh hey! Hey! I didn’t drop off the face of the earth! I just dropped out of the country… temporarily. Yep, my sad, empty, recently renewed passport got it’s first stamp. And I checked another continent off my list. South America! Yep, I spent last week exploring Chile and it was pretty amazing.
The menfolk got to visit Chile for a few days for work, and a few of their wives and I decided we weren’t going to let this opportunity pass us by. When would we ever have another reason to visit South America?
So we set out on a girls trip to Chile and met the hubbies halfway through our travels. It was the perfect combination of hanging out with the girls, solo time with the hubs, and fun adventures with great friends. I seriously think it’s the best vacation I’ve ever been on! Not to mention the fact that Chile was just amazing and beautiful, and we did so many different things.
I’ll definitely be putting together a full recap for you soon! In the meantime, I’m trying to catch up with blogging, laundry, and furbaby loves.
No that it’s officially October I have no qualms with breaking out the pumpkin. There may be lots. We went to a Starbucks in Chile and do you know what? They don’t even have the Pumpkin Spice Latte down there! So this is definitely an American obsession for sure. (Though they do use a ton of pumpkin, but they use it in savory dishes as a squash.)
Well I’m pretty dang American, so when I got back I was ready for some pumpkin spice. In order to set myself up for a successful week I decided to make a huge batch of pancakes that I could reheat (just pop them in the toaster!) for breakfast every day.
Pancakes are one of my favorite breakfasts and pumpkin just makes them all the better. I added some oatmeal into this batch to really give them some staying power! And a little extra baking powder makes them super thick and fluffy. What pancake dreams are made of.
I’ve been chowing on these all week and I’m still loving the fall flavor. Pumpkin takes dessert next!?
- 3 eggs
- 1 cup pumpkin puree
- 1½ cups milk
- ½ cup brown sugar
- 1 tbsp vanilla extract
- 1 cup quick oats
- 1 cup whole wheat flour
- 1½ tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Pinch nutmeg
- In a large bowl, beat together eggs, pumpkin, milk, brown sugar and vanilla until smooth. Add remaining ingredients and mix until no lumps remain.
- Heat a large skillet over medium-high heat. Melt a pat of butter in the pan, then pour a small ladle-full of batter into pan. Cook until edges are browned, about 2-3 minutes, then flip pancake and cook until cooked through, about another 2-3 minutes.
- Repeat with remaining batter.
- Serve topped with butter and lots of pure maple syrup!