1. The Allure of These Pumpkin Pancakes
These pumpkin pancakes are made with pumpkin puree, eggs, milk, and oats, blended into a thick batter. Once cooked, they are golden brown on the outside and soft on the inside, with a texture somewhere between an oatmeal pancake and a muffin. Pumpkin itself is rich in Vitamin A and various minerals, ensuring children don’t just eat “empty carbs” for breakfast.
The sugar in the recipe comes only from a small amount of maple syrup, along with the aroma of cinnamon and pumpkin pie spice, resulting in a mild, not overly sweet flavor, perfect for the whole family.
2. Main Ingredients and Tips
- Pumpkin Puree: Canned pumpkin puree is fine; it has a smooth texture and is easy to store. You can also use homemade, steamed pumpkin puree.
- Eggs and Milk: Two large eggs with half a cup of whole milk provide both structure and softness. You can also use plant-based milk such as soy milk to maintain a similar flavor and consistency.
- Oatmeal: Using traditional rolled oats, blended directly into a blender, it serves the dual purpose of being both “flour” and a whole grain, making the pancakes filling and high in fiber.
- Maple Syrup and Spices: A small amount of maple syrup, along with vanilla extract, cinnamon powder, and pumpkin pie spice, gives the pancakes a typical autumnal flavor.
- Baking Powder and Salt: Baking powder helps the pancakes rise slightly, while salt balances the overall sweetness and enhances the spice flavor.
If you don’t have pumpkin pie spice at home, you can make a simple version using a small amount of cinnamon, ginger powder, nutmeg, cloves, and allspice, creating a flavor similar to autumn desserts.
3. Simple Steps from Blender to Frying Pan
- Add all ingredients to a blender and blend on medium-high speed for about 30โ60 seconds, until completely smooth and free of visible oat particles.
- Preheat a nonstick pan or heavy-bottomed skillet over medium heat. Lightly coat the bottom of the pan with a small amount of butter or avocado oil.
- Using a measuring cup, scoop about 1/4 cup of batter into the pan, spreading it out slowly in small clumps. Since the batter is relatively thick, you can gently push it into a round shape with the back of a spoon if necessary.
- When small bubbles appear on the surface and it begins to slightly solidify, flip it over and cook the other side until golden brown. If it browns too quickly, slightly reduce the heat to ensure the inside is cooked through without burning.
- Repeat the above steps until all the batter is used. The finished pancakes can be stacked on a warm plate to keep them warm and served with a small amount of maple syrup, yogurt, or fruit.
The whole process is almost entirely about “pouring everything into a blender and then into a pan,” making it relatively easy for busy families in the morning.
4. A Little “Design” for Picky Eaters
The pumpkin gives the pancakes a light orange color. If you have a child at home who is sensitive to color, you can use this opportunity to make them look like “little pumpkins on a plate.” You can draw a few vertical arcs on a round pancake with a small amount of Greek yogurt or cream cheese to create the outline of a pumpkin. Occasionally sprinkle some colored sugar sprinkles for a touch of “ritual.”
If children are hesitant about the new flavor, you can pair it with a familiar dipping sauce or topping, such as a small amount of maple syrup, fruit slices, or peanut butter. This “old flavor leading to new flavor” approach makes it easier for them to accept different forms of pumpkin and oats.
5. What to do with leftover pancakes?
Cooled pumpkin pancakes can be stored in an airtight container in the refrigerator for 2-3 days. The next morning, simply pan-fry or microwave them. If you made a larger batch, you can also freeze them in layers in freezer bags. When you want to eat them, just take them out and reheat them; they can be stored for up to two months.
Some children even like to take the frozen pancakes directly to school as lunch or a snack. This makes a small pancake not only breakfast but also a taste of autumn that continues throughout the day.
