Do you have recipes you can’t stop making over-and-over again? For me right now, it’s these single-stack pumpkin pancakes. They are incredibly easy to throw together and make the perfect serving for one. Plus, it uses up the canned pumpkin in your fridge, which I know you already bought to try my pumpkin oatmeal recipe. You know you’re excited for pumpkin season—don’t deny it!
This recipe took me a few rounds of edits before finally sharing it with all of you. I wanted to it to be perfect. At first I experimented with a flaxseed egg, which seemed cool at the time, but didn’t work as well as I wanted it to. After a few trial runs, I ended up with the following pumpkin pancake recipe, and I’m still obsessed with making it.
One of my favorite things about these pumpkin pancakes? They are pretty low in calories, and full of dietary fiber. A serving is only 291 calories (yes—for four pancakes), have only 6 grams of sugar, 5 grams of dietary fiber, 29 grams of carbs, and get this, 12 grams of protein. Top it with 1/2 cup of raspberries and you’re looking at 9 whole grams of dietary fiber. And if you’ve been hanging around me lately, you know I’ve been all about dietary fiber lately.
A note about oat flour
Personally, I think the combination of oat flour and pumpkin go really well together. So for this pumpkin pancake recipe, I decided to go with an oat flour.
To make oat flour, you simply blend up 1 1/4 cup of rolled-cut oats. This will make 1 cup of oat flour. You can store it in an air-tight container and use it up the next few times you make these pumpkin pancakes.
You can sub in whole-wheat flour. I originally was using a whole-wheat flour for this recipe, but switched to oat flour on the last trial run—and loved it, But it also works well with a whole-wheat flour if that’s what you have on hand.
I haven’t tried it with regular all-purpose flour yet, but if you want to experiment, give it a go. Feel free to let me know in the comments below how it tasted!
More easy single-serving breakfast recipes
Here are a few of my favorites you can save for later!
- Ciabatta Boursin Breakfast Sandwich
- Chia Seed Pudding Cups
- Pumpkin Oatmeal
- Peanut Butter Overnight Oats
- Fluffy Scrambled Eggs
- Protein Waffle
- Jammy Egg Toast with Scallion Cream Cheese
- Strawberry Greek Yogurt Bowl
- Avocado Toast with Soft Boiled Eggs
And now, pumpkin pancakes! Don’t forget, I have a free cookbook for you if you need some dinner ideas this week.
Pumpkin Pancakes
Ingredients
- 1/2 Tbsp butter
- 1 egg
- 1 tsp maple syrup
- 1/4 tsp vanilla extract
- 1/4 cup pumpkin puree
- 2 Tbsp almond milk
- 1/4 cup oat flour
- 1/2 tsp baking powder
- 1/4 tsp pumpkin pie seasoning
Instructions
- Melt the butter in the microwave for 30 seconds.
- Whisk together the egg, maple syrup, vanilla extract, pumpkin puree, and almond milk.
- Sprinkle in the oat flour, baking powder, and pumpkin pie seasoning.
- Mix together with a spatula until combined—leave the lumps!
- Leave the batter to sit for 15 minutes.
- Heat up a skillet or a griddle over medium-low heat. Coat the bottom with some butter.
- Evenly distribute the batter into 4 small pancakes on the warmed skillet. The batter should measure out to a little less than 1/4 cup per pancake.
- Leave the pancake to cook for about 2 minutes, or until the edges are visibly cooked. The top will bubble slightly.
- Flip the pancake and cook for another minute.
- Serve with butter, extra maple syrup, and raspberries, if desired.
Notes
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