These oatcakes combine the powerhouse flavors of pumpkin, oats and our barrel-aged maple syrup for golden fall perfection!
Crisp fall sunrises call for cozy Sunday mornings. A warm stack of pancakes dripping with butter and syrup has always been a family favorite way to start the day and we think finding new twists on a classic is a fun way to get everyone involved in the kitchen and excited for breakfast.
We love incorporating seasonal flavors in any recipe we can and these pumpkin oatcakes are a deliciously easy way to welcome fall. Continuing to prove the versatility of our Bourbon Barrel-Aged Maple Syrup, it pulls double duty in this recipe. Of course, we all agree there is no better way to complete a stack of hot off the griddle oatcakes than with a drizzle, but our barrel-aged syrup also provides the perfect balance of flavors with the pumpkin and oats as a sweetener.
A seasonal take on cozy morning pancakes is the perfect way to welcome Fall!
Add all ingredients to a blender, blend on medium for 30-45 seconds until combined and smooth.
Recipe Note: Batter will be thicker than standard pancake batter with a consistency like yogurt.
Heat a flat pan or griddle to medium heat, grease with cooking fat of choice.
Spoon batter onto surface and flatten to quarter inch thick.
Recipe Note: If cakes are too thick, outside will be too brown before inside cooks through.
Cook for 2-3 minutes and flip, lowering heat to medium low. Cook for 2-4 minutes, flipping until cooked through.
Serve warm with a drizzle of Barrel-Aged Maple Syrup. Enjoy!
