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September 26, 2014

Pumpkin Spice Super Oats Pancakes


In Honor of National Pancake Day, we wanted to share our newest LOVE recipe with you! Just in time for fall, these pumpkin spice Super Oats pancakes won’t disappoint! Perfect with a drizzle of honey or maple syrup!


Yields about 6 four-inch pancakes

for the pancakes:

2 eggs
1 teaspoon vanilla
1 tablespoon milk
1 can (14oz) pumpkin pie filling*
1 cup Super Oats
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons brown sugar
1 pinch of salt
coconut oil (to grease the pan)

for the topping:

⅔ cup plain Greek Yogurt
Pomegranate seeds



In a large bowl, whisk together eggs, vanilla, milk, and ⅓ cup pumpkin (reserve remaining pumpkin for the Greek Yogurt). In a separate bowl, mix together the Super Oats, baking powder, cinnamon, brown sugar, and salt. Combine the dry ingredients with the wet. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop batter onto the griddle, using approximately ¼ cup for each pancake. Cook until lightly brown around the edges and bubbly, flip and lightly brown the other side.

In a small bowl mix the plain Greek Yogurt with ⅓ cup of the remaining canned pumpkin. Serve pancakes hot with a dollop of the pumpkin Greek Yogurt, pomegranate seeds, raspberries, and maple syrup.

* Pumpkin Pie filling is slightly sweetened and also has added spices. You can always use plain pumpkin puree and just add a little maple syrup and cinnamon.