• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fermenting for Foodies

Health, Taste and Tradition

  • Fermentation
    • General Information
    • Beans, Nuts & Seeds
    • Beer, Wine, & Cider
    • Dairy & Cheese
    • Fermented Fruit
    • GF Sourdough
    • Trad Sourdough
    • Probiotic Beverages
    • Vegetables
    • Supplies
  • Healthy Meals
    • Appetizers
    • Baked Goods
    • Breakfasts
    • Condiments
    • Main Dishes
    • Sides & Salads
    • Soups & Stews
    • Desserts
    • Gluten-Free
    • Vegan
  • Fruit-Sweetened Treats
  • Cookbook

Healthy Oatmeal Pumpkin Pancakes (GF)

Healthy oatmeal pumpkin pancakes are gluten free and sugar free
Healthy oatmeal pumpkin pancakes are gluten free and sugar free
Healthy oatmeal pumpkin pancakes are gluten free and sugar free
Healthy oatmeal pumpkin pancakes are gluten free and sugar free
Date sweetened oatmeal pumpkin pancakes are a healthy and delicious breakfast

Oatmeal pumpkin pancakes are the perfect autumn breakfast. Healthy and delicious, serve them with cultured whipping cream or homemade cream cheese to balance the warm, spicy flavor of pumpkin pie.

Healthy oatmeal pumpkin pancakes are gluten free and sugar free

Jack-O-Lantern Pancakes

While I like oatmeal pumpkin pancakes with melted butter, my kids love making jack-o-lantern pancakes. And letting them decorate their pancakes is a great way to get them to help out in the kitchen!

  • Kids of all ages can help with mixing the batter.
  • Depending on their age and capability, have your kids help with scooping out the batter, making a face out of raisins, and flipping pancakes.
  • Older children only need a little adult supervision to safely make pancakes on their own.

To make jack-o-lantern pancakes, follow the regular recipe. Then, after scooping the batter onto the frying pan, use raisins to make a face. Cook the second side as usual, then serve face side up!

Here’s my daughter at five-years-old showing off her jack-o-lantern pancake.

Buttermilk pumpkin pancakes with wholegrain oatmeal

Soaked Oatmeal Pancakes

I like to mix up the buttermilk and oatmeal the night before. Then allow it to soak and ferment on the kitchen counter until I’m ready the next morning.

  • Soaking and pre-fermenting gluten-free flour improves the flavor and texture. Oat flour is great at absorbing liquid and will turn into a thick, sticky batter.
  • The buttermilk will give these pancakes a rich, sourdough-like flavor.
  • It makes breakfast easy!

Alternative Flours

If you don’t have oat flour, feel free to use your favorite flour.

  • This recipe works will all sorts of gluten-free wholegrain flours. Try buckwheat, brown rice, or quinoa!
  • Rolled oats can be milled into flour by grinding them in a food processor.
  • While I haven’t personally tried it, I’m sure this recipe will also work with wholewheat, rye, or spelt.
  • The only trick is that if you’re using gluten-containing flours, skip the presoak or you’ll end up with a bread-like batter.
Print

Oatmeal Pumpkin Pancakes

Healthy and delicious oatmeal pumpkin pancakes
Print Recipe

★★★★★

5 from 1 reviews

These pumpkin pie-inspired pancakes are a fun way to celebrate fall. Made with pumpkin puree, wholegrain oat flour, and just the right amount of spices, they are healthy and delicious!

  • Author: Emillie
  • Prep Time: 8 minutes
  • Cook Time: 15 minutes
  • Total Time: 23 minutes
  • Yield: 15 pancakes 1x
  • Category: Breakfast
  • Method: Fermented
  • Cuisine: Healthy
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 cups GF oat flour (see section above for details)
  • 1 1/2 cups of buttermilk
  • 1/4 cup melted butter
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 3 Tbsp sweetener (optional, see notes)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt

Instructions

  1. Mix the flour and buttermilk in a glass bowl or measuring cup. Allow it to soak for at least 10 minutes. However, I recommend mixing the oat flour and buttermilk the night before as it will give the pancakes a delicious sourdough-like flavor and improve the texture. See section above for details.
  2. Mix the butter, eggs, and pumpkin puree in a large bowl. Stir so that everything is well combined.
  3. Add the soaked oat flour to the wet ingredients and stir to combine.
  4. Next, add the vanilla, sweetener, baking soda, and spices.
  5. Preheat your frying pan to medium. If you are not using a non-stick frying pan, then add a little butter to the pan before you cook your pancakes.
  6. Scoop about 1/3 cup of batter onto the frying pan.
  7. Flip the pancake when the center is bubbly and the sides have started to dry out (after about 2 minutes).
  8. Cook the second side for another 2 minutes.
  9. Serve immediately or keep warm in the oven.

Notes

  • While cultured buttermilk is traditional for pancakes, milk kefir and yogurt will also work in this recipe.
  • I usually use date sugar in this recipe. It adds a caramelly sweetness and is full of fiber and vitamins. However, feel free to use brown sugar, honey, or maple syrup instead. 

Keywords: fall, Halloween, Thanksgiving, pumpkin pie, gluten free, jack-o’-lantern, kid-friendly, fermented

Filed Under: Breakfast, Gluten-FreeTagged With: Holidays, Pancakes

Previous Post: « How To Make Feta Cheese
Next Post: Fermented Ketchup: Full of Flavor, Low in Sugar »

Reader Interactions

Related Posts

Overnight buttermilk pancakes for an easy breakfast option.
Gluten-Free Overnight Buttermilk Pancakes
Soaked grain, overnight buttermilk waffles
Overnight Buttermilk Waffles (10 Flavors & GF Option!)
Buckwheat groats pancakes made in the blender
Buttermilk & Honey Buckwheat Groats Pancakes (GF)

Traditional fermented buckwheat crepes
Buckwheat Crepes: The Taste Of Brittany (GF)
Healthy date quinoa pudding
Date-Sweetened Quinoa Pudding (GF)
No added sweeteners banana bread
No Sugar Banana Bread (GF Option)

Comments

  1. Genelle

    October 17, 2020 at 7:10 am

    I tried it without sugar, but it was a bit salty, so I threw in a bit of brown sugar, worked out great!

    ★★★★★

    Reply
    • Emillie

      October 18, 2020 at 8:09 am

      Glad you found a balance. Fermented pancakes can sometimes taste a bit more savoury without any added sweetener.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
Read More →

Check Out My Cookbook!

Fermenting Made Simple Cookbook

Want healthy recipes right to your inbox? Subscribe to our mid-month newsletter!

Thank you!

Please check your inbox to confirm your subscription.

Affiliate Disclosure

In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. Readers never pay more for products. Thank you for reading!

  • Privacy Policy
  • Terms and Conditions
  • Affiliate Disclosure
  • Sponsored Content
  • Contact

Copyright © 2023 · Fermenting for Foodies