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 flavour of pumpkin pie.
Jack-O-Lantern Pancakes
While I love 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 five-year old showing off her jack-o-lantern pancake.
Oatmeal Pumpkin Pancakes
These pumpkin pie inspired pancakes are a fun way to celebrate fall. Made with with pumpkin puree, wholegrain oat flour and just the right amount of spices, they are healthy and delicious!
- 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
- 2 cups oat flour (see notes)
- 1 1/2 cups of buttermilk
- 1/4 cup melted butter
- 2 egg
- 1 cup pumpkin puree
- 2 tsp vanilla
- 1 tsp baking soda
- 3 tbsp sweetener (optional, see notes)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1/4 tsp ground nutmeg
- ½ tsp salt
Instructions
- Mix the flour and buttermilk together 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 flavour and improve the texture.
- Mix the butter, eggs and pumpkin puree together in a large bowl. Stir so that everything is well combined.
- Add the soaked oat flour to the wet ingredients and stir to combine.
- Then add in the vanilla, sweetener, baking soda and spices.
- Preheat your frying pan on medium. If you are not using a non-stick frying pan, then add a little butter to the pan before you cook your pancakes.
- Scoop about 1/3 cup of batter onto the frying pan.
- Flip the pancake when the centre is bubbly and the sides have started to dry out (after about 2 minutes).
- Cook the second side for another 2 minutes.
- Serve immediately or keep warm in the oven.
Notes
- Soaking and pre-fermenting gluten-free flour is the best way to improve the flavour and texture. If you don’t have oat flour, feel free to use your favourite flour (gluten or non-gluten). The only trick is that if you’re using wheat or other gluten-containing flours, skip the presoak or you’ll end up with a bread-like batter.
- While cultured buttermilk is traditional for pancakes, milk kefir and yogurt will also work in this recipe.
- I usually use date sugar (affiliate link) in this recipe. It adds a caramelly sweetness and is full of fibre and vitamins. However, feel free to use sugar, honey or maple syrup instead.
Keywords: fall, Halloween, Thanksgiving, pumpkin pie, gluten free, jack-o’-lantern, kid-friendly, fermented
I tried it without sugar, but it was a bit salty, so I threw in a bit of brown sugar, worked out great!
★★★★★
Glad you found a balance. Fermented pancakes can sometimes taste a bit more savoury without any added sweetener.