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.
Jack-O-Lantern Pancakes
While I like 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 or chocolate chips, and flipping pancakes.
- Older children only need a little adult supervision to safely cook 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.
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 gives 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 pumpkin pancake 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 whole wheat, 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.
Oatmeal Pumpkin Pancakes
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!
- 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 GF oat flour (see section above for other options)
- 1 1/2 cups of buttermilk or yogurt
- 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
- Mix the flour and buttermilk in a glass bowl or large 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 the section above for details.
- Add the butter, eggs, and pumpkin puree to the soaked oat flour. Stir so that everything is well combined.
- Next, add the vanilla, sweetener, baking soda, and spices.
- Preheat your frying pan on medium heat. 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 1/4 cup of batter onto the frying pan.
- Flip the pancake when the center 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
- 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.
- I usually make pancakes on my cast-iron griddle because then I can cook up to 4 at one time!
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.