While adults enjoy a stack of pumpkin pancakes served with melted butter, kids love making jack-o-lantern pancakes.
It’s really important to have your children help out in the kitchen. It’s the best way to teach them how to cook and enjoy healthy food.
- 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.Print
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
- 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
- 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.
- 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