Healthy pumpkin pancakes are the perfect autumn breakfast. They are delicious served with probiotic whipping cream or cream cheese to balance the warm, spicy flavour of pumpkin pie.

A Jack’O’Lantern Pancake

While adults will enjoy of a stack of pumpkin pancakes with melting butter, kids LOVE to make jack’o’lantern faces in their pancakes.

Follow the regular recipe, then scoop the batter onto the frying pan and use raisins to make a face. Cook the second side as usual, then serve face side up!

It’s really important to have your children help out with cooking in the kitchen. It’s the best way to teach them how to cook healthy food. Kids of all ages can help by mixing the batter. Older children just need a little adult supervision to safely cook the pancakes themselves. Depending on their age and capability, have your kids help with scooping out the batter, making a face out of raisins and flipping pancakes.

Healthy Pumpkin Pancakes

Pumpkin pancakes are a fun way to celebrate fall. Made with with pumpkin puree, wholegrain 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

Scale

Ingredients

Preferement

2 cups oat flour (see notes)
1 1/2 cups of buttermilk

Remaining Ingredients

1/4 cup melted butter
2 egg
1 cup pumpkin puree
2 tsp vanilla
3 tbsp brown sugar (optional)
1 tsp baking soda
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 large bowl. Allow it to soak on the counter for up to 12 hours.
Beat the wet ingredients together in a second bowl so that everything is well mixed.
Then add the soaked flour to the wet ingredients and stir to combine. Then add in the sugar, 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

Presoaking flour works best with gluten free flours. However, you can make these pancakes with regular white flour, just skip the presoaking and mix the batter right away.
While cultured buttermilk is traditional for baking, milk kefir or yogurt also works for this recipe.
I usually use ground dates instead of brown sugar in this recipe. They add a caramelly sweetness and, unlike sugar, dates are full of fiber and vitamins.

Keywords: fall, Halloween, Thanksgiving, pumpkin pie, gluten free, jack-o'-lantern