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.
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!
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.
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
- 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
- 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.
- Mix the butter, eggs, and pumpkin puree in a large bowl. Stir so that everything is well combined.
- Add the soaked oat flour to the wet ingredients and stir to combine.
- Next, add the vanilla, sweetener, baking soda, and spices.
- 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.
- Scoop about 1/3 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.
- 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