Pumpkin Oat Pancakes are easy, fluffy and filling! Inspired by fall flavors and loved by toddlers and adults alike. Grab a few simple ingredients and fill that belly!
Just because it was over 90F degrees today doesn't mean I can't dream, right?! I may or may not have seriously considered getting the fall decorations out today. Don't judge me.
These pancakes make me SO happy. For multiple reasons.
1) They're so yummy.
2) My kids love them. My picky eater has actually requested these 6/7 days this week... so of course we made them!
3) They remind me of fall. 🎃
4) They're actually pretty good for you!
Simple & Delicious
6 ingredients are all you need (8 if you count salt and water 🤷♀️)
- Pumpkin Puree - 'cause it's fall!
- Coconut Sugar - to sweeten it up a bit! Feel free to swap for brown or cane sugar, but maybe reduce about to ¼ cup.
- Oat Flour - Gluten Free if needed. Store bought or blended at home both work great!
- Baking Powder
- Vanilla Extract
- Water & Salt
Simply mix up all the ingredients and cook! 👩🍳👨🍳 Keep reading for tips & tricks!
Tips for the Best Pumpkin Oat Pancakes
Oatmeal pancakes can easily become gummy and just not great. So here's a few tips to get the best oat based pancake results!!
- Don't add too much water! The batter for oatmeal pancakes will be thicker than typical pancake batter, it will also thicken even more if it sits for a while before you cook them. Try to resist thinning the batter too much. Adding water will lead to a gummy pancake.
- Thick batter- If your batter is thick, simply use a spoon or spatula to gently smooth batter into the pancake shape you desire. The thick batter leads to a thicker and fluffier pancake in the end.
- Cook Time - Since these are made with oat flour, rather than a wheat flour. They will take a bit longer to cook. 5-7 minutes per side is usually perfect.
- No Bubbles? - When should you flip these? These pancakes will bubble a bit when cooking, but don't use that as a sign that they are ready to flip. Watch for the edges of the pancakes to appear like they are starting to cook through or dry out. That's your signal that it's time to flip! The bottoms should be golden brown.
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Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Pumpkin Oat Pancakes
- 1 cup pumpkin puree (not pie mix)
- ⅓ cup coconut sugar
- 2½ cups oat flour* (gluten free if needed) (scoop and level to measure)
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- 1½ cup water
- In a large mixing bowl add all ingredients and whisk until combined. A few small chunks of flour is okay.
- Allow batter to sit for 5 minutes. Preheat pan or skillet to medium heat, lightly coat with non-stick spray if needed.
- Pour or spoon batter onto skillet, about ¼-⅓ cup of batter for each pancake. Batter will be thick, use spoon or spatula to gently shape pancakes. (see notes in blog post about thinning batter)
- Cook for 5-6 minutes and then flip. Pancakes are ready to flip when edges appear to be cooking through and bottom is golden brown. If they are sticking to your pan, give them another minute and try again.
- Cook for additional 5-6 minutes and serve as desired! My favorite combination is maple syrup, berries and a sprinkle of cinnamon!