Oat Flour Pumpkin Pancakes

Meaningful Eats

3 servings

These easy oat flour pumpkin pancakes are packed full of flavor! With rich pumpkin, warm spices, and just the right amount of sweetness, they're the perfect breakfast dish for crisp, cool fall mornings!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Resting time 10

Total Time 25

Author Erin Collins

Ingredients

Dry Ingredients

1 1/2 cups (135g) oat flour
1 tablespoon brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Other Ingredients

3/4 cup (170g) pumpkin puree
2/3 cup (160g) milk of choice
2 large eggs
2 tablespoons melted butter or neutral oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 tablespoon pure maple syrup

Instructions

Preheat the oven to 200°F. Place a wire rack on a large baking sheet; set aside.
In a large bowl, whisk together the oat flour, brown sugar, baking powder, pumpkin pie spice and salt.
In a separate bowl, whisk together the pumpkin, milk, eggs, melted butter, vanilla extract, cider vinegar and maple syrup.
Add the wet ingredients to the dry and mix until just combined.
Let the batter rest for 10 minutes. Preheat a griddle to 325°F during the last few minutes of the rest time. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add some oil to cook the pancakes if using a skillet.)
Scoop out 3-tablespoon-sized portions of batter onto the hot griddle or pan. Cook for about 2-3 minutes or until the edges are set and the first side is golden brown. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.
Serve immediately or keep warm on the wire rack-lined baking sheet in the warm oven until ready to serve.

Notes

Gluten-Free: This recipe is gluten-free as long as you use gluten-free oat flour. Some oats are cross-contaminated with wheat during manufacturing. Be sure to use certified gluten-free oats if making your own flour or certified gluten-free oat flour if using store-bought.
To Make-Ahead: Store the batter in an airtight container and refrigerate for up to 3 days. Stir before cooking according to recipe instructions.
To Store: Cool completely to avoid soggy pancakes. Store in an airtight container and refrigerate for up to 5 days. Place parchment or wax paper between the pancakes to avoid sticking.
To Freeze: Stack pancakes with parchment or wax paper between each. Store in an airtight container or freezer bag. Freeze for up to 3 months.
To Reheat: Place pancakes in a single layer on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds, or until heated through. You can also reheat them in the oven (350°F) in a single layer on a baking sheet for 8-10 minutes, or until heated through. Cover the pancakes with foil to prevent them from drying out.

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