Pumpkin oat pancakes are wholesome pumpkin oat flour pancakes using canned pumpkin and flour ground from whole oats. These pancakes are also made with probiotic-rich kefir that makes them fluffy and moist. They're hearty, healthy, and delicious!
I adore pumpkin pancakes so decided to come up with an oat flour pancake recipe. I love oats for breakfast. They are a staple morning carbohydrate source for me. This baked pumpkin spiced oatmeal is another favorite way to cook them. I also love steel-cut oats made in the instant pot. It's a great way to "set it and forget it" when you are getting ready in the morning. Oats are a quality source of dietary fiber and stick to your bones to keep you full until lunchtime.
These easy pumpkin oat flour pancakes are made with whole oats finely ground in a food processor. You can also use storebought oat flour, but it's cheaper and effortless to make your own from whole oats.
How To Make Your Own Oat Flour
Measure out 2 cups of whole oats for this recipe and pour them into the bowl of a food processor.
Process until finely ground. It will have the texture of flour. That's it! So simple to make your own oat flour. If you don't have a food processor, you can also do this in a Vitamix.
Recipe Ingredients
- Whole oats- ground. It's cheap and easy to grind your own!
- Baking powder
- Pumpkin pie spice
- Salt
- Brown sugar
- Kefir- Kefir is a great gut-friendly alternative to buttermilk with a similar flavor profile when used in baked goods. If you don't have kefir, buttermilk will work great for this recipe.
- Extra virgin olive oil (can also use avocado oil)
- Egg
- Egg whites
- Pumpkin puree- homemade puree or canned
- Vanilla extract
Recipe Steps
After you grind the oats, whisk them together with the pumpkin pie spice, salt, and baking powder.
Next, whisk the eggs together and add to the remaining liquid ingredients.
Then blend the wet ingredients with the dry ingredients until blended.
Heat a skillet over medium to medium-high heat. You don't want the pan too hot or the exterior of the pancake will brown before the middle has a chance to set. These cook a little slower than regular flapjacks.
Spray the pan with olive oil spray or coat with coconut oil. Using a ¼ cup measuring cup, scoop batter onto the pan and cook pancakes until they begin to bubble and lightly brown on one side. Flip and repeat with the remaining pancake batter. This recipe makes 14 four-inch pancakes.
Recipe Tip
If you like a thinner batter, add a little unsweetened almond milk until you achieve the desired consistency.
What To Serve With Pumpkin Pancakes
Some of my favorite pancake toppings are nuts (walnuts, raw pumpkin seeds, pecans, and almonds), chia seeds, cacao nibs, chocolate chips, whipped butter, real maple syrup, sugar-free maple syrup (when I'm watching calories), easy homemade fruit compotes (blueberry fruit compote and raspberry fruit compote), flavored whipped cream cheese, fresh and frozen berries, fruit butter, and homemade jam. Sometimes just a dusting of powdered sugar is perfect.
Want a bite?!
Easy Pumpkin Oat Flour Pancakes
Ingredients
- 2 cups whole oats finely ground
- 1 tablespoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 egg
- 2 egg whites
- ½ cup pumpkin puree
- ½ teaspoon vanilla extract
- 2 tablespoon brown sugar
- 1 cup plain unsweetened kefir
- 1 tablespoon extra virgin olive oil
- olive oil cooking spray for greasing pan *can also use coconut oil
Instructions
- Grind oats in a food processor until finely ground.
- Whisk ground oats, pumpkin pie spice, baking powder, and salt together in a large bowl
- Whisk egg and egg whites together
- Blend remaining ingredients together in a large bowl and whisk in the eggs
- Combine the flour mixture and liquid mixture together and whisk until blended
- Heat a skillet over medium-high heat and spray with cooking spray
- Pour ¼ cup of the pancake mix onto the hot skillet and cook until pancake begins to bubble. If the pan is too hot, the pancake will brown too quickly before its ready to flip. Flip pancake and cook the other side for 2 minutes.
- Optional: Top pancakes with butter, good quality maple syrup, and toasted pecans.
Notes
Nutrition
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The Better Baker
OOOO this sounds wondermous! I love the addition of the seeds...though I've never tried chia seeds, and have never seen the pumpkin spice almonds either, but I'll surely be on the 'lookout' for them. Awesome recipe Amee - so glad you shared!
Mom
Yum!!!! I loved to try one.
Anonymous
These look great--how many pancakes does the recipe make?
Amee Livingston
Thanks! This recipe makes one large pancake.
Julie Menghini
Do I want a bite? I want a stack! I can't wait to try these at home and love your tip on grinding my own oat flour!
Amee Livingston
It's so easy to make your own! 🙂
Julie Menghini
I had to leave 5 starts for this one!
Amee Livingston
Thanks so much Julie!