Maya Chen
Pumpkin Oat Pancakes
💡 Clever Tip: Homemade Oat Flour
You don’t need store-bought oat flour! Simply place the required amount of **rolled oats** in a blender or food processor and blend until a fine flour is achieved. Make sure to scrape down the sides frequently for an even texture.
💖 Why You’ll Love This Recipe
- Gluten-Free Option: Naturally gluten-free if using certified gluten-free oats.
- Extra Fluffy: The ratio of flour to puree ensures a surprisingly airy texture.
- Healthy Fiber: Oats provide a great source of fiber, making them surprisingly filling.
Ingredients
The Dry Ingredients:
- ▢ 1 cup oat flour (or finely blended oats)
- ▢ 2 Tbsp brown sugar (or maple sugar)
- ▢ 2 tsp baking powder
- ▢ 1 tsp pumpkin pie spice
- ▢ 1/2 tsp salt
The Wet Ingredients:
- ▢ 1 large egg, whisked
- ▢ 3/4 cup milk (dairy or non-dairy)
- ▢ 1/2 cup pumpkin puree (not pie filling)
- ▢ 1 Tbsp melted coconut oil or butter
- ▢ 1/2 tsp vanilla extract
📝 Ingredient Notes
Oat Flour: The batter will be slightly thicker than regular flour pancakes. If it seems too thick to pour, add milk one tablespoon at a time until the desired consistency is reached. Milk: Almond, soy, or regular dairy milk all work well. Use what you have on hand.
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the oat flour, brown sugar, baking powder, pumpkin pie spice, and salt until well combined.
- Combine Wet Ingredients: In a separate, larger bowl, whisk the egg, milk, pumpkin puree, melted oil/butter, and vanilla extract until smooth.
- Mix Batter: Pour the dry ingredients into the wet ingredients and mix gently until just combined. The batter should be thick and slightly lumpy. Do not overmix!
- Heat Griddle: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The griddle is ready when a drop of water sizzles instantly.
- Cook Pancakes: Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, until bubbles start to form on the surface and the edges look dry. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Serve immediately with a drizzle of maple syrup, a sprinkle of extra spice, and your favorite toppings.
Helpful Tips for Success
- **Don’t overmix** the batter. A lumpy batter guarantees a lighter, fluffier pancake.
- The ideal griddle temperature is around 350°F (175°C). Too hot and the outside burns before the inside cooks.
- For the best pumpkin flavor, let the batter rest for 5-10 minutes after mixing. This allows the oat flour to fully hydrate and the flavors to meld.
🔬 Expert Tips: The Vinegar Trick
For an extra lift, you can create a buttermilk substitute: stir 1 teaspoon of white vinegar into your 3/4 cup of milk and let it sit for 5 minutes before adding it to the wet ingredients. The acid reacts with the baking powder, producing fluffier pancakes.
Meal Prep and Freezing
- Make-Ahead: The dry ingredients can be mixed and stored in an airtight container for up to 3 months. When ready to cook, combine the wet ingredients and proceed.
- Freezing: Cooked pancakes freeze perfectly. Cool them completely, then stack them with small squares of parchment paper between each one. Freeze in a freezer bag for up to 2 months. Reheat in the toaster or microwave.
Frequently Asked Questions (FAQ)
Q: Can I use all-purpose flour instead of oat flour?
A: Yes, you can substitute 1 cup of all-purpose flour for the oat flour. The final texture will be slightly less dense but equally delicious.
Q: Why are my pancakes falling apart?
A: This usually means the batter is too thin (add 1 tbsp more oat flour) or the heat is too low, causing the batter to steam instead of set. Ensure the griddle is at the correct temperature (approx. 350°F or 175°C).
🎉 Conclusion: The Best Start to Fall
These Pumpkin Oat Pancakes are the perfect way to bring the best flavors of the season into your morning routine without the guilt. They’re quick, satisfying, and infinitely customizable with your favorite nuts, seeds, or chocolate chips. Enjoy your weekend breakfast!
Nutrition (Estimated per Serving, 3 Pancakes)
- Calories: 280 kcal
- Protein: 10g
- Fat: 8g
- Carbs: 44g
- Fiber: 6g
- Iron: High
*Nutrition facts are approximations, excluding toppings and syrup.
