Pumpkin Oat Pancakes

Delicious gluten-free pumpkin pancakes made with only one flour—oat flour! cookieandkate.com

The brown armchair in my living room has become the scapegoat for everything that is wrong with my life. It’s not a bad-looking chair, really. It has a nice shape and swivels around in a circle. The nubby brown fabric, however, hangs onto dog hairs for dear life. It will soon be a sweater chair. The longer I sit on my couch and stare down the sweater chair, the more I despise it. It must go.

pumpkin puree

I’m going on about the chair because last week’s pantry makeover was followed by a borderline obsessive-compulsive fall cleaning spree. I’ve gone through every belonging I’ve stuffed in this place and filled my trunk with junk destined for goodwill. It had to be done. The sheer volume of stuff that I own had been weighing on my psyche. The state of my living quarters is representative of my state of mind, so I’ve felt extra scatterbrained as all the visible projects have been calling for my attention. I’m finally feeling better now that I’ve cleared out some space.

how to make pumpkin oat pancakes

As nice as it is to keep stuff around in case I need it someday, there’s also the burden of ownership, of upkeep. Do I really need a whole box full of mystery cords or a tin of my grandmother’s thimbles? No and yes. I’m also in the process of sprucing up my decor, which includes replacing the brown hand-me-down armchair. I wanna be a grown-up! With grown-up furniture! Stomp, stomp, stomp.

Sifting through all my things has made me nostalgic, too. The old newspaper wrapped around a vintage ceramic Santa Clause smelled like my grandmother Mimi’s house. One whiff transported me from my bedroom in Kansas City back in time to Mimi’s kitchen in small-town Oklahoma. Sleepy eyed, I pattered across the cool laminate flooring as the smell of bacon filled the air. Mimi smiled and poured Welch’s grape juice into a little glass cup with dinosaurs on it. My favorites.

how to make oat flour

Pancakes remind me of my dad. Every time my mom went out of town, my little brothers and I got to eat pancakes for dinner. He always turned it into a silly display of fatherly strength, whipping the Bisquick batter so fast we could hardly see the whisk. And over the past week, every time I check the news, I hear my dad’s exasperated voice at the dinner table. “Can’t we all just get along?”

These pumpkin pancakes have sentimental potential. They’re flavored with warming spices and made hearty with oat flour, which you can easily make out of old-fashioned oats (see notes). I often hear that the base recipe for these orange cakes, my gluten-free banana oat pancakes, yields your all-time favorite pancakes. That’s quite a compliment. Dare are I suggest that the pumpkin version is even better?

pumpkin oat pancake batterPumpkin oat pancakes recipe

Gluten-Free Pumpkin Oat Pancakes
4.5 from 22 reviews
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
These fluffy, healthy pumpkin pancakes are laced with hearty oats and warming spices. Since they are made with oat flour, they are gluten free! Note that these pancakes should be cooked low and slow—use a lower temperature than you would with other pancakes so that the insides of the thick batter get nice and fluffy, but the outsides don't get overdone. Recipe yields 7 to 8 medium-sized pancakes.
  • 1 cup pumpkin puree
  • ¼ cup milk of choice
  • 2 tablespoons coconut oil (or butter), melted
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup oat flour (see notes for how to make your own oat flour out of old-fashioned oats)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves or allspice
  1. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil (or butter), lemon juice and maple syrup (or honey). Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
  2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
  4. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you're using a non-stick electric griddle like mine, you might not need any oil at all.
  5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  6. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  7. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Recipe adapted from my banana oat pancakes recipe.
Gluten-free oats: Be sure to purchase certified gluten-free oat flour or certified gluten-free old-fashioned oats if you need these pancakes to be gluten free.
To make oat flour: Pour one cup of old-fashioned oats (do not use quick cooking oats!) into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not! That's a fun little tip I picked up from the King Arthur cookbook.
Preparation tips: This whole grain batter is thicker than most, so it's more difficult to gauge when the pancakes are ready to flip. I learned that it's easier to go by the timer: set it for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that's about the time it should take for pancakes that are fully cooked and golden on each side.
Freeze it: These pancakes freeze well. (I've never met a pancake that doesn't.)
Update 10/6/13: Thanks to your feedback, I have reduced the amount of pumpkin from 1¼ cups to 1 cup. My pancakes came out great with the initial amount, but I've tried it again with the reduced amount and believe that it will yield more consistent results.


    • says

      Perfect! Hope you like the pancakes, Lindsay. I like them as much as (or more than) all the other, glutenous pancakes I’ve tried!

    • says

      I have felt so much better and more content in my place since I cleared out all the junk! I need to remind myself, in the future, that getting rid of things can be even better than obtaining things!

  1. says

    These look so delish…. I have to give them a try. I have a friend who started a gluten free diet at the beginning of summer. She looks and feels wonderful!! I’m sending her here!!

    • says

      Thanks for sharing my blog with your friend, Pru! I’m not gluten free myself, but it’s always nice to share recipes that everyone can enjoy.

  2. says

    Yay pumpkin season! These sound and look delicious!

    I too have tried to de-clutter and get rid of stuff. Not only is it my stuff, but a housefull of hubby and kiddo stuff too. Thanks for the motivation to continue. Its been weighing on my psyche too.

  3. Catherine says

    I was just thinking about Welch’s Grape Juice yesterday! I thought, hmmm I bet it doesn’t taste as good as it did when I was a kid. Does it?

    Furiously typing so I can get to the kitchen and grind oats. These babies are going down tonight. :)

    • says

      Oh, I want to think that Welch’s tastes as good now as it did then! It’s been a while. We didn’t get much Welch’s at home, but my grandmother always made sure to get some for us, so that was special. Hope you loved the pancakes, Catherine!

  4. Grace says

    Yeah girl! Get rid of that chair! I have this horrid orange-red corduroy sectional couch that is incredibly comfortably and incredibly ugly. I so badly want a grown up girl couch!

    • says

      Oh man, I feel you on the couch situation. For the longest time, I had my friend’s grandmother’s couch after asking if anyone had an extra couch on Facebook. It felt really good to trade that in for my “big girl” couch, which is Ikea, but I think it counts! Really glad that you enjoyed the pancakes this morning, Grace.

  5. says

    Every season change makes me want to get rid of all the clutter in my life. I definitely feel you! For me, the object of my disdain is my bagel wall colors. Every summer or winter I swear I am going to paint the whole house and make it gray or black and white. More adult, more me! I love the coloring of these pancakes!!!! They look so hearty.

    • says

      Haha, I’ve never heard of wall colors described as “bagels,” but I know exactly what you mean, Stefanie! Fortunately, I convinced my apartment management to paint the walls a nice crisp white before I moved in. Grab some paint and give it a go!

  6. says

    Your pictures are always so crisp and stunning. This looks moist and delicious :) I can’t wait to try this with a warm cup of coffee this weekend! Thanks so much!

  7. says

    I am definitely more frazzled when my home is more cluttered also. It feels so freeing to just get rid of things! (Although, to be fair, the.boy will tell you I get rid of nothing…but that’s just not true!)

    I am also more frazzled when I don’t get breakfast for dinner once a week. Hellooooo pumpkin pancakes!!

    • says

      Getting rid of stuff feels SO good, right? Although technically, all my stuff to give away is still sitting in the trunk of my car. So close to getting rid of it for good. Hope you’ll try the pumpkin pancakes soon!

  8. says

    Hi There!

    I love your style of writing! These pancakes look scrumptious!! Can’t wait to try out this recipe! It is well-timed what with Halloween coming up, then Thanksgiving and Christmas! :-)


  9. says

    Such a great post! I relate to your childhood memories of dad-breakfasts, as well as your deep desire to purge belonging until you feel grown, organized and serene. I attempt this several times a year, but purchasing grown-up furniture is still kinda out there for us. I guess we usually find other applications for our $$$, but sometime in the next two months (Thanksgiving on its way, and all!) we WILL purchase an extendable dining table, a real one, for Grown Ups. I can’t wait!

    These cakes sound devine — perfectly pumpkiny, and with your signature nutritious twist. So good!

    • says

      Sophie, I’m so glad you can relate! I wondered if I might just sound like a rambling crazy person when I typed it up. I’m excited about your future dining table. That’s total grown-up status. My table cost $5 at a garage sale and it’s super wobbly, but I like the background it provides for food photos, so I’ll make do for a while longer! Hope you get a chance to try the pancakes soon!

  10. Kate says

    These look just delightful – I was looking for a new breakfast recipe as a Saturday treat before my husband goes out of town, and these fit the bill perfectly. Just love your blog – the recipes, the photos, the vibe – so classy and warm.

  11. says

    I’ve seen a ton of pumpkin pancake recipes lately, and this one definitely looks the best. It has the most pumpkin in it! Which is what I want!!! I will definitely be trying these soon!

  12. R.A. says

    We had these for breakfast this morning and my husband loved them, they were much better than he thought they would be. I upped the amount of spices as I always like pumpkin foods with lots of spice. They were good even though I screwed up and forgot to put in the eggs…..now I know why the batter was so difficult to work with! Next time will be better.

    • says

      Hey R.A., thanks for commenting! I’m so glad that you and your husband enjoyed the pancakes. And I’m glad that they turned out alright without eggs!

  13. says

    Though I’m not a huge pumpkin fanatic, I adore oats, so these look and sound scrumptious to me!

    I hear you on the whole ‘being a grown-up’ thing. My biggest problem is not knowing where to shop anymore! I feel too old for places like American Eagle, but still too young for the ‘women’s’ section of most department stores. Argh!

    I hope your updating goes well!…or maybe Cookie needs a shave. :-D

  14. G-Fred :) says

    As always, I LOVE reading your commentary! :) I am totally with you on the cleaning/purging binge! It really does lift a weight off! I have been giving tons of stuff away and clearing out a space for sewing/crafting and creative pursuits. Looking forward to hibernating and creating this winter. :) Love you friend!

  15. says

    Wow, these look really amazing, taste-wise AND photography-wise! Well done!
    I know what you mean, when you say they remind you of your dad: my dad used to do the same thing, ever since my parents are divorced, just for me it’s Tortellini! :)
    Best wishes

  16. Renata Fabisiak says

    These are AWESOM! They’re not dry at all, and they have so much flavour! I have had cravings for this flavour for the last two weeks and I’ve done everything from Pumpkin Spiced lattes, to Buckwheat pumpkin spice pancakes and pumpkin spiced Oats… Yep def Addiction! Thankyou for sharing the recipe :)

  17. says

    Just wanted to let you know these turned out delicious! I used grapeseed oil to avoid the seizing of the coconut, and I used a heaping teaspoon of pie spice in lieu of the combination, just because I’m lazy. :) Thumbs up from my hubby and two little girls too! Thanks Kate!

  18. Suzanne says

    I’m jealous of the people who said these turned out! I subbed in two flax seed eggs and that could be my problem… they aren’t cooking and are barely holding together. So I’m eating raw pancakes and the batter tastes so good. Any ideas what I could be doing wrong?

    • says

      Suzanne, I’m so sorry the pancakes didn’t turn out well for you! That bums me out. Another commenter said she forgot the eggs and the pancakes were delicate but still turned out well, so I’m not sure if it’s the flax eggs. I think these pancakes are sensitive to even the slightest addition of liquid, so I decided to reduce the amount of pumpkin puree in the recipe by 1/4 cup. I tested the recipe with that adjustment this weekend and the pancakes were perfectly cooked through. I hope that explains what went wrong, and again, I’m so sorry they didn’t turn out well for you! Please let me know if you give them another chance with the updated recipe above.

  19. Alex says

    Following this recipe I found that the pancakes would not cook in the middle no matter how long they were on the grill. There was too much pumpkin, not enough flour, and not enough sweetener. Possible solutions would be either decrease the pumpkin or increase the flour and more honey or other natural sweetener.

    • says

      Alex, I’m so sorry the pancakes didn’t turn out right for you. They did cook throughout the middle for me on both tries. However, based on your feedback and after comparing the pumpkin version to the original banana version, I decided to scale the pumpkin back by 1/4 cup. Those pancakes turned out perfectly cooked and fluffy through the middle, so I’ve adjusted the recipe. Apologies again and thank you for your feedback. If you give the pancakes another shot, please let me know how they turn out.

      • says

        Alex, I found the same thing and used the new amount of pumpkin. I added in additional flour to try and dry out the mix, but they were still a little damp for my liking- perhaps a personal preference? Yet the flavor was great so I’m going to give it another go- the recipe comes together quickly enough that I didn’t stress. I’m going to experiement with the heat of my griddle next time… I think I may play around to try and turn kate’s recipe into a waffle. mmmm… nooks and crannies…

        • says

          also, maybe because I used my own oats to grind into flour- not sure if they were quick cooking… I see another comment where that might be the problem.

        • says

          Well, that’s not good! Claire, I’m sorry to hear the pancakes didn’t work out for you. :*( I made my own oat flour out of old-fashioned oats and the pancakes have turned out well for me. If there’s any way you can check to see if your oats were the quick cooking kind or old fashioned, I’d love to know. I so want to know what’s causing this issue!

        • Natalie says

          Made these as well as the original banana oat pancakes and both were simply PERFECTION!!! I even made them for my non gluten free non pancake loving Hubby (i know how can anyone in theyre right mind not love pancakes, right?) and he just gushed over them..!

    • Patricia Coffin says

      Alex and Claire, my batter was thick too but after I put 2 Tbsp. of batter in the pan, I spread it out and evened the edges to get the pancakes round. It wasn’t any trouble. You may be used to pouring the pancake batter into the pan. This batter has to be spread. Hope this helps. :-)

  20. Lauren says

    I just made these but substituted buckwheat flour for the oat flour and stevia for the maple syrup. They turned out awesome!!! Thanks for the recipe!

  21. says

    I’ve been itching to do some fall-cleaning myself. I understand the spring-cleaning thing, but there’s something really nice about getting everything cleaned up when the weather starts to turn cool. I love your banana oat pancakes recipe (and have just been reminded that I need to make them again), but I’m sold on anything with pumpkin! Can’t wait to try these.

  22. says

    Hello! Newly vegetarian, well, again. I was veggie for a few years, moved home where bbq is king, and fell off the wagon. Now I’m eating right and well again and excited to have found your blog. Curious about nutritional info per serving? I eat protein pancakes (with Vega sport vanilla) each morning, and I just can’t wait to try these!

    • says

      Hey Jenee, glad to hear you’re eating well! I’m sorry, I don’t provide nutrition facts for my recipes, but you can calculate them at myfitnesspal.com.

  23. Emily Barner says

    These pancakes were SO delicious! I only had one egg in the house so they didn’t stay together quite as well as they might have otherwise, but OH SWEET LORD WERE THEY TASTY. Definitely one for the recipe book!

  24. MJ says

    Just made these, but substituted 4 egg whites for the 2 eggs and added a scoop of vanilla protein powder. Incidentally, I undercooked one but that was totally okay because it was sort of like having a flat piece of pumpkin pie for breakfast!

  25. pretzel says

    Made these with soymilk, 1 egg, and 1 flax egg. I thinned the batter with a splash of soymilk (though it was still thick enough to stand on its own on a spoon). They just didn’t cook through even after 10 minutes of cooking on a gas stove. I ended up mashing and sauteeing. The flavor was delicious with maple syrup on top. I’m baking the rest in a shallow baking pan as I got too lazy to stand at the stove. Flavor was delicious, but maybe I used too much liquid or maybe the flax egg doesn’t work with these. Might try again with 2 eggs and be very cautious about using extra liquid.

    • says

      Hey there, I’m really sorry the recipe didn’t turn out right for you. The splash of milk may have been what did it. For some reason the recipe has a very sensitive liquid threshold. I’m not sure if the flax egg had anything to do with it. What kind of oat flour did you use? If you ground it yourself, did you use old fashioned or quick-cooking oats? I’m not sure quick-cooking oats would hold up in this recipe.

  26. Katie Capuano says

    LOVED these, made after a 5k race. so replenishing and healthful. stuck to recipe exactly and were so yummy. thanks!

  27. Justeen says

    These pancakes are deeelicious! Between the two of us, the whole batch was gone in 15 minutes flat. I used apple cider vinegar because I had no lemons, but otherwise followed your recipe exactly. This is the best pumpkin pancake recipe I’ve ever tried, by far!

  28. Anna says

    So simple and delicious! These pancakes are the real pumpkin deal – the perfect amount of spice is used which allows the wonderfulness of pumpkin to shine. Thank you for the lovely recipe!

  29. Vic says

    THANK YOU SO MUCH. I will pass on the recipe to others. SO SO SO GOOD and HEALTHY and gluten free !!!

  30. Eliza says

    These were delicious pancakes! My almost 2year old devoured them for breakfast. I’m glad I got to try them first. Thanks for the recipe!!

  31. Melissa says

    These were a bit trickier than I thought they would be. I had to keep messing with the temp to get them to cook in the middle. They came out very good, but a little bland, held together well once cooked all the way through. I used our sugar pumpkin puree from this years garden, I think that added to the moisture content as it had been frozen. Overall we liked them though!

  32. tina says

    I was so excited to try these pancakes! Mine came out very course and dense, and I just couldn’t get the inside to cook all the way. What could I have done wrong? :(

    • says

      Hi Tina, I’m really sorry your pancakes didn’t turn out well! I’ve always had great luck with the recipe but apparently it can be finicky for others. They are sensitive to extra moisture, so if you thinned out the batter with additional liquid, that might explain the problems. Did you use oat flour and let the batter rest for 10 minutes as specified? If so, I’m really not sure what went wrong. :(

  33. says

    Kate, my family loved this when I made it for them Sunday morning. I added pecans, though – what do you think of that? We thought it really added to the flavor and texture. I also topped mine with apple & almond butter. Quite delightful. Thanks for the inspiration!

    • says

      Hi, great question! I did some research and learned that quick-cooking oats should be just fine for making oat flour, since they’re just regular oats that have already been chopped up. Instant oats, on the other hand, might not work well because they tend to be more processed. I’m sorry for the confusion.

  34. Kathy says

    These pancakes are fabulous. I made them for my family (of 8, the children loved them) many times this winter. Everyone enjoyed them.

  35. Sunny says

    This recipe was a hit with my three toddler to preschool-aged kids. They each scarfed down two sizable pancakes, which is far more than they usually eat pancake-wise. I also found the pancakes delicious. We use dairy products, so I used buttermilk as my milk of choice, and it melded well with the other flavors. Thank you for sharing your recipes.

  36. Melissa says

    You mentioned to make this recipe vegan to use almond milk and maple syrup, but what about a replacement for the eggs? That seems an even more crucial component of the pancake. Sorry if you’ve already answered this question.
    Thank you!

    • says

      Melissa, I’m sorry about that! You’re right, the notes don’t suggest an egg replacement. I’m going to remove that note because other commenters have suggested that flax eggs don’t work well in these pancakes. One commenter said they turned out pretty well evn without the egg, but that seems like a gamble. Sorry again!

      • Melissa says

        So there is no egg substitute that would work? I am very new to the vegan lifestyle and have yet to try anything like flax eggs or some of the packaged egg replacements that are sold in the stores. Do you have any experience with those? Are they even worth trying? Thanks again for your help! Have a great day!

  37. Sydney says

    Could I put these in a muffin tin and bake? I love the pancake version so much that I also want them to be a muffin.

  38. Cathie says

    I made these for my boys this morning. This is our first week gluten free and this recipe convinced them that their life is in fact not over. I doubled the recipe and they all got eaten between 3 boys and my husband. Absolutely an excellent recipe. We used coconut milk rather than milk, and because it was meant as a treat I added dark chocolate flakes. Thank You!

    • says

      Cathie, that’s wonderful to hear! Thank you. I have a banana and basic buttermilk/yogurt version of these pancakes that you might enjoy, too! I also just posted oat flour waffles. I love oat flour. :)

    • says

      Hi! I’m not sure what can you’re referring to. You’ll need one cup (8 ounces) pumpkin puree. Most pumpkin puree comes in 15-ounce cans here in the U.S.

  39. JoAnne says

    I don’t see the nutritional info for the pumpkin pancakes. I just needed to know the calorie count on them. Would be so helpful for the fitness pal info. Thanks so much!! can’t wait to try these out!!!

    • says

      Hi Joanne, I don’t usually provide nutrition facts, but I just used My Fitness Pal to look up these pancakes. If you use coconut oil and make 8 pancakes from the batter, the pancakes are about 133 calories each.

  40. Jen says

    These were absolutely awesome! Loved the texture from the oat flour, and that there was no starch, like many gluten free recipes use. I used buttercup squash that I had cooked yesterday, and it was delicious. (Makes sense since pumpkin is a type of squash!)

  41. Patricia Coffin says

    I made these for breakfast today and they were delicious. The texture is different from pancakes made with wheat but the taste over-rides the texture. I didn’t have lemon juice so I omitted it. I used 1/8 teaspoon of cloves, honey instead of maple syrup and coconut oil instead of butter. When I dressed my pancakes, I topped with butter and sliced almonds. Warm real maple syrup went over the lot. Yum, yum, tasty.

  42. Whitney says

    I made these this morning, and let me tell you- these are life changing. So delicious- with a cup of hot apple cider, makes for a perfect fall breakfast. I shared this recipe and site with all of my friends. SO glad I found it!

  43. Sayre says

    This recipe looks very promising- I’m about to make it for my son who is completely gluten free. I just wanted to make a comment that those who aren’t required to be gluten free may not be aware of. Basic old fashioned oats, such as Quaker Oats, are not gluten free. They are often grown in the same fields as wheat and are definitely contaminated with gluten. So be careful to use only gluten free old fashioned oats to make your oat flour, or gf oat flour, if you are going to serve this to someone with celiac. Thanks!!

  44. Lou says

    I’m not here to complain, simply to share my experience.

    I made these pancakes today for I’d been dieing to try them.

    The only issue I experienced was the extreme thickness of the batter. The instructions mention to pour 1/4 cup of batter into the hot skillet.

    I immediately realized there was no way pouring was going to happen – my batter was quite thick.

    Upon spooning the batter into the skillet, it clumped up so I had to use a spoon to spread it in the skillet to shape it into round shape. Three minutes on one side & ninety seconds on the other side, I put that pancake on a plate. I cut a piece off & tasted it, not quite done.

    I spooned a second one into the skillet & again shaped it into a round shape.

    I then concluded that if I kept this up, I might not be eating these beauties for breakfast – the’d be going to the trash, something I’ve done before when testing other recipes.

    I added another 1/4 cup of milk (whole) to the remaining batter & mixed as little as possible – just making sure milk was mixed in & I stopped.

    The milk created enough softness in the batter to then be able to pour.

    I poured enough to make a 6 inch pancake smoothing the batter with the spoon just a bit. Two minutes later, flipped – two minutes on second side and onto a plate.

    I did this for the remainder of the batter till done.

    After putting two pancakes on another plate, a bit of maple syrup & a cup of coffee – time to taste test.

    I swear my eyeballs rolled back into their sockets! What a marvel of exquisite taste. I made a note on the recipe printout to reflect my adjustments.

    This one is a keeper.

    • says

      Hey Lou, thank you for your feedback! Sounds like you may have had a heavy hand with the oat flour. My batter has not been so thick. That said, I’m glad you remedied the situation and ended up with great pancakes!

  45. Cindy says

    I love the recipe. Unfortunately, I likely won’t be back to your site nor will I send others here via Pinterest. There were no less than three commercials trying to play at once from your sidebar. (I assume it was your sidebar – I could never find the rolling video/audio to stop them.) The ads taxed your site so much that it took me forever to scroll the post and get to your recipe. I love your recipes, but don’t have time to waste waiting on ad after ad to play before I can enjoy your posts. If you decide to ditch the taxing ads, let me know. I’d love to come back!

    • says

      Cindy, I am sincerely disappointed that you had such a negative experience on my blog. I am constantly working with my ad manager to track down those obnoxious video/audio ads and shut them down. I’ve seen some over the past week and they’ve been driving me crazy. We haven’t found the source yet. It’s a really complex problem because ads are served by so many different companies. I’d love to not have ads at all, but they’re my livelihood. I hope you will give my blog another chance. Best, Kate.

  46. says

    I appreciate the spice mixture in this recipe. Typically I can take a nonvegan pancake recipe and veganize it. In case anyone else is interested in trying to veganize this one, it does not produce a fluffly pancake. Instead the pancakes end up doughy in the middle and well cooked on the outside. Seems like the amount of pumpkin would have to be decreased to accommodate the soy yogurt that replaces the eggs here.

    • says

      Hey Jocelyn, I’m sorry to hear that. These pancakes are really finicky when it comes to moisture balance. I just reviewed other comments from those who tried to replace the eggs and so far nothing has worked well (flax eggs, skipping the eggs). I’m sorry!

  47. Julia says

    Hey Kate, I had a quick read through of the comments to see if anyone had pointed this out but oats aren’t actually gluten free so I can’t try these yummy looking pancakes :(

    Gluten is in wheat, rye, oats and barley so these probably shouldn’t be called gluten-free as it’s misleading (also I got excited).

    Just thought I should let you know. I’m still a big fan though so please keep posting your yummy recipes. I’ll just need to figure out a way to make these gluten free :)

  48. Laura says

    These are delicious!! I adjusted the spices according to my taste–1/4 tsp ginger and 1.5 tsp cinnamon. Thank you so much for this scrumptious recipe!

  49. Aleece Rose says

    I would say that your banana oat pancakes changed my pancake life and I am beyond excited to try the pumpkin version!!!!!

  50. Nat says

    These turned out delicious! My 3-year-old loved them as well. The batter was quite thick for my liking though and ended up adding a bit more milk. Thank you for the recipe!

  51. Caroline says

    Kate, you’ve done it again!

    As a Thanksgiving morning breakfast, I used this recipe to make 2 mini loaves of pumpkin bread. I thought that pancakes on the griddle in a busy kitchen (and a busy chef) would be too much to take on, so I opted for a bread that I could make in advance.

    I upped the sweetener to 2Tbs of honey because I knew we wouldn’t be topping with maple syrup as with pancakes. Otherwise, I kept the ingredients as written (opted for almond milk). I baked the mini loaves in a 350 degree oven for 30 minutes. The bread is perfectly moist. I’ve cooked with oat flour before, so I anticipated the “fragileness” of this flour, but others might find the bread to be not as dense as breads made with traditional, all-purpose flour.

    A huge hit. I’ll repeat!

    • says

      Hey Caroline! Thank you for sharing your recipe notes with me. I’m really excited to try these pancakes in bread form! Can’t wait.

  52. ellen says

    Just found this recipe – made it and love it!! Curious if anyone knows the calorie content? It is a new favorite for sure….

    • says

      Hey Ellen! I almost never provide calorie counts but I actually do know on these. According to My Fitness Pal, if you use coconut oil and make 8 pancakes from the batter, the pancakes are about 133 calories each.

      • says

        Just thought I’d add modifications I’ve tried in case anyone is curious.
        For the flour I’ll do half oat / half buckwheat, which I love. Also today I didn’t have any lemon. The closest thing I had was kumquat. I added the juice of 1 kumquat plus a little white vinegar as a substitute and it was phenomenal.

  53. Laura says

    I finally got around to making these. We really liked them! They were a little thick so I added extra almond milk plus added some flax seed for extra fiber. They do have a little different consistency than a normal pancake, but were delicious with fruit and maple syrup on top. Thanks for the great recipe. :)

  54. Liesel says

    I just made these the other day and they turned out delicious!!! I used almond milk, and cooked them for three minutes on each side. Perfect!! Thank you for the recipe.

    • Liesel says

      Also, I had mine with a little berry syrup (frozen blueberries and frozen strawberries with a little water and sugar–boiled until it had reduced a little) So good!!

  55. Amanda says

    Hi! Today I made a batch of this batter (without the coconut oil, and subbing the whole eggs for egg whites) and plopped it in my waffle maker, and they came out great! They are super fluffy.

    Thanks so much for the recipe!

  56. Kaytee says

    I have to tell you, these pancakes are a game changer and a life saver for my family! My husband and 16 month old son both have celiac disease so I am constantly looking for nutritious, whole food recipes to feed them that are also Gluten free. We’ve been making these pancakes about twice a week for the last 6 months and they are by far, my family’s favorite gluten free pancakes. We often substitute the pumpkin for 3/4 cup applesauce because we tend to have that on hand more than canned pumpkin and they are so delicious that way. Also, I always just throw all of the ingredients into a blender at the same time and blend it up and the batter comes out perfect. A lot easier that way, especially since I make them so often!

    As you can imagine, finding GF breakfast foods that a baby will actually eat can be hard but my son is IN LOVE with these pancakes and I feel no reservation feeding him as many as he wants because there is nothing bad in them. We are working hard to get him to gain weight and heal his intestines from the Celiac so I love that I can slather a ton of grass fed butter on these pancakes to get extra calories in him and they are sturdy enough for him to hold and chow down on (a lot of oat pancakes I’ve tried are pretty we even put some almond butter on them and serve them to him for lunch some times. :) I’ve made these pancakes for all of our house guests and they are always surprised at how good GF pancakes can be. People who don’t even need to eat gluten free ask me for the recipe. These pancakes are a staple in my home now and I am SO grateful to you for sharing the recipe. So thank you, thank you, from this mama of a Celiac family who needs great GF recipes like these!

    • says

      Kaytee, thank you so much for your note! It really brightened my day. I’m so glad you found this recipe! I love your applesauce/blender trick. Thank you for sharing! Maybe you’ve already found this, but you can see all of my GF recipes over here (including a few more pancake recipes!)

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