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Pumpkin Pancakes

This recipe makes a perfect single stack. Serving more people? Simply multiply based on how many people you are making the recipe for!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Keyword: pancakes, pumpkin
Servings: 1 serving
Calories: 291kcal

Ingredients

  • 1/2 Tbsp butter
  • 1 egg
  • 1 tsp maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 2 Tbsp almond milk
  • 1/4 cup oat flour
  • 1/2 tsp baking powder
  • 1/4 tsp pumpkin pie seasoning

Instructions

  • Melt the butter in the microwave for 30 seconds.
  • Whisk together the egg, maple syrup, vanilla extract, pumpkin puree, and almond milk.
  • Sprinkle in the oat flour, baking powder, and pumpkin pie seasoning.
  • Mix together with a spatula until combined—leave the lumps!
  • Leave the batter to sit for 15 minutes.
  • Heat up a skillet or a griddle over medium-low heat. Coat the bottom with some butter.
  • Evenly distribute the batter into 4 small pancakes on the warmed skillet. The batter should measure out to a little less than 1/4 cup per pancake.
  • Leave the pancake to cook for about 2 minutes, or until the edges are visibly cooked. The top will bubble slightly.
  • Flip the pancake and cook for another minute.
  • Serve with butter, extra maple syrup, and raspberries, if desired.

Notes

To make oat flour, blend up 1 1/4 cups of oats. This will make 1 cup of oat flour—store in an air-tight container and use up for future pumpkin pancakes.
You can also use whole-wheat flour for this recipe.
Calories reflect using oat flour and do not include extra butter or toppings on the pancakes.