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.
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.
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.
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?
More Pumpkin Treats to Enjoy
- Easy Pumpkin Cheesecake Cups
- Gluten-Free Pumpkin Waffles
- Healthy Pumpkin Bread or Healthy Pumpkin Muffins (both offer oat flour options, see gluten-free recipe note)
- Perfect Roasted Pumpkin Seeds
- Whole Wheat Pumpkin Pancakes
View more pumpkin recipes here.
Gluten-Free Pumpkin Oat Pancakes
- Author:
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 2 to 4 1x
- Category: Breakfast
- Method: By hand
- Cuisine: American
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.
Ingredients
- 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
Instructions
- In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. 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.)
- In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
- 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.
- 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.
- 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.
- 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.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Notes
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 1 ¼ 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Judy
Flat pancakes and gooey inside. They don’t look thicker like yours. Tried it thick and couldn’t push it around to form a round pancake so added a little liquid to make it more pourable. They came out flat and still gooey inside even though I cooked them longer than you did. I give up on gf pancakes. Haven’t found a good recipe yet.
Kate
I’m sorry to hear that, Judy. These won’t cook properly if you tinker with the liquid amounts, so maybe that’s why. I just use the edge of my measuring cup or a spatula to spread the batter on the hot pan a bit.
Aditya
I don’t eat eggs. What should I replace it with? Pls let me know if I have any alternative.
Ashleigh
You can make flax eggs, works just as well as regular eggs and it’s healthier. It just take ground flax seed and water
Hannah
I made these pancakes for lunch today because I need to incorporate more oatmeal in my diet. They were so hearty and amazing. I daresay they were more filling than normal pancakes. A definite win!
Kate
Hooray! Thank you, Hannah. I have tons of oatmeal recipes for you!
Katie Kimball
This one didn’t work out for me. The batter was so thick and difficult to cook. I realized the recipe recommends low and slow, but I still think the ingredients need at least double the liquid, if not triple or quadruple. Not our favorite flavor either.
★★
Kate
I’m sorry to hear that, Katie. Thank you for your feedback.
Rachel F
Made these for dinner last night. They came out ok, although slightly underdone due to me not getting the perfect heat setting. My only complaint is they’re too salty. Don’t get me wrong, I LOVE salt, but next time I make these, I’ll reduce the salt to 1/4 teaspoon. But all in all a very good recipe to work with.
★★★★
Kate
I’m sorry yours turned out salty, Rachel! Hope they’re perfect next time.
Jen
Do you think I could substitute freshly ground whole wheat flour in these pumpkin pancakes and your gluten free pumpkin waffle recipe? Also do you have a recipe with turnips, I can’t seem to find one in a search here. I love your blog, it’s a new discovery!
Kate
Hi Jen, glad you found my blog! I’m not sure about those substitutions. I love these whole wheat pumpkin pancakes! I’ve actually never cooked with turnips, so it’s about time I do!
Rose
Hey Jen, I just made these pancakes with whole wheat flour and they are delicious!! I did find I had to add more milk to the batter to get the right consistency – about double the amount called for, so about 1/2 cup vs 1/4 cup. As someone else commented, I probably doubled the amount of spices called for because I love those autumnal flavours. Deliciousness ensued as is the case with virtually all of Kate’s recipes. Charlie Brown and the Great Pumpkin would kill for these babies!
Kate
Thank you for sharing, Rose! I really appreciate your feedback.
Reilly
Hi Kate! I was browsing through your recipes and came upon this one. I ADORE pancakes, and I also really love pumpkin!!! It’s the middle of April, but I can’t wait 5 or 6 more months to stick a fork in these pancakes! Thanks for the awesome recipe! Can’t wait to give it a try!
Sonya
Hello, I loved these pancakes, but my question is, what do you cook them in to not stick to the pan. We won’t cook on aluminum, but when I cook on cast iron or 100 percent stainless steel everything sticks. What do you cook on?
Kate
Hi Sonya, I use cast iron almost exclusively. The trick is to get the pan hot before you add oil or any other ingredients.
Melissa
I just made these this morning and oh my goodness, BEST GF pancakes I’ve made to date!! I substituted 1/2 cup buckwheat for 1/2 cup oat flour (I like its flavour) and it worked amazingly – great texture, fluffy, not stodgy… I also used closer to 1 1/4 cups pumpkin. THANK YOU so much for this amazing recipe!! I’ll be able to make so many variations from it, too =D
★★★★★
Kate
Thank you, Melissa! So glad you enjoyed them.
Jillian Chamberlain
I just made these and OMGoodness! They are divine. Very moist but not doughy or spongy. So perfect! I used pre-made oat flour from Bob’s Redmill and canned pumpkin. Followed the recipe to a T … at least as best I could with my 3 year old assistant ;).
I was nervous because so many of the comments are rating the recipe and saying “looks great” “can’t wait to make it”. A little pet peeve of mine when younhave to dig for comments/ratings that are from people that actually made the recipe! I’m glad I tried it!
★★★★★
Kate
Thank you, Jillian! I’m so glad they turned out well for you. Just a tip, to find comments from people who’ve made it—start at the bottom of the list. :)
Bree
Just made these, here were my modifications (mostly because I didn’t plan and was missing ingredients):
– I used chia eggs (1 egg = 1 tbsp ground chia seeds mixed with 3 tbs water)
– I omitted the lemon juice (didn’t have any)
– I doubled the milk to get to the right consistency (could have been a result of chia eggs)
– I added 1/4 cup of dark chocolate chips because I wasn’t going to be using maple syrup
And they were fantastic! Thank you for this recipe; I can never guess proportions for recipes like this. You should definitely try them with chocolate chips because pumpkin and chocolate is perfect :)
★★★★★
Kate
Thanks for sharing, Bree! I’m glad they turned out well for you.
Nikki Davis
Wonderful Pancakes! Just made these and they were just fantastic.
★★★★★
Kate
Thank you, Nikki! Happy to hear it!
Rosalind Lytle-Rich
I absolutely cannot get these to cook through!! Always wind up with gooey center and crispy outside. Any tips?? Great tasting!
Kate
Hi Rosalind, I’m sorry to hear that! You might turn down the heat a little, spread them out a bit more on the skillet. I hope that works for you.
Paula
sweater chairs n dog hairs ??? Hummmm most appetizing !
Kate
Have a nice day, Paula!
Christine
Excellent! Made some whipping cream to go alongside and they tasted much like pumpkin pie! Mmmm
I wanted the batter to be a little less thick so I just added more eggs until i got the consistency I was wanting. Plus I got more protein in!
Thanks for the recipe!
★★★★
Kate
Thanks, Christine! I’m so glad you enjoyed these!
Liz McLendon
I tried these pancakes this weekend and they were delicious! They were also very moist. I am trying hard to find healthy recipes that taste good for my husband and this one is definitely a keeper!
Kate
Thank you, Liz! I’m so glad you both enjoyed the pancakes. You’re in the right place!
Cynthia Ostapuck
Holy yum were these good! I’m so excited that I found your recipe and blog :) thank you!
★★★★★
Kate
Hooray! I’m so glad you found my blog, too! Thanks, Cynthia. :)
Justin
Hey Kate. If I wanted to make these vegan, what could I replace the eggs with?
Kate
Hey Justin, unfortunately, these don’t do very well without the eggs since they’re gluten free. If you’re not gluten free, you could try these pumpkin pancakes and just omit the eggs.
Justin
Awesome, thanks Kate! I will try this out.
Hilda
awesome – I added 1/2 baking powder and a little more maple syrup – love them
★★★★★
Deb
Hi there. Would you permit me to add a few of your recipes to my blog with your link? You have awesome recipes and photos.
Kate
Hi Deb, I’m sorry, I don’t allow my recipes to be published elsewhere.
Deb
Oh that’s okay. Thanks for responding. Your blog is really beautiful!
Deb
Beth
Made these this morning for my 2.5 and 4.5 yr old. They gobbled them right up! A few notes:
– half a lemon is plenty to get a tablespoon of juice
– I cooked them for almost twice as long as you recommend and they were still pretty mushy in the middle, even though they tasted good.
– I was very cautious on the spices and halved the amount of ginger and the spice in the pankcake was still pretty strong. Kids didn’t mind though.
All in all, pretty good. Lots of work, but healthy. So I’ll make again probably.
Susan
This recipe looks wonderful! I’m on weight watchers, so I am wondering the calorie count, and nutional value,so I know how to count them.
Alexandria
Kate these look awesome! I m actually cooking them right now! Lol! I do have one question though; all of my gluten free pancakes come out…um…gooey or maybe gummy is the better word. I have tried different flours, different cook times and different heat settings and I’ve mixed and matched as well! Any ideas on what I am doing wrong? Thanks ever so much!
★★★★
Autumn F
Hi. These look wonderful! Can’t wait to try them. Do you think it would work well with flax meal, coconut or almond flours??? Already have these and have not found certified gluten free oats.
★★★★★
Glory I Valentin
HI Katie the recipe turn out great even though I did not have pumpkin puree but I substitute it with sweet potatoes. This recipe is added to my collection. I have to try the bananá one. Tthank you for sharing.
★★★★★
Jenn.
Made the this morning…..they were a hit with my kids.
Didn’t have oat flour on hand…so I used spelt….worked out just fine.
They taste like pumpkin pie!
Will be a go to recipe on weekends…for sure!
★★★★★
anne
any tips on switching this to a waffle recipe? I love the idea of gluten free & pumpkin waffles. (i LOVE your oat flour waffles already! they are a staple in my house!)
thanks! :)
connie
there is no s on the abbreviation of minutes.
Lynda
Just made these delicious pancakes this morning…what a seasonal treat for a fall Sunday breakfast! Loved the batter’s consistency which resulted in a hearty, satisfying pancake! Loved the pumpkin flavor supported by the usual cast of spice characters! The only addition I made was half a tspn Sweetleaf baking sugar to give it a bit more sweetness! Worked out perfect!
★★★★
Alisha
I have a large quantity of Bob’s Red Mill 1:1 GF baking flour that I’d like to make use of, and need to make pancakes for one GF person. Do you think substituting the oat flour with GF baking flour would be too risky? If not, do you suggest I then make any additional modifications? (I’d like for them to be as fluffy as possible.)
Clint
This recipe didn’t work out for me. No matter how I tweaked the temperature and time, the insides were always mushy, not fluffy.
I gave it 2 stars instead of 1, because the flavor is fantastic.
★★
Heather
I have been wanting to make these for a week or two and now finally have time during Thanksgiving break. Still adore your blog (and your dog!) but sadly I have to join the ranks of folks who just could not get these to cook.
Maybe this will help with isolating the issue some of us are having: I did grind my own oat flour (in my blender) and I used almond milk. The only other change was I was a bit inattentive and thought the spices were all in equal amounts so I used 1/2 tsp of each (but that shouldn’t matter). The first few came out very thick and raw in the middle, so I tried to thin them down with a bit more almond milk. After that I poured them in the cast iron skillet, smashed them down, then smashed them down again when I turned them. At that point I had cooked them for several minutes each side. They were pretty thin but still felt and tasted quite undercooked in the middle. I finally gave up on eating them now and will just cooked up the rest of the batch to try reheating them in the toaster later.
It’s strange they should have come out so wet because I live in a very dry climate and often have to use more liquid than called for because flours get so dry here.
I did make your apple tart recently and ground my own oat flour for that and it came out great!
Melani
I must have done something wrong because these turned out nothing like the picture of yours. I cooked them 20 min on each side and they still weren’t cooked fully. They didn’t rise at all. I followed the recipe to a tee, and the only thing I can think of is that perhaps your can of pumpkin puree, might be smaller, although I think they sell one size only. Perplexed…
Jennifer
Hi! These pumpkin oak pancakes are a new traditions for our family. Thay are amazing! My daughter will not eat any other type of pancake!
I wanted to point out the vanilla is in the ingredient list, but not in the instructions. Y’all might want to add it in for future pancake makers! Thanks
Kate
Jennifer, so glad to hear you’re loving these pancakes! And good gracious, that vanilla detail has been missing from the recipe since I published it in 2014. Thank you for pointing that out. Just fixed it. :)
matti
Made these this morning, thanks so much for posting. I wanted to share a few alterations I made due to my macrobiotic diet – the results were fantastic! I replaced the eggs with 6 tablespoons of aquafaba (chickpea water), omitted the maple sugar since I used oatmilk that already has sugar in it, I substituted safflower oil for the coconut oil and added 1/2 teaspoon of tumeric powder for the added inflammation fighting benefits and the lovely color it adds! They were very yummy though as you said a little difficult to time correctly on the griddle. Practice makes perfect ;) Thanks again for sharing the recipe!
★★★★★
Kate
Thanks for the tips, Matti! I’m so happy your version worked out well. I’m sure other readers will benefit from this info.
Slim Shady
I have made these amazing pancakes four or five times now. My son adores them. I adjust the batter thickness with more/less milk. I found a cast iron pan DOES NOT work. It makes the pancakes way too dark. A large non-stick pan works best. Also I do not use coconut oil for cooking–again it makes them too dark. Cooking spray works great.
Kate
Ooh, good tip re: the cast iron pan. Glad these work out well for you!
Heather Pacheco
Yummy! Easy! All pantry staples… high school and middle school kids plus hubby and I all enjoyed (with maple syrup).
★★★★
Kate
Awesome!! Filing this one under “crowd-pleasers” :)
Laura
Love this recipe. I’ve subbed orange juice for lemon juice several times when I didn’t have lemon but had a cutie. The cook time is about spot on for us.
Kate
Good to hear that, Laura!
Anne
This is a solid recipe! I eat grain-free when possible, but almost exclusively gluten free. My parents eat gluten. I’m staying with them for a few days and wanted to try butternut squash pancakes. After looking at a lot of different recipes, this was the only one that used ingredients my parents already had at their house. The pancakes turned out well! My dad actually finished them off, I was shocked.
I made several adjustments to the recipe. I ground my oatmeal in a vitamix and added all of the dry ingredients to it. I set that aside. I didn’t use ginger. Next, I used butternut squash, not pumpkin. I steamed a little bit more than a cup until tender then blended. I added the wet ingredients to the squash and blended it on speed 2-3 until combined. I didn’t use lemon juice.
I hand stirred the dry and wet together in a bowl and let it sit for 20 minutes or so. I made three pancakes and put the rest of the batter in the fridge for the next day. The pancakes cooked better after the batter sat in the fridge for a day. The first batch was runny, even with sitting for 20 minutes.
★★★★★
Kate
I’m so glad this worked out for you, Anne! Your version sounds great- the butternut squash especially.
Jane
Could I use just whole wheat flour or regular oats instead of the oat flour (I don’t have a food processor, believe it or not – I only have a blender – maybe I could use that?!)
Kate
I hear a blender works fine, as long as it’s a powerful one. Using regular oats would alter the cook time and texture, and the swap-out for oat flour is not a 1:1 ratio with regular whole wheat flour, so I don’t think that’d work as well. Sorry to disappoint!
Tracy
I made the pumpkin pancakes, they were fantastic! Thankyou for sharing.
Kate
Great! Thanks, Tracy.
sona
Its not fall but I love pumpkin so gave them a go! Taste is scrumptious. I have to figure out better the frying so not to burn the outside. I thought I had it very low, apparently not low enough.
★★★★
Kate
I’m glad they tasted great, Sona!
Jenny
I really love these pancakes far more than wheatflour pancakes! Thanks so much for figuring out the recipe so this new GF person can enjoy pancakes again. I made a change which makes them really light and fluffy. Separate the eggs. Add the yoke to the other liquid ingredients as in your recipe. Whip the whites until fluffy then fold through after you have mixed together the wet and dry ingredients. I have to admit I haven’t left them to stand before cooking as I just can’t wait the extra 10 minutes to eat them so am not sure if the whipped whites should be added before or after standing.
I have also made them with the sweet potato that has purple skin but is white on the inside – very silky. I tried orange sweet potato but didn’t like it so much as it can be a bit stringy/coarser and heavier than either the pumpkin or purple/white sweet potato.
Blanca S Ortiz-Guerini
So I’ve made several pumpkin pancake recipes and this one is the BEST!!!! The taste is amazing and I love the fact that they are healthy!!! I added a bit more cinnamon since I love the flavor so much! Great job and thanks for sharing!!!
Kate
Awesome! Thank you, Blanca for your comment. If you would want to leave a star review, that would be great!
michelle
The recipe is good though it needs at least 3/4 cup liquid (milk) to actually make a workable batter. I also swapped the lemon juice and baking soda for baking powder. I have had more consistent results with that.
Note: I live at high altitude so that could also account for why the recipe did not work for me as written.
Kate
Thank you for your feedback, Michelle. I think your altitude might be a factor, but I’ll try to retest these with your changes soon.
Kate
My baby loves these! She’s 9 mos. I make them in rounds small enough so she can hold it herself and freeze the batch so they can be thawed overnight, on demand. They’re fabulous!
★★★★★
Kate
Winning over babies, that is great! Thanks for sharing and providing a review. I really appreciate it.
Kate
I make A LOT of recipes from your site. At least 4 meals a week in our house are vegetarian, and probably 2 of those are Cookie and Kate! Anything that can get mashed up for the baby, does! We have a few favorites we always come back to, and are always excited about new ones you post. And if ever I’m like, oh I need a recipe for XXX, I always search the archives here first- even for just inspiration. <3 We love, love, love you and what you do!
(Your granola recipe- I've adapted slightly for myself and make a double batch every couple of weeks. We eat it nearly everyday. There is no granola out there on the market or any recipe that compares!)
Jennifer
I just finished making up a double batch of these delicious pancakes. I used my lid to my terra-cotta garlic roaster while they cook and this was the magic touch to getting them done without over cooking. Can’t wait till the grandkids come over to try them out.
Beverly Bancroft
I didn’t have oat flour or oats on hand, so I made almond flour out of almonds. Close but not the same. Still worked out! Had to cook longer. The taste was really good. I will probably buy oatmeal or oat flour to see what they are really supposed to taste like. They were very filling and will definitely make these again.
★★★★★
Kate
I am happy they still tasted good, even though you didn’t use oat flour. Unfortunately, almond flour isn’t a 1-to-1 substitution. Thanks so much for the review, Beverly!
Carol
Made these luscious pancakes on Thanksgiving morning. They turned out great!! definitely a keeper!!
★★★★★
Kate
Happy to hear that, Carol! Thank you for your review.
Alisha
These are yummy! I was hoping to keep them all for myself, but they were a hit with my little ones too. Thank you for a great start to our day!
Kate
That is a good thing, right Alisha! Means you just need to make more next time.
Laura
I’ve made these multiple times and they are really good. I’ve subbed orange juice for the lemon juice when I forgot a lemon and it works just as well. My only advice is to make sure you cook for the time listed and they should be brown on both sides and delicious! I had a friend who tried the recipe and I think used too low of temp and it didn’t work for her. But they always work for me.
★★★★★
Kate
Thanks for sharing, Laura! I’m happy it worked with orange juice.
Joy
Thank you! I lost the recipe for these pancakes given to me by my nutritionist. I am so happy to have found yours here. The only difference is the lemon juice.
Kate
You’re welcome, Joy!
Marie Rose Suchla
Made these yesterday and the recipe is a keeper.However I did find the batter a little too runny so I added 1/2 cup GF flour and it worked well. My husband raved so, Thank you for sharing.
Kate
I’m sorry to hear that! Did you let the batter rest some?
Teresa
This recipe was very helpful and the pancakes were loved by my family. Love how you shared your story in the beginning. I too feel much lighter when I clean out my house.
★★★★★
Sue McDevitt
These were so good. The only problem being that even pancake haters love these so make alot!
Thanks for posting this.
★★★★★
Kate
You’re welcome! Thanks for your review, Sue.
Ann
These were great, I doubled the recipe (using 3 eggs, and a touch of extra maple syrup) and homemade pumpkin puree. I had no lemons so subbed apple cider vinegar. They turned out great!I Yum
★★★★★
Kate
Thanks for sharing your variation, Ann!
Patty
Was excited to try this but slipped a bit with the salt which overpowered the taste. Hmmm I realize now that I used 1 teaspoon of salt instead of 1/2 so my error. I also used fresh pumpkin so perhaps it had more liquid in it then a canned version would. I’ll try to give it another go another weekend. Meanwhile I’m going to make your butternut squash soup!
★★★
Kate
Let me know what you think when you try again! Of course, adjust salt to taste.
Linda Rowett
These pancakes were divine and so perfect for the season. I always cook fresh pumpkin at this time of year and was looking for a recipe for gluten free pumpkin pancakes. I couldn’t have asked for a better recipe! They were easy to make and while the batter is thick, I followed the instructions to flip after 3 minutes and they were nicely browned and cooked through after another minute and a half. The spices make these delicious and there was no taste of the coconut oil. I enjoyed them with maple syrup and will surely be making them again and again!!
★★★★★
Kate
They are prefect for the season! I agree. Thanks so much, Linda!
Andrea
I have used this recipe twice now. The pancakes are delicious. First time I used homemade pumpkin purée and 2nd time I used canned. The homemade purée tasted better and came out fluffier! But canned wasn’t bad either.
★★★★★
Kate
Thanks for sharing! I love that you made your own purée!
Alyson
I tried these today but my daughter has a severe egg allergy so I used flax eggs in replace of the eggs but they turned out mushy and wouldn’t cook through firm. Do you have any other egg replacement suggestions?
Kate
Hi Alyson, I’m sorry to hear that. Typically with regular flour-based pancakes you can simply omit the eggs without problems, but these are tricky since they’re made with oat flour, which doesn’t have as much structure since it’s gluten free. All that said, I’m not sure what to suggest as an alternative. I haven’t played around with aquafaba (chickpea liquid) as an egg replacer but it might help to achieve some loft.
Kathryn
This is one of my favorite recipes. We frequently have it for dinner on busy nights when I don’t have time to make a real dinner. Easy—and deliciously GF for my daughter with celiac.
★★★★★
Kate
I’m happy to hear that, Kathryn! Thanks so much for your review.
Ksenia
Super yummie! I used full fat coconut milk and home made oat flour! It turned PERFECT
Thank you for sharing!
Love your recipes!
★★★★★
Kate
You’re welcome! Thanks for your review.
Shannon
Good chilly January! I made these today and took the advice and found the milk, almond/coconut. Delicious! Forgot the lemon juice but was still tasty. Hubs said it smelled like holiday baking. I made the majority of the batter into muffins. 1/4 cup each for 20 minutes @ 350°F. I’m at 3000 ft so adjustments can be made. They are delicious with cream cheese or my homemade peach butter.
★★★★
Kate
Those toppings sound delicious, Shannon!
Terri Sinclair
Can this batter be used in a waffle maker?
Kate
I haven’t tried it!
Terri Sinclair
Do you have any tried and tested recipes for waffle batter?
Regan
I have made these twice now and mine also keep turning out golden brown on the outside but too gooey in the inside. I followed the ingredients exactly, turned down the heat, and spread out the batter quite a bit. Any other tips?
★★★
MV
Same with me. Taste great but undercooked even when I spread them thin and cooked them twice as long. I’m trying to make muffins out of them. :-(
★★★
John
Fall is in the air and these pancakes are EVERYTHING. I followed the recipe but with some slight edits: I used GF flour instead of oat flour (although I will try oats next time around), added some Iconic Vanilla Protein Powder, and a 1/4 tsp of baking powder – although you probably don’t need it because of the lemon-baking soda reaction.
These came out lighter than air. Seriously some of the best pancakes, GF or otherwise, that I’ve ever made. Looking forward to making these every weekend this Fall.
Tips:
– Definitely cook low and slow – giving the batter time to cook through and rise.
– It will be tough but WAIT the 10 minutes to let the batter set. The batter will thicken slightly and coalesce, but once you scoop it into a pan, it heats up and will spread out a little. If you like thinner pancakes then I’d suggest helping to spread it out with a spatula.
★★★★★
Jen
Anytime I’m looking for a recipe I opt for cookie and kate if they have it, but unfortunately this is the first recipe I did not enjoy I followed the recipe exactly and was very careful not to overmix, but these pancakes came out like flat and dense, almost like a flat cornbread. I was also surprised that even with the pumpkin puree and spices, the pancakes were quite a little bland
★
Kate
I’m sorry to hear that! Thanks for your feedback, Jen.
Sara
We are huge fans of your blueberry lemon oat pancakes here, but decided to try these out due to having some leftover pumpkin. Followed the recipe exactly and they came out delicious!
★★★★★
Kate
Great pancakes for this time of year! Thanks for sharing, Sara. I appreciate it.
beth
Hi Kate. Thanks for sharing what looks like an amazingly tasty gluten-free pancake recipe — can’t wait to try it. I’m sure you choose each and every ingredient for a reason, but can I substitute apple cider vinegar for the lemon juice?
(Same question too for your gf banana oat pancakes)
Kate
It should work. Let me know!
Jessica Anderson
Hi Kate! Great recipes and thank you for all the good ideas! How come you need to use old fashion oats and not quick cooking oats. I usually always use quick cooking oats for everything but this could be the reason why when I make oat flour and use it for pancakes, they never cook through?! I haven’t tried this recipe but most of the time when I grind my own oat flour I use quick cooking oats. Could you give us some insight into this? You must have had some experience since you suggest in the tips section of the recipe to only use old fashion oats. Thanks so much for all your help!
Kate
Hi Jessica! I find that old fashioned oats turnout a better oat flour consistency. I hope this helps! It also sounds like you need to leave the pancakes to cook longer and ensure you are measuring your flour correctly so it’s not too dense.
Lauren
I’ve made these multiple times and they always turn out beautifully. They are delicious and hearty, and so far my favourite GF pancake recipe by far. I’ve made them for people who don’t need to eat GF and gotten rave reviews from them. I find your recipes consistently reliable and tasty, Kate. Thanks!
★★★★★
Jenna
I really wanted these pancakes to turn out. I had a lot of issues with getting them to cook all the way through. No matter how thin they were or heat setting, they never cooked through. Perhaps this is a common mistake and I did something wrong?
★★
Marina
The taste was amazing, but there was some difficulty with the inside cooking through. I couldn’t quite get the inside done and it was still gooey. Nevertheless, we enjoyed them with some maple syrup and a mixed nut butter.
★★★★
Kate
Hi! Did you wait long enough on both sides? You may need to adjust your heat setting a little. Thanks for your feedback, Marina!
Mike
These pancakes are the best! I add a squirt of whipped cream and a splash of pure maple syrup. It’s like pumpkin pie pancakes! My grand daughter couldn’t stop eating them.
This one goes right to the top of my GF breakfast list (right next to the pumpkin waffles https://cookieandkate.com/gluten-free-pumpkin-spice-waffles/)
★★★★★
Kate
Thank you for sharing, Mike! I’m happy you loved them.
Hannah Johnson
Hi! I was wondering instead of using oat flour could I use gluteen free baking flour for I instance 4 cup 4 cup. Would I need to make any adjustments by doing so. Could I leave out the maple syrup add brown sugar? Thanks!!!
Kate
Hi! I’m not sure without trying it, but that should be fine on the flour. You can leave out the maple syrup if you like, but there isn’t brown sugar. Do you mean a difference recipe?
Cindy
I made these this morning and they’re a bit mushy. More of a pumpkin pie consistency which is not bad in itself. But I think we like the oatmeal banana pancakes much better.
★★★★
Anne Marie Benoit
I am thinking of trying these, but the consistency of your “flour” looks much more like oat bran than oat flour to me. Still, using actual oat flour would probably make them rise more, if anything, which probably would be a good thing. Is your pureed pumpkin canned or homemade? I find canned tends to be a lot denser/drier, which could mess up the liquid measurements if I use the wrong one.
Kate
Hi Anne! You’re right, I probably could have ground the oat flour a bit more finely. I used canned pumpkin. I’ve tried making my own before, but found it to be too variable in moisture content. Even canned products can vary, unfortunately. Hope your pancakes turn out great.
Stacey
These are delicious!!! So nice to have an oat flour based pancake.
★★★★★
Mary
Love this recipe. I added some ground flax seed to add fiber. And watered it down a bit cuz I like them thin and crispy. Yummy. Thanks!!!
★★★★★
Betsy Booth
Love love love these pancakes! My adult kids demand them now when we get together for family gatherings
★★★★★
Kate
I’m glad you love them, Betsy! Thank you for your review.
Kelly
These are my new favorite pancakes! I substituted banana instead of pumpkin and added some walnuts and rolled oats. Delicious!
★★★★★
Jackie
I tried this recipe twice, but the pancakes kept turning out a mess. But they tasted good. So I took the remaining batter and poured it into a parchment lined rimmed baking sheet and baked them at 350 for 15 minutes. Perfect. Then I cut them into squares, placed in freezer and we have delicious toaster-ready pancakes.
★★★★
Emma
Okay… I made these Monday for the first time and I’ve now made them twice more since than. Thank you for my new addiction! I love these. I tried once with eggs and twice with flax egg and both worked great. I also ran out of lemons so I used distilled white vinegar which worked as well. I love this recipe!!
★★★★★
Margaret
I think these would have been good but they were way too salty. My kids wouldn’t eat them and I had to toss everything. I will add much much less next time.
★★★
Heather SeasTheDayFlorida
Absolutely delicious! Both my husband and I have been diagnosed with gluten intolerance so I’m trying to learn to cook and bake gluten free. Many of the GF recipes I’ve tried have not been good. So I was so happy that your GF recipe was not good but absolutely delicious! My first batch came out gooey in the middle so I lowered the heat setting and cooked them slowly like you suggest and the pancakes slowly fluffed up and completely cooked. Perfection! Thank you so much for sharing this awesome recipe.
★★★★★
Destiny
Hi! So I made these – absolutely delicious! However the consistency of the inside of the pancake was mushy. Is that the expected texture? Or should it be fluffy like a normal pancake?
★★★★
Kate
Hi Destiny! I’m sorry you got a mushy result. It sounds like they needed just a little more time in the skillet.
Kathy Chechopoulos
We made these with my 4h Food and nutrition group tonight, via zoom. They were a hit! The families cooked a pumpkin before we started the meeting. Some of had dry pumpkin and had to add extra milk. Next week, we are making your pumpkin muffins. Thanks for your yummy, healthy recipes!
★★★★★
Kate
I’m glad you were able to enjoy them and share them! I appreciate your review, Kathy.
Lonna
I made this recipe tonight for dinner and they were a disaster. I tripled the recipe to make for the whole family, and they were raw on the inside. I cooked them on low for a loooooooong time on both sides, and it didn’t help a bit. My family is starving and my kitchen is a mess. What a waste of time and ultimate frustration for a mom!
Kate
I’m sorry to hear that, Lonna. It sounds like there may not have been enough heat.
Becky L.
Just made these pancakes for my kids and I. They did turn out a little mushy on the inside but I think I just had the flame too high. When I make them again I’ll turn the flame down and cook them a little longer. But they were very tasty! Next time I’ll make a double batch so I can have some leftovers.
★★★★★
Kate
I’m sorry they didn’t turn out just right. Make sure your skillet is warm before and it will help. Thank you for your review, Becky!
Melanie
Made this for breakfast/lunch (brunch) today on a pancake griddle and it was a HIT! I found that the easiest way to spread the nut butter-like consistency was to spread with a spatula once on the pan. A ladle definitely would’ve worked, but we had some lightly used ziploc bags, so I put the batter in the bag, and “piped” it onto the griddle. Excellent recipe. Followed the recipe exactly and it was gone. Highly highly recommend
★★★★★
Stevie
Just made these for my picky 7 year old and she loved them- – “thumbs up” from the peanut gallery. :). These really are fantastic, healthy and delish! I did find my griddle needed to be at 300 not 350, and they still cooked faster than the recipe mentions. ENJOY
★★★★★
Bea
A friend gifted me some local maple syrup, and I knew I just had to make this recipe. Made it almost as prescribed (I actually forgot to add almond milk t to his time), and my family and I loved the result! I love that the pancakes stay moist on the inside. Topped the pancakes with fresh blueberries and chopped walnuts which was delicious! So happy to have a healthier pancake version. Thank you!
★★★★★
Kate
You’re welcome, Bea!
EB
Decent flavor and texture. I’ve made a lot of GF pancakes and these are among some of the better ones. I added mini cinnamon chips and walnuts but otherwise didn’t change anything. Mine did require longer cooking time but that didn’t bother me. Using 1/4 C batter for each pancake yielded 11 pancakes.
★★★★
Kate
Thank you for sharing, Eb! I’m happy you were able to enjoy them.