These Fluffy Pumpkin Pancakes are moist, buttery, and perfectly spiced for fall. The ultimate wholesome breakfast treat! Gluten-Free & Oil-Free.
This Fluffy Pumpkin Pancake recipe is both ridiculously delicious and ridiculously easy to make. By adding pumpkin to the mix, these fall-inspired pancakes turn out moist and decadent, yet light and fluffy!
A wholesome stack of fluffy, buttery, perfectly spiced pancakes, made from just 6 ingredients, that’s also totally vegan and gluten-free?! Say. No. More.
INGREDIENTS FOR FLUFFY PUMPKIN PANCAKES
You read that right — you only need 6 ingredients to make yourself a fluffy stack of these buttery pumpkin pancakes!
- Oat Flour: I always use quick or rolled oats and give them a quick blitz in the food processor until a fine flour forms.
- Pumpkin Puree adds a subtle squash flavor and some moisture and volume to these pancakes.
- Pumpkin Pie Spice Blend gives these pancakes the perfect amount of warm fall flavor.
- Non-Dairy Milk: I used my Homemade Nut Milk recipe, but any of your favorite store-bought non-dairy milks will do!
- Maple Syrup: Does anyone not put maple on their pancakes? I don’t think it’s a thing. I add just a bit into the batter to make the pancakes perfectly sweet, plus more for drizzling on top!
HOW TO MAKE FLUFFY PUMPKIN PANCAKES
Here’s how you make a fresh stack of easy pumpkin flapjacks:
- Add the oat flour, baking powder, pumpkin pie spice, and salt to a bowl and whisk until everything is evenly distributed.
- Form a well in the center of the dry ingredients and pour in the non-dairy milk, along with the pumpkin puree and maple syrup, and slowly mix everything together until a batter forms.
- Warm a griddle or sauté pan and scoop 3-4 tablespoons of batter onto the griddle for each pancake.
- Cook each pancake for 2-3 minutes, until bubbles start forming at the top, and then flip and cook for an additional minute or two.
- Serve your pancakes warm with a (hearty????) drizzle of maple syrup, or top them as desired!
TOP TIPS FOR THICK & FLUFFY PANCAKES
I personally love a thick and fluffy pancake, but they can be hard to master – especially when a recipe is vegan and gluten-free. Here are my tried-and-true tips to make a your stack as thick as possible:
- Keep the Batter Thick: “traditional” pancakes are made with egg, which solidifies when cooked and helps thicken your pancakes. That’s not the case with vegan pancakes, so it’s best to have a slightly thicker batter to start. I also find that gluten-free flours tend to spread more when cooking, so you definitely want a thick batter for these pancakes.
- Small but Mighty: it’s easier to control the height of your pancakes when you keep them relatively small – think 3 to 4 tablespoons of batter. Whenever I try to make larger pancakes, they always fall flat. I’m totally okay with this though, because technically I get to eat more pancakes 😉
- Low Heat is Key: especially with a thicker batter, it’s important to cook your pancakes on low to medium-low heat – if the heat is too high, the outside of your pancake will darken and burn, while the inside will still be gummy and undercooked. Another tip to make sure your pancakes are completely cooked? Stick them in the oven while you bake the rest of the batter! I like to preheat my oven to 300F, and keep the pancakes on a standard baking tray.
Ok, now that we’ve covered that, let’s get back to the recipe….
These Fluffy Pumpkin Pancakes are best served with a generous pour of maple syrup, but don’t stop there! I also love to top my pancakes with fresh fruit, granola for a little crunch, or even some melty chocolate if I’m feeling fancy. If you happen to have leftovers, you can store them in the fridge for up to 3 days, or in the freezer for up to 2 months.
These Fluffy Pumpkin Pancakes are moist & buttery, and perfectly spiced for fall. The ultimate wholesome breakfast treat! Gluten-Free & Oil-Free.
- 1 1/2 cups (140 g) quick or rolled oats, blended into a fine flour*
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice blend*
- 1/4 teaspoon sea salt
- 3/4 – 1 cup (180–240 ml) non-dairy milk
- 6 tablespoons (88 g) pumpkin puree (not pie mix)
- 1/2 tablespoon grade A maple syrup, plus more for serving
- Dry Ingredients: add the oat flour, baking powder, pumpkin pie spice, and salt together in a large mixing bowl and whisk until everything is uniformly distributed.
- Wet Ingredients: form a well in the center of the dry ingredients, then pour in 3/4 cup (180 ml) of the milk, along with the pumpkin puree and maple syrup. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding flour into the batter until a very thick batter forms. If your batter is too thick, add more milk in 1 tablespoon increments; keep in mind that thick batter leads to fluffier pancakes.
- Cook: warm a large griddle or sauté pan over medium heat. If the pan is nonstick you may not need to spray it; otherwise, it’s best to give the pan a quick spray of nonstick cooking spray or brush of oil. Carefully use a 3-tablespoon-sized cookie scoop (or scant 1/4 cup) to spoon the batter onto the pan, doing 2-4 pancakes at once if space allows. Use a damp spatula or spoon to flatten the batter and spread it into a larger circle, since it will be thick. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for an additional 1-2 minutes.
- Thin it Out: repeat step 3 using the remaining batter; one thing to note is that oat flour absorbs more liquid over time, so your pancake batter will thicken considerably in between batches. To combat this I like to stir in 1 tablespoon of additional milk into the batter in between cooking. This keeps the batter thick enough to make fluffy pancakes, but not so thick that they won’t spread at all while baking and remain raw in the center.
- Serve: warm with maple syrup, or as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as necessary.
- Oat Flour: to make oat flour, add either quick-cooking or rolled oats to a high-powered blender and process for 15-30 seconds, until a fluffy and fine flour forms. You may need to pause halfway and shake the blender, to ensure all oats are blended evenly.
- Substitutions: I have not tested this recipe with any other flour combination, though most would probably work here. Each flour absorbs liquid differently, though, so it’s best to start with a smaller amount of a liquid and add gradually. For the fluffiest pancakes you want a very thick batter (see blog post photo). Maple syrup can be replaced with any other liquid or granulates sweetener of choice.
- Pumpkin Pie Spice: if you do not have a pumpkin pie spice blend, add 1 teaspoon of cinnamon, 1/2 teaspoon ground ginger, and a pinch of nutmeg to the dry ingredients
- Keep Warm: I like to preheat my oven to 250F and store all of my finished pancakes in the oven while the rest are cooking. That way everyone gets to enjoy warm pancakes together!