Pumpkin Oat Pancakes
These pumpkin oatmeal pancakes are made with oat flour, so they're gluten free. They're simple to make with basic ingredients, including real pumpkin!
Updated by Kathryne Taylor on October 3, 2025
These pumpkin oatmeal pancakes make a lovely fall breakfast. They’re flavored with real pumpkin purée and warming spices, so they taste like a treat. This recipe calls for oat flour, which yields perfectly tender yet hearty pancakes that are gluten-free and whole-grain.
If you’re new to oat flour (I’m a big fan), you can easily make it yourself by blending old-fashioned oats in a food processor or blender. Or, go ahead and buy a bag so you can try my Banana Oat Pancakes next. Those pancakes inspired this recipe over ten years ago.
Readers have enjoyed these pumpkin pancakes so much that I’m sharing them again today with updated photos and an instructional video! I hope you’ll make them this weekend.
Pancake Tips for Success
You’ll find the full recipe below. Here are a few tips before you get started.
This recipe is designed specifically for oat flour. If you’d like to make pumpkin pancakes with all-purpose or whole wheat flour, follow my Pumpkin Pancakes Recipe instead.
Let the batter rest for 10 minutes. This is an important step for oat flour-based pancakes—it gives the flour time to soak up some moisture, which thickens the batter to the desired consistency. It also gives you time to preheat the skillet.
Lightly coat your griddle or skillet with oil. I cook my pancakes with avocado oil because it offers a high smoke point and neutral flavor (butter burns quickly). Whichever you use, be sure to wipe off the excess with a paper towel so it doesn’t start smoking.
Start by cooking just one pancake. Cook this recipe low and slow to give the pancakes time to turn golden on the outside and fluffy on the inside. Once you’ve practiced with one pancake and ensured that your skillet is adequately preheated, you can make more at once. Leave a couple of inches between each pancake to allow for easy flipping.
The pancakes are ready to flip when bubbles are forming along their edges. The undersides should be nicely golden at this point. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.
As time goes on, dial down the heat. The skillet gets hotter the longer it’s on the stove. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot. Turn down the heat a bit after every few pancakes.
Watch How to Make Pumpkin Pancakes
Pancake Serving Suggestions
These pumpkin-infused pancakes are lovely with a drizzle of maple syrup like you see here, but even better with something more. Here’s a list of toppings or sides to consider:
- Whipped cream
- Almond butter, pecan butter (my top pick) or peanut butter
- Butter
- Pumpkin butter
- Greek yogurt
- Maple syrup
- Scrambled eggs
More Pumpkin Treats to Enjoy
If you can’t get enough pumpkin and spice this fall, be sure to check out these delicious pumpkin recipes.
- Easy Pumpkin Cheesecake Cups: See gluten-free recipe note.
- Gluten-Free Pumpkin Muffins
- Gluten-Free Pumpkin Waffles: You’ll have enough leftover pumpkin from this recipe to make a batch!
- Healthy Pumpkin Bread: See gluten-free recipe note.
- Homemade Pumpkin Chai Latte: Another great way to use leftover pumpkin.
Please let me know how your pancakes turn out in the comments! I love hearing from you.
Gluten-Free Pumpkin Oat Pancakes
These healthy pumpkin oatmeal pancakes are made with hearty oats and warming spices. Since they’re made with oat flour, they’re 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 8 to 10 medium-sized pancakes.
Ingredients
- 1 cup pumpkin puree
- ½ cup milk of choice
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup oat flour (see notes for how to make your own from old-fashioned oats)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- Avocado oil or vegetable oil, for greasing the pan
Instructions
- In a small mixing bowl, stir together the pumpkin puree, milk, butter, maple syrup, lemon juice, and vanilla. Beat in the eggs. (If your butter or oil goes back to its solid state like mine did at this point, 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, pumpkin spice, baking soda, and salt. 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, or your pancakes will become too dense!
- Let the batter rest for 10 minutes. If you’re using an electric griddle, heat it to 350 degrees Fahrenheit. Otherwise, you can wait a few minutes before heating your skillet.
- Warm a large skillet (stainless steel or nonstick) over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface and wipe off the excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around the pancake for expansion. Cook until small bubbles form on the surface of the pancake and the underside is golden, 2 to 3 minutes.
- Flip the pancake, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes turn dark on the outside before they’re cooked through on the inside.
- Serve the pancakes immediately or keep them warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
Recipe adapted from my banana oat pancakes recipe.
Make it gluten free: Be sure to purchase certified gluten-free oat flour or certified gluten-free old-fashioned oats.
How to make your own oat flour: To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it looks like fine sand. See pictures here.
Make it dairy free: Use non-dairy milk like almond milk and coconut oil instead of butter.
Make it egg free: Replace the eggs with flax eggs (I’ve heard this works well from other commenters, but haven’t had a chance to try myself).
Update September 2024: I’ve improved this recipe, adding ¼ cup more milk to thin the batter, increasing the maple syrup from 1 teaspoon to 2 tablespoons to help prevent burning against the pan, and increasing the amount of spice for more autumnal flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!!
Glad to hear it, Eliza! Thank you for commenting!
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!
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? :(
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. :(
i made these today for breakfast & everyone in my house loved them! thanks so much for sharing the recipe!!!
That’s terrific! Thanks, Christine!
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!
Great idea! I love pumpkin and pecans combined. I have some pumpkin pecan scones on the blog that you might like.
These are amazeballs!
Just wondering why we should use old-fashioned oats instead of quick cooking oats. Thank you!
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.
These pancakes are fabulous. I made them for my family (of 8, the children loved them) many times this winter. Everyone enjoyed them.
Thank you for your comments, Kathy. I’m so glad you and your family are enjoying the recipes.
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.
Thanks, Sunny! So glad the pancakes went over well with your family. They might also enjoy the banana oat pancakes!
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!
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!
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!
Hey Melissa, I’m sorry, just sorting through my comments now. I wish I had more experience with egg replacements. I think a packaged egg replacement might be your best bet in this recipe. These pancakes turn out great as written, but they aren’t as amenable to adaption as others. Here’s a good resource from Joy the Baker about egg replacements: http://joythebaker.com/2014/09/baking-101-favorite-vegan-egg-substitutes/. You also might check out http://minimalistbaker.com. Dana has a lot of vegan pancake recipes!
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.
Hey Sydney, that’s a good question. I’m not sure! It might work. Let me know if you try!
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!
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. :)
What size can?
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.
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!!!
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.
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!)
The butternut squash sounds delicious. I’ll have to give it a try.
Fantastic! Thanks, Jen! I love making recipes with oat flour (you might like my other pancakes and recently posted waffles). Your butternut version sounds delicious!
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.
Thanks, Patricia! Glad you enjoyed them.
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!
Awesome!!! Thank you, Whitney. I really appreciate you sharing my site with your friends!
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!!
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.
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!
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!
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.
Thank you for taking the time to reply, Kate. I completely understand and appreciate your honesty and effort to remove the boogers! :)
Thank you, Cindy! It’s a work in progress, for sure.
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.
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!
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 :)
Hey Julia, I’ve researched this matter before and as long as you buy certified gluten-free oats, your oats will be gluten free. Oats are inherently free of gluten. A very small percentage of people who are sensitive to gluten are also sensitive to a protein in oats, but it’s not gluten. Here’s more information on the subject: http://www.cureceliacdisease.org/archives/faq/do-oats-contain-gluten
Oh I didn’t actually know that! Thanks again, I really love your recipes and reading your blog posts. Keep inspiring :D
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!
I would say that your banana oat pancakes changed my pancake life and I am beyond excited to try the pumpkin version!!!!!
Yay, hope you love the pumpkin version!
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!
Thanks, Nat! Glad you both enjoyed the pancakes!
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!
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.
These were delicious! Thank you.
I’m glad! Thanks, Sara.
Just found this recipe – made it and love it!! Curious if anyone knows the calorie content? It is a new favorite for sure….
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.
The most superb gluten free pancakes I’ve ever had. They tasted like pumpkin pie. Thank you, Kate!
Yay, thanks Robyn!
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.
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. :)
Thanks, Laura! Glad you enjoyed the pancakes!
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.
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!!
Thank you, Liesel! I bet they are stellar with berry syrup.
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!
Thanks, Amanda! Glad they turned out well for you!
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!
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!)
I made batter exactly as directed, only i used olive oil instead of coconut oil. They just would not cook on the inside. Low temp, high temp, slow, fast, nothing will make them cook. So i added to the made as directed batter a very small amount of milk plus another 1/4 teaspoon of baking soda.(I don’t know what I’m doing8) Just wanna eat some pancakes. How can I fix this, how can I make them cook all the way?!?
Miguel, I’m so sorry you had trouble with the pancakes! I’m not sure what went wrong, but I’d guess that there was maybe a little too much pumpkin in there? The batter is thick, so it doesn’t quite pour on the griddle like other batters. You might need to help it spread a little once it’s on the griddle with a spoon or spatula. Sorry again!
I loved these pancakes. They were so light and fluffy. I can’t wait to try different variations. Than you for this recipe
Thank you, Sheri!
Although I am the pumpkin lover in our house, my husband and I both enjoyed these pancakes. I used the total volume of spices listed but substituted combined “pumpkin spice” as I was out of allspice. Out of lemons too, so I omitted the juice and added several additional tablespoons of milk. Looking forward to trying variations like banana, apple, and bluerry. Thanks, Kate!
Thanks, Karen! Glad to hear it!
Oops! Did not notice star rating option until after posting my comment.
Really good! A little thick and slow to cook for me. I think I will add a tablespoon more of milk at a time to make a little more runny. Could be my high altitude??
Could be! Glad you enjoyed them, Carol.
I had some leftover pumpkin purée in the fridge from a pumpkin gingerbread biscotti I made for the weekend and these pancakes were the perfect thing to use it up in. Made them with honey this time, but will try with maple syrup next time. And oh, yeah, there will be a next time! They were great! Might amp up the spices a little, but these were nicely flavored and delicious. I love to play around with add-ins when I make pancakes, and for the last few pancakes ai threw in a few dried cranberries and some pepitas. Perfection! Thanks for helping me start my day off right.
Thanks, Barbara! Love the idea of adding pepitas and cranberries to these pancakes. Why hadn’t I thought of that? ;)
Oh these were so yummy! My son doesn’t eat gluten so, he was so happy about these:)
Glad to hear it! Thanks, Eija!
Made these pancakes this morning for church band practise – they were delicious! This recipe is a keeper :)
Thanks, Rach!
These were yummy and so simple to make! My kids just devoured them. Will definitely make again. Thanks for sharing.
Hooray, thanks Bridgette!
I have made these several times, and each time they are wonderfully delicious and hearty.
I shared them with my blog readers.
https://theuncommonpearl.wordpress.com/2015/10/13/pin-it-tried-and-true-tuesday-29-the-way-to-start-a-fall-morning/
Great recipe for anytime of year! Thank you!
Thank you so much for sharing! I love your post.
I LOVE this recipe! It’s honestly better than “regular” pancakes…and I hate when people say that just because something is healthy. These are just plain better! I made them once for my boyfriend and myself this weekend and we both loved them. I’ve made them twice again this week (once for lunch, once for dinner) so that says something. I am planning on probably breaking them out this weekend again too – maybe adding some chopped pecans or even chocolate chips. Thanks for the post – your recipes are the best :)
Hooray, thank you so much, Sierra!
These were a disaster. They didn’t work at all. And didn’t even kind of taste like pumpkin. I’m quite well-versed in the kitchen and a registered dietitian. I had to add nearly 3 times the written fluid amount to get a batter that was even kind of a correct consistency. So disappointed. What a waste of ingredients and time.
Aubrey, I’m so bummed to hear that! The batter is thicker than most, but has always worked well for me.
We made these for breakfast and they just didn’t turn out. They took forever to cook, and were pretty delicate and hard to flip. And none of us liked the texture of these. Maybe my oat flour wasn’t fine enough? I’ll stick to regular flour for pancakes.
I’m so sorry to hear that, Anastasia. I bet your oat flour wasn’t fine enough. These can be a little more finicky that pancakes made with glutenous flours, but they have always worked well for me.
Oh Kate!! I’ve been doing some of your recipes for a while, all of them with great results, but this is by far my favorite!!! They turned out so yummy, and the texture was amazing!
Thanks for sharing!!!
Thank you so much, Amanda!
These are incredible! They are so good!
Thank you, Nicole!
Just made these! they are sooooo delicious. I topped it with some unsweetened shredded coconut and pumpkin seeds. Thank you for all the awesome recipes.
Thank you, Sara!
I was so looking forward to making these, so gave them a try yesterday. They were a complete disaster and ended up in the trash, oh well! I was so disappointed. They just wouldn’t cook through no matter what. I started low and slow for at least 10 mins and ended up amping up the heat a bit at a time, but still to no avail. They were almost burnt by the time I gave up. I put more of the batter in another different type of pan to try that and still would not cook through. I cook and make pancakes a lot so this was quite frustrating since I’m no newbie. Glad others were able to be successfully make and enjoy these!
Hi Bridget, I’m so bummed these pancakes didn’t turn out well for you. Oat flour-based pancakes just seem a little more finicky than most, and I’m not sure why they turn out great for me and most others, but not for some. Really wish I could figure out what went wrong for you!