Can you just add pumpkin puree to pancake mix?

Yes, you can stir pumpkin puree into a regular mix, but the results are often dense. Making oat flour pumpkin pancakes gives you a fluffier texture since the oat flour balances pumpkin’s moisture better. For another fun fall dish, try my Halloween pasta with meatball eyeballs for a savory seasonal twist.

What are the two ingredient pumpkin pancakes?

The simplest version uses just pumpkin puree and eggs. While tasty, they don’t hold shape as well. Adding oat flour creates structure, which is why oat flour pumpkin pancakes stay fluffy and satisfying.

What is the secret to really fluffy pancakes?

The secret is balancing wet and dry ingredients. Pumpkin adds moisture, while oat flour keeps the texture light. Whisking baking powder and baking soda into the mix ensures your oat flour pumpkin pancakes rise beautifully.

What are the three ingredients for pancakes?

The classic minimalist version includes flour, eggs, and milk. If you’re making 3 ingredient oat flour pumpkin pancakes , you’ll only need oat flour, pumpkin puree, and eggs. It’s quick, healthy, and naturally gluten-free

How much pumpkin should I add to pancake mix?

For best results, use about ½ to 1 cup of pumpkin puree for every cup of flour. In oat flour pumpkin pancakes , 1 cup of puree keeps them moist without being too heavy. If you’re in the mood for something sweet on the side, these pair wonderfully with jalapeno popper mummies at a fun fall party.

How does pumpkin puree affect baking?

Pumpkin puree adds moisture, flavor, and natural sweetness. It also helps reduce the need for oil or butter. That’s why oat flour pumpkin pancakes made with pumpkin are soft and tender, yet still hold their shape.

Oat Flour Pumpkin Pancakes – Best Gluten-Free Breakfast Idea

Description

Gluten-free and cozy, oat flour pumpkin pancakes are fluffy, flavorful, and perfect for fall mornings. Made with oat flour and pumpkin puree.

Ingredients

Scale

1 cup oat flour
½ cup pumpkin puree
2 large eggs (or flax eggs)
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
½ cup milk of choice

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Instructions

Whisk dry ingredients in a bowl.
In another bowl, mix pumpkin puree, eggs, maple syrup, vanilla, and milk.
Combine wet and dry until smooth.
Heat skillet over medium, grease lightly.
Pour ¼ cup batter per pancake. Cook until bubbles form.
Flip and cook 1–2 minutes. Serve warm.

Notes

Use flax or chia eggs for a vegan option.
Freeze pancakes for up to 2 months.
For a quick version, try 3 ingredient oat flour pumpkin pancakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: per serving, 2 pancakes)
Calories: 190 kcal
Sugar: 5 g
Sodium: 220 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 55 mg