These perfect pumpkin spiced pancakes are the absolute best. They’re low-carb, gluten-free, guilt-free and so easy to make with everyday ingredients.
Our family LOVES freezer-friendly breakfast recipes and we’ve been making these low-carb pumpkin pancakes for years! They’re a fall staple in our house and we look forward to them on brisk mornings when we can sit around the table in pajamas and enjoy a warm treat. They’re such a hit in our house, they even make a few appearances at our family’s request before autumn even hits. This healthy from scratch recipe is packed full of fall flavor with oat flour, pumpkin, cinnamon, ginger and nutmeg. They’re a delicious fall breakfast everyone will love!
Pancake 101
When starting out, I (Kalie) was less than stellar when it came to making the perfect pancake. There was the time I burnt them to a charred crisp, another time I flipped them way before they were set and let’s not forget the day I used a stainless steel pan… oh my what a mess! Becoming a pro pancake maker has taken me quite some time, so I wanted to share the best tricks I’ve learned over the years to reach pancake perfection!
Use a non-stick pan or griddle.
Add just enough butter or oil to coat the surface of your pan. You don’t need much, but without it your batter will stick!
Do the “sizzle test.” Heat the pan on medium heat before adding your batter. I do the “sizzle test” to know when my pan’s ready. I simply run my fingers under some water and flick water droplets on the pan. When I hear a slight sizzle, I know the pan is warm enough to add the batter.
Turn the heat down to medium-low when cooking your pancakes. When you initially add your batter, you want that higher heat to crisp them BUT once your batter is poured, lower your heat and allow those babies to brown slowly. I know this takes a little longer but it’s better than burnt pancakes!
Don’t flip them too soon. Wait until the top of your pancakes show little bubbles that pop. Take a look underneath and if they’re golden brown, it’s time to flip!
Get your kids involved! What better way to encourage your kids to cook than by getting them involved in making these easy pancakes. Have them help by mixing the ingredients together or adding the cooked apples to the batter!
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- 4 large eggs
- 1 cup 100% pure, canned pumpkin (not pumpkin pie filling)
- 2 teaspoons 100% pure vanilla extract
- 2 tablespoons 100% pure maple syrup
- 1/4 cup 100% whole grain oat flour, gluten-free
- 2 teaspoons cinnamon
- 1/4 teaspooon pumpkin pie spice (double if you love the flavor of pumpkin spice)
- 1/8 teaspoon Himalayan pink salt
- 1/2 teaspoon baking soda
Ingredients
Wet Ingredients:
Dry Ingredients:
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- In a large bowl, add and mix all wet ingredients.
- Slowly add oat flour to the bowl, whisking batter until well incorporated.
- Add all remaining dry ingredients into the mixing bowl.
- Whisk to combine.
- Heat a large skillet over medium heat.
- Lightly grease skillet.
- Pour batter onto skillet in desired size. This recipe yields about 9 medium pancakes.
- Reduce heat to medium-low.
- When the top of your pancakes show little bubbles, take a look underneath. If they’re golden brown, it’s time to flip!
- Cook the other side of your pancakes approximately 3-5 minutes.
- Serve with maple syrup. Side Note: There is maple syrup added into the batter, so you don't need much syrup when serving. Enjoy!
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