Oat Pumpkin Pancakes with Coconut Syrup and Pecans

These fluffy oat flour pancakes are made with pumpkin puree, then topped with a maple coconut syrup and pecans for a unique fall twist.

Joby's Test Kitchen Pumpkin oat pancakes with coconut syrup.

Fall is the season we get bombarded with all things pumpkin! While some of the speciality items are delicious, some can taste artificial or have an overwhelming pumpkin or spice flavor.

These pumpkin pancakes are not that! First of all, they are light and fluffy like my regular oat pancakes, not dense and heavy like some pumpkin products

Secondly, by adding only a small amount of pumpkin puree and pumpkin pie spice, and then pairing it with crunchy pecans and sweet coconut maple syrup, all the flavors and textures come together without being overpowering.

Joby's test kitchen, pumpkin oat pancakes with coconut syrup and pecans.

How to Make Oat Flour Pancakes

Start by grinding together rolled oats, baking powder, salt, and pumpkin pie spice. Yes, I use store-bought pumpkin pie spice, Trader Joe’s to be exact.

For me, it has the perfect spice blend and ratios for pumpkin flavored desserts. Plus, it has the addition of lemon peel which adds a lovely hint of citrus.

Joby's Test Kitchen, ground oats in food processor.

Next, in a medium bowl, whisk together 4 eggs until very frothy. This will incorporate more air, resulting in fluffy pancakes.

Now add pumpkin puree, milk, oil, and vanilla and whisk really well again. Add the dry ingredients to this and mix until everything is combined.

Joby's Test Kitchen adding dry ingredients to egg mixture.

While the batter rests, preheat a skillet or griddle. I love using a cast iron griddle for pancakes, which I allow it to heat for 10 minutes on low heat.

When you’re ready to make the pancakes check to see if the batter is the right consistency. After sitting for a while, the oats will absorb liquid and thicken up. If the batter is too thick to pour, stir in a few more tablespoons of milk or water.

Joby's Test Kitchen, thickened batter for oat pancakes.

Lightly grease the skillet with a scrap of oiled paper towel. Using a ladle or measuring cup, spoon 1/4 cup of batter on to the skillet.

Cook each pancake for 1-3 minutes until bubble form on top and the edges become dry. Then turn over and cook the other side. The pancake will be done when each side is golden brown and firm to the touch. Adjust your heat if they are browning too fast.

Joby's Test Kitchen, pumpkin oat pancakes stacked on a plate.

Keep pancakes warm in a tortilla warmer or in the oven with the “Warm” setting. Then serve them with pecans and plain maple syrup or coconut syrup!

If you love pumpkin as much as I do, but sometimes feel overwhelmed by the intense flavors and spices, these pancakes are a beautiful compromise and make the perfect fall breakfast!

What My Kids Say:
11yo: They are fluffy, sweet, and taste like pumpkin pie.
8.5yo: I like that it had pumpkin in it, because my favorite holiday is Halloween. And it was really good!

Joby's test Kitchen, pumpkin pancakes with coconut syrup and pecans.

here are some other oat flour breakfast recipes

Golden Oat Flour Waffles
These waffles made with oat flour are crispy on the outside and light and fluffy on the inside.
Check out this recipe
Joby's Test Kitchen stack of 3 golden oat flour waffles.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.
Nutty Apple Oat Bars
These chewy and soft bars are filled with apples, nuts, peanut butter, and oats making them the perfect breakfast or after-school snack!
Check out this recipe
Joby's Test Kitchen apple oat bars on cutting board
Breakfast Oat Flour Muffins
A staple in our home, these hearty oat muffins are easily customizable and are a family favorite!
Check out this recipe
Lightly golden oat flour muffins on sheet pan.

Pumpkin oat flour pancakes with coconut syrup and pecans.

Oat Pumpkin Pancakes with Coconut Syrup and Pecans

Joby’s Test Kitchen
Lightly spiced, these fluffy pumpkin oat flour pancakes make the perfect fall breakfast!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 16 4-inch pancakes

Ingredients
  

  • 3 cups (300g) rolled oats
  • 4 tsps baking powder
  • 1 tsp pumpkin pie spice
  • ¾ tsp salt
  • 4 medium-large eggs
  • cups (360ml) buttermilk
  • ¼ cup (65g) pumpkin puree
  • 2 tbsps (30ml) oil
  • 1 tsp vanilla
  • 1-3 tsps maple syrup, honey, or sugar, optional

Instructions
 

  • In a food processor, grind the oats, baking powder, and pumpkin spice for 2-3 minutes. This can be done the night before.
  • In a medium bowl, beat the eggs until frothy. Add the milk, pumpkin, oil, and vanilla and whisk until combined.
  • Add the dry ingredients to the egg mixture and whisk well. Let the batter rest about 10 minutes while you heat the skillet.
  • Lightly grease the skillet with an oiled paper towel. If the batter is too thick to pour, stir in a few more tablespoons of milk or water. Spoon about ¼ cup of batter on to the skillet. Depending on how large your skillet is, you can probably cook 2-3 at a time.
  • Cook each pancake for 1-3 minutes or until bubbles form on top, the edges become dry, and they turn golden underneath. Flip and cook the other side. Adjust heat if they are browning too fast.
  • Serve with pecans and maple syrup, or my delicious homemade coconut syrup!

Notes

Batter: When ladling the batter, make sure to scoop from the bottom of the bowl, not the top. The solids tend to sink to the bottom and if you only scoop from the top, your first pancakes will be light while the last ones will be heavy and dense.
Milk: For thinner pancakes, use more milk. For thicker pancakes start with cups and only add extra if the batter is too thick to pour. For extra coconut flavor, substitute with coconut milk.
Pecans: You can use the pecans in different ways. Chop and mix them into the batter, sprinkle them on top of the pancakes, or toast them and stir into maple syrup or the coconut syrup. Or do all three for extra pecan flavor!
Keyword coconut, maple syrup, oats, pancakes, pumpkin

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