Flourless Pumpkin Pancakes

Inspired by our summer-y Flourless Raspberry Oatmeal Pancakes, this pumpkin version is fit for fall! However in contrast, I spread the batter around more when cooking the pancakes this time, resulting in a thinner pancake. I actually prefer thicker pancakes though, so I think next time I’m gonna stick with the smaller radius. Also, since I prepped the dry ingredients the night before to save time in the morning, I just mixed (rather than blended) all the ingredients together (simply too lazy to clean the blender again), but I am curious to see if/how blending may affect the texture of the pancakes… Well until next time!

Flourless Pumpkin Pancakes

Makes 8 pancakes2014-10-17 23.11.56


  • 1 cup old-fashioned oats
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • Scant 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup pumpkin puree
  • 2 tbsp pumpkin butter
  • 1 egg
  • 1 tsp vanilla extract


  1. In a bullet blender, grind the oats into a fine powder. Transfer the oat flour to a small bowl and stir in the baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  2. In a medium bowl, mix together the buttermilk, pumpkin puree, pumpkin butter, egg, and vanilla extract until well combined.
  3. Add the dry mixture into the wet and mix until homogenous. Let the batter stand for 5 minutes to thicken.
  4. Over medium heat, cook 1/4 cup sized pancakes in an initially greased skillet. When bubbles break the surface, flip to cook the other side.
  5. Serve with maple syrup, pumpkin butter, and pepitas!
2014-10-17 23.05.38

It was the night before pancakes…

2014-10-17 23.06.26

The wet ingredients

2014-10-17 23.07.05

All mixed together! (pre-5 min thickening)

2014-10-17 23.09.11 2014-10-17 23.10.19 2014-10-17 23.11.13 2014-10-17 23.12.43

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