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soft & fluffy pumpkin pancakes made with oat flour & maple syrup

Soft & Fluffy Pumpkin Pancakes Made with Oat Flour & Maple Syrup

Kelly Leonardini
These super soft & fluffy pancakes made with oat flour and maple syrup are full of flavor and healthier ingredients.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 12 dozen pancakes

Equipment

  • Skillet
  • mixer or whisk
  • Mixing bowls

Ingredients
  

  • 6 eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup maple syrup
  • 1 cup oat flour
  • 1/4 cup corn starch or potato starch
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • butter as needed

Instructions
 

  • Separate the egg yolks and whites.
  • Beat the egg whites with a mixer or whisk by hand until they become airy and soft peaks form.
  • In a separate bowl, whisk the egg yolks and maple syrup until pale yellow and airy.
  • Add the oat flour, corn or potato starch, baking powder, and cinnamon to the egg yolks. Mix and then add the milk and vanilla.
  • Gently fold in the egg whites to the yolk and oat flour mixture.
  • Heat a skillet over medium low heat. Drop spoonfuls of the pancake mixture into the pan, making them as large or small as you like.
  • Add a few tablespoons of water to the pan and cover for about 2 minutes. Flip and cook for a few more minutes until golden and cooked through.
  • Serve with toppings of your choice, such as butter, maple syrup or whipped cream .
  • Buon appetito!

Notes

How to whip egg whites into soft peaks by The Spruce Eats
Keyword breakfast, maple syrup, oat flour, oats, pancakes, pumpkin
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