Comments on: Pumpkin Oat Pancakes

By: S Pearl

S Pearl — Sun, 29 Mar 2026 00:08:00 +0000

In reply to Patsy. If you use buttermilk ( or Greek yogurt -water mix) and whole oats you can make the batter the night before. You might need some flour still though

By: Jessica

Jessica — Thu, 13 Nov 2025 17:37:43 +0000

Surprisingly delicious and fluffy. I added some protein powder and chopped pecans

By: Kathy

Kathy — Sun, 09 Nov 2025 15:57:46 +0000

In reply to Madina Sabri. We love everything about these pancakes! They are very easy to make, fluffy, and delicious! I served them with warm maple syrup, chopped pecans and whipped cream. Thank you for your time perfecting this recipe

By: Cookie and Kate

Cookie and Kate — Tue, 04 Nov 2025 19:46:30 +0000

In reply to Becky. Hi Becky, thank you for taking the time to review and rate the recipe.

By: Becky

Becky — Mon, 27 Oct 2025 14:06:38 +0000

Another delicious recipe! I had some thick rolled oats that were too thick for overnight oats, so I decided to turn them into oat flour and bake with them. This looked like a perfect fall recipe, and indeed it was. I made it exactly as described, with 2% milk. The pancakes cooked up easily on the electric griddle and have a delicate, perfectly balanced flavor. Thank you!

By: Meredith

Meredith — Sun, 19 Oct 2025 15:55:42 +0000

I really like this recipe and it was fun to make with the kids. However, I also experienced the same issue other people have had with them not cooking through. I had to cook them really really slowly at low heat, and it took a while because I tripled the recipe for freezer pancakes.

By: Abbas Taj al Din Baz

Abbas Taj al Din Baz — Fri, 17 Oct 2025 07:17:03 +0000

These pumpkin oat pancakes look absolutely delicious — the perfect cozy breakfast for fall! The use of oat flour and real pumpkin purée makes it both healthy and hearty. I really appreciate the detailed tips on cooking “low and slow” for that perfect fluffy texture. Definitely adding this to my weekend breakfast list.

By: Misha

Misha — Mon, 13 Oct 2025 17:30:52 +0000

Loved these.

I had bought some whole moon pistachio milk to try, so used that for the milk, and I used simple truth organic pumpkin which was more like a baby food texture than the thick cans.

I also went with the coconut oil and heated it with the maple syrup like you taught me for the banana bread (we have in regular rotation around here).
Yum. I have vision of these for thanksgiving morning with coconut whip cream and vegan maple sausage.

By: Cookie and Kate

Cookie and Kate — Sat, 11 Oct 2025 20:16:24 +0000

In reply to Vik. Hi Vik, you can substitute almond 1:1 for oat flour. I do have an almond flour pancake recipe.

By: Petra Ross

Petra Ross — Fri, 10 Oct 2025 16:07:28 +0000

In reply to Madina Sabri. This recipe did not work for me unfortunately. The pancakes did not cook through despite a long cooking time.