Pumpkin Oat Pancakes

My living room’s brown armchair has come to symbolize all that is wrong with my life. Really, it’s not a bad-looking chair. It rotates in a circle and has a lovely form. However, the nubby brown fabric desperately clings to the dog hairs. A sweater chair will shortly replace it. I hate the sweater chair more and more the longer I sit on my couch and stare at it. It has to go.

After last week’s pantry remodel, I went on a slightly obsessive-compulsive fall cleaning binge. This is why I’m talking about the chair. I’ve gone through every item I’ve stored here and loaded my trunk with trash that will be donated. You had to finish it.

The sheer amount of possessions I have been straining my mental state. My living space reflects my mental state, so I’ve been feeling particularly disorganized as a result of all the projects that are now in view and need my attention. Now that I’ve made some room, I’m finally feeling better.

Even while it’s wonderful to have things on hand in case I need them in the future, ownership and maintenance come with a cost. Do I really need a tin of my grandmother’s thimbles or a box full of mysterious cords? Yes and no. I’m also updating my decor, which involves getting rid of the brown hand-me-down armchair. I want to be an adult! with mature furnishings! Stomp three times.

Also read: Huevos Rancheros with Avocado Salsa Verde

I’ve been feeling nostalgic as I go through all of my belongings. It smelt like my grandma Mimi’s home when an antique ceramic Santa Claus was wrapped in an old newspaper. With just one smell, I was whisked from my Kansas City bedroom to Mimi’s kitchen in a small-town Oklahoma. I shuffled over the soft laminate floors with sleepy eyes as the aroma of bacon filled the room. Welch’s grape juice was added to a tiny glass cup decorated with dinosaurs as Mimi grinned and poured. my preferred.

I associate pancakes with my father. My younger brothers and I always got to have pancakes for dinner when my mom was out of town. Whipping the Bisquick batter so quickly that we could hardly see the whisk, he always transformed it into a ludicrous act of fatherly strength. And for the past week, I’ve been hearing my father get frustrated at the dinner table every time I check the news. “Why can’t we simply all get along?”

These pancakes made with pumpkin have sentimental value. They’re made substantial with oat flour, which you can simply create from traditional oats, and are spiced with comforting spices (see notes). My gluten-free banana oat pancakes, which serve as the foundation for these orange cakes, are frequently cited as people’s all-time favorite pancake recipe. That is a very high compliment. Would it be incorrect to say that the pumpkin version is superior?


  • 1 cup pumpkin puree 1/4 cup preferred milk
  • 2 tablespoons of melted butter or coconut oil
  • one teaspoon of lemon juice (about 1 small lemon, juiced)
  • 1/9 cup maple syrup (or honey)
  • Vanilla extract, 1 teaspoon
  • 2 eggs
  • Oat flour, 1 cup (see notes for how to make your own oat flour out of old-fashioned oats)
  • 1/2 tsp. baking soda
  • Salt, 1/2 teaspoon
  • 12 teaspoon of cinnamon powder
  • 12 teaspoon of ginger, ground
  • 14 teaspoon of nutmeg, ground
  • 1/4 teaspoon ground cinnamon or cloves


  1. Combine the pumpkin puree, milk, coconut oil, lemon juice, maple syrup, and vanilla in a small mixing dish. Beat the eggs in. (If your coconut oil returns to its solid state at this point, as mine did, simply reheat the mixture in the microwave in bursts of 20 seconds, stirring in between each, until it has melted again.)
  2. Mix the oat flour, baking soda, salt, and spices in a medium basin.
    Pour the wet ingredients into the center of the dry ingredients after creating a well there. Just enough stirring with a large spoon is required to properly wet the dry ingredients. Avoid overmixing! Give the batter 10 minutes to rest.
  3. Heat an electric griddle to 350 degrees Fahrenheit or a large cast iron skillet over medium-low heat. Coconut oil, butter, or cooking spray should be used to lightly coat the pan’s surface. You might not even need any oil if you’re using a non-stick electric griddle like mine.
  4. Pour 1/4 cup of batter into the pan once the surface is hot enough that a drop of water sizzles on it. When bubbles start to appear around the edges of the cake, the pancake should have cooked for around 3 minutes.
  5. When the underside is just beginning to turn golden, flip it over with a spatula and continue cooking for another 90 or so seconds, or until both sides are golden. At this stage, you might need to turn the heat up or down.
  6. The pancakes can be served right away or kept warm in an oven set to 200 degrees Fahrenheit.