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Pumpkin Pancakes Recipe

How to Make Delicious and Fluffy Pumpkin Pancakes for Your Morning Rituals

Recipe:  pumpkin pancakes  

4 serves

Great with tropical fruits like mango, banana, and passion fruit or whatever is in season. Enjoy picking oracle cards with loved ones or sipping cocoa along the side.


  • 180 g pumpkin, cut into pieces (approx. 2 cm)

  • 190 g filtered water

  • 180 g rolled oats (see Tip)

  • 1 tsp natural vanilla extract

  • 80 g pure maple syrup, plus extra to serve

  • 1 pinch salt

  • 1 tsp gluten free baking powder

  • extra virgin olive oil of choice, for frying (see Tip)


  1. In a pot, cook the pumpkin with 40 g of water over low heat until completely cooked and smooth. Transfer into a bowl and set aside to cool completely (approx. 1 hour).

  2. Place pumpkin in a food processor or blender and blend till smooth.

  3. In a blender or food processor, grind the oats into a fine flour-like consistency.

  4. In a mixing bowl, combine the milled oats, vanilla extract, maple syrup, salt, baking powder, and the cooled pumpkin puree. Mix until well combined.

  5. Heat a non-stick frying pan over medium-high heat and add a little oil. Spoon 2 tablespoonfuls of the mixture into the pan for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.

  6. Serve the pumpkin oat pancakes with a drizzle of maple syrup.


  1. Use buckwheat, almond, bobs red mill GF flour instead of oats. 

  2. For a better taste use butter or

ghee instead of olive oil for cooking them.

Enjoy your handmade pumpkin oat pancakes!

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