Pumpkin Pancakes and Waffles

8 Pancakes
20 min

Fall is pumpkin season! Warm spices, cozy comfort food and hearty, filling breakfasts are all on our menu here. What’s better in the morning than waking up to the yummy smell of pancakes and waffles?

This batter can be used to make either pancakes or waffles. It is dairy free and gluten-free if you use gluten-free rolled oats. No need to buy a special flour; just put your rolled oats in a blender or processor and zap them to make your very own oat flour!

Don’t be afraid to get creative with your toppings either; maybe orange segments or cranberries to give your creations a pop of color and freshness!

Nothing wrong with using good old maple syrup either. There is no wrong way to eat these!

Super easy to make, you’ll have these on the table in no time!

I use a pancake/egg ring to get these pancakes looking so mile high, but you can just freestyle it if you don’t have the rings.

Save the leftovers if you have any to pop in the toaster for a quick weekday breakfast. Maybe even put some ice cream in the middle of two for a yummy fall dessert!

Pumpkin Pancakes and Waffles
Recipe details
  • 8  Pancakes
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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  • 1 1/2 cups oat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 Tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 heaping Tablespoons arrowroot powder
  • 2 teaspoons baking soda
  • 1/4 cup plus 1 Tablespoon maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1 cup almond milk
  • 1 cup pumpkin purée

Whisk together all dry ingredients in a medium bowl.
Whisk together all wet ingredients in a small bowl.
Add wet ingredients to dry and mix with a spoon to combine.
Set aside for 5 minutes to allow the batter to thicken and get fluffy.
For pancakes: Heat a pan to medium, medium/low heat and add a bit of butter or oil if you are not using a non-stick pan.
Drop large spoonfuls of the batter into the pan and cook 3 -4 minutes per side till golden. These pancakes are thick so you need to cook them at a lower temperature for a bit longer so they will not burn.
For waffles, simply follow the directions on your waffle maker.
  • Arrowroot is taking the place of the egg in this recipe. It is easy to find in almost any supermarket in the baking aisle. It is basically like a cornstarch.
  • Make sure you are using pumpkin purée and not pumpkin pie purée. They are not the same thing.
  • I use pure maple syrup and not the kind that has added sugars.
Ann - Can’t Beet Plants
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