Gluten Free Buttermilk Pumpkin Oat Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 248.9
  • Total Fat: 11.6 g
  • Cholesterol: 57.8 mg
  • Sodium: 559.2 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.7 g

View full nutritional breakdown of Gluten Free Buttermilk Pumpkin Oat Pancakes calories by ingredient
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Protein and fiber boost from pumpkin and oats! Protein and fiber boost from pumpkin and oats!
Number of Servings: 4


    1 cup Great Value 2% Lactose Free Milk
    3 tsp Lemon Juice 'Real Lemon' 100% juice
    1 serving 1 Egg- large, fresh
    2 serving Oil, Great Value Pure Canola Oil,1tbsp(14g}
    0.40 cup Flour, All Purpose Baking Flour Gluten Free (by BENSON37)
    1 cup Oat Meal (Quaker Oats - Old Fashioned - dry)
    1 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
    3 tsp Granulated Sugar
    .5 tsp Baking Powder
    .5 tsp Baking Soda
    .5 tsp Salt
    .5 tsp Cinnamon, ground
    .5 tsp Allspice


Measure milk in a measuring cup and add lemon juice. Allow to sit for 5 minutes to thicken.
Whisk egg and oil in a medium mixing bowl, whisk in mil once it's ready. Add pumpkin and whisk.
Place flour, oats, sugar, baking powder, baking soda, salt in a bowl and mix together. Pour dry mix over the wet and gently whisk until just blended.
Heat electric griddle and put 1/2 cup amounts of batter at a time and cook over medium heat until bubbles appear here and there.
Once golden brown, flip and cook until golden brown.

Serving Size: Makes 12 4" pancakes. Serving size 3 pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user BETHGODFREY.

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