Dishing Up the Dirt

Pumpkin Oat Pancakes with Maple-Sage Butter

Pancakes and mugs of pipping hot coffee are my idea of a good start to the day. I whipped these puppies up this weekend before heading out into crazy weather to plant our seed garlic. Taylor and I planted 4,000 cloves of garlic in a complete wind/rain storm and were covered head to toe in mud and pine needles before hosing off for the day. If we hadn’t fueled up on pancakes and the much needed caffeine I’m pretty sure we wouldn’t have gotten through the garlic planting.

Luckily we survived the storm and now have an awesome recipe to help get use through our sugar pumpkin harvest this winter. These pancakes are simply delicious and a new favorite in our household. I’ve been cooking with oat flour a lot recently and love the consistency it lends to baked goods. The maple-sage butter is spoon worthy and takes things up a notch. If you end up with extra butter don’t worry, it tastes great on your morning toast or even on plain pasta for a simple meal. Taylor gave these two thumbs up and ate 6 whole pancakes. I think that means I’ll be making these again next weekend too!

Pour a cup of coffee and enjoy the flavors of the season. Cheers from Tumbleweed!

Pumpkin Oat Pancakes with Maple-Sage Butter

Prep Time: 15 minutes    Cook Time: 10 minutes    Serves: 12 pancakes

Maple Sage Butter
  • 1/4 cup grass fed butter (at room temperature)
  • 1 large sage leaf or two small, minced
  • 1 1/2 teaspoons pure maple syrup
Pancakes 
  • 1 cup pumpkin puree
  • 1/4 cup almond milk (or dairy milk)
  • 2 Tablespoons walnut oil (or a neutral tasting oil)
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup oat flour (GF if necessary)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Preparation

  1. Prepare the butter by mixing all the ingredients together in a bowl until smooth and lightly fluffy. Taste test and adjust seasonings as needed.
  2. In a small mixing bowl combine the pumpkin puree, milk, oil, vinegar, syrup, and vanilla. Beat in the eggs and whisk until well combined.
  3. Stir together the dry ingredients and mix well. Pour the wet ingredients into the dry and mix until well incorporated- being careful not to overmix! Let the batter sit at room temperature for 10 minutes.
  4. Lightly grease a large skillet with oil and heat over medium heat. Once heated scoop the batter using 1/4 cup at a time into the pan. Cook for about 3 minutes or until bubbles begin to form around the edges of the cake. Flip and cook for about 2 minutes longer on the second side.
  5. Serve pancakes with maple sage butter and additional maple syrup + a sprinkle of cinnamon.

Notes

*You can make oat flour by simply grinding oats in a food processor or blender. *This recipe is lightly adapted from the blog http://cookieandkate.com/ *Cooking times will vary depending on ingredients and your specific kitchen


Leave a Reply to ken mcdonald Cancel reply

7 thoughts on “Pumpkin Oat Pancakes with Maple-Sage Butter

  1. I just made a sweet sage butter for the first time a few weeks ago, and put it on top of waffles. So surprisingly amazing!! Love this pumpkin version.

  2. yum! this looks delicious! I always love reading about your farm, it is an inspiration to me 🙂 🙂

  3. ken mcdonald says:

    thanks for the wonderful website and this recipe sounded good, but due to my wife(Marion) having celiac-spruce we substitued 1/2 cup each of rice flour and flaxseed mill for the oat flour.
    God bless you two

  4. Cori says:

    Just started making puree from the pumpkins that we grew this year. This is a recipe we will be making, thank you.

  5. Sue Peoples says:

    Just made these pancakes for the second time this week and they are awesome!
    they were such a hit with my guests! Will make them over and over. thanks for such a great recipe.

  6. Sanna says:

    Delicious! Just made these in my kitchen in the south of Sweden and they turned out perfect in both texture and flavor. Thanks!

    1. Andrea says:

      so happy to hear!

Sign up

Fresh recipies delivered to your inbox!