These easy oat flour matcha pumpkin pancakes are packed full of flavor! With rich pumpkin, warm spices, and just the right amount of sweetness, they’re the perfect breakfast dish for crisp, cool fall mornings!

Adopted from Meaningful Eats.

Yield about 10 3-iches pancakes

Dry ingredients

• 1 1/2 cup oat flour from Pereg (use ‘SUGAR_TREATS_BY_CK’ discount code to get 15% off on your entire purchase)
• 1 tablespoon brown sugar
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice from Pereg (use ‘SUGAR_TREATS_BY_CK’ discount code to get 15% off on your entire purchase)
• 1 tablespoon matcha powder from Tezumi Tea – (use ‘SUGARTREATSBYCK2024″ discount code to get 10% off on your purchase)
• 1/2 teaspoon kosher salt

Wet ingredients

• 3/4 cup (170g) pumpkin puree
• 2/3 cup (160g) milk of choice
• 2 large eggs
• 2 tablespoons neutral oil
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 tablespoon pure maple syrup

Steps

1. Whisk all dry ingredients together in a bowl
2. In a separate bowl, whisk together all wet ingredients
3. Add the wet ingredients to the dry and mix until just combined.
4. Let the batter rest for 10 minutes.
5. Preheat a nonstick pan over medium-high heat for a few minutes. You may need to add some oil to cook the pancakes if using a skillet. Or preheat a griddle to 325°F during the last few minutes of the rest time.
6. Use a 1/4 cup measurement cup/tool to scoop out portions of batter onto the pan or hot griddle. Cook for about 2-3 minutes or until the edges are set and the first side is golden brown. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.
7. Serve immediately or keep warm.

Comment below if you have tried this recipe. Follow me on Instagram.