These hearty oatmeal pumpkin pancakes have a rich pumpkin spice flavor and a fluffy, custard-like texture. Top with maple syrup and whipped cream for a nourishing fall breakfast the whole family will love.
Quick Look at the Recipe
- 🍽️ Flavor: Rich pumpkin spice
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 15 minutes
- 🕒 Ready In: 55 minutes (including 30 minutes resting time)
- 👥 Yield: 10 medium pancakes
- 🥣 Main Ingredients: Oat flour, eggs, pumpkin puree, milk
- 📋 Method: Cook in a skillet
- 📖 Dietary Info: Gluten-free, dairy-free option
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: A generous amount of pumpkin puree gives these pancakes a true pumpkin flavor and delicious moist texture.
Because You Can Never Have Too Much Pumpkin
One of my favorite things about fall is baking with as much pumpkin as humanly possible – soft pumpkin cookies, pumpkin energy balls, pumpkin muffins, pumpkin cheesecake bars… I could go on and on.
When it’s time for breakfast, these pumpkin pancakes are exactly the kind of fall treat I love. They’re easy to make and packed with nourishing ingredients like oats, extra eggs, and of course, plenty of real pumpkin.
I always bake a big batch on Saturday morning and then enjoy leftovers throughout the week. They’re definitely a family-favorite around here!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, in a small bowl, combine the milk and apple cider vinegar and set aside.
Step 2: Then, in a large mixing bowl, whisk together the oat flour, baking soda, spices, and salt.
Step 3: Add the pumpkin puree, eggs, vanilla, and milk mixture, and whisk until it’s just combined.
Then place the batter in the fridge to rest for 30 minutes.
Step 4: Heat a skillet over medium heat and add 1–2 tablespoons of butter or oil.
Scoop about ½ cup of batter per pancake into the skillet, and cook until the edges are just beginning to look dry. Because this batter is thicker than most, you may not see the usual bubbles on top.
Flip and cook for a few more minutes until lightly browned on both sides.
Step 5: Enjoy with your favorite toppings!
If you’re looking for more healthy breakfast ideas, check out my peanut butter baked oatmeal and egg strata bites!
Tips for Success
Cook in high-quality fat – Coconut oil is my favorite option for cooking pancakes, but butter is also delicious. If you use butter, make sure the pan doesn’t overheat and burn it!
Don’t skip the resting time – This allows the oat flour to soak up additional moisture to create a smoother batter and better pancake texture.
Topping Ideas for Pumpkin Pancakes
- Butter (I love making my own butter from raw milk)
- Coconut oil
- Maple syrup
- Honey
- Candied pecans
- Homemade whipped cream
- Cranberry sauce
- Chocolate chips
FAQs
Yes! You can prepare the batter up to 12 hours in advance and store it in the refrigerator until you’re ready to cook.
The longer the batter rests, the thicker it will become, so you may need to whisk in a little extra milk, 1–2 tablespoons at a time, until it reaches a pourable consistency.
You can store any leftover pumpkin pancakes in an airtight container in the fridge for 3-5 days. For best results, reheat in the oven or toaster oven.
Yes, these pancakes freeze wonderfully! To do so, let them cool completely and freeze in an airtight container or plastic freezer bag for 2-3 months.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Oatmeal Pumpkin Pancakes (Gluten-Free)
Equipment
Ingredients
- 1 1/2 cups oat flour certified gluten free
- 1 cup pumpkin puree
- 4 eggs
- 1/2 cup milk dairy or non-dairy
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
Instructions
- In a small bowl, stir together the milk and apple cider vinegar and set aside.1/2 cup milk, 2 teaspoons apple cider vinegar
- In a large mixing bowl, whisk together the oat flour, baking soda, spices, and salt.1 1/2 cups oat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/4 teaspoon salt
- Add the pumpkin puree, eggs, vanilla, and milk mixture. Whisk until the batter is combined.1 cup pumpkin puree, 4 eggs, 1 teaspoon vanilla extract
- Place the batter in the fridge to rest for 30 minutes.
- Heat a skillet over medium heat and add 1–2 tablespoons of butter or oil.
- Scoop about ½ cup of batter per pancake into the skillet, and cook until the edges are just beginning to look dry. Because this batter is thicker than most, you may not see the usual bubbles on top.
- Flip and cook for a few more minutes until lightly browned on both sides.
- Enjoy with your favorite toppings!
Notes
Nutrition
If you tried these pumpkin pancakes, I’d love to hear how they turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
I love the rich pumpkin spice flavor these pancakes have! If you have any questions on making these oat flour pancakes, let me know in the comments! I’m always happy to help.