Gluten-Free Pumpkin Pancakes with Oat Flour

Fluffy, delicious, and full of rich pumpkin flavor, these gluten-free pumpkin pancakes are sure to be a favorite this fall! They’re quick and easy to put together and perfect for a weekday breakfast or autumn brunch!

I’ve always loved pumpkin in just about anything but coffee (I know, I’m in the minority with that one). Every fall I love coming up with as many ways to eat pumpkin as possible, and even once fall is over, I still may make a pumpkin recipe every so often.

The problem for me is that many recipes that use pumpkin just don’t have quite enough pumpkin spice flavor. That’s why these pancakes are one of my favorite fall breakfasts! They’re made with plenty of pumpkin puree and warm fall spices, and hearty enough for the coldest mornings.

Why You’ll Love Gluten-Free Pumpkin Pancakes

Rich, pumpkin spice flavor – This recipe doesn’t skimp on the pumpkin or spices!

High in protein – Made with oat flour and lots of eggs, these pancakes are much higher in protein than most making them a perfect way to start your day.

Simple, real ingredients – These pancakes are made with only simple, healthy ingredients, so you can feel great about eating them all autumn long!

Quick & easy – It only takes a few minutes to make these pancakes which makes them perfect for any morning!

Gluten-free recipe everyone will love – Many gluten-free recipes are an instant turn-off for those who regularly eat gluten. Not these pancakes! Even people who eat wheat won’t notice the difference!

Topping Ideas

Toppings are one of the best parts of pancakes, and you can get creative with fun toppings for these pumpkin pancakes!

• Butter
• Coconut oil
• Maple syrup
• Honey
• Chopped pecans
• Homemade whipped cream
• Sugar-Free Cranberry sauce
• Chocolate chips

How to Store Leftover Gluten-Free Pumpkin Pancakes

You can store any leftover pancakes in an airtight container in the fridge for 3-5 days. Go ahead and make a bigger batch to enjoy all week long!

For best results, reheat them in the oven or toaster oven.

Can I Freeze Gluten-Free Pumpkin Pancakes?

Yes! These pancakes freeze wonderfully!

To do so, let them cool completely and place in an airtight container or plastic freezer bag. Pancakes keep well in the freezer for up to two months.

When you’re ready to eat them, they can be reheated frozen or first thawed in the fridge. I prefer reheating them in an oven or toaster oven, however, a toaster can also work great! Just make sure to not let them get too crispy in a toaster.

How to Make Oat Flour

You can always buy oat flour, but it’s so easy to make your own from rolled or quick oats. There are usually more healthy choices (glyphosate-free, sprouted, organic, gluten-free, etc.) when you buy rolled oats, and I always like buying one ingredient and using it in multiple ways.  

1. Add oats to a food processor or blender making sure not to overfill. 
2. Pulse until they turn into a fine flour-like powder. 
3. Use right away or place in an airtight bag or container and store in a cool, dry place. 

You can find more detailed instructions on making oat flour here.

Note: The amount of oat flour you have at the end of the process will always be less than the amount of oats you started with. Make sure to measure your oat flour before using it in any recipe.

Tools You May Need

Large cast iron skillet

Mixing bowl

Measuring cups and spoons

Whisk

Spatula

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Ingredients for Gluten-Free Pumpkin Pancakes

Oat flour – Homemade or store bought. If you need these pancakes to be gluten free, make sure to use gluten-free oat flour.

Baking soda

Spices – For the best flavor, use quality spices without additives.

Salt – Sea salt or Himalayan

Pumpkin puree – Not pumpkin pie filling

Apple cider vinegar – Reacts with the baking soda to create more rise. Don’t worry, you won’t be able to taste it.

Vanilla extract

Milk – Dairy or non-dairy

Eggs

How to Make Gluten-Free Pumpkin Pancakes

Start by heating your skillet on the stovetop on medium heat.

While it’s heating, in a large mixing bowl, whisk together the oat flour, baking soda, spices, and salt.

Then, add the pumpkin puree, milk, eggs, vanilla, and apple cider vinegar. Whisk until the mixture is well combined.

Once the skillet is hot enough that a drop of water splashed on it will sizzle, pour 1-2 tablespoons of oil into it. Then, scoop the batter into the skillet, using about 1/3 cup of batter for each pancake.

Now here’s the trick for fluffy oat flour pancakes! Cover the skillet with a glass lid (so you can see through it), and cook the pancakes until the bottom of the sides look like they’re beginning to get dry. Since this pancake batter is thicker than some, you won’t see bubbles like when cooking most other pancakes.

Remove the lid and flip the pancakes. Continue to cook them uncovered a few more minutes until they’re lightly browned on both sides.

Finally, place the finished pancakes on a platter and continue cooking the rest of the batter. Every other batch or so or as needed, you can add a little more oil to the skillet.

Serve immediately with any delicious toppings of your choice!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Delicious Oat Flour Breakfast Recipes

Gluten-Free Blackberry Banana Breakfast Muffins

Blueberry Cheesecake German Pancakes

Gluten-Free Oat German Pancakes

Gluten-Free Pumpkin Cranberry Muffins with Chocolate Chips