Oatmeal Pumpkin Pancakes (Gluten-Free)

Closeup of stack of oatmeal pumpkin pancakes topped with whipped cream.

Oatmeal pumpkin pancakes have a rich pumpkin flavor and a fluffy, custard-like texture. They're easy to make with simple, nourishing ingredients.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Resting Time: 30

Total Time: 25

Servings: medium pancakes

Calories: 116kcal

Author: Violet Parcha

Equipment

Cast iron skillet

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

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.

Nutrition