Table of Contents
- Gluten-Free Pumpkin Pancakes (Easy Recipe Video)
- Ingredients/Substitutions
- How to Make Pumpkin Oatmeal Pancakes
- Pumpkin Oat Pancake Topping Ideas
- Make Ahead/Storing Pancakes
- More Pumpkin Breakfast Recipe Ideas
- Jump to Recipe
Gluten-Free Pumpkin Pancakes (Easy Recipe Video)
Stack ’em high and mighty! I love a good stack of these Gluten-Free Pumpkin Pancakes. They’re extra-fluffy, sweetened to perfection, and full of pumpkin flavor! Made with oat flour and real pumpkin puree, they’re refined sugar-free, dairy-free, gluten-free, and perfect for both busy weekdays and weekend brunch.
You’ll Also Love: Gluten-Free Pumpkin Chocolate Chip Cookies
Ingredients/Substitutions
- Pumpkin Puree
- Eggs – I make an egg-free version for my toddler with allergies by using this egg substitute.
- Milk – Almond milk, cashew milk, oat milk, soy, or regular milk are all wonderful options.
- Vanilla extract
- Maple syrup
- Oat Flour – Oat flour is just finely ground oats. Feel free to make your own by blending rolled oats into a powder!
- Baking powder/Salt
- Pumpkin Pie Spice – Or ground cinnamon!
How to Make Pumpkin Oatmeal Pancakes
All you need is a large mixing bowl and a non-stick skillet to make these yummy Pumpkin Oatmeal Pancakes! They can also be completely made in a blender or food processor. Here’s how to make this pumpkin pancake recipe:
- Whisk together pumpkin puree, eggs, milk, vanilla, and maple syrup.
- Add oat flour, baking powder, pumpkin spice, and a dash of salt.
- Mix just until well combined.
- Pour a scoop of batter onto a heated non-stick pan with oil or butter.
- Cook for 1-2 minutes on each side over medium heat, or until golden brown.
- Add your favorite toppings and enjoy!
TIP: Serve these with a cozy Pumpkin Spice Chai Latte!
Pumpkin Oat Pancake Topping Ideas
One of my favorite things about pancakes is the toppings! Here are a few ideas:
- Greek Yogurt
- Maple Syrup
- Creamy Almond Butter
- Chopped Walnuts
- Sliced Banana
- Creamy Peanut Butter
- Chocolate Chips (mixed in or on top)
Make Ahead/Storing Pancakes
These Healthy Pumpkin Pancakes can be made ahead of time and stored for later! Let the pancakes cool completely, then place them in an airtight container. Store them in the refrigerator for up to 3-4 days or in the freezer for up to 3 months!
TIP: If freezing, it helps to place a small sheet of parchment paper between pancakes to keep them from sticking together!
More Pumpkin Breakfast Recipe Ideas
- Healthy Pumpkin Muffins Recipe
- Pumpkin Flax Granola Recipe
- Pumpkin Smoothie Recipe
- Healthy Pumpkin Bread Recipe
- Pumpkin Pie Overnight Oats
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Pumpkin Oatmeal Pancakes
Equipment
Ingredients
- 3/4 cup pumpkin puree
- 2 large eggs
- 2/3 cup milk (of choice)
- 1 teaspoon vanilla extract
- 1 Tablespoon maple syrup
- 1 2/3 cups oat flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, vanilla, and maple syrup.
- Add in the remaining dry ingredients, making sure to spoon and level the flour.
- Whisk just until well combined.
- Heat a non-stick pan with oil (or butter) over medium/low heat.
- Use a 1/3 scoop to pour the batter onto the pan and spread the top out smooth. The batter will thicken as it sits, but this means thicker pancakes!
- Cook on each side for 1-2 minutes.
- Top pumpkin pancakes with yogurt, nut butter, chopped nuts, or maple syrup, and enjoy!
Beth Putman says:
Could you add protein powder to this recipe?
Christine McMichael replied:
Yes! Just substitute about 1/4 cup of the oat flour for protein powder 🙂 Enjoy!
serena says:
We loved the flavors of these pancakes!
Sharon says:
I love anything that’s pumpkin this time of year. I know my family would love these pumpkin pancakes too.
Jess says:
What a delicious combination of flavors to wake up to! These are the kind of pancakes worth waking up early for!
Eden says:
We LOVED these pancakes!! They were beyond delicious and flavorful. My whole family enjoyed them. Can’t wait to make again!
Elaine says:
I think that life is so much better with pancakes in the morning 🙂 When I see that pancake tower in your images, I just can’t wait for the morning to come to build one of my own! Great to know you can meal prep these for a week ahead!
Mama Maggie's Kitchen says:
Is it breakfast already??!!!! I love to have this Oatmeal Pumpkin Pancake on my plate right now. This looks really delicious and I can’t stop myself from craving.
Tammy says:
I love a hearty, healthy breakfast and this certainly fits the bill! Such a creative recipe and one I’m eager to try this season 😀
Amy Dong says:
Love your addition of pumpkin cereal to the pancakes! Genius idea 🙂
Loreto and Nicoletta Nardelli says:
Delicious looking pancakes! We have yet to make pancakes with oat flour. Love the texture and the addition on top of the yogurt and cereal is delightful!
Byron E Thomas says:
I think pancakes are more popular in the United States than they are here in Canada. We don’t eat pancakes very often, but the next time I do, I want them to look just like these! Yum!
Danielle says:
These pancakes would be great for any week actually – they are too good! Love the texture and the color – just the way I like mine!
Amanda says:
I’m so excited I found this recipe! The Special K adds such a nice heartiness, and the flavors are perfect for the fall. Thanks for putting this recipe together!
Ben says:
Those sound awesome! I love the flavors, and I love how healthy they are. I would have never thought to use that cereal.