One-bowl Pumpkin Oatmeal Pancakes that are full of fall vibes and so easy to make! You'll only need a few simple ingredients to whip up these delicious gluten-free pumpkin pancakes. Make a big batch of the recipe and store them in the fridge or freezer for fall pancakes all week long!
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!
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Notes
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!