Erin’s Recipe Rundown
Texture: Soft, fluffy pancakes with a touch of wholesome oaty goodness!
Taste: Full of pumpkin spice
Ease: Very easy to make!
Top Tips: Use store-bought oat flour or make your own at home — both work great in this recipe!
Recommended GF Flour: This recipe uses only oat flour. I like to use Bob’s Red Mill Gluten-Free Oat Flour, but I also have a recipe on how to make your own oat flour.
Would I make these again? Yes! Pumpkin is one of my favorite fall flavors and these pancakes do not disappoint. They’re a delicious and cozy breakfast the whole family will love!
xoxo erin
This post was originally published in September 2019. It was updated with new photos and instructions in September 2024.
These easy oat flour pumpkin pancakes are packed full of flavor! With rich pumpkin, warm spices, and just the right amount of sweetness, they’re the perfect breakfast dish for crisp, cool fall mornings!
If you’re looking for more healthy breakfast recipes, try these banana oat pancakes (only 4-ingredients!), oat flour pancakes, or buckwheat crepes. Check out my full collection of gluten-free breakfast recipes!
Featured Comment
From Linda: “Fabulous!!!!!!! My hubby was actually very surprised at how delicious these were as he thinks “pancakes” are unhealthy– proved him wrong with this recipe! Thank you.“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Oat Flour Pumpkin Pancakes
- Make-Ahead/Storage/Freezing Instructions
- Can these oat flour pumpkin pancakes be made dairy-free?
- What can I use instead of the pumpkin pie spice?
- Can I add mix-ins to the pancakes?
- What can be served on the pancakes?
- More Gluten-Free Pumpkin Recipes
- Oat Flour Pumpkin Pancakes Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these oat flour pumpkin pancakes. Jump to the recipe card below for the exact measurements.
- Oat flour: This is my favorite brand of oat flour. You can also easily make your own oat flour by grinding old-fashioned oats in a food processor. Here’s more information on how to make your own. If needing to eat gluten-free, be sure to buy certified gluten-free oats!
- Pumpkin pie spice: This spice adds warmth to the pancakes and brings out the pumpkin flavor. If you don’t have pumpkin pie spice, you can use 1/2 teaspoon of cinnamon in its place!
- Pumpkin puree: Not only does the pumpkin puree give these pancakes their delicious pumpkin flavor, but it also adds moisture that helps keep the pancakes super soft.
- Pure maple syrup: The syrup works well with the brown sugar for just the right amount of sweetness, boosts the pancakes’ rich flavor, and helps create the ideal texture.
- Apple cider vinegar: The vinegar works with the baking powder to create light, fluffy pancakes for the perfect texture. It also balances the sweetness and enhances the overall flavor!
How to Make Oat Flour Pumpkin Pancakes
Here’s an overview of how to make these pancakes. You can jump to the recipe for the full instructions!
- In a large bowl: Whisk together all of the dry ingredients.
- In a separate bowl: Whisk together all of the wet ingredients.
- Combine and rest: Add the wet ingredients into the dry and mix until just combined. Let the batter rest for 10 minutes.
- Cook: Preheat a griddle (325°F) or a nonstick pan (medium-high heat) for a few minutes. Scoop batter on to griddle/pan (about 3-tablespoons per pancake). Cook until the edges are set and first side is golden brown (about 2-3 minutes) then flip and cook on other side (1-2 minutes).
- Serve/keep warm: Serve pancakes immediately or keep them warm on a wire rack-lined baking sheet in the oven (200°F).
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: Store the batter in an airtight container and refrigerate for up to 3 days. Stir before cooking according to recipe instructions.
To Store: Let pancakes cool completely to avoid soggy pancakes. Store in an airtight container and refrigerate for up to 5 days. You can place parchment or wax paper between the pancakes to avoid sticking.
To Freeze: Stack pancakes with parchment or wax paper between each. Store in an airtight container or freezer bag. Freeze for up to 3 months.
To Reheat: Place pancakes in a single layer on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds, or until heated through. You can also reheat them in the oven (350°F) in a single layer on a baking sheet for 8-10 minutes, or until heated through. Cover the pancakes with foil to prevent them from drying out.
Can these oat flour pumpkin pancakes be made dairy-free?
Yes! Use dairy-free milk in place of the milk and a neutral oil as a substitute for the melted butter.
What can I use instead of the pumpkin pie spice?
If you don’t have pumpkin pie spice, you can use 1/2 teaspoon of cinnamon in its place!
Can I add mix-ins to the pancakes?
Definitely! Fold in chocolate chips, nuts, dried fruit, or other mix-ins before resting the batter.
What can be served on the pancakes?
These pancakes go great with a variety of toppings: butter, pure maple syrup, fruit, nuts, cinnamon sugar, nut butter, etc. The options are endless!
Oat Flour Pumpkin Pancakes
Ingredients
Dry Ingredients
- 1 1/2 cups (135g) oat flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Other Ingredients
- 3/4 cup (170g) pumpkin puree
- 2/3 cup (160g) milk of choice
- 2 large eggs
- 2 tablespoons melted butter or neutral oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon pure maple syrup
Instructions
- Preheat the oven to 200°F. Place a wire rack on a large baking sheet; set aside.
- In a large bowl, whisk together the oat flour, brown sugar, baking powder, pumpkin pie spice and salt.
- In a separate bowl, whisk together the pumpkin, milk, eggs, melted butter, vanilla extract, cider vinegar and maple syrup.
- Add the wet ingredients to the dry and mix until just combined.
- Let the batter rest for 10 minutes. Preheat a griddle to 325°F during the last few minutes of the rest time. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add some oil to cook the pancakes if using a skillet.)
- Scoop out 3-tablespoon-sized portions of batter onto the hot griddle or pan. Cook for about 2-3 minutes or until the edges are set and the first side is golden brown. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.
- Serve immediately or keep warm on the wire rack-lined baking sheet in the warm oven until ready to serve.
Notes
- Gluten-Free: This recipe is gluten-free as long as you use gluten-free oat flour. Some oats are cross-contaminated with wheat during manufacturing. Be sure to use certified gluten-free oats if making your own flour or certified gluten-free oat flour if using store-bought.
- To Make-Ahead: Store the batter in an airtight container and refrigerate for up to 3 days. Stir before cooking according to recipe instructions.
- To Store: Cool completely to avoid soggy pancakes. Store in an airtight container and refrigerate for up to 5 days. Place parchment or wax paper between the pancakes to avoid sticking.
- To Freeze: Stack pancakes with parchment or wax paper between each. Store in an airtight container or freezer bag. Freeze for up to 3 months.
- To Reheat: Place pancakes in a single layer on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds, or until heated through. You can also reheat them in the oven (350°F) in a single layer on a baking sheet for 8-10 minutes, or until heated through. Cover the pancakes with foil to prevent them from drying out.
These were delicious! I spread a little greek yogurt over my pancakes instead of butter… so good!
We’re so pleased to hear you enjoyed the pancakes, Diane! Thank you for sharing your positive experience with us!
Hi Erin,
Love the recipe but confused about serving size. You show that this recipe makes 3 servings. How many pancakes does that equate to? In other words, how many pancakes are in a serving?
Thanks
Terry
Hi Terry, thank you for your question! If you stick with the 3-tablespoon-sized portions of batter when making the pancakes, you will end up with about 12 small pancakes so 4 pancakes per serving. If you prefer larger pancakes, that will impact how many pancakes per serving. We hope this helps!
I made these pancakes and my husband loved them. I added choc chips and chopped walnuts. My great grandsons who are 5&6 were visiting and they absolute loved them. I had to make them twice while they were here. Great!!!
Hi this new recipe looks great! I was a fan of the old recipe that had flaxseed too – is there any way to still see that one?
thank you
Hi Melissa, definitely! We just emailed you the old version. We’re glad to hear you enjoyed it and we hope you like the new one just as much (or more)! Happy baking!
These are amazing. I think a little more pumpkin pie spice would make it even better. I will definitely make again!!