These EASY pumpkin oatmeal pancakes are made with ground up oats instead of flour! You can use gluten-free oats if needed. These pancakes are spiced, wholesome and perfect for cool fall mornings! 

If you like these pancakes, be sure to check out these Pumpkin Breakfast Cookies and these Pumpkin Protein Pancakes! These gluten-free pumpkin pancakes also make a delicious fall breakfast.

pumpkin oatmeal pancakes on white plate with maple syrup

We’ve been making these healthy pumpkin pancakes for years now and they are one of our favorite fall breakfasts! I love that they are gluten-free, dairy-free and made with whole-food ingredients like ground up oats instead of flour.

They’re perfect for feeding the kids before school or even for a special holiday breakfast that will leave you feeling full and satisfied.

Ingredients You’ll Need

These pancakes are really easy to make. They are also made with healthier ingredients than traditional pumpkin pancakes.

  • Oats: Ground up instead of regular flour
  • Ground Flaxseed: Acts as a binder and adds a good dose of fiber/antioxidants
  • Pumpkin: Nutrient-rich and yummy
  • Maple Syrup: Instead of refined-sugar
  • Coconut Oil: A healthy oil choice!

how to mix together pumpkin pancake ingredients in blender and measuring cup

How to Make Them

1. First start by grinding the oats into flour in the blender…

2. Mix the oat flour together with the rest of the dry ingredients.


how to mix together pumpkin pancakes with bowl of dry ingredients and bowl of wet ingredients

3. Whisk together the wet ingredients

4. Then add them to the dry and stir to combine.

5. Cook in a nonstick skillet in a little butter over medium heat. Sprinkle with chocolate chips if you like! Enjoy!

Gluten-Free? Use certified gluten-free oats to make these pancakes gluten-free. Oats are naturally gluten-free but often grown alongside gluten-containing grains. So you need to buy a bag of oats that specifically says “gluten-free” for these pancakes to be safe for those with celiac disease or gluten sensitivity.

pancakes on white plate with gold forking taking a bite

This recipe makes enough to serve about 3 people so double it as needed. I like to cook up these pancakes in my very favorite nonstick pan. (I use this pan everyday!)

While you’re here if you’re looking for more healthy breakfast recipes try these Banana Oat Pancakes (only 4-ingredients!) or these Buckwheat Crepes. Check out my full collection of gluten-free breakfast recipes!

If you try these pumpkin pancakes leave me a comment/rating below! I hope you love them as much as my family does!

pumpkin oatmeal pancake on white plate with gold fork
5 from 11 votes

Pumpkin Oatmeal Pancakes

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 3 servings
Easy pumpkin pancakes made healthy with ground up oats instead of flour! You can easily use gluten-free oats if needed. These pancakes are spiced, wholesome and perfect for cool fall mornings! 

Ingredients

  • 1 1/2 cups gluten-free rolled oats
  • 1/4 cup ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup almond milk room temperature or warm
  • 6 tablespoons pumpkin
  • 2 tablespoons maple syrup
  • 1 egg
  • 1/4 cup coconut oil melted

Instructions 

  • Place the oats in a blender or food processor. Blend until finely ground, about 60 seconds.
  • Add the oats to a bowl along with the ground flaxseed, baking powder, pumpkin pie spice and salt.
  • In a measuring cup or bowl, mix together the almond milk, pumpkin, maple syrup, egg and coconut oil. Mix to combine.
  • Add the wet ingredients to the dry ingredients and stir until evenly combined.
  • Cook in a nonstick skillet in a little butter over medium heat for about 2-3 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. (Add a few chocolate chips if you like!) Flip and cook for another minute on the second side.
  • Serve warm with maple syrup! Enjoy!

Notes

  • MAKE IT GLUTEN-FREE: Be sure to use certified gluten-free oats
  • If you don't have pumpkin pie spice you can use 1/2 teaspoon cinnamon instead 
  • Be sure your almond milk and the other wet ingredients aren't too cold so the coconut oil doesn't solidify. 

Nutrition

Calories: 462kcal | Carbohydrates: 44g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 55mg | Sodium: 334mg | Potassium: 675mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2597IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 3mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. These look wonderful & I look forward to making them soon! I keep oat flour on hand, Do you have an amount equivalent by the cup or weight for oat flour please?

  2. 5 stars
    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.

  3. 5 stars
    Thank you so much for the awesome recipe! Next time we will try to put a little molasses in it and dip in whipped cream to liven the taste. Thank you very much, Erin!

    God’s Blessings,
    Chloe 🙂

  4. These were so yummy! I’m sorry it’s impossible for me to follow a recipe exactly…. 😉 I used 2Tbs of ground flax seed to replace the eggs, although aquafaba would have worked too. Added a pinch of cinnamon instead of other spices and extra rice milk to thin.

    Great pancake base! Thanks so much. 🙂

  5. The recipe is too “wet”. They never really cooked through and were hard to flip. In hindsight, I would omit the appleasauce ad use another form of sweetener.

    1. Sorry they didn’t work out for you! Did you use all oats or oats and buckwheat groats? I always use part buckwheat groats and they turn out great. I’m wondering if using all oats makes them too wet. Thanks for your feedback!

  6. I am so excited to come across your recipe! These are so much healthier than a mix. I was happy to learn that I could grind my own gluten free oats and not have to use rice flour. They are delicious! I didn’t have vanilla on hand, so I substituted a tsp. of brandy. . Served with sliced banana, toasted pecans and pure maple syrup.

    Thanks for posting your wonderful recipe!
    Janet

  7. These are fabulous. I have made them with 1 cup pumpkin and leaving put the applesauce. We also add blundered and blackberries to them. Currently I am cooking some with 4 whipped egg whites folded in instead of 2 eggs. Thanks so much!

    Peace,
    Penny

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