Pumpkin Oat Flour Pancakes
These Pumpkin Oat Flour Pancakes are light, fluffy and packed with warm pumpkin spice flavor! They’re made with wholesome oat flour, real pumpkin puree and maple syrup for an easy fall breakfast that’s perfect for meal prep.
There’s nothing better than a stack of fluffy pancakes on a cozy fall morning, especially when pumpkin is involved!
I love incorporating pumpkin into my breakfast recipes because it adds moisture, natural sweetness and plenty of fall flavor. These pumpkin oat flour pancakes are a seasonal twist on my oat flour pancakes, and they’re every bit as light and fluffy.
The oat flour gives them a hearty, whole grain flavor without weighing them down, and the pumpkin pie spice makes every bite taste like fall.
They’re also dairy-free, gluten-free when made with certified gluten-free oat flour, and are perfect for making ahead for busy mornings.
Why you’ll love this recipe
- Light and fluffy. These healthy pumpkin pancakes have a soft, tender texture and plenty of warm pumpkin spice flavor.
- Made with wholesome ingredients. Whole grain oat flour, pumpkin puree and maple syrup make these pancakes a satisfying breakfast that tastes like a treat.
- Perfect for meal prep. Make a batch on the weekend and refrigerate or freeze the leftovers for quick and easy breakfasts throughout the week.
Recipe ingredients
- Oat flour. This whole grain flour adds a mild, nutty flavor and hearty texture. You can use store-bought oat flour or make your own with my easy tutorial on how to make oat flour. Be sure to use certified gluten-free oat flour if necessary.
- Pumpkin puree. Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin adds moisture, natural sweetness and plenty of fall flavor. You can also use homemade pumpkin puree.
- Almond milk. Unsweetened almond milk keeps these pancakes dairy-free, or use your favorite milk. The amount can be adjusted depending on how thick you prefer your pancakes.
- Eggs. Two large eggs help bind the ingredients together and give the pancakes structure.
- Maple syrup. Pure maple syrup adds a touch of sweetness.
- Olive oil. A bit of olive oil keeps the pancakes moist and tender.
- Baking powder. Baking powder helps the pancakes rise.
- Pumpkin pie spice. Adds warm spicy flavor. Use my homemade pumpkin pie spice, or my chai spice mix would also be delicious!
- Salt. Enhances all the flavors.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
These homemade pumpkin pancakes are incredibly easy to prepare. The batter comes together in one bowl, and you don’t need any special equipment!
Pro tip:
Oat flour absorbs moisture as it sits, so the batter will thicken over time. Use 3/4 cup almond milk for thicker pancakes or 1 cup for a thinner batter. You can always stir in another splash of milk if needed.
See the recipe card below for full instructions.
Tips for success
- Adjust the batter consistency. Oat flour is highly absorbent, so don’t be surprised if your batter thickens as it sits. Add a little more almond milk to thin it out if necessary.
- Use a nonstick griddle. This makes flipping the pancakes much easier. I love cooking mine in a little butter for extra flavor and golden brown edges, but it’s completely optional.
- Watch the heat. Pumpkin pancakes can brown quickly because of their natural sugars. Medium-low to medium heat allows them to cook through without burning.
- Be patient when flipping. Wait until the edges look set and the bottoms are golden brown. Oat flour pancakes can be delicate if they’re flipped too soon.
FAQs
Yes, as long as you use certified gluten-free oat flour. While oats are naturally gluten-free, they can come into contact with gluten-containing grains during processing.
Oat flour absorbs a lot of moisture, and the batter naturally thickens as it sits. Simply stir in a splash of almond milk until it reaches your desired consistency.
Yes! These pancakes are perfect for meal prep because they refrigerate and freeze well. Just reheat them when you’re ready for breakfast.
Recipe variations
These pumpkin spice pancakes are delicious with a drizzle of maple syrup, but I also love the idea of topping them with warm cinnamon apples, chopped pecans or a spoonful of almond butter.
For an extra special breakfast, add mini chocolate chips to the batter or serve the pancakes with a dollop of Greek yogurt for added protein.
Prefer baking with whole wheat flour? Try my whole wheat pumpkin pancakes for another delicious twist on this fall breakfast favorite.
Storage and reheating
Store leftover apple baked oatmeal in an airtight container in the refrigerator for up to 4–5 days. Individual portions can be reheated in the microwave until warm, making this a great make-ahead breakfast for meal prep.
More pumpkin breakfast recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pumpkin Oat Flour Pancakes
Ingredients
- 2 large eggs
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 tablespoons pure maple syrup plus more for serving
- 2 tablespoons olive oil
- 1 cup unsweetened almond milk see note 1
- 1.5 cups oat flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
Instructions
- In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, olive oil and almond milk until well combined.2 large eggs, 3/4 cup pumpkin puree, 2 tablespoons pure maple syrup, 2 tablespoons olive oil, 1 cup unsweetened almond milk
- Add the oat flour, baking powder, pumpkin pie spice and sea salt. Stir just until combined.1.5 cups oat flour, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1/4 teaspoon sea salt
- Preheat a nonstick griddle or pan over medium heat. Lightly grease with butter if desired.
- Use an ice cream scoop to portion the batter onto the griddle, leaving room between the pancakes. Gently spread the batter if necessary. Cook for approximately 2–3 minutes, until the edges begin to set and the bottoms are golden brown. Flip carefully and cook for another 1–2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.
- Serve warm with maple syrup or your favorite toppings.
Notes
- Pro tip: Use 3/4 cup milk for thicker pancakes or 1 cup for a thinner batter. Add more milk as needed if the batter thickens.
- I prefer cooking these pancakes in a little butter on a nonstick griddle, but the butter and pan type is optional.
- The recipe makes approximately 10–12 pancakes, depending on scoop size.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
