Erin’s Recipe Rundown
Texture: Soft, fluffy pancakes with a touch of wholesome oaty goodness.
Taste: Warm pumpkin spice flavor throughout.
Ease: Very easy to make—great for busy mornings.
Top Tips: Use store-bought oat flour or grind rolled oats at home for fresh oat flour. Both work well in this recipe.
Recommended GF Flour: This recipe uses oat flour only. If you need gluten-free, choose certified gluten-free oat flour or make your own from certified gluten-free oats.
Would I make these again? Yes. These pumpkin oat flour pancakes are cozy, family-friendly, and perfect for fall breakfasts.
xoxo erin
This post was originally published in September 2019 and updated with new photos and instructions in September 2024.
These oat flour pumpkin pancakes are a flavorful, simple breakfast recipe that combines pumpkin puree, warm spices, and the hearty texture of oat flour. They are naturally comforting, easy to prepare, and adapt well to dietary preferences like dairy-free or gluten-free when you pick appropriate ingredients.
If you enjoy wholesome breakfast recipes, these pumpkin pancakes join well with other oat-based options and grain-free pancakes. They’re a practical choice for chilly mornings when you want something filling and seasonal.
Featured Comment
From Linda: “Fabulous! My husband was surprised at how delicious these were—he thinks pancakes are unhealthy, but this recipe proved him wrong. Thank you.”
27 more comments on the original post
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 be made dairy-free?
- What to use instead of pumpkin pie spice
- Add-ins and toppings
- More Gluten-Free Pumpkin Recipes
- Oat Flour Pumpkin Pancakes Recipe
Ingredients You’ll Need
Below are notes on key ingredients used in these oat flour pumpkin pancakes. Exact measurements and the full ingredient list are in the recipe card further down.
- Oat flour: A wholesome base that gives these pancakes a tender, slightly nutty texture. You can buy oat flour or make your own by grinding old-fashioned oats. For gluten-free needs, use certified gluten-free oats.
- Pumpkin pie spice: Adds warm, autumnal spice and enhances the pumpkin flavor. If you don’t have a pumpkin pie spice blend, cinnamon can be used alone.
- Pumpkin puree: Provides pumpkin flavor and moisture to keep the pancakes soft.
- Pure maple syrup and brown sugar: A combination that brings balanced sweetness and a rich flavor profile.
- Apple cider vinegar: Reacts with baking powder to help create light, fluffy pancakes and brightens the flavor.
How to Make Oat Flour Pumpkin Pancakes
Short overview of the method. Follow the full recipe card below for exact measurements and step-by-step instructions.
- Mix dry ingredients: Whisk together oat flour, brown sugar, baking powder, pumpkin pie spice and salt.
- Whisk wet ingredients: Combine pumpkin puree, milk, eggs, melted butter or oil, vanilla extract, apple cider vinegar and maple syrup.
- Combine and rest: Stir wet into dry until just combined. Let the batter rest for 10 minutes to hydrate the flour and improve texture.
- Cook: Preheat a griddle to 325°F or a nonstick pan over medium-high heat. Spoon about 3 tablespoons of batter per pancake. Cook until edges set and bottoms are golden, about 2–3 minutes; flip and cook another 1–2 minutes.
- Serve/keep warm: Serve immediately or keep pancakes warm on a wire rack set over a baking sheet in a low oven.
Make-Ahead / Storage / Freezing Instructions
To make ahead: Store the batter in an airtight container in the refrigerator for up to 3 days. Stir well before cooking.
To store cooked pancakes: Cool completely, then refrigerate in an airtight container for up to 5 days. Place parchment between pancakes to prevent sticking.
To freeze: Layer pancakes with parchment between them, store in a freezer bag or airtight container, and freeze up to 3 months.
To reheat: Microwave single servings covered with a damp paper towel for 20–30 seconds or reheat in a 350°F oven for 8–10 minutes, covered with foil to retain moisture.
Can these oat flour pumpkin pancakes be made dairy-free?
Yes. Substitute dairy-free milk for the milk and use a neutral oil instead of melted butter.
What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon or a blend of cinnamon and a pinch of nutmeg and ginger to approximate the flavor.
Can I add mix-ins to the pancakes?
Yes. Fold in chocolate chips, chopped nuts, or dried fruit before allowing the batter to rest.
What can be served on the pancakes?
Popular toppings include butter, pure maple syrup, fresh fruit, nut butter, cinnamon sugar, or a sprinkle of toasted nuts. Choose what you enjoy.
More Gluten-Free Pumpkin Recipes
- Gluten-Free Pumpkin Waffles
- Pumpkin Protein Pancakes
- Gluten-Free Pumpkin Pancakes (another variation)
- Gluten-Free Pumpkin Donuts
- Gluten-Free Pumpkin Muffins
- Instant Pot Creamy Pumpkin Maple Oatmeal
Oat Flour Pumpkin Pancakes
Erin Collins
10 mins
5 mins
10 mins
25 mins
3 servings
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 and place a wire rack on a large baking sheet; keep warm.
- In a large bowl, whisk oat flour, brown sugar, baking powder, pumpkin pie spice and salt.
- In a separate bowl, whisk pumpkin puree, milk, eggs, melted butter (or oil), vanilla, apple cider vinegar and maple syrup.
- Pour wet ingredients into the dry and mix until just combined. Do not overmix.
- Let the batter rest for 10 minutes. Preheat a griddle to 325°F or a nonstick pan over medium-high heat. If using a skillet, lightly oil it.
- Spoon about 3 tablespoons of batter per pancake onto the hot surface. Cook 2–3 minutes until edges are set and the bottom is golden. Flip and cook 1–2 minutes more until cooked through. Repeat with remaining batter.
- Serve immediately or keep pancakes warm on the wire rack-lined baking sheet in the oven until ready to serve.
Notes
- Gluten-Free: Use certified gluten-free oat flour or make your own from certified gluten-free oats to keep the recipe gluten-free.
- To Make-Ahead: Store batter in an airtight container in the refrigerator up to 3 days. Stir before cooking.
- To Store Cooked Pancakes: Cool completely, layer with parchment to prevent sticking, and refrigerate up to 5 days.
- To Freeze: Layer pancakes with parchment and freeze in an airtight container or freezer bag up to 3 months.
- To Reheat: Microwave covered with a damp paper towel for 20–30 seconds or reheat in a 350°F oven for 8–10 minutes covered with foil.
Nutrition
Carbohydrates: 58 g |
Protein: 15 g |
Fat: 18 g |
Fiber: 6 g