Turn fall mornings into a cozy yet nutritious morning feast with this healthy pumpkin oatmeal pancakes recipe. They are easy to make, full of flavor, naturally gluten-free, and high in fiber.

Stack of pumpkin oatmeal pancakes with yogurt and maple syrup on top on a white speckled plate on a dark wood cutting board with a jug of milk and jar of maple syrup in the background.

If you’re looking for a healthy new fall breakfast, this gluten-free pumpkin oatmeal pancake recipe is for you! It combines rolled oats with pumpkin purée and cozy spices to create light, fluffy pancakes that taste just as good as they are for you.

The best part? You can make your own homemade oat flour in seconds. Simply add the oats to a blender, give them a quick blitz, and you’ve got the perfect gluten-free base for your new favorite autumn breakfast.

Close up of a plate oatmeal pumpkin pancakes with maple syrup on top with a slice cut out onto a fork.

Why You’ll Love Them

High in Fiber – The combination of oats and pumpkin puree gives these pancakes 6 grams of fiber per serving.
Gluten-Free – Made with rolled oats, these gluten-free pumpkin pancakes are something everyone can enjoy.
Keep Well – These pumpkin oat pancakes keep well in the fridge and freezer, making them a great meal prep idea.

Jug of milk, bowl of butter, bowl of vanilla, bowl of maple syrup, eggs, bowl of pumpkin puree, bowl of rolled oats, and bowl of spices, baking powder, baking soda, and salt on a white background.

Ingredients + Substitutions

Pumpkin Purée – To make the pumpkin pancakes and add moisture and fiber. Do not use pumpkin pie filling.
Rolled Oats – To make the oat flour and add some carbohydrates and fiber. I used old-fashioned oats, but quick oats will also work well. Do not use steel-cut oats or instant oats.
Spices – A mixture of cinnamon, ginger, nutmeg, and allspice to enhance the pumpkin flavor.
Milk – To make the batter. I used 2% milk, but you can use any type of milk you like.
Eggs – To add some protein and bind the pancake batter.
Butter – To add some moisture and healthy fats. Coconut oil would also work well.
Vanilla Extract – To enhance the flavor.
Maple Syrup – To add a hint of sweetness.
Apple Cider Vinegar – To activate the baking soda. Regular vinegar and lemon juice will also work well.
Leavening Agents – A bit of baking powder, baking soda, and salt to ensure the pancakes are light and fluffy.

Dietary Adaptions

To Make them Gluten-Free: Use certified gluten-free oats.

To Make them Dairy-Free: Swap the milk for almond milk or oat milk, and the butter for coconut oil or vegan butter.

To Make them Egg-Free: Swap each egg for a flax egg.

Grid of 4 images with a glass bowl of pumpkin puree, eggs, maple syrup, vanilla extract, and melted butter; glass bowl of wet ingredients mixed together; glass bowl of wet ingredients with oat flour, spices, baking powder, baking soda, and salt on top; and a glass bowl of oatmeal pumpkin pancake batter.

Red’s Nutrition Tip

Not only are these pancakes high in fiber, but they offer a good mix of soluble and insoluble fiber. The oats are a great source of soluble fiber, specifically beta-glucan, while the pumpkin offers a mix of both.

Serving Suggestions

The pancakes are a good source of complex carbohydrates, fiber, and fat, with a moderate amount of protein. Serving them with a source of protein will make them a more balanced meal, or they can be adapted to your personal calorie or macro needs.

To make them higher in protein, serve them with a generous dollop of Greek yogurt or skyr on top.
To make them higher in fat, add some chopped nuts to the pancake batter or serve the pancakes with a drizzle of almond butter or peanut butter.
To make them extra sweet, serve them with a dollop of whipped cream and/or chocolate chips on top.

Healthy pumpkin pancakes with oats cooking on a griddle.

Storage + Reheating

To Refrigerate: Let the leftover pancakes cool completely, then place them in an airtight container and store them in the fridge for up to 5 days.

To Freeze: Layer cooled pancakes between sheets of waxed paper; this will help to prevent them from sticking once frozen. Then transfer them to an airtight container or bag in the freezer for up to 3 months.

To Reheat: The leftover pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in an oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.

Overhead shot of a stack of oatmeal pumpkin pancakes on a plate with maple syrup, yogurt, and chopped pecans on top with a fork and beige tea towel on the side.

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