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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.

Pumpkin Oatmeal Pancakes

Author: Stephanie Kay

These pumpkin oatmeal pancakes are the perfect family breakfast for a cold fall day. They are hearty and healthy, while still being fluffy and full of flavor.

  • Author: Stephanie Kay
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Diet: Gluten-Free
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Ingredients

Instructions

  1. In a blender or food processor, add the rolled oats and blitz for 15-30 seconds until ground into oat flour. Set aside.
  2. In a large bowl, add the pumpkin puree, milk, eggs, melted butter, maple syrup, vanilla extract, and apple cider vinegar, and whisk until well combined.
  3. Add the oat flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt, and, using a spoon or spatula, gently fold into the pumpkin mixture until well combined.
  4. Set the batter aside and allow it to rest for 10 minutes so the baking soda and vinegar can fully activate. (Do NOT skip this step.)
  5. Preheat a nonstick skillet, griddle, or pan to medium heat and melt a knob of butter onto it. Pour roughly ¼ cup of batter onto the griddle or pan for each pancake. Cook until the pancakes are lightly bubbling on top, then flip and cook them for an additional 1-2 minutes until golden brown.
  6. Continue this process until all of the remaining batter has been used. You can keep the cooked pancakes warm by placing them on a baking sheet in the oven at 200°F.
  7. Once cooked, the pancakes can be served immediately with maple syrup. Any leftover pancakes can be cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Almond Milk: Swap the milk for 1/2 cup almond milk or oat milk in step #2.

To Use Coconut Oil: Swap the butter for 2 tablespoons of melted coconut oil in step #2.

To Use Lemon Juice: Swap the apple cider vinegar for 1 tablespoon of lemon juice in step #2.

To Use Pumpkin Pie Spice: Omit the spices and use 2 teaspoons of pumpkin pie spice mix in step #3 instead.

Nutrition

Find it online: https://kaynutrition.com/gluten-free-pumpkin-pancakes/