Erin’s Recipe Rundown
Texture: Soft, fluffy pancakes with a touch of wholesome oaty goodness.
Taste: Bright pumpkin flavor warmed with classic fall spices.
Ease: Very easy to make.
Top Tips: Use store-bought oat flour for convenience or grind rolled oats at home for fresh oat flour—both work well.
Recommended GF Flour: This recipe uses only oat flour. For convenience use Bob’s Red Mill Gluten-Free Oat Flour, or make your own oat flour if you prefer.
Would I make these again? Yes—pumpkin is one of my favorite fall flavors and these pancakes are cozy, flavorful, and family-friendly.
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 simple to make and full of fall flavor. Pumpkin puree keeps the pancakes moist while warm spices and a touch of maple syrup provide balanced sweetness. They’re a great choice for cool mornings or any time you want a cozy breakfast.
If you enjoy breakfast recipes made with wholesome ingredients, try other oat-based or gluten-free options in your collection.
Featured Comment
From Linda: “Fabulous! My hubby was actually very surprised at how delicious these were as he thinks “pancakes” are unhealthy—this recipe proved him wrong. Thank you.”
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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 oat flour pumpkin pancakes be made dairy-free?
- What can I use instead of the pumpkin pie spice?
- Can I add mix-ins to the pancakes?
- What can be served on the pancakes?
- More Gluten-Free Pumpkin Recipes
- Oat Flour Pumpkin Pancakes Recipe
Ingredients You’ll Need
Notes on key ingredients used in these oat flour pumpkin pancakes. Jump to the recipe card below for exact measurements.
- Oat flour: Use certified gluten-free oat flour if you need a gluten-free recipe. You can also make oat flour by grinding old-fashioned oats in a food processor.
- Pumpkin pie spice: Adds warmth and enhances the pumpkin flavor. If you don’t have pumpkin pie spice, cinnamon can be used as a simple alternative.
- Pumpkin puree: Provides classic pumpkin flavor and moisture for tender pancakes.
- Pure maple syrup: Balances sweetness and adds depth of flavor; it also contributes to a pleasant pancake texture.
- Apple cider vinegar: Reacts with the leavening to help create light, fluffy pancakes and balances the sweetness.
How to Make Oat Flour Pumpkin Pancakes
Overview of the method. See the recipe card below for full details and exact measurements.
- Mix dry: Whisk together the oat flour, sugar, baking powder, spice and salt in a large bowl.
- Mix wet: In a separate bowl whisk pumpkin puree, milk, eggs, melted butter (or oil), vanilla, vinegar and maple syrup.
- Combine and rest: Stir the wet ingredients into the dry until just combined. Let the batter rest for 10 minutes to hydrate the oat flour.
- Cook: Preheat a griddle to about 325°F or heat a nonstick pan over medium-high heat. Scoop roughly 3 tablespoons of batter per pancake. Cook until edges set and the first side is golden (2–3 minutes), then flip and cook 1–2 minutes more.
- Serve or keep warm: Serve immediately or keep on a wire rack set over a baking sheet in a 200°F oven until ready to serve.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: Store the batter in an airtight container in the refrigerator for up to 3 days. Stir before cooking.
To Store: Let pancakes cool completely, then refrigerate in an airtight container for up to 5 days. Place parchment between pancakes to prevent sticking.
To Freeze: Freeze pancakes in a single stack with parchment or wax paper between each, in a sealed container or freezer bag, for up to 3 months.
To Reheat: Microwave single layers covered with a damp paper towel for 20–30 seconds, or reheat in a 350°F oven on a baking sheet for 8–10 minutes (cover with foil to prevent drying).
Can these oat flour pumpkin pancakes be made dairy-free?
Yes—substitute any plant-based milk for the dairy milk and use a neutral oil instead of melted butter.
What can I use instead of the pumpkin pie spice?
If you don’t have pumpkin pie spice, use about 1/2 teaspoon of cinnamon or a small mix of cinnamon and nutmeg to taste.
Can I add mix-ins to the pancakes?
Yes—fold in chocolate chips, chopped nuts, or dried fruit after mixing the batter and before the resting step.
What can be served on the pancakes?
Top with butter, pure maple syrup, fresh fruit, nut butter, or a sprinkle of cinnamon sugar—choose your favorites.
More Gluten-Free Pumpkin Recipes
- Gluten-Free Pumpkin Waffles
- Pumpkin Protein Pancakes
- Gluten-Free Pumpkin Pancakes
- Gluten-Free Pumpkin Donuts
- Gluten-Free Pumpkin Muffins
- Instant Pot Creamy Pumpkin Maple Oatmeal
Oat Flour Pumpkin Pancakes
Comments
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
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Preheat the oven to 200°F and place a wire rack on a large baking sheet; keep warm for finished pancakes if desired.
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In a large bowl whisk together oat flour, brown sugar, baking powder, pumpkin pie spice, and salt.
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In a separate bowl whisk together pumpkin puree, milk, eggs, melted butter (or oil), vanilla, apple cider vinegar, and maple syrup.
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Add the wet ingredients to the dry and mix until just combined; avoid overmixing.
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Let the batter rest 10 minutes. Preheat a griddle to 325°F or a nonstick pan over medium-high heat; add oil if using a skillet.
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Scoop about 3 tablespoons of batter per pancake onto the hot surface. Cook 2–3 minutes until edges set and the bottom is golden, then flip and cook 1–2 minutes more. Repeat with remaining batter.
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Serve immediately or keep warm on the wire rack-lined 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 avoid cross-contamination.
- To Make-Ahead: Batter can be refrigerated in an airtight container up to 3 days. Stir before cooking.
- To Store: Cool pancakes completely, then refrigerate in an airtight container up to 5 days with parchment between layers.
- To Freeze: Freeze pancakes separated by parchment in a sealed bag or container for 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 to retain moisture.