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Home » Breakfast

Gluten-Free Oatmeal Pumpkin Pancakes

Sep 2, 2021 · Modified: Oct 4, 2022 · This post may contain affiliate links · 6 Comments

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Gluten-Free Oatmeal Pumpkin Pancakes are so easy to make. All you need is 8 ingredients to make these fluffy and healthy pancakes!

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Stacked pumpkin pancakes with almond butter and pecans.

Why you'll love this gluten-free pumpkin pancake recipe

  1. Rather than using white flour to make pancakes, this recipe calls for oat flour for a fiber boost. This is why I call them oatmeal pumpkin pancakes.
  2. These pancakes are basically flourless pumpkin pancakes because the “flour” we’re using is simply ground up oats.
  3. There is no oil in the pancake batter because the pumpkin makes them moist and light.
  4. The pancakes are sweetened with just 2 tablespoons of unrefined sugar.
  5. They make your kitchen smell like you're baking pumpkin pie! Who doesn't want to wake up to that scent!?
Ingredients in Gluten-Free Oatmeal Pumpkin Pancakes

Ingredients in this recipe

  • pumpkin puree - Not pumpkin pie mix!
  • unsweetened almond milk - If you don’t need to keep this recipe dairy free, you can substitute any milk you prefer.
  • egg - I have not made this recipe with a flax or chia egg as of yet. You can also try Bob’s Red Mill Gluten-Free Egg Replacer as an egg replacer to make this recipe vegan.
  • vanilla extract
  • pure maple syrup
  • gluten-free oat flour - You can use store bought oat flour or make your own. Just make sure you grind it very well to a flour consistency.
  • baking powder (gluten-free)
  • pumpkin pie spice
  • coconut oil - For greasing the pan.

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Using store-bought or making pumpkin pie spice

I just buy pumpkin pie spice from the store or from Amazon, but you can also make your own. Combine cinnamon, ginger, allspice, cloves and nutmeg. You can even use THIS recipe. These healthy pumpkin pancakes are not the only recipe you will need pumpkin pie spice for. Use homemade pumpkin pie spice for other pumpkin recipes like…

  • Healthy Pumpkin Cookies
  • Healthy Pumpkin Waffles
  • Pumpkin Pie Protein Overnight Oats
  • Pumpkin Oatmeal Breakfast Bars
  • Chocolate Pumpkin Pie
  • Healthy Pumpkin Muffins

how to make gluten-free pumpkin pancakes

Stirring pumpkin pancakes batter in a bowl.
  1. Whisk together the wet ingredients.
  2. Next, add the dry ingredients.
  3. Stir with a rubber spatula until combined.
Pumpkin pancakes cooking in a pan.
  1. Heat a non stick pan or griddle on medium and add the coconut oil.
  2. Use a scoop and pour the batter onto the pan.
  3. Cook the pancakes.
Stacked pumpkin pancakes.

Serve with your favorite toppings! I used almond butter and pecans.

Serving suggestions

  1. pure maple syrup
  2. nut butter drizzle
  3. fresh fruit - blueberries, banana coins or chopped apple 
  4. chopped nuts - pecans, walnuts or slivered almonds
  5. seeds - chia seeds, ground flax seeds or hemp seeds
  6. no sugar added dark chocolate chips

Expert Tips for making oat pumpkin pancakes

Use pumpkin puree not pumpkin pie mix. Pumpkin pie mix has other ingredients besides pumpkin and it’s sweetened.

Make sure you grease your pan or griddle well so the pancakes flip easily.

I recommend using a ¼ cup measuring scoop to make all the pancakes about the same size.

Fork with oat pumpkin pancakes.

Storage, freezing, and reheating directions

First, allow the pancakes to cool completely. 

Then, store them in an airtight container in the refrigerator for 2-3 days. OR individually wrap each pancake in plastic wrap and store them in the freezer for up to 3 months.

Reheat the pancakes in the oven. Place the pancakes (refrigerated or frozen) onto a baking sheet. Bake at 350 degrees F for 5-10 minutes until the pancakes are warm. Then, serve with toppings.

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Stacked pumpkin pancakes with almond butter and pecans.

Gluten-Free Oatmeal Pumpkin Pancakes

Gluten-Free Oatmeal Pumpkin Pancakes are so easy to make. All you need is 8 ingredients to make these fluffy and healthy pancakes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 9 pancakes
Calories 111 kcal

Ingredients
  

  • ½ cup pumpkin puree - Not pumpkin pie mix!
  • 1 cup unsweetened almond milk - If you don’t need to keep this recipe dairy free, you can substitute any milk you prefer.
  • 1 egg - I have not made this recipe with a flax or chia egg as of yet. You can also try Bob’s Red Mill Gluten-Free Egg Replacer as an egg replacer to make this recipe vegan.
  • 2 teaspoons vanilla extract
  • 2 tablespoons pure maple syrup
  • 1 ⅓ cups gluten free oat flour  - You can use store bought oat flour or make your own. Just make sure you grind it very well to a flour consistency.
  • 2 teaspoons baking powder (gluten free)
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons coconut oil - For greasing the pan.

Instructions
 

  • Whisk together the pumpkin puree, almond milk, egg, vanilla and maple syrup.
  • Next, add the oat flour, baking powder and pumpkin pie spice. Stir with a rubber spatula until combined.
  • Heat a non stick pan or griddle on medium and add the coconut oil.
  • Use a ¼ cup scoop and pour the batter onto the pan.
  • Cook the pancakes for about 2-3 minutes per side. You may have to adjust the heat. If the pancakes aren’t cooking fast enough, increase the heat. If the pancakes are starting to brown too quickly, lower the heat.
  • Serve with your favorite toppings! I used almond butter and pecans.
Nutrition Facts
Gluten-Free Oatmeal Pumpkin Pancakes
Amount Per Serving
Calories 111 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 18mg6%
Sodium 118mg5%
Potassium 114mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 2145IU43%
Vitamin C 1mg1%
Calcium 121mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. Vanessa

    September 11, 2021 at 12:40 pm

    5 stars
    These were great! Not too overwhelmingly pumpkin. Will be making these more throughout the fall season to perfect my pancake game!

    Reply
    • krista

      September 12, 2021 at 9:49 am

      Awesome! Love to hear that, Vanessa. 🙂

      Reply
  2. Amber

    September 12, 2021 at 1:59 pm

    I was in a fall-y mood and baked these-absolutely delicious!! (I did take the liberty to add a few chocolate chips 😋)

    Reply
    • krista

      September 13, 2021 at 8:08 am

      Love the addition of the chocolate chips!!

      Reply
  3. Colleen

    August 27, 2022 at 4:13 pm

    These were yummy. Thank you for this easy recipe.

    Reply
    • krista

      August 28, 2022 at 9:07 am

      😊

      Reply

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