These audacious Pumpkin Oatmeal Pancakes are bold, gold, and pumpkin-spiced like they’ve got something to prove! With just one bite they’ll sweet talk you into going back for seconds… and probably even thirds! Just 5 minutes of prep and another 10 minutes to cook, and you’ve got a fluffy stack that’s just begging for a drizzle of maple syrup!
Without a doubt, these healthy pumpkin oatmeal pancakes are 100% irresistible.
They come with the perfect blend of sweet pumpkin, hearty oats, and a kiss of spice. It’s like your favorite pumpkin pie and oatmeal cookies had a little fling at breakfast!
Their fragrant aroma will have everyone running to the kitchen to find out how the candle store somehow got relocated to your kitchen!
Seriously, just one whiff of this pumpkin spiced perfume and everyone will be grabbing these pancakes as fast as you can make them!
So don’t make the mistake of looking away, because you won’t believe how fast these oatmeal pumpkin pancakes disappear! At my home, they disappear just as fast as my banana Oatmeal Flour Pancakes, perfectly fluffy Pancake Recipe from Mix, and amazing Pumpkin Spice French Toast.
Who knew you could create so much pumpkin happiness with one of the easiest Fall Pumpkin Recipes ever?!?
A flavor-licious breakfast treat that takes just minutes to cook, and even less time to devour…
Ingredients
To begin, you’ll use my handy Oat Flour Recipe to get your easy healthy pumpkin oatmeal pancakes started.
Then you’ll just need to round up the rest of the simple and wholesome ingredients. Most of which you likely already have on hand…
- Oat Flour – store bought or use my simple Oat Flour Recipe. If gluten free, use certified gluten free old fashioned oats.
- Pure Pumpkin Puree – not pumpkin pie filling!
- Milk – you can use either 2% or whole milk.
- Eggs
- Butter – because everything is better when you use REAL butter!
- Sugar – you’ll use just a touch to add a gentle sweetness to your oat pumpkin pancakes.
- Baking Powder – make sure your baking powder has a good expiration date!
- Vanilla – to add rich warmth to your pancakes.
- Salt – to enhance the other flavors.
- Cinnamon – I recommend a higher quality cinnamon for best flavor.
- Nutmeg, Ginger, Allspice, Cloves – These are the remaining spices for your homemade Pumpkin Spice Blend.
You’ll also need a kitchen blender, and either a cast iron or non-stick skillet or griddle for preparing this healthy pumpkin pancakes recipe.
How to Make Pumpkin Pancakes
When it comes to Easy Brunch Recipes, it doesn’t get much easier than this perfectly spiced pumpkin oatmeal pancakes recipe.
Here’s what you’ll do…
1. You’ll start by just tossing everything in your handy kitchen blender and giving it all a quick spin.
2. Then you’ll cook your pumpkin oats pancakes on a Skillet or Griddle. Cast Iron Skillets are my favorite.
3. You will only need to flip once after several bubbles appear, then finish cooking until done.
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How to Keep Pumpkin Pancakes Warm
This EASY trick works like a charm!
Once you’ve cooked some of your oat pumpkin pancakes (and are waiting for the rest to finish cooking) you can keep the cooked pancakes warm by placing them on a cookie sheet in the oven at 200 degrees.
How To Serve
There are so many delicious ways to serve up your perfectly spiced pumpkin oats pancakes. To start, you can’t go wrong topping them with some regular butter and my Maple Syrup Recipe.
Or take your indulgence one step further and top your pancakes with my Whipped Maple Butter, Cinnamon Brown Sugar Butter, or cozy Slow Cooker Pumpkin Butter.
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Pumpkin Spice Pancakes
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 1 1/4 cups Oat Flour, store bought or make my Oat Flour Recipe (if gluten free, use certified gluten free old fashioned oats)
- 3/4 cup Pure Pumpkin Puree, (not pumpkin pie filling)
- 2/3 cup 2% Milk, or Whole Milk, heated to warm
- 2 Large Eggs
- 1 tbsp. Butter, melted
- 2 tbsp. Sugar
- 1 1/2 tsp. Baking Powder
- 1 1/2 tsp. Ground Cinnamon
- 3/4 tsp. Vanilla Extract
- 1/2 tsp. Salt
- 1/2 tsp. Nutmeg
- 1/2 tsp. Ginger
- 1/4 tsp. Allspice
- 1/8 tsp. Ground Cloves
Instructions
- Gather your ingredients.
- Add all ingredients to blender & blend on medium speed for 1 minute, until well combined.
- Heat Cast Iron or Nonstick Skillet or Griddle to medium heat, spray or drizzle with cooking oil (I use Avocado Oil), and pour circles of batter (about 2 tbsp.) straight from the blender. Avoid large circles of batter, as smaller pancakes will cook all the way through better.
- Cook low and slow to avoid burning.
- Once several bubbles begin to appear around the edges of pancake, flip to brown other side.
- Serve with Butter & Maple Syrup, and ENJOY!
Notes
- Refrigerator Storage Tip: Leftovers can be stored in the refrigerator up to 2 days.
- Make Ahead Freezer Storage Tip: After baking, flash freeze pancakes for 1 hour on a cookie sheet in a single layer, then transfer to a gallon freezer bag and store up to 2 months in the freezer.
- Reheating Tip: If frozen, thaw in refrigerator before reheating. When you’re ready to enjoy, simply pop pancakes in the toaster straight from the refrigerator, and ENJOY!
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
I love that these are made with homemade oat flour. These are exactly what I needed to put me in the mood for fall weather. So full of warm spices and amazing pumpkin flavors. These were so good and perfect with some cinnamon butter and maple bourbon syrup!
I am so glad you liked the pancakes Lori… and I love how you topped them with the cinnamon butter and maple syrup. I can’t think of a more delicious way to enjoy them!
I an intrigued with the idea to make oatmeal packets. Would be so convenient at home or perfect to take when traveling.
They really are SO delicious, Judee! ENJOY!
I’ve never tried pumpkin pancakes – they look amazing!
Yummmm!
Hugs and blessings, Heidi
Thanks, Veronica… they really make such a tasty Fall breakfast!
We could certainly go for that entire stack of fluffy pumpkin pancakes. When the weather starts to cool down, we crave those warming spices. Bookmarking this recipe for Sunday breakfast. Yum!
That’s wonderful… they’re the perfect weekend treat!
I haven’t had pumpkin pancakes in forever, Heidi! This looks like the perfect way to kick off the season so I’m super excited to try your recipe. Hugs and happy almost fall, CoCo
Thanks, CoCo… ENJOY!!