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!
love pancake, but never tasted pumpkin pancake….
thank you for sharing recipe…..
You’re very welcome! It really is such a tasty twist on traditional pancakes!
I will have to make these for my hubby because he loves pumpkin pancakes and he needs to be gluten free! Thanks for sharing. They look and sound delicious!
That’s perfect, Kathrine… I hope he loves them!
Yum! These pancakes are definitely getting me into the fall mood! Love all that oatmeal goodness you’ve got going here!
Thank you so much, Michelle! I’ve definitely been on an oatmeal kick lately! 🙂
I dislike the taste of pumpkin so I’d probably swap that for sweet potato but otherwise, this all looks delicious – and healthy too, thank you, Heidi!
You’re very welcome… and that sounds like a delicious pumpkin alternative!
I’d love to try this recipe. Yummm!
Hugs and blessings, Heidi
Thank you… they really are SO yummy!
Je garde la recette je vais tester
Merci
Bon appétit 🙂
I didn’t know that it’s possible to prepare pancakes with the pumpkins.
Thank you for the recipe.
And I love crispy bacon.
You’re very welcome. And I agree… crispy bacon is the best!! 🙂
I’m so excited for fall and this recipe is perfect! I can’t wait to pick up some pumpkin purée and try this. Thank you for sharing your recipe Heidi!
You’re very welcome… enjoy the pumpkin oat pancakes! 🙂
We don’t have pumpkin here so people use butternut squash. Have a wonderful new week.
That sounds like a delicious alternative! Thanks so much for sharing… and hope you have a great week, too!
What a surprise !! pumpkin already. Although I’ve been seeing Halloween items in all the stores already! Your pancakes sound wonderful with the oat flour and thanks for the easy tip to make it.
Thanks, Judee! I actually love indulging in these all year round. They make a delicious breakfast-for-dinner option, too! 🙂