Celebrate fall all year round with these one-bowl spiced oatmeal pumpkin pancakes! They’re nourishing and super easy to make with oat flour, canned pumpkin, and maple syrup for subtle sweetness.

5 star review

“I absolutely loved the soft, juicy, creamy, but firm consistency of these pancakes. This recipe is one of my first in my sugar-free, wheat-free baking and dessert making journey. Even my husband, who doesn’t share my love for everything pumpkin at this time of year, loved them, especially with the maple syrup! Next time I will go the extra mile of the coconut cream dollop on top!”

– Olga
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Indulge in Hearty Gluten-Free Pumpkin Pancakes this Weekend

So, pancakes are now big news in our house lately. Elle started school full-time a few weeks ago and her three-year-old brain is still having trouble wrapping itself around the difference between a weekday and a weekend. We even bought a calendar so that each evening we can review whether the next day will be a weekday or a weekend day, but still, she gets confused. She’s conflicted, too, since she (thankfully) loves school so much that she’s always hoping it’s a weekday. On the other hand, she wants it be be the weekend, because weekends mean pancakes! And a few episodes of Thomas the Train. It doesn’t get much better than that. At least not if you’re three.

After creating my oatmeal pancakes recipe for Elle, she has become hooked, so now we’re making them every weekend. And for a fun, fall-inspired twist, I wanted to adapt that recipe to include pumpkin and double the yield so there are plenty of pancakes to go around. As with the original, these use oat flour, which can easily be made at home by grinding whole oats in the blender. They’re tender + fluffy, not too sweet, and taste lovely with a drizzle of warm maple syrup, a slather of sunflower or almond butter, or a big dollop of Greek yogurt on top.

GF and DF

These pancakes are naturally gluten-free, as long as you use certified gluten-free oats or oat flour. They’re also naturally dairy-free, depending on the milk you use.

Tips for the Best Ever Pancake Breakfast

  • Equipment: To make homemade oat flour from rolled oats, you don’t need a fancy high-speed blender – any regular blender will work. Or skip this step and purchase pre-made oat flour which is usually well-stocked at grocery stores and online.
  • Make-Ahead: Since this recipe makes quite a few flourless pumpkin pancakes, you may end up with extra to freeze for another day. Just place parchment paper or foil in between each pancake so they don’t stick together.
  • Kid-Friendly: You can cut the cooked pancakes into strips and serve maple syrup on the side for dipping.
A stack of pumpkin pancakes on a plate topped with whipped cream.
Image of Pumpkin Spice Pancakes (Gluten-Free, Dairy-Free, Nut-Free)
5 stars (3 ratings)

Simple Oatmeal Pumpkin Pancakes (No Flour)

by Robyn Conley Downs
Servings: 12 medium-sized pancakes
Celebrate fall all year round with these one-bowl spiced oatmeal pumpkin pancakes! They're nourishing and super easy to make with oat flour, canned pumpkin, and maple syrup for subtle sweetness.
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Ingredients

  • ¼ cup coconut oil, melted (or butter)
  • 1 cup canned pumpkin puree
  • 1 Tablespoon apple cider vinegar
  • 4 Tablespoons pure maple syrup
  • 1 Tablespoon vanilla extract
  • 4 large eggs
  • 2 cups whole oats (or oat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ¼ cup milk (you can use almond, rice, dairy; whatever milk you like)

Instructions 

  • In a large bowl, stir together the coconut oil (or butter), pumpkin puree, vinegar, maple syrup, and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
  • Add the oat flour, baking soda, salt, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well combined. If the batter seems too thick add a splash more milk to thin it out.
  • Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
  • Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
  • Serve the pancakes immediately with an optional dollop of whipped cream. Or keep warm in a 200°F oven. To serve, drizzle with warm maple syrup.

Notes

  • Oat Flour: Make your own oat flour for this recipe by placing 2 cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online. Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
  • Freezing & Reheating: To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
Course: Breakfast
Cuisine: American

Nutrition Information:

Serving: 1 (of 12), Calories: 184kcal, Carbohydrates: 21g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 58mg, Sodium: 224mg, Potassium: 193mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3298IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

 

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