Pumpkin Oat Pancakes

Why You’ll Love Pumpkin Oat Pancakes Recipe

• They strike a balance between indulgence and wholesomeness—pumpkin and warming spices meet the whole‑grain texture of oat flour.

• The recipe is simple and uses basic ingredients you might already have on hand (pumpkin purée, oats/oat flour, eggs, milk).

• It’s a perfect seasonal breakfast for autumn or whenever you crave something comforting and lightly spiced.

• Because the base is oat flour, they’re naturally gluten‑free (when using certified gluten‑free oats), making this recipe suitable for more dietary needs.

• They reheat well and can be made ahead (or frozen), which makes it practical for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup pumpkin purée

• ½ cup milk of choice

• 2 tablespoons unsalted butter or coconut oil, melted

• 2 tablespoons maple syrup

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 2 eggs

• 1 cup oat flour (or homemade by blending old‑fashioned oats)

• 2 teaspoons pumpkin‑spice blend (or substitute: 1 teaspoon ground cinnamon + ½ teaspoon ground ginger + ¼ teaspoon ground nutmeg + ¼ teaspoon ground allspice or cloves)

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• Oil (such as avocado or vegetable oil) for greasing the pan

Directions

1. In a small mixing bowl, stir together the pumpkin purée, milk, melted butter (or coconut oil), maple syrup, lemon juice and vanilla. Beat in the eggs.

2. In a medium bowl, whisk together the oat flour, pumpkin‑spice blend, baking soda and salt. Form a well in the center and pour in the wet ingredients. Stir just until the dry ingredients are moistened—do not overmix.

3. Let the batter rest for 10 minutes. Meanwhile, preheat your skillet or griddle.

4. Warm a large skillet over medium‑low heat. Once hot (a drop of water sizzles), lightly oil the surface and wipe off excess oil with a paper towel.

5. Scoop about ¼ cup of batter per pancake onto the hot skillet, leaving space between each. Cook until small bubbles form along the edges and the underside is golden, about 2‑3 minutes.

6. Flip the pancake and cook until lightly golden on the other side, about 1‑2 minutes. If pancakes are browning too fast while still undercooked inside, reduce the heat.

7. Repeat with the remaining batter. Serve immediately, or keep warm in a 200 °F oven until ready to serve.

Servings and timing

This recipe yields about 8 to 10 medium‑sized pancakes.
Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes

Variations

• Use non‑dairy milk (such as almond or oat milk) and coconut oil in place of butter for a dairy‑free version.

• For an egg‑free adaptation, replace the eggs with flax eggs (for example, 1 tablespoon flax meal + 3 tablespoons water per egg) though cooking time/texture may vary.

• Add mix‑ins such as chopped pecans, walnuts or chocolate chips for extra texture and flavor.

• Top with Greek yogurt, almond butter, pumpkin butter, chopped fruit or nut butter instead of (or in addition to) maple syrup.

• Swap or reduce the maple syrup in the batter if you prefer a less sweet pancake and serve syrup on the side.

• Make them thinner if you prefer crepe‑style pancakes—just thin the batter a bit with extra milk.

Storage/Reheating

• Store leftover pancakes in the refrigerator for up to 4 days.

• To freeze: once cooled, stack the pancakes with parchment or wax paper between them, place in a freezer‑safe bag or container, and freeze for up to 3 months.

• To reheat: wrap a stack of pancakes in a paper towel and microwave gently until warmed through. Alternatively, reheat in a toaster or oven until heated.

• For best texture when reheating, avoid overheating which can make them dry; add a drop of milk or cover lightly if using oven.

FAQs

How can I make the oat flour myself?

To make oat flour, simply process one cup of old‑fashioned oats in a blender or food processor until they resemble a fine sand or flour texture.

Can I use all‑purpose flour instead of oat flour?

Yes, but this recipe is developed specifically for oat flour for its texture and gluten‑free quality. If you use all‑purpose flour, the cooking time and batter consistency may differ. You might prefer a different pancake recipe designed for wheat flour.

Why do the pancakes need to rest before cooking?

Letting the batter rest allows the oat flour to soak up moisture, which helps achieve a thick yet cookable consistency and prevents dense or under‑cooked centers.

Why are my pancakes browning outside before cooking through inside?

If the skillet is too hot, the outside will char/brown fast while the inside remains undercooked. Use medium‑low heat and reduce heat further if needed. Cooking “low and slow” helps ensure they cook evenly.

Can I make this recipe vegan?

You can make several substitutions—use non‑dairy milk, coconut oil in place of butter, flax eggs in place of regular eggs—but texture may change and you’ll need to monitor cooking time carefully.

How do I know the pancakes are ready to flip?

Look for bubbles forming around the edges and the underside turning golden. If unsure, wait a few seconds more; flipping too early may cause collapse or under‑cooked centers.

What toppings pair well with these pancakes?

Maple syrup, Greek yogurt, almond or pecan butter, whipped cream (dairy or non‑dairy), pumpkin butter, chopped nuts, and fresh fruit (like sliced banana or berries) all complement the pumpkin spice flavor nicely.

Can I double the recipe or make for a crowd?

Yes. You can double the ingredients and cook in batches. Make sure you adjust the batter rest time accordingly and maintain consistent heat on the skillet.

Are these pancakes freezer‑friendly?

Yes — once cooked and cooled, you can stack them with parchment between, freeze up to 3 months, and reheat later by microwave, toaster or oven.

Do I need to use pumpkin spice blend?

You can use a store‑bought pumpkin spice blend for convenience, or mix your own: for example 1 teaspoon ground cinnamon + ½ teaspoon ground ginger + ¼ teaspoon ground nutmeg + ¼ teaspoon ground allspice (or cloves). The key is that warming spice flavor contributes to the taste profile.

Conclusion

These pumpkin oat pancakes are a deliciously cozy breakfast option that bring together the rich flavor of pumpkin purée, warm spices and the wholesome texture of oat flour. They’re easy enough for a weekday brunch but special enough for a weekend treat. Whether you’re cooking for yourself or for a group, they’re versatile, diet‑friendly, and freeze‑well for future breakfasts. Enjoy cooking and digging into this comforting autumn‑inspired breakfast!