Oatmeal Pumpkin Pancakes
These Oatmeal Pumpkin Pancakes blend the cozy flavors of pumpkin and the wholesome goodness of oats to create irresistible, light, and fluffy pancakes. They’re hearty, wholesome, and delicious!
Pumpkin lovers, rejoice! These pumpkin oatmeal pancakes capture the essence of spiced pumpkin pie and serve it up in a delicious and nutritious stack of pancakes! However, the true star of this recipe is the oats!
Oats’ rich, nutty flavor and impressive dietary fiber content help keep us feeling full and satisfied until lunchtime, whether baked, soaked overnight, or, in this case, incorporated in pumpkin pancake batter.
What makes these pancakes even more appealing is the option to ground whole oats you may already have in your pantry or simply grab oat flour available at the store. Plus, you can boost the protein content with collagen peptides for those looking to make their morning meal even more satisfying. Enjoy!
Why you’ll love this recipe
- Nutritious and delicious. Pumpkin pancakes with oatmeal are the epitome of good-for-you comfort food in breakfast form.
- Filling and satisfying. Pumpkin boosts the fiber, so these pancakes stick to your bones, but you can add collagen peptides for an extra boost of satiating protein.
- Gluten-free. If you use certified gluten-free whole oats (or oat flour) and double-check the other ingredients, these pancakes are a great gluten-free breakfast.
- You can use home-made or store-bought oat flour. You’ll love how simple it is to make your own oat flour. It’s literally just a push of a button.
Ingredients you’ll need
- Finely ground whole oats. You can also use store-bought oat flour, but it’s cheaper and very easy to make your own from whole oats. Just be sure to measure the oats after grinding. You’ll need about 2⅓ cups of whole oats to make 2 cups of ground flour.
- Baking powder. It provides leavening and helps the pancakes rise and become fluffy.
- Pumpkin pie spice. It enhances the pancakes with vibrant, warming flavor.
- Salt. Balances flavor, enhances sweetness and improves texture.
- Pumpkin puree. If you aren’t using homemade pumpkin puree, be sure to grab a can of 100% pure pumpkin puree, NOT pumpkin pie filling.
- Milk. For an added protein boost, use Fairlife 2%. You can also use buttermilk or kefir, but the batter will be thicker.
- Brown sugar. Or a granular sweetener of your choice.
- Eggs. They add moisture and help create a smooth, cohesive batter.
- Oil. Use extra virgin olive oil, avocado oil, or butter to grease the skillet.
How to make pumpkin pancakes with oat flour
Step 1: Grind whole oats. Pour whole oats into a food processor or high-power blender and process until the texture is finely ground.
Step 2: Mix pancake batter. Whisk ground oats, pumpkin pie spice, baking powder, and salt in a large bowl. In another bowl, combine the remaining ingredients and whisk in the eggs. Then, add the wet batter to the dry mixture and whisk until just blended.
Step 3: Preheat skillet. Heat a skillet over medium heat and spray with cooking spray.
Step 4: Cook pancakes. Drop ¼ cup of the pancake mix onto the hot skillet and cook until bubbles burst at the surface. Flip, and cook on the opposite side until fully set and golden.
Recipe tips
- Mix gently. Be careful not to overmix the batter. Overmixing can lead to tough pancakes. Just stir until the ingredients are combined.
- Let the batter rest. Letting the batter rest for 5-10 minutes before cooking helps the oats absorb moisture, resulting in fluffier pancakes.
- Preheat the pan to medium-high. If it’s too hot, the oat pumpkin pancakes will sear and brown too quickly before they’re ready to be flipped.
- Keep warm. To keep your pancakes warm while cooking the rest of the batch, place them on a baking sheet in a warm oven (around 200°F).
Variations
Are you ready to put your spin on these pumpkin oat flour pancakes? Here are some ideas:
- Mix-ins. Add ingredients like chocolate chips, chopped nuts, raisins, chopped dates, or dried cranberries into the pancake batter for extra flavor and texture.
- Wet toppings. Top your oatmeal pumpkin pancakes with melted butter, whipped cream, good-quality maple syrup, vanilla Greek yogurt, blueberry fruit compote , raspberry fruit compote, homemade jam, or creamy nut butter.
- Other toppings. Try topping with toasted coconut flakes, shaved chocolate, chopped pecans, walnuts, raw pumpkin seeds, or a simple dusting of powdered sugar.
- Collagen peptides. I love to add 20 grams (4 tablespoons) of collagen powder to the dry ingredients for an added nutrition boost. I promise that you won’t even know it’s in there!
- Spice it up. Instead of pumpkin pie spice, add a pinch of ground cinnamon, nutmeg, and cloves to your dry ingredients for warm and cozy fall flavor.
Storing & Freezing
Storing: Pumpkin oat pancakes are best fresh off the griddle, but if you have leftovers, they can be refrigerated in an airtight container for 3-4 days.
Freezing: To freeze leftover pancakes, arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to an airtight container and freeze for 2-3 months.
FAQ
When ready to reheat, simply pop the pancakes in the toaster or microwave and reheat in short intervals until warmed through. Or, if you have an air fryer, reheat them at 350℉ for about 4-5 minutes or until warmed through.
While I haven’t tested a vegan version of this recipe, you should be able to substitute plant-based milk and chia or flax eggs to achieve the same satisfying results.
Yes. Prepare the batter according to the recipe, cover it, and store it in the refrigerator for 1-2 days. When you’re ready to make pancakes, gently stir the batter, and then cook your pancakes as usual. This can save you time and make breakfast preparation more convenient, especially on busy mornings.
More pancake recipes
- Gluten-Free Pumpkin Protein Pancakes
- Fluffy Strawberry Protein Pancakes
- Sweet Potato Pancakes
- Buttermilk Blackstone Pancakes
If you love this pumpkin oatmeal pancake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Oatmeal Pumpkin Pancakes
Ingredients
- 2 cups finely ground whole oats (measure oats after grinding-you'll need about 2 1/3 cups whole oats)
- 2 tsp baking powder
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- 2 eggs
- ½ cup pumpkin puree
- ½ tsp vanilla extract
- 2 tbsp brown sugar or sweetener of choice
- 1 cup Fairlife 2% milk you can also use buttermilk or kefir- but it will create a thicker batter and a more dense pancake
- 1 tbsp extra virgin olive oil you can also use melted butter or avocado oil
- olive oil cooking spray for greasing pan *can also use coconut oil
- Optional: 4 tbsp collagen peptides I use the Vital Proteins brand
Instructions
- Grind oats in a food processor until finely ground.
- Whisk ground oats, pumpkin pie spice, baking powder, and salt together in a large bowl (add collagen powder here, if using)
- Whisk the eggs
- Blend remaining ingredients together in a large bowl and whisk in the eggs
- Combine the flour mixture and liquid mixture together and whisk until just blended
- Heat a skillet over medium heat and spray with cooking spray
- Pour 1/4 cup of the pancake mix onto the hot skillet and cook until pancake begins to bubble. If the pan is too hot, the pancake will brown too quickly before its ready to flip. Flip pancake and cook the other side for 1-2 minutes.
- Optional: Top pancakes with butter, good quality maple syrup, and toasted pecans.
Notes
- Mix gently. Be careful not to overmix the batter. Overmixing can lead to tough pancakes. Just stir until the ingredients are combined.
- Let the batter rest. Letting the batter rest for 5-10 minutes before cooking helps the oats absorb moisture, resulting in fluffier pancakes.
- Preheat the pan to medium-high. If it’s too hot, the oat pumpkin pancakes will sear and brown too quickly before they’re ready to be flipped.
- Keep warm. To keep your pancakes warm while cooking the rest of the batch, place them on a baking sheet in a warm oven (around 200°F).
Nutrition
- Beef and Broccolini Stir Fry - April 16, 2025
- Chicken Arugula Pizza with Balsamic Glaze - April 8, 2025
- Grilled Jerk Chicken Bowl - April 2, 2025
Yum!!!! I loved to try one.
Do I want a bite? I want a stack! I can’t wait to try these at home and love your tip on grinding my own oat flour!
It’s so easy to make your own! 🙂
I had to leave 5 starts for this one!
Thanks so much Julie!
Delicious and nutritious! They turned out great!
I’m so glad that you enjoyed them Keri! 🙂