• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Breakfast » Pumpkin Oatmeal Pancakes

    Pumpkin Oatmeal Pancakes

    October 13, 2020 By Danielle Esposti 3 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Pinterest image for pumpkin oatmeal pancakes recipe.
    Pinterest image for pumpkin pancakes made with oatmeal.
    Pinterest collage for pumpkin pancakes made with oatmeal.
    Pinterest collage for pumpkin oatmeal pancakes recipe.

    It’s never fun to get up – much less get going – on a cold morning. Whether you need to be alert for Zoom school or Zoomba, warm, hearty Pumpkin Oatmeal Pancakes will power you right through until lunch. Packed with “good carbs” and fiber from whole oats, protein from eggs, and antioxidants from pumpkin, these gluten-free, dairy-free pancakes beat energy bars any day of the week. Plus, no one will look at you funny when you drench ’em in maple syrup.

    Pouring maple syrup over a stack of pumpkin oatmeal pancakes on a blue plate.
    Jump to:
    • Pumpkin Oatmeal Pancake Ingredients
    • How to Make Pumpkin Oatmeal Pancakes
    • Tips for Making This Recipe Perfectly
    • I Don’t Have Pumpkin Spice!
    • Make It Your Way
    • How to Keep Pancakes Warm
    • More Sweet and Wholesome Breakfast Recipes
    • Recipe


    I know I make fun of the PSL crowd often enough, but to be fair, pumpkin spice is an absurdly tasty flavor combination. I mean, it’s quite literally the “greatest hits” of baking spices all in one. What’s not to love? But we don’t talk enough about the “pumpkin” part.

    No one’s flavoring their coffee with actual pumpkin or pumpkin flavor. That’s all the spice blend. (Pro tip: if you’re into that sort of thing, sprinkle a teaspoon or two of pumpkin spice over your coffee grounds before brewing and beat flavored-coffee purveyors at their own game.) But pumpkin is kind of a superstar all on its own:

    • It’s ridiculously chock full of nutrients, boasting healthy doses of Vitamin A, Vitamin C, fiber, potassium, and iron.
    • Clocking in at a low 9 net grams of carbohydrates per cup, it’s a staple in ketogenic diets – especially for those missing sweet treats.
    • Like applesauce, pumpkin makes a tasty, healthy low-fat baking substitute for oil or eggs.
    • Though technically a fruit, we tend to lump all squash in the veggie category. But regardless of what team you’re on, of all the squashes our friend the pumpkin is so versatile it feels perfectly at home in both sweet and savory dishes.
    • Pumpkins literally have a built-in snack.
    • And last, but not least, it is the best multi-purpose, long-lasting piece of fall decor you can get your hands on. An uncarved pumpkin will last you from the beginning of school through Thanksgiving if you treat it with enough care. You cannot say that about a head of lettuce.

    This all being said, I am not here to tell you to carve and gut a pumpkin to get to its magical insides just so you can make pumpkin pancakes. God, no. I’m not here to put the good people at Libby’s out of work. But I am here to suggest that while everyone else is busy figuring out what they can cram pumpkin spice flavor into (coffee, cereal, lip balm, dog treats, butter, room spray, moonshine, etc. etc. etc.), you should think about how you can cram more pumpkin in you.

    I’m sorry. Wait. To be clear, not a whole pumpkin. Just like, puree. Wow. Boy that came out wrong.

    So, anyway, about these pancakes…

    Pumpkin Oatmeal Pancake Ingredients

    The ingredients for pumpkin oatmeal pancakes arranged on a cement background.
    • Old Fashioned Oats:  use whole oats for a fuller texture, do not sub for quick or steel cut.
    • Oat milk:  pairs best with oats for flavor, but see more dairy-free substitutions in notes below.
    • Pumpkin Puree:  not pumpkin pie filling!
    • Eggs:  large only, for the right amount of moisture.
    • All Purpose Flour:  bleached or unbleached is fine; avoid self-rising or bread flour. Substitute gluten free flour (with xanthan gum) as needed.
    • Baking Powder:  never skip – helps the pancakes rise against the density of the oats.
    • Pumpkin Spice:  if you don’t have pre-made pumpkin spice, make your own! See notes below.
    • Salt:  sea or kosher salt.

    How to Make Pumpkin Oatmeal Pancakes

    The best of both cozy worlds, Pumpkin Oatmeal Pancakes are easy to make and easy to eat. Be sure to check the recipe card for thorough step-by-step instructions with photos.

    1. Soak the oats in milk or nut milk until soft (about 10 minutes).
    2. Whisk the eggs and pumpkin puree until very smooth.
    3. Add the remaining dry ingredients to the soaked oats and mix until combined – flour, brown sugar, baking powder, pumpkin spice blend, and salt.
    4. Add the wet ingredients to the dry ingredients, then mix until just barely combined and no dry spots remain.
    5. Heat a skillet over a medium flame. Cook quarter-cup portions of batter for 3-4 minutes per side.
    A fork removing a bite from a stack of pumpkin oatmeal pancakes.

    Tips for Making This Recipe Perfectly

    • Old-fashioned oats are the “Goldilocks” ingredient for oatmeal pancakes. Quick cooking oats will be too soft, while steel cut will be too firm. Substitutions are not recommended.
    • Flip once you see bubbles and the edges are firm.
    • Lightly mist a well-seasoned cast iron skillet or griddle with cooking spray, or use a non-stick skillet.
    • Heat your skillet to the proper temperature. It’s hot enough when a few droplets of water skid across the surface then evaporate.

    I Don’t Have Pumpkin Spice!

    Pumpkin spice seasoning blend is really easy to make. Combine 4 tbsp cinnamon, 2 tbsp ginger, 1 tbsp cloves and 1 tbsp nutmeg in a lidded glass jar. Shake until well-combined. Store in your spice rack for up to 1 year.

    Make It Your Way

    • As written this recipe is dairy-free (we used oat milk). Substitute your favorite plant-based milk, but know that not every dairy-free milk is created equally. Almond milk is thinner than oat milk or cashew milk, for example, so start with ¾ cup and add more as needed to reach the right consistency.
    • To make it gluten free, use certified gluten-free oats and one-for-one gluten-free flour with xanthan gum. We test with Bob’s Red Mill gluten-free baking flour and like the results.
    • Make it refined sugar free by substituting 1 tbsp maple syrup or honey for the brown sugar. To better emulate brown sugar, you can also add a ½ tsp molasses.

    How to Keep Pancakes Warm

    Set your oven to the lowest setting (in the ballpark of 200°F) and place a baking sheet on a rack positioned in the center of the oven. Transfer the pancakes to the baking sheet as you make them, then transfer to a platter or plates when you’re ready to serve.

    More Sweet and Wholesome Breakfast Recipes

    • Banana Oatmeal Pancakes
    • French Toast Casserole
    • Chocolate Pumpkin Muffins
    • Whole Grain Waffles
    Two blue plates with stacks of pumpkin oatmeal pancakes topped with butter.

    Did you make these Pumpkin Oatmeal Pancakes? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Pouring maple syrup over a stack of pumpkin oatmeal pancakes on a blue plate.

    Pumpkin Oatmeal Pancakes

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Craving a cozy treat for cool fall mornings, but can't decide between pancakes and oatmeal? Get the best of both breakfasts with Pumpkin Oatmeal Pancakes. Hearty oatmeal and pumpkin puree are easy upgrades for flapjacks the whole family will flip for! They're gluten-free and dairy-free with multiple options for substitutes based on dietary needs.
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings : 4 servings
    Calories: 261

    Recommended Equipment

    • Large Mixing Bowl
    • Medium Mixing Bowl
    • Non-stick Skillet

    Ingredients

    • 1.5 c old fashioned oats
    • 1 c oat milk, or milk of your choosing
    • ½ c pumpkin puree, not pumpkin pie filling
    • 2 large eggs
    • ½ c all purpose or gluten free flour
    • 1 tbsp light brown sugar
    • 1 tbsp baking powder
    • 1 tsp pumpkin spice, see notes
    • ½ tsp kosher salt

    Instructions

    • Combine oats and milk in a bowl; mix until combined. Soak 10 minutes until the oats have absorbed most of the liquid and are softened.
      Old fashioned oats soaking in nut milk in a pink mixing bowl.
    • Combine pumpkin puree and eggs in a second bowl and whisk until smooth.
    • Add the flour, brown sugar, baking powder, pumpkin spice and salt to the oats; mix until well combined.
      Soaked oaks combined with pumpkin spices and flour in a pink mixing bowl.
    • Pour the pumpkin mixture into the oat mixture and mix until just barely combined; be mindful of overmixing.
      Pumpkin oatmeal pancake batter in a pink mixing bowl.
    • Heat a well-seasoned cast iron skillet (or non-stick skillet) over medium high heat. Spray lightly with olive oil cooking spray. Drop quarter-cup portions of the batter into the skillet. Cook 3-4 minutes, or until bubbles appear and the edges look firm, then flip and heat until cooked through, 2-3 minutes more. Transfer to a plate or a warm oven and repeat with the remaining batter. Makes 12 three-inch pancakes. Serve warm with fresh berries and real maple syrup.
      Pumpkin pancakes with oatmeal cooking in a skillet.

    Notes

    • Make your own pumpkin spice blend:  combine 4 tbsp cinnamon, 2 tbsp ginger, 1 tbsp cloves and 1 tbsp nutmeg in a lidded glass jar. Shake until well-combined. Store in your spice rack for up to 1 year.
    • A standard-sized ice cream scooper is the perfect measurement for pancake batter – and way less messy! 
    • This recipe was written for old fashioned oats, not quick cooking or steel cut oats. Substitutions will change the texture drastically and are not recommended.

    Nutrition Information

    Serving: 3pancakes, Calories: 261kcal (13%), Carbohydrates: 43g (14%), Protein: 10g (20%), Fat: 5g (8%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 93mg (31%), Sodium: 571mg (24%), Potassium: 170mg (5%), Fiber: 5g (20%), Sugar: 7g (8%), Vitamin A: 68% (68%), Vitamin C: 1% (1%), Calcium: 213% (213%), Iron: 15% (15%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Cannoli Dip
    Maryland Style Hot Crab Dip »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    3 Comments
    Filed Under: Breakfast, Fall Recipes, Kid Friendly

    Reader Interactions

    Comments

    1. Jane

      October 31, 2021 at 2:03 pm

      5 stars
      These came out fabulous. I used half almond flour and half buckwheat. I also added espresso flavored chocolate chips to make “pumpkin spiced latte” pancakes. Happy halloween 🎃

      Reply

    Trackbacks

    1. Breakfast Salad (Whole30, Paleo) | Our Salty Kitchen says:
      January 2, 2021 at 9:55 am

      […] Pumpkin Oatmeal Pancakes […]

      Reply
    2. Healthy(ish) Eggs Benedict Casserole (Paleo, Gluten Free) | Our Salty Kitchen says:
      May 31, 2021 at 10:59 am

      […] Pumpkin Oatmeal Pancakes […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    135 shares