Oatmeal Pumpkin Pancakes

Healthy and delicious oatmeal pumpkin pancakes

5 from 1 reviews

These pumpkin pie-inspired pancakes are a fun way to celebrate fall. Made with pumpkin puree, wholegrain oat flour, and just the right amount of spices, they are healthy and delicious!


Units Scale
  • 2 cups GF oat flour (see section above for other options)
  • 1 1/2 cups of buttermilk or yogurt
  • 1/4 cup melted butter
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 3 Tbsp sweetener (optional, see notes)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt


  1. Mix the flour and buttermilk in a glass bowl or large measuring cup. Allow it to soak for at least 10 minutes. However, I recommend mixing the oat flour and buttermilk the night before as it will give the pancakes a delicious sourdough-like flavor and improve the texture. See the section above for details.
  2. Add the butter, eggs, and pumpkin puree to the soaked oat flour. Stir so that everything is well combined.
  3. Next, add the vanilla, sweetener, baking soda, and spices.
  4. Preheat your frying pan on medium heat. If you are not using a non-stick frying pan, then add a little butter to the pan before you cook your pancakes.
  5. Scoop about 1/4 cup of batter onto the frying pan.
  6. Flip the pancake when the center is bubbly and the sides have started to dry out (after about 2 minutes).
  7. Cook the second side for another 2 minutes.
  8. Serve immediately or keep warm in the oven.


  • While cultured buttermilk is traditional for pancakes, milk kefir and yogurt will also work in this recipe.
  • I usually use date sugar in this recipe. It adds a caramelly sweetness and is full of fiber and vitamins. However, feel free to use brown sugar, honey, or maple syrup instead. 
  • I usually make pancakes on my cast-iron griddle because then I can cook up to 4 at one time!

Keywords: fall, Halloween, Thanksgiving, pumpkin pie, gluten free, jack-o'-lantern, kid-friendly, fermented