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These gluten-free oatmeal pumpkin pancakes are perfect for autumn. These pancakes are beautiful orange-brown. The pancakes are served with whipped butter and cocoa nibs. |
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Gluten-Free Oatmeal Pumpkin Pancakes

  • Meals
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4/5 - 10 Ratings
Prep Time 5 minutes
Cook Time
Serving Yield 2 servings

Your favorite Sunday stack is about to get an autumnal remix! These gluten-free oatmeal pumpkin pancakes were made for slow mornings, so turn up the tunes and put on a cup of tea or coffee - you'll want to savor every bite. Better yet, double or triple the recipe to instantly turn any old family and friends brunch into a new seasonal tradition.

By: Family Farm Team (adapted from Reclaiming Yesterday)


  • 1 1/2 cups (138g) whole grain oat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/4-1/2 teaspoon ground ginger, to taste
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup (76g) unsweetened canned pumpkin purée
  • 2 large (100g) Pete and Gerry's Organic Eggs
  • 1 cup (227g) almond or coconut milk, plus extra as needed
  • 1 1/2 teaspoons vanilla extract
  • Cocoa nibs for serving (optional)

Nutritional Information

Servings: 2

Amount Per Serving: Calories 480, Fat Cal. 120, Total Fat 13g (20% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1170mg (49% DV),  Total Carb. 65g (22% DV), Fiber 12g (48% DV), Sugars 2g, Protein 24g, Vitamin A (110% DV), Vitamin C (0% DV), Calcium (50% DV), Iron (35% DV), Vitamin D (25% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



Stir together all dry ingredients in a medium-sized mixing bowl. Add pumpkin, eggs, milk and vanilla and stir until no clumps remain. Let sit for 5 minutes to thicken.


Lightly grease your pan/griddle and pour about a 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed until it is about 1/4” thick (if batter seems too thick, add additional milk, a tablespoon at a time, until batter is still thick, but pourable). Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set, and the tops start to lose their shine. Repeat with remaining batter.


Divide pancakes between two plates and top with maple syrup or any of your other favorite pancake toppings to enjoy.

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November 29, 2019

Recipe turned out great, added mini chocolate chips and a tablespoon of regular white sugar, love the flavor

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[email protected]

December 01, 2019

Those additions sound delicious, Lisa. We're glad you enjoyed these pancakes!

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October 28, 2019

Just made this recipe and it turned out great! I don’t like my pancakes to be completely sugarless, so I added a tablespoon of honey. Surprisingly, they were fluffy, soft, and delicious. This was my first time using oat flour.

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[email protected]

November 27, 2019

We're so glad you enjoyed these pancakes, Dani! And we love that you made the recipe your own. Oat flour can be a great option if you're ever looking for gluten free alternatives or simply want to add some whole grains to your baking. We hope you get to use it more often in the future!

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