Oatmeal pumpkin pancakes are a delicious fall inspired weekend breakfast. They’re made entirely with oat flour for a healthy (gluten-free) start to the day.

Ok, I know the vote was for the brownies but, before I get booed off stage here let me explain…

Oatmeal pumpkin pancakes are a delicious fall inspired weekend breakfast. They're made entirely with oat flour for a healthy (gluten-free) start to the day.

1. It’s Sunday. Otherwise known as “pancake day” right?

I mean, what good would it do you if I posted a pancake recipe during the work week when you’d just have to bookmark it and wait out the whole rest of the week before having the time to make it on the weekend? I’m just trying to save you from that torture.

2. I’m not quite finished with the pictures of the brownies. Oops.

Hopefully you’ll forgive me.

When it comes to pancakes, I’m not ashamed to admit that 95% of the time I use a mix.

Trader Joe’s multigrain pancake mix is where it’s at and if I had that on hand yesterday, I probably would’ve just added the pumpkin straight into the mix and called it breakfast.

Unfortunately though, I haven’t been to TJ’s in more than 2 months and we’re out.

Between my pancake mix, veggie masala burgers and pizza dough, it’s getting tragic over here.

So, I improvised and used oats instead in these oatmeal pumpkin pancakes.

Pumpkin Oatmeal Pancakes are a gluten-free stack perfect for fall.

I also had just finished up the bag of flour and didn’t want to open another.

Oat bran is another great option in situations like this – see these cinnamon raisin oat bran pancakes. So hearty and tasty!

If you thought these recipes all came from diligent thought and not my pure laziness at times, sorry to have burst that bubble for you.

Sometimes laziness can be tasty though.

If you could taste fall, these would be it.

Pumpkin + spices + maple syrup.

Perfect weekend breakfast.

Pumpkin in pancakes is one of my favorite.

Try out these pumpkin protein pancakes for a higher protein option or these sweet potato chocolate chip pancakes where you can swap out the sweet potatoes for pumpkin (or leave it as it, it’s delicious and so similar to pumpkin any way!)

Hearty oat flour makes these oatmeal pumpkin pancakes a delicious gluten-free stack.

Don’t miss these protein pancakes either – they’re actually a pancake recipe I like to make in batches and freeze so I can have some filling, protein-packed pancakes any day of the week!

The brownies are coming, I promise.

4 from 1 vote

Oatmeal Pumpkin Pancakes

Servings: 1 serving
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Oatmeal pumpkin pancakes are a delicious fall inspired weekend breakfast. They're made entirely with oat flour for a healthy start to the day.


  • 2/3 cup oats
  • 1 egg
  • 1/4 cup pumpkin
  • 1/2 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 2 teaspoon agave, optional
  • pinch of salt


  • Preheat griddle or pancake pan to medium on stove top.
  • In a food processor or blender, pulse oatmeal until finely ground (almost flour consistency). Transfer oat flour to a bowl and add remaining ingredients.
  • Whisk to combine.
  • Grease pancake pan and pour batter on pan.
  • Flip after about 90 seconds until fully cooked.


Serving: 1SERVINGCalories: 365kcalCarbohydrates: 56gProtein: 14gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 164mgSodium: 336mgPotassium: 366mgFiber: 6gSugar: 16gVitamin A: 2709IUVitamin C: 6mgCalcium: 275mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

What’s your favorite weekend breakfast?

What’s your favorite pancake topping? I usually top mine with yogurt, fruit and maple syrup. I skipped the yogurt this time though.

What’s your workout today? I’m loving doing my long runs on Monday. Enjoying my Sunday without a long run hanging over me is much more relaxing!

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. Just finished scoffing these tasty nuggets down. Thank you for the recipe!!

    Like some other reviewers I also made it with 2 egg whites instead of the whole egg. Because I used extra-large eggs the pancakes were border line soufflé-ish (totally my fault). Next time I will only use 3 egg whites and they should be perfect.

    My food processor didn’t get the oats into a fine flour but the pancakes conisitency was still right on the money. Not a bit of crunch.

    Thanks again!!!

  2. These pumpkins were AWESOME! I used egg whites instead of whole eggs and multiplied the recipe by 5! These pancakes reheat really well too, bonus!

  3. I can’t WAIT to make these!!!! Is there a way to sub 2 egg whites for the full egg, or another alternative?

  4. Oh. my. goodness. I am gluten free and I was just searching for pumpkin oatmeal and came across these gems. No flour = I am so making these right now. Thanks to TJ’s certified GF oats and your recipe I can now have pancakes again!!!!! Thank you so much for sharing!

  5. YUM! I would of never thought of making oat flour in lieu of flour. Great thinking. And these definitely look like the taste of fall. Pancakes well done (can’t wait to try this recipe out). :)