Pumpkin Oat Pancakes

The flavors of pumpkin, cinnamon, ginger, and nutmeg make a fall morning feel a little cozier. These Pumpkin Oat Pancakes bring those wonderful seasonal flavors together in a breakfast that’s both delicious and satisfying.

Made with pumpkin puree, oat flour, and old-fashioned oats, these pancakes offer a nice combination of whole grains and fiber. The pumpkin adds moisture and flavor, while the warm spices make them especially inviting on a crisp autumn morning.

They’re a wonderful choice for a leisurely weekend breakfast, but they’re also easy to make ahead and enjoy during the week. And if you’re planning a fall brunch, try serving them with my homemade Mixed Berry Syrup for an extra-special touch!

Print Pin

Pumpkin Oat Pancakes

These Pumpkin Oat Pancakes combine pumpkin puree, oats, and warm fall spices for a delicious and satisfying breakfast. Serve them with homemade Mixed Berry Syrup for a special weekend breakfast or fall brunch!

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast, Brunch, Gluten-free

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Calories 216kcal

Ingredients

• 1 c. oat flour
• 2 tsp. baking baking powder
• 1/2 tsp salt
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 c. pumpkin puree
• 3 T. applesauce
• 1 egg
• 1/2 c oats
• 7 T Unsweetened almond milk or milk of your choice

Instructions

• Preheat a lightly greased griddle to 350°F.
• In a medium bowl, whisk together the oat flour, baking powder, salt, ginger, cinnamon, and nutmeg.
• In a separate bowl, combine the pumpkin puree, applesauce, and beaten egg. Mix well.
• Add the dry ingredients to the pumpkin mixture and stir until combined.
• Fold in the oats.
• Stir in the almond milk and allow the batter to rest for a few minutes to thicken. Add a little additional milk if needed.
• Scoop the batter onto the prepared griddle. Cook for approximately 3–4 minutes per side, or until golden brown and cooked through.
• Serve warm with homemade Mixed Berry Syrup, if desired.

Notes

Dietitian Tip: Pumpkin provides beta-carotene, which the body converts to vitamin A, while oats contribute fiber that supports digestive and heart health. For a more balanced breakfast, pair these pancakes with a protein-rich food such as Greek yogurt, cottage cheese, or eggs. You can also make a batch ahead of time and refrigerate or freeze the extras for busy mornings!

Nutrition

Serving: 1servings | Calories: 216kcal | Carbohydrates: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 581mg | Fiber: 7g | Sugar: 3.2g

Whether you’re enjoying a quiet fall morning or hosting friends and family for brunch, these Pumpkin Oat Pancakes are a delicious way to celebrate the season. Pair them with homemade Mixed Berry Syrup, fresh fruit, and your favorite breakfast protein for a colorful and satisfying meal.

And don’t forget to make a few extra pancakes—they’re wonderful to have on hand for a quick breakfast during the week!