Pumpkin Pancakes stacked on a plate

Pumpkin Oatmeal Pancakes

Treat yourself to the taste of fall with Pumpkin Oatmeal Pancakes. These delicious cakes are made using vanilla, rolled oats, maple syrup, and loads of pumpkin for the perfect flavor combo!

Prep: 10Cook: 10Total: 20 minutes
Yield 12 pancakes 1x


  • 2 heaping cups rolled oats (certified gluten free if necessary)
  • 1 small ripe banana
  • 1/3 cup pumpkin puree
  • 1 egg
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1.5 tablespoons pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon


  1. In a high speed blender, grind oats until flour like consistency, making oat flour.
  2. Add in remainder of ingredients and blend until well combined but not overblending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
  5. Flip over once bubbles have formed and bottom is golden brown.
  6. Repeat until all pancakes are made.
Author: ErinCategory: pancakes, breakfast, gluten-free, healthy breakfastMethod: stovetopCuisine: AmericanDiet: Gluten Free