These fluffy Pumpkin Oatmeal Pancakes will be a welcome addition to a fall weekend brunch. They are Dairy-Free and Gluten-Free, topped with real maple syrup, and scattered with pecans.
What Makes these Pancakes so delicious
These healthy pumpkin pancakes can be made in under 30 minutes. Your family will appreciate the wonderful aroma as they are cooking. Prep time is short. They are dairy-free if you don’t cook them with butter.
The oatmeal is also gluten-free and they are very filling. By adding real maple syrup you will have a meal that is not only delicious but full of vitamins from the Pumpkin Puree.
Just by looking at these pancakes, you can taste the maple syrup and they are so fluffy. Adding the nuts on top gives it just a little crunch which adds to the flavor and texture.
- Pumpkin Puree (Not Pumpkin Pie Filling)
- Old Fashioned Rolled Oats (i.e. Quaker)
- Almond Milk (Unsweetened Dairy-Free Option)
- Large Eggs
- Pure Maple Syrup (or your favorite flavor)
- Vanilla Extract
- Ground Cinnamon, Ginger, Nutmeg and Cloves (or use your homemade pumpkin spice)
- Baking Powder (Fresh)
- Butter for Cooking (Vegetable oil for Dairy Free)
Easy Steps & Directions
Add all the ingredients to a blender or food processor. Add the liquids first, then the dry ingredients.
Blend until completely smooth. Use a spatula to remove all remaining dry ingredients from the sides of the blender.
Place a saucepan over medium heat and lightly coat with butter or cooking spray. After 2 minutes of heating the butter or pan, add about 1/3 cup of batter to the pan or your preferred amount to make each pancake.
The longer the batter sits the thicker it gets from the Oatmeal. You can thin out as needed with a Tablespoon of Almond Milk until the consistency is what you desire.
Cook for 3 minutes until the bubble on the top remains flip the pancakes and cook until golden brown.
Yes, they do not contain any flour and the oats are Gluten-Free. Make sure you check when buying your rolled oats, that they are gluten-free oats.
Yes, as long as you don’t use any real butter and use a dairy-free spread. You can also use cooking oil to cook pancakes.
Dairy is based on anything coming from a mammal and since eggs come from birds they are not a dairy product but a protein ingredient.
You can thin it out a little bit by adding a small amount of almond milk to the mixture before pouring it.
- You can use regular milk if you don’t want this recipe to be dairy-free. You can also use coconut milk or oat milk.
- You can substitute the different spices individually for 1 1/2 – 2 Teaspoons of Pumpkin Pie Spice.
- Use eggs at room temperature – generally, in baking, all your ingredients should be at room temperature. There are many different reasons why, but the main one in this recipe is it mixes and incorporates better in the batter without lumping up.
- Do not overcook your pancakes. You want them to be light golden brown. They will be fluffier, have a better flavor, and look better and we know we start to eat with our eyes first.
More Pumpkin Recipes
I hope enjoy these healthy gluten-free pumpkin oatmeal pancakes. Please give this a 5-star rating below and pin this recipe to find it easily next time.
Pumpkin Oatmeal Pancakes
- 1 1/2 cups Old Fashioned Rolled Oats
- 1/4 cup Pumpkin Puree Not Pie Filling
- 2/3 cup Almond Milk Or Favorite Dairy Free Milk
- 2 Eggs Large
- 1 Tablespoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 1 Tablespoon Butter Or Cooking Oil
- Chopped Pecans Optional
- Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients at the end.
- Blend until completely smooth. Use a spatula to remove all remaining dry ingredients from the sides of the blender.
- Place a saucepan over medium heat and lightly coat with butter or cooking spray.
- After 2 minutes of heating the butter or pan, add about 1/3 cup of batter to the pan or your preferred amount to make each pancake. The longer the batter sits the thicker it gets from the Oatmeal.
- You can thin out as needed with a Tablespoon of Almond Milk until the consistency is what you desire.
- Cook for 3 minutes until the bubble on the top remains and flip the pancakes and cook until golden brown.