Pumpkin Pie Oatmeal Pancakes

Pumpkin Pie Oatmeal Pancakes~ A fall favorite with our family, these yummy pancakes are perfect for a rainy weekend morning.

Nothing says Saturday morning more in my house then the smell of pancakes sizzling up on the griddle. With just a few easy steps you will have a plate full of these yummy pancakes before you know it!

~Making oat flour~

For this recipe and many others I like to make my own oat flour using gluten free old fashioned oats. Feel free to uses standard old fashioned oats if you don't require gluten free. You will need a high speed blender like a Vitamix, food processor or nutri-bullet to process the oats into a fine oat flour. Just add your oats, blend, and store in an air-tight container for future recipes.

Mix the batter just until combined, do not over mix.

When you see bubbles appear through the batter they're ready to flip, a couple more minutes and they're done!

Best served hot with real maple syrup!

Pumpkin Pie Oatmeal Pancakes

Prep 15 mins ∙ Cook 10 mins ∙ Makes Serves: 2 to 4

  • ¼ cup plain unsweetened almond milk or milk of choice

  • 1 tablespoon lemon juice (about ½ to 1 lemon, depending how juicy it is)

  • 1 cup pumpkin puree

  • 2 tablespoons applesauce (or melted coconut oil or butter for richer taste)

  • 1 teaspoon maple syrup (or honey)

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1 cup gluten free oat flour* (see note above for how to make your own)

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons pumpkin pie spice blend


In a medium mixing bowl, whisk together milk and lemon juice. This will slightly curdle giving you a delicious buttermilk taste as well as making a fluffier pancake when later combined with the baking soda. Whisk in the pumpkin, applesauce (or oil), maple syrup, vanilla and eggs and set aside.

In a large mixing bowl, whisk with a clean dry whisk the dry ingredients - oat flour, baking soda, salt and spices.

Create a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir the wet mixture into the dry mixture until just combined, careful to not over mix. Let the batter rest a few minutes.

Preheat your griddle to 350 degrees and grease with oil or butter of choice.

When griddle is ready, give the batter one more gentle stir with a big spoon. The batter will be thick and slightly lumpy. Scoop about ¼ cup of batter onto the preheated and greased griddle.

Cook pancakes for about 3-5 minutes and until bottom is golden brown and small bubbles begin to form on the outside edges. Flip and cook for another 2-3 minutes.

When pancakes are done cooking, place in a single layer on a baking sheet in a 200 degree oven to keep warm. They are best served right away. Top with desired toppings such as butter, maple syrup, nut butter or apple sauce for a lighter touch.


#paleo #refinedsugarfree #pumpkin #dairyfree #glutenfree #pancakes


My name is Jessica Balentine. I am a wife and mother to 2 very active little guys who love to eat yummy wholesome food! I have have a passion for feeding my family naturally delicious food that will nourish their bodies as well as mine! All of my recipes are naturally gluten free and paleo and vegan friendly. I hope you find just what your taste buds are looking for! Enjoy 

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