Breakfast Pumpkin

Pumpkin Oat Pancakes {Gluten-Free}


September is here!  Pumpkin Spice Lattes are being served, school is in full swing and once those summer fruits go out of season I am ready for pumpkin!!  We love our pumpkin items here like Pumpkin Oatmeal and Paleo Pumpkin Pancakes.  I decided to try making gluten-free hearty pumpkin pancakes and everybody loved them!  They are hearty, delicious, cinnamon scented, pumpkin flavored goodness on a plate.  The pancakes are nice and fluffy even if you freeze them.

All of my leftover pancakes are frozen for later.  Just pop them in the microwave for 2 minutes on high and you will have hot and fresh pancakes before you can even finish brushing your teeth!

I highly recommend including the pecans.  Just a few chopped pecans really takes this meal over the top!  There are three ways of toasting the pecans:

  1.  Microwave pecans for a minute and then 30 second increments until they smell toasty
  2. Put in the oven at 350 degrees for 5 minutes
  3. Cook on the stove for 5 minutes over medium heat

If you make too many – just store them in the fridge or in the freezer!  They will last so much longer in the freezer.  I like to keep them there for salads as well.

**This recipe uses oat flour which is SUPER easy to make at home.  Simply add some old-fashioned oats to a blender or food processor.  My blender can hold about 2-3 cups of them at a time.  I let it run on low then up to high for 1-2 minutes or until it looks like flour.  Don’t worry about measuring cup for cup!  One cup of oats ends up being one cup of oat flour, too.

Not sure about the recipe?  This recipe will cut in half nicely.  I only used this amount because I love my pancakes, I love my pumpkin and I love that I don’t have any leftover canned pumpkin.

Pumpkin Oat Pancakes {Gluten Free}

Make a nice large batch of pumpkin pancakes for the family! No wheat flour and no dairy milk makes this a scrumptious fall breakfast for everyone.
Servings 8


  • food processor or blender


  • 1/2 cup chopped or halved pecans
  • 5 cups old fashioned oats *Use certified Gluten-free Oats if there is an allergy or Celiac disease; oats are gluten free but may not be processed in a gluten free facility
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin spice (or substitute 1 tsp. ground cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. allspice
  • 4 eggs
  • 5 cups unsweetened vanilla almond milk
  • 15 oz. canned pumpkin
  • 6 Tbsp maple syrup or sugar free maple syrup
  • 4 tsp apple cider vinegar
  • 1 Tbsp. vanilla extract


  • Heat a skillet or griddle to 350 degrees or medium-low heat. Spray with cooking spray to avoid sticking.
    Use this skillet to toast the pecans for 5 minutes while prepare the pancakes. Be sure to use a timer! They burn very easily!
  • Add the oats in batches to a food processor or blender. Blend until the oats become a fine powder (about 2 minutes). I do this in two batches with the Vitamix blender. Pour all the oat flour into a great big bowl.
  • Add the baking powder, salt and spices. Whisk Together!
  • Now, if you have a large blender you can add the wet ingredients to it and blend them. If not, that is fine! Just use a large bowl to beat the eggs. Then, add the almond milk, pumpkin, syrup, vinegar and vanilla. Whisk Together!
  • Add the wet ingredients to the dry ingredients and..... Whisk Together!
  • Ladle the batter onto the skillet or pan and cook about 2 minutes. Once golden brown, flip and cook another 2 minutes. Many pancakes will bubble in the middle to indicate doneness.... but that has not been the case for me with pumpkin pancakes. So just cook until golden brown. Place on a cooling rack or right onto a plate.
  • Enjoy warm with toasted pecans, maple syrup, butter and any other favorite topping!

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