When the mornings are dark and cold, nothing gets you out of bed quicker than these delicious Gluten-Free Pumpkin Oat Pancakes! Perfect for autumn or winter morning, these fluffy, spiced healthier pancakes are made without any gluten or refined sugar and can easily be made dairy-free too!
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Why You Should Try Oat Flour Pumpkin Pancakes?
- These healthy Pumpkin Pancakes are perfect for autumn breakfast to ease you into the dark cold autumnal morning – they are full of seasonal flavours!
- Healthier than most regular pancakes, these can be made without any refined sugar or gluten, making these fluffy pancakes perfect for celiac and diabetic guests. They are also lower in carbohydrates than your usual pancakes.
- Easy to make, this simple recipe produces fluffy pumpkin pancakes every single time!
- Perfect recipe if you have some leftover pumpkin puree after making pies or have some Halloween pumpkins leftover to make a puree with! Pumpkin season only means one thing here, at Somebody Feed Seb – pumpkin recipes for weeks!
Ingredients and Substitutions
Eight simple ingredients to make healthy pancakes with the extra flavor of aromatic spices! You won’t need any fancy ingredients or gluten-free flour, as they are made with ground oats!
- pumpkin puree: we used Bakeroo canned pumpkin puree, but you can certainly use homemade.
- milk: both dairy and non-dairy milk work well here. We used whole milk in this recipe, but soya or oat milk will work well too.
- butter: melted and slightly cooled, alternatively you can use coconut oil.
- clear honey: can be substituted with pure maple syrup, agave syrup or a spoonful of brown sugar.
- egg: large in the UK, extra-large in the US.
- porridge oats: also known as rolled oats. Make sure to use gluten-free oats for gluten-free pancakes.
- baking powder: make sure your baking powder is gluten-free (lots of them aren’t). It can also be substituted with half the amount of bicarbonate of soda (baking soda).
- mixed spice: shop-bought or make your own mixed spice. Pumpkin pie spice is very similar to mixed spice too, so you can easily substitute with that! If you don’t have a suitable spice blend, add some ground cinnamon and nutmeg to the mix to enhance the pumpkin flavor.
Method
Place the oats into a food processor or a powerful smoothie maker and blitz them into a powder (it doesn’t have to be very fine).
To the oat powder, add the mixed spice, baking powder and a pinch of salt and mix well.
In a separate large bowl, beat the eggs, add the pumpkin puree, honey, melted butter and milk and beat again until fully incorporated.
Fold the dry ingredients into the wet ingredients, but don’t. Stop folding as soon as the ingredients are incorporated.
Heat a tablespoon of oil or butter in a large non-stick pan on medium heat. One hot, drop tablespoons of the pancake batter into the pan and cook for 2-3 minutes before flipping over. Continue cooking for another 1-2 minutes.
Serve these delicious pancakes warm with your favourite toppings!
Tips and Tricks For The Best Pumpkin Oatmeal Pancakes
- Use gluten-free rolled oats. Quick Oats or whole oats will not work in this recipe.
- Use unsweetened pumpkin puree, not pumpkin pie filling.
- Mix the dry and wet ingredients just long enough to incorporate. Overmixing will produce flat tough pancakes.
- To maximise the lift from leavening (baking powder in this case), the batter must be used immediately.
- If you want your pancakes uniform, cook them in a pancake maker instead of a frying pan.
- Add some chocolate tips into the mixture for an extra decadent twist!
Toppings for Pumpkin Pancakes
This Gluten-Free Pumpkin Pancake recipe is the ultimate autumn breakfast dish, and we like to keep the seasonal theme going with some autumnal fruit and spices for the toppings. Try them with:
- French-Style Apple Compote
- Caramelised Pears (we use them in our Christmas French Toast Recipe too)
- Pure Maple Syrup and Butter are always a good choice!
Other Gluten-Free Breakfast Ideas
If you avoid gluten but are not quite sure about pumpkin oat pancakes for breakfast, have a look at our other GF breakfast recipes. Maybe we can tempt you with:
- Gluten-Free Zucchini Pancakes with Bacon and Eggs
- Potato Rosti Breakfast with Poached Eggs and Avocado
- Vegan Baked Oats With Blueberries
Other Pancake Recipes
Do you love pancakes for breakfast? You are in the right company! Here are some of our favourite recipes:
- Vegan Refined Sugar-Free Pancakes
- Toasted Coconut & Mango Pancakes
- Fluffy Overnight Sourdough Pancakes
Recipe Card
Pumpkin Oat Pancakes (Gluten-Free)
Equipment
- Food Processor or a Powerful Smoothie Maker
Ingredients
- 120 g pumpkin puree
- 30 ml milk
- 15 g butter melted and slightly cooled
- 1 tablespoon clear honey
- 1 egg large
- 45 g porridge oats rolled oats
- ½ teaspoon baking powder
- ¾ teaspoon mixed spice
Instructions
- Place the oats into a food processor and blitz them into a powder (it doesn't have to be very fine).
- To the oat powder, add the mixed spice, baking powder and a pinch of salt and mix well.
- In a separate large mixing bowl, beat the eggs, add the pumpkin puree, honey, melted butter and milk and beat again until fully incorporated.
- Fold the oat mixture into the wet ingredients, but don't. Stop folding as soon as the ingredients are incorporated.
- Heat a tablespoon of oil or butter in a large frying pan on medium heat. One hot, drop tablespoons of the pancake batter into the pan and cook for 2-3 minutes before flipping over. Continue cooking for another 1-2 minutes.
- Serve warm with your favourite toppings!
Notes
Nutrition
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