Why You’ll Love This Pumpkin Oatmeal Pancakes

• They’re secretly wholesome. With a base of oats and pumpkin purée, these pancakes pack a nutritious punch without tasting like health food. You get a good dose of fiber and vitamins, which means they’ll keep you full and happy all morning long.
• The flavor is pure autumn comfort. We’re talking warm spices, sweet pumpkin, and a hint of vanilla—it’s basically like eating a slice of pumpkin pie for breakfast, but in the very best way possible. Your kitchen will smell incredible.
• They have the most satisfying texture. The blended oats create a tender, slightly heartier crumb than flour-based pancakes. They’re fluffy, but with a bit more substance—no airy, disappears-in-five-minutes pancakes here.
• They’re incredibly versatile. Not in the mood for pumpkin? You can easily swap in mashed banana or applesauce. They’re also fantastic for meal prep, freezing wonderfully for a quick and delicious breakfast on the go.

Ingredients & Tools

• 1 cup old-fashioned rolled oats
• 1 cup whole wheat pastry flour (or all-purpose)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 large eggs
• 1 cup pure pumpkin purée (not pumpkin pie filling)
• 1 cup buttermilk (see tips for substitution)
• 3 tbsp pure maple syrup, plus more for serving
• 2 tbsp melted coconut oil or unsalted butter, plus more for cooking
• 1 tsp pure vanilla extract

Tools: A good blender or food processor, a large mixing bowl, a whisk, a ladle or measuring cup, and a large non-stick skillet or griddle.

The trick to these pancakes really lies in the quality of a couple of key ingredients. Using pure pumpkin purée—not the pie mix, which has added sugar and spices—gives you complete control over the flavor. And the buttermilk is non-negotiable for me; its tanginess perfectly balances the sweetness and creates an incredibly tender pancake.

Serves: 4 (makes about 12-14 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pumpkin Purée Power. Make sure you grab the plain, 100% pumpkin purée. The can should have just one ingredient: pumpkin. The pie filling version will make your pancakes far too sweet and spiced.
• Oat Selection Matters. Old-fashioned rolled oats are ideal here. They blend into a perfect flour-like consistency. Avoid using quick oats, as they can become a bit gummy, and steel-cut oats won’t blend down properly.
• The Buttermilk Secret. Buttermilk’s acidity reacts with the baking soda, giving these pancakes their lift. No buttermilk? No problem. Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5 minutes until it curdles.
• Don’t Over-mix the Batter. This is the golden rule of pancake making! A few lumps in the batter are totally fine. Over-mixing develops the gluten in the flour and will result in tough, chewy pancakes instead of light, fluffy ones.

How to Make Pumpkin Oatmeal Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, spiced pancakes. It creates a classic breakfast plate that feels complete and utterly satisfying.
• Sautéed Cinnamon Apples — Thinly slice an apple and sauté it in a pat of butter with a pinch of cinnamon until tender. Spooning this warm, juicy topping over your pancake stack takes the cozy factor to a whole new level.
• Greek Yogurt with a Drizzle of Honey — For a lighter option, a dollop of thick, tangy Greek yogurt adds a lovely creaminess and protein boost, balancing the sweetness beautifully.

Drinks

• Hot Spiced Coffee or Chai Tea — The warm spices in your mug will echo the flavors in the pancakes, making for a harmoniously autumnal breakfast experience. It’s the ultimate comfort combination.
• Cold Glass of Milk — Sometimes, simple is best. A cold glass of milk is a timeless pairing that just works, especially if you’ve drenched your pancakes in maple syrup.
• Sparkling Apple Cider — For a brunch feel, the effervescence and crisp apple flavor of a non-alcoholic cider cuts through the richness of the pancakes wonderfully.

Something Sweet

• Maple Whipped Cream — Whip some heavy cream with a tablespoon of maple syrup until soft peaks form. It’s a decadent, cloud-like topping that feels special without much effort.
• Toasted Pecans or Walnuts — A sprinkle of toasted nuts adds a fantastic crunch and a nutty depth that complements the pumpkin and oats perfectly.
• Dark Chocolate Chips — Honestly, a few dark chocolate chips melted on top of the hot pancakes… it’s a game-changer. The slight bitterness of the chocolate is amazing with the sweet spice.

Top Mistakes to Avoid

• Mistake: Using a blazing hot pan. If your skillet is too hot, the outside of the pancakes will burn before the inside has a chance to cook through. Medium heat is your friend—it allows for a golden-brown exterior and a fully cooked, fluffy interior.
• I’ve messed this up before too, thinking it will help them cook faster. But all it does is squeeze out the air bubbles that make them light and fluffy, resulting in a dense pancake. Just let them be!
• Mistake: Flipping too many times. Flip them once, and only once. Peeking and constantly flipping interrupts the cooking process and can prevent that perfect, even rise. Wait for those bubbles on top before you make your move.
• Mistake: Adding the wet ingredients to the dry too early. Don’t mix the wet and dry until your pan is hot and you’re ready to cook. The baking powder starts working immediately upon contact with liquid, and you want all that power for the cook, not for the bowl.

Expert Tips

• Tip: Keep them warm in the oven. If you’re making a large batch, heat your oven to 200°F (95°C) and place cooked pancakes in a single layer on a baking sheet inside. This keeps everyone’s breakfast warm and perfect until you’re ready to serve.
• Tip: Make a “test” pancake first. Cook one small pancake first to check your heat level and seasoning. This is your chance to adjust—add a pinch more salt or spice to the batter if needed before committing to the whole batch.
• Tip: Freeze for easy future breakfasts. These pancakes freeze exceptionally well. Let them cool completely, then layer them between parchment paper in a freezer bag. To reheat, just pop them in the toaster or a warm oven—they’ll taste freshly made.
• Tip: For extra-fluffy pancakes, separate the eggs. For a next-level texture, separate the eggs. Whisk the yolks into the wet ingredients, and beat the whites until soft peaks form. Fold the whites into the finished batter at the very end. It adds air and incredible lift.

FAQs

Can I make these pancakes gluten-free?
Absolutely! The main source of gluten here is the whole wheat pastry flour. Simply replace it with a 1:1 gluten-free all-purpose flour blend. Just make sure your blend contains a binder like xanthan gum. The oat flour is naturally gluten-free, but always double-check that your oats are certified gluten-free if you have a severe allergy, as cross-contamination can occur during processing.

My batter seems really thick. Is that normal?
Yes, it’s meant to be on the thicker side! This is because of the oat flour and pumpkin purée, both of which absorb a lot of moisture. A thicker batter leads to fluffier, taller pancakes that hold their shape well on the griddle. If it seems *too* thick to pour, you can add another tablespoon or two of buttermilk to loosen it up slightly.

Can I make the batter the night before?
I don’t recommend it for the best results. The baking powder will lose its potency overnight, and the oats will continue to absorb the liquid, resulting in a very thick batter and dense pancakes. A better plan is to mix the dry ingredients and wet ingredients in separate containers the night before. In the morning, just combine them and cook—it’s almost as fast!

Why did my pancakes turn out gummy?
This usually happens for one of two reasons. First, over-mixing the batter develops the gluten and creates a tough, gummy texture. Remember, lumps are okay! Second, it could be that the griddle wasn’t hot enough. If the pan is too cool, the pancakes steam instead of fry, leading to a gummy interior. Make sure your pan is properly preheated.

How can I make these vegan?
You can definitely give it a try! For the eggs, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 minutes). Use a plant-based milk mixed with 1 tbsp of lemon juice instead of buttermilk. And make sure your maple syrup is vegan (it almost always is) and use a neutral oil instead of butter. The texture will be a little denser but still delicious.