Short on time and effort? Then these fluffy pumpkin pancakes with oatmeal have your name written all over them. With 5-minutes prep and a quick turn on the griddle, you’ll be dishing up a stack of pumpkin oat pancakes effortlessly. Even though they are flourless and gluten-free, they cook up tender, thick, and fluffy because of an easy trick – resting the batter before cooking hydrates and softens the oats.

overhead shot of pancakes laying on a pan with syrup and nuts.

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No Flour Pumpkin Oat Pancakes

Autumn is in the air, which means pumpkin spice everything, from breakfast to drinks. Recently I was craving gluten-free pumpkin oatmeal pancakes, but wanted to make them easier, without flour, and deceptively GF, since my whole family would be enjoying.

Using rolled oats for the base, instead of wheat flour or a gluten-free flour blend, makes exceptionally fluffy blender pancakes. It’s been proven with the success of these flourless pancakes with banana, shared almost 200,000 times on Pinterest, and repeatedly earning comments such as, “My pickiest eater devoured them and they didn’t realize they were gluten-free!”

To make pumpkin oat pancakes recipe with the same great results I turned to proven successful components. Canned pumpkin and milk comprise most of the moisture, but there needs to be an optimal ratio of oats to avoid a dense, gummy texture.

Since flourless pumpkin pancakes do not have flour, eggs act as a binding agent, while a boosted baking powder amount helps with leavening as they cook. For an extra fluffy texture, I relied on a trick used in many of my gluten-free oat flour recipes, letting the batter rest.

Oatmeal readily soaks up moisture, it just needs to be given a little time to work its magic. Since pumpkin puree also contains a lot of liquid, allowing a few extra minutes takes these pancakes to next-level breakfast status.

The entire recipe makes about 10-12 pancakes, which serves 3-4 people depending on appetites and if other breakfast sides will be served alongside it. However, it’s easy to make a double batch, which also has the added bonus of using an entire can of pumpkin so none goes to waste!

Ingredient Tid Bits

If you have canned pumpkin on hand, or even some leftover, the remaining ingredients are kitchen staples so these can be made any time!

  • Oatmeal – Use old fashioned rolled oats or quick-cooking oats. For a gluten-free recipe, be sure to use certified gluten-free oats that have not been cross-contaminated during processing.
  • Canned pumpkin – Use pumpkin puree, rather than pumpkin pie filling, which will not work for this recipe. Since this recipe doesn’t use the full can, either freeze the rest for later use, make a double batch, or use the remaining in these oat flour pumpkin muffins, also a blender recipe! 
  • Eggs – Acts as a binder for the ingredients since the pancakes are flourless. I have not tested the recipe with flax eggs or any egg-free substitute. If you do, please leave me a comment in the recipe card!
  • Pumpkin Pie Spice – If you don’t have this on hand it’s still possible to get that spiced pumpkin flavor without it. Replace the pumpkin pie spice with 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.
  • Sweetener – For best results use light brown sugar or coconut sugar. When testing the recipe with honey or pure maple syrup, I found the extra liquid leads to a slightly denser texture. Alternatively, leave the sugar out or replace with a sugar-free alternative.
  • Baking powder -Adding slightly more baking powder increases the lift.
  • Milk – For a dairy-free recipe, use your preferred dairy-free alternative, such as almond milk.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Blend up the batter and rest slightly

For best results, place the oats on the bottom and layer other ingredients on top. Process for about 1 minute, or until the oats are very finely ground. Stop once or twice to scrap down the dry ingredients.

Let the batter rest for 10 minutes to allow time for the oatmeal to hydrate and soak up the moisture. The oats will soften and homogeneously blend with other ingredients for a thick, fluffy texture.

pumpkin pancake ingredients in a blender.
pancake batter in a blender.

Time to cook

Preheat the griddle over medium heat. For best results, grease the griddle with some butter or melted coconut oil once it is hot.

Either pour it from the blender or use an ice cream trigger scoop to evenly disperse the mixture. Spread the batter out slightly with the back of a silicone spoon and cook for 2-3 minutes. Once the lifted pancake is slightly golden underneath, flip and cook for an additional 2-3 minutes.

pancake batter on a griddle.
cooked pancakes on a griddle.
overhead shot of pancake stack with maple syrup drizzled on.

Easy Cooking Tips To Remember

Although these homemade pumpkin pancakes are quick and easy, there are a few tricks to cook them like a pro!

  • Oatmeal pancake batter is slightly thicker than traditional batter because oats soak up more moisture. Avoid adding extra milk to thin out the batter, which will lead to a gummy texture. Instead, slightly spread the batter with a spoon after pouring on the griddle.
  • The pancakes may be cooked right away, but you will notice the ones cooked later will be thicker and fluffier. That is why I suggest resting the batter 10 minutes first.
  • To keep the pancakes warm while cooking, place a baking sheet in slightly warm oven, about 200ºF.
  • Adjust the heat on your skillet or griddle so it takes 2-3 minutes per side to cook. This allows enough time for the moisture to evaporate, avoiding a dense or gummy texture.

Wondering if you can double the recipe? Yes, I do it all the time and it will use the whole can of pumpkin. If you have leftovers, the remaining pancakes also freeze wonderfully!

a stack of pancakes with pecans and butter on top.

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overhead shot of pancakes laying on a pan with syrup and nuts.
5 stars (2 ratings)

Fluffy 5-Minute Pumpkin Oatmeal Pancakes

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Short on time and effort? Then these fluffy pumpkin pancakes with oatmeal have your name written all over them. With 5-minutes prep and a quick turn on the griddle, you'll be dishing up a stack of pumpkin oat pancakes effortlessly. Even though they are flourless and gluten-free, they cook up tender, thick, and fluffy because of an easy trick – resting the batter before cooking hydrates and softens the oats.
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Ingredients
 

Equipment

Instructions
 

  • Place all ingredients in a high speed blender. For best results, place the dry ingredients on the bottom. (If using an immersion blender place all the ingredients in a large bowl.) Process for 1 minute, or until very smooth, scraping down blender 1-2 times.
    1 ½ cups old fashioned rolled oats, 1 cups milk, ¾ cup canned pumpkin puree, 1 ½ teaspoon pumpkin pie spice, 3 tablespoons light brown sugar, ⅛ teaspoon salt, 2 teaspoons vanilla extract, 2 teaspoons baking powder, 2 large eggs
  • Ideally, let the batter sit for 10 minutes to allow the oats to hydrate and soak up the moisture. I have cooked them right away, but the pancakes turn out better and fluffier if it sits. In the last 5 minutes, preheat the nonstick griddle over medium heat.
  • After resting, the batter will be slightly thick, but avoid adding extra liquid, which will make them gummy. When hot, grease the griddle with oil, coconut oil, or butter.
  • Pour out or use a large trigger ice cream scoop to disperse batter quickly and evenly. Spread the batter out slightly with the back of a silicone spoon. Cook about 2-3 minutes. Once the lifted pancake is slightly golden underneath, flip and cook for an additional 2-3 minutes. (Makes about 10-12 pancakes.)

Notes

Sugar Substitutes
For best results use light brown sugar or coconut sugar. When testing the recipe with honey or pure maple syrup, I found the extra liquid leads to a slightly denser texture. Alternatively, leave the sugar out or replace with a sugar-free alternative.
 
Pumpkin Pie Spice
Replace the pumpkin pie spice with 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.
Calories: 217kcal, Carbohydrates: 34g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 85mg, Sodium: 134mg, Potassium: 457mg, Fiber: 3g, Sugar: 12g, Vitamin A: 266IU, Vitamin C: 0.2mg, Calcium: 202mg, Iron: 2mg
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