Oatmeal Pumpkin Pancakes (gluten-free)

These oatmeal pumpkin pancakes are so good that you’re actually going to want to get out of bed in the morning to eat them. This + my morning cup of caffeine makes getting up early so worth it.

The BEST part about these tasty pumpkin pancakes is that they are so darn easy to make. You blend six ingredients together, pour the batter onto a hot pan, and then watch as they puff up a bit and get nice and golden.

I have several pancake recipes on the blog, but this is my go-to fall pancake recipe. These little hotcakes are packed with pumpkin puree and loaded with pumpkin spice. They have major pumpkin flavor – in fact, I’m pretty sure that if you served these pancakes with a PSL (pumpkin spice latte) your fall-loving mind just might explode.

CAN YOU FREEZE THESE PANCAKES?

Every now and then, I’ll make a big batch of pancakes on a Sunday morning. We’ll eat some that day then I’ll freeze the rest for us to enjoy on a busy morning when I don’t have as much time to cook.

Homemade frozen pancakes are the perfect busy-morning breakfast because all you have to do is reheat them in the microwave or oven or on the stovetop and just like that, you’ll become your family’s breakfast hero. Pretty sure I need to buy myself an apron that says breakfast hero on it because that is basically me every morning. Ask me to describe myself and I’ll tell you: I am a breakfast hero. I love breakfast. I love it so much.

Ugh… can you even handle this close up? These pancakes are making me talk/write like the millennial that I am and I sort of hate it but I also kind of love it. Sorry, not sorry. What is happening to me… I can’t even. Ah. Don’t leave! At least I didn’t tell you these pancakes are on fleek (even though they are). I bet you’re regretting not pressing that “jump to recipe” button at the top of my blog post aren’t you? Well, it’s too late now – you’ve scrolled too far. I promise to try and overcome all of these uncontrollable feels that I’m having about these pancakes right now. They are just SO good.

Oh my goodness, I barely made it through that last paragraph. You must really love me.

Serve these little flapjacks hot off the griddle with a pat of butter and a drizzle of maple syrup for the perfect fall morning meal. Breakfast does not get better than this. Okay well, I suppose breakfast would be better if you served these with some sausage links and then drizzled those in maple syrup too… and maybe add a side of eggs for good measure. Oh, and did someone say apple cider? I mean that definitely wouldn’t hurt…

Oatmeal Pumpkin Pancakes (gluten-free)

Oatmeal Pumpkin Pancakes (gluten-free)

4.5 from 2 reviews

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Course Breakfast

Cuisine American

Ingredients

 

• ▢ 2 cups or approx 218 grams of rolled oats I use Trader Joes GF rolled oats
• ▢ 4 large eggs
• ▢ 1 cup or 8 ounces canned pumpkin puree
• ▢ 1 cup or 8 ounces whole milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon pumpkin pie spice
• ▢ chocolate chips, optional

Instructions

 

• Pour everything into a blender, and blend until smooth.
• Pour ¼ cup of the batter onto a hot well-seasoned pan or a non-stick pan/griddle. (The batter is thicker than regular pancake batter due to the rolled oats, so you may need to use a spoon to get it onto the pan).
• Cook one side until the batter fluffs up at the top (approx 1-2 minutes). Then flip over to cook the other side.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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