Pumpkin Oat Pancakes


stack of pumpkin oat pancakes with syrup and blackberries
Pumpkin Oat Pancakes are easy, fluffy and filling! Inspired by fall flavors and loved by toddlers and adults alike. Grab a few simple ingredients and fill that belly!

My Story

Just because it was over 90F degrees today doesn’t mean I can’t dream, right?! I may or may not have seriously considered getting the fall decorations out today. Don’t judge me. These pancakes make me SO happy. For multiple reasons. 1) They’re so yummy. 2) My kids love them. My picky eater has actually requested these 6/7 days this week… so of course we made them! 3) They remind me of fall. ???? 4) They’re actually pretty good for you!
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Breakfast
Cuisine Gluten-Free, Vegan
Servings 4 servings


  • 1 cup pumpkin puree not pie mix
  • cup coconut sugar
  • cups oat flour* gluten free if needed (scoop and level to measure)
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • cup water


  • 1. In a large mixing bowl add all ingredients and whisk until combined. A few small chunks of flour is okay.
  • 2. Allow batter to sit for 5 minutes. Preheat pan or skillet to medium heat, lightly coat with non-stick spray if needed.
  • 3. Pour or spoon batter onto skillet, about ¼-⅓ cup of batter for each pancake. Batter will be thick, use spoon or spatula to gently shape pancakes. (see notes in blog post about thinning batter)
  • 4. Cook for 5-6 minutes and then flip. Pancakes are ready to flip when edges appear to be cooking through and bottom is golden brown. If they are sticking to your pan, give them another minute and try again.
  • 5. Cook for additional 5-6 minutes and serve as desired! My favorite combination is maple syrup, berries and a sprinkle of cinnamon!
Tried this recipe?Let us know how it was!


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