Pumpkin Oat Pancakes with Fruit and Yogurt

Pancakes get an upgrade for fall with pureed pumpkin, oat flour, maple syrup and warming spices. 

Course Breakfast, brunch, fall
Cuisine gluten-free, vegan-friendly, whole-grain
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 small pancakes
Author Stephanie McKercher, RDN



  • 1 cup almond milk (or milk of choice)
  • 2/3 cup pureed pumpkin
  • 2 eggs (see note for vegan substitute)
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 1/2 cups oat flour (gluten-free)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Optional Toppings:

  • Vanilla yogurt (or yogurt of choice, use dairy-free yogurt for vegan)
  • Chopped fruit (such as grapes, pomegranate, and apples)
  • Chopped nuts (such as pistachios)
  • Maple syrup


  1. Whisk milk, pumpkin, eggs, maple syrup, and vanilla extract. Gradually stir in oat flour. Stir in pumpkin pie spice, baking powder, and salt. 

  2. Heat a large griddle or skillet on medium. Pour 1/4 cup of the batter on the surface. Cook 3-5 minutes, or until bubbles begin to form. Flip and cook 2-3 minutes, or until both sides are golden brown. Repeat until all batter is used.

  3. Transfer pancakes to a plate, and top with yogurt, chopped fruit, nuts, and maple syrup if desired. 

Recipe Notes

Ingredient substitutions:

Use flax eggs and dairy-free yogurt for vegan variation.

To make one flax egg: Whisk together 1 tablespoon ground flax and 2.5 tablespoons water. Rest on the counter 5 minutes, or until paste thickens to the consistency of a beaten egg.