Easy Pumpkin Pancakes

Fluffy, cozy, and naturally nourishing — the perfect fall breakfast made simple.

These Easy Pumpkin Pancakes are warm, comforting, and incredibly satisfying. Made with oat flour, real pumpkin, eggs, and just a touch of maple syrup, they offer a balanced, nutrient-dense breakfast you can feel good about. They’re also freezer-friendly, kid-approved, and naturally gluten-free when using certified GF oats.

Packed with fiber, protein, and warming spices, these pancakes are perfect for slow mornings, but quick enough for weekdays too.

Ingredients

• ½ cup pumpkin puree
• 1 cup oat flour
• 1 tbsp melted ghee or coconut oil
• ½ cup unsweetened milk of choice
• 2 tbsp pure maple syrup
• 2 eggs
• 1 tsp pumpkin spice
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• ½ tsp sea salt

Instructions

1. Whisk wet ingredients: In a bowl, whisk pumpkin puree, eggs, milk, maple syrup, melted ghee/coconut oil, and vanilla until smooth.
2. Add dry ingredients: Stir in oat flour, pumpkin spice, baking soda, and sea salt. Mix gently until just combined—don’t overmix.
3. Heat a skillet: Lightly grease with oil or ghee and warm over medium heat.
4. Cook pancakes: Scoop ¼ cup of batter for each pancake. Cook 2–3 minutes per side until golden and fluffy.
5. Serve: Enjoy warm with maple syrup, nut butter, berries, or a sprinkle of cinnamon.

Why These Pancakes Work So Well

Pure pumpkin adds vitamin A, fiber, and natural moisture. Oat flour provides whole-grain goodness and sustained energy. The warming spices support digestion and help balance blood sugar. Together, they create pancakes that feel indulgent but fuel your body beautifully.

Serving Ideas

• Add a dollop of Greek yogurt
• Top with toasted pecans or walnuts
• Serve with warm cinnamon apples
• Spread with almond butter for extra protein

Final Thoughts

These Easy Pumpkin Pancakes taste like fall in every bite — cozy, nourishing, and full of flavor. Whether you’re meal prepping or savoring a slow morning, this recipe will quickly make its way into your weekly breakfast rotation.