Flourless Pumpkin Pancakes
These fluffy pumpkin flavored pancakes are gluten free and do not contain any wheat flour. They are easy and perfect for Fall.
With the addition of oats, these pancakes puff up just like traditional pancakes and make for an easy breakfast or brunch. If you like flourless banana pancakes, this is a pumpkin version that’s just as easy to make.
Ingredients
- Pumpkin puree
- Large eggs
- Quick oats
- Ground cinnamon
- Baking powder
- Brown sugar
- Maple syrup and toasted pecans
Pumpkin: You will need canned pumpkin puree. You only need 1/4 cup, so I like to make these pancakes when I have leftover puree from other recipes. It’s a great way to use it up.
Oats: I like the texture quick-cooking oats add to the pancakes. When you blend them into the batter, the break down and thicken it so the pancakes puff up when they’re cooked.
Cinnamon: Or you can use ground nutmeg or pumpkin spice if you have it on hand.
Sugar: I like the lightly caramel flavor brown sugar adds to the pancakes.
Toppings: You can serve the pancakes with your favorite toppings, but I love them with toasted pecans and maple syrup.
How to Make Them
Make the Pancake Batter
Place the pumpkin, eggs, oats, cinnamon, baking powder, and sugar in a high-speed blender. Blend at high speed until the batter is well combined and the oats are broken down.
Cook the Pancakes
Coat a skillet or griddle with cooking spray and heat it over medium heat. It’s better to make small pancakes so they’re easier to flip, so pour two tablespoons of batter for each pancake onto the hot pan.
Cook the pancakes until bubbles start to appear on the surface of the batter. Once they start to pop, carefully flip the pancakes over and cook them on the other side.
Serve
Serve them with syrup, chopped nuts, or with other toppings you like.
I don’t have a blender, can I use a mixer?
The blender breaks down the oats so they are not as heavy in the batter. It also incorporates a lot of air into the batter so the pancakes are fluffier. If you don’t have a blender, you can use an electric mixer, but your pancakes may not be as fluffy.
My pancake batter is very thin. What can I do to fix it?
Depending on the brand of pumpkin puree you use (or if you use homemade), the puree may be thinner. If this happens and your batter is too thin, you can try adding more oats to thicken it.
How do you keep pancakes warm if you cook them in batches?
I like to place the cooked pancakes on a warm sheet pan in the oven (heat the oven to about 150 to 200°F.). This is an easy way to keep them warm while you finish cooking the rest of the pancakes.
Can I use canned pumpkin pie filling?
I haven’t tried using pie filling for this recipe. Pumpkin pie filling is thicker than puree because it has extra ingredients like spices and sugar. It may make your pancake batter too thick, but if you try it, please let us know in the comments how it worked for you.
More Pancake Recipes
- 3 Ingredient Apple Pancakes
- 4 Ingredient Oatmeal Pancakes
- 5 Ingredient Cinnamon Roll Pancakes
- Sheet Pan Pancakes
Flourless Pumpkin Pancakes
Ingredients
- 1/4 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup quick oats
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 1/2 tsp brown sugar
- maple syrup for topping
Instructions
- In a blender, add all ingredients except maple syrup. Blend on high speed until everything is evenly mixed and oats are the size of large crumbs.
- Grease a skillet or griddle with cooking oil spray and bring to medium heat. Pour 2 tbsp of batter into the skillet once it is hot. Try to keep the batter to 2 tbsp because if they are too big the pancakes will be hard to flip and will start to burn before they are fully cooked.
- Cook pancake until bubbles appear on the surface and begin to pop. Carefully flip pancake over and cook a few more minutes until it is cooked on both sides. The first pancake will likely come out looking unevenly colored, but the pancakes you cook in the same spot after should look golden brown on top. Repeat with remaining batter.
- Serve pancakes with maple syrup and other toppings like toasted pecans.
Hi, may i know if i dont have a blender to blend the instant oats, would the pancakes still rise? Would it still have the same texture?
the pancakes will still rise a little but not as much and not as fluffy if your oats are not ground down
The recipe as written seems to make a very thin/liquid batter, we had to add about double the amount of quick oats. Any idea where we went wrong?
That’s strange that your batter was so thin – we haven’t had that issue. Did you use canned pumpkin puree? Some brands may be more watery than others, so maybe that was the issue.
Thank you Kirbie. This was a great recipe. I used cooked leftover pumpkin I made on purpose for trying this. We had a massive harvest from our vegetable garden. My children can be fussy and they gave it 10 out of 10!
The pancakes weren’t hard to flip and cooked nice and evenly.
I’m so glad they turned out well for you!
I try to go gluten free and I do love pumpkin — this looks like a great recipe to add walnuts or pecans to!
yes, pecans and walnuts are a great addition!
What size canned pumpkin are you using? Like a 15-16oz or a 28 oz can?
The recipe only uses 1/4 cup puree which is very little no matter which size can you use; you won’t be using the entire thing.