Cornmeal Oatmeal Pumpkin Pancakes (Gluten Free)

Adapted from


  • 2 cups old fashioned oats
  • 1/4 cup cornmeal
  • 2 tablespoons flax meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons melted butter
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Place oats, baking powder, baking soda, and salt into a blender and blend until it is the consistency of flour.
  2. Add milk, pumpkin puree, eggs, syrup, sugar, melted butter, cider vinegar, vanilla, cinnamon. and nutmeg. Puree until combined.
  3. Let the mixture rest for about 10 minutes.
  4. Meanwhile, heat a large skillet over medium heat. Grease the skillet with butter.
  5. Pour 1/4 cup of batter onto the skillet. Cook 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until cooked through. Adjust the heat as needed to prevent burning.

What to do with leftover pumpkin puree –

You’ll have just barely enough leftover in the can to make a loaf of pumpkin bread. Other great options are: pumpkin oat muffins, pumpkin pie chia seed pudding, pumpkin pie smoothie.