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These healthy pumpkin spice pancakes are easy to make, simple, tasty, and super fluffy. They are the perfect addition to your weekend family brunch. So flavorful and ready in just 30 minutes.

easy pumpkin pancakes with yogurt topping and maple being drizzled over the pancakes
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Pancakes always remind me of when I was a kid and I looked forward to the weekends when my mom would make us pancakes. I remember not liking pumpkin pancakes when I was younger, but now? They are my favorite!

Made with rolled oats instead of flour, which is blended with pumpkin puree, eggs, pumpkin spice, and all the other ingredients in a food processor to make a smooth pumpkin pancake mix/batter. Once done, cook them in a pan and they are ready to serve! Fluffy, easy to make, and so filling. They can easily be made vegan as well by using non-dairy milk, and egg substitutes.

Love pumpkin? Then try my healthy pumpkin cookies or this easy pumpkin cake recipe.

Recipe Overview

Skill Level
Beginner
Prep Time
10 mins
Cook Time
15 mins

Tips before you get started

  • Use whole grain flour: If you want to swap the oats for flour, then use Whole wheat or oat flour.
  • Don’t overmix the batter: Stir just until combined; this keeps the pancakes fluffy and tender.
  • Add protein: For a high-protein pancake option, consider adding Greek yogurt, protein powder, or a scoop of nut butter to the pancakes.
  • Cook low and slow: Pumpkin makes the batter thicker, so cook over medium-low heat to ensure the inside cooks through without burning the outside.
pancakes stacks with yogurt topping and a bite cut out with fork

Ingredients needed and notes

  • Old-fashioned rolled oats, gluten-free if needed: if all you have are quick oats, you may use them since I will be blending all the ingredients in the blender to make the pancake batter.
  • Baking powder and salt
  • Spices: allspice, ground cinnamon, nutmeg, and ground ginger. If you prefer to use a pumpkin spice mix, that’s fine.
  • Pumpkin puree: you can use store-bought organic pumpkin puree or make your own. Make sure you aren’t using pumpkin pie mix.
  • Eggs: for those who want to make these pumpkin oat pancakes vegan-friendly, you may use egg substitutes. See notes.
  • Milk of choice: you may use 2% milk, or for a vegan option, use dairy-free milk like almond milk, cashew milk, or oat milk.
  • Vanilla extract: Needed for flavor, especially if you are using an egg.
  • Pure maple syrup or any other sweetener.
  • Oil, for cooking.
  • Optional: Serve with yogurt, maple syrup, and dark chocolate shavings.
ingredients for pumpkin pancakes.

How to make pumpkin pancakes

Below is a quick overview with a video on how I made these pancakes which can also be found in the recipe card.

process shot to make the batter for pumpkin pancakes and making them in pan.

1️⃣ Make the pancake batter

First, you will need to blend the dry ingredients: Add the rolled oats, baking powder, ground cinnamon, allspice, nutmeg, ground ginger, and salt to a blender or food processor and pulse until fine.

Add in the remaining ingredients (pumpkin puree, eggs, milk of choice, vanilla extract, pure maple syrup) and process for a few seconds, then stop and scrape the inside of the blender. Blend again until well combined.

✏️ Do not overblend. At this point, if you want to add some protein powder or yogurt, add it during this step and blend.

2️⃣ Cook the pancakes

Heat a pancake pan over medium-low heat. Spray with cooking oil, then drop about 1/4 cup of the pancake batter. Make about 3-4 pancakes per batch or as much as your pan cat fit without overcrowding them.

Cook for 2-3 minutes, until the batter starts to bubble, then gently flip and cook for 1-2 minutes more. Set aside on a plate and cover to keep warm. Repeat with the remaining batter; you should have about 10 pancakes.

3️⃣ Serve and Enjoy

Serve pancakes warm with yogurt and dark chocolate shavings. Drizzle with extra maple syrup if desired.

maple syrup being poured over pancakes

Common question

How do you make pancakes taste better?

It all comes down to what you add to your pancakes. Don’t be scared to add a touch of spice to your pancakes, like pumpkin spice, nutmeg, and cinnamon. Also, add lemon zest and vanilla, especially if your pancakes have eggs!

How to store leftovers?

Wrap and save the remaining pancakes in the fridge for up to 4 days.

What can i use instead of pumpkin puree?

You can use mashed sweet potatoes instead of pumpkin puree. Some other options would be cottage cheese, yogurt, or mashed bananas.

Can I use pumpkin Pie mix?

No, I do not recommend using pumpkin pie mix. Even though it could technically work, the taste and consistency will be different.

5 from 24 votes

Healthy Pumpkin Pancakes Recipe

By: Rena
Servings: 5
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
top view of pumpkin pancakes topped with yogurt maple syrup and cinnamon
Easy and fluffy pancakes made with rolled oats, pumpkin puree, egg, and fall-inspired spices. Blended in a blender and cooked in a pan. Then, it is served with yogurt and maple syrup.

Video

Ingredients

  • 1 ⅔ cups old fashioned rolled oats, gluten-free if needed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3/4 cup milk of choice
  • 2 teaspoons vanilla extract
  • 1 tablespoon pure maple syrup
  • Oil, for cooking
  • Yogurt, maple syrup, and dark chocolate shavings, optional

Instructions

  • Add the first seven ingredients (1 ⅔ cups old fashioned rolled oats, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon salt) to a blender or food processor and pulse until fine.
  • Add in the remaining ingredients ( 1 cup pumpkin puree, 2 large eggs, 3/4 cup milk of choice, 2 teaspoons vanilla extract, and 1 tablespoon pure maple syrup) and process for a few seconds, then stop and scrape the inside of the blender. Blend again until well combined.
    pancake ingredients being added in the blender
  • Heat a pancake pan over medium-low heat. Spray with cooking Oil, then drop about 1/4 cup of the pancake batter.
  • Make about 3-4 pancakes per batch or as much as your pan cat fit without overcrowding them.
  • Cook for 2-3 minutes, until the batter, starts to bubble, then gently flip and cook for 1-2 minutes more.
    pancakes being cooked in black pan
  • Set aside on a plate and cover to keep warm. Repeat with the remaining batter, you should have about 10 pancakes.
  • Serve pancakes warm with Yogurt and dark chocolate shavings. Drizzle with extra maple syrup if desired.

Notes

  • Makes ten medium-sized pancakes. The serving size is two pancakes. If the batter makes 12 pancakes, then the serving size will be three pancakes.
  • Serve with maple syrup or any other sugar-free syrup
  • I used rolled oats, but you may use quick oats. The key is to blend in a food processor.
  • If you don’t have a food processor, 1 cup of rolled oats blended will yield just about 1 cup of oat flour or any other flour. If using flour, start with one and 1/4th cup of flour, and if needed, add another 1/4 cup.
  • To make this vegan-friendly, use any non-dairy milk and egg substitutes. For every whole egg, you will need 1/4 cup of egg substitute. Also, top with a non-dairy yogurt.
  • Don’t have any of the spices mentioned? You can substitute 2 tsp of pumpkin spice.
  • Wrap and save the remaining pancakes in the fridge for up to 4 days.
  • For a gluten-free option, use appropriate gluten-free flour and oats options.

Nutrition

Serving: 2– pancakesCalories: 179kcalCarbohydrates: 28gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 67mgSodium: 163mgPotassium: 447mgFiber: 4gSugar: 6gVitamin A: 7790IUVitamin C: 2mgCalcium: 159mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

More pancakes recipes to try

top view of pumpkin pancakes topped with yogurt maple syrup and cinnamon

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About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 24 votes (12 ratings without comment)

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Recipe Rating




32 Comments

  1. 5 stars
    I love the Healthy Pumpkin Pancake recipe. I doubled the recipe so I assume it should make 20 medium size pancakes. Do you consider a medium size to be 5 inches in diameter? Thank you.

  2. 5 stars
    These are yummy! I used a blender the first time but had trouble getting my hand in with the 1/4 cup measure. Second time, I put the oats, baking powder, pumpkin pie spice and salt in the bender. Then I mixed the pumpkin, eggs, milk, etc. in a bowl, beat together with a hand mixer, then added the oat flour from the blender and mixed all together. Perfect. I was munching on one while cooking the rest. These will be my breakfast for the week. Thanks Rana.

  3. 5 stars
    Very nice and healthy recipe. I just have to cook them longer than I did as some weren’t quite cooked though. Will definitely make it again.

  4. 5 stars
    Wow these were so yummy! I actually only made half of the recipe as I didn’t need 10 pancakes lol but these are going to be a reoccurring breakfast from now on! Highly, highly recommend. Easy to make and so so delicious

  5. 5 stars
    Delicious! I have a sweet tooth this is like having a dessert to me. I agree with another lady pecans would be great in these. Def making again!

  6. 5 stars
    I made these for dinner and my husband, who’s not a big fan of pumpkin, loved them. Due to recent diagnosis he has to change what he’s eating. Thank you so very much for sharing this recipe.

  7. 5 stars
    This is a delicious recipe! I followed it to a tee and the flavor is superb. I’m going to add pecans going forward. I serve this (to myself) with homemade applesauce. There are so many topping options. Have some fun!

  8. 5 stars
    I made this for birthday brunch and it was delicious. The only thing I would add is a little bit of brown sugar. I will certainly do it again! Thank you for your recipes!!

  9. I had high hopes, but I didn’t end up liking the consistency at all. Maybe I didn’t blend my dry ingredients long enough. To me it resembled mushy oatmeal mixed with pumpkin. I probably will not make these again.

  10. Don’t know how I messed these up. Used oat milk because my grands can’t tolerate dairy. The pancakes weighed about 1/4 lb each. LOL Sweet babies didn’t complain, but didn’t ask for more either.

    1. Oh no! I will remake this with oat milk and see what happens. It shouldn’t have made a huge difference. Did you make any other changes ?

  11. 5 stars
    Hello! Great recipe! I made it today with our 1st graders and Kindergarteners in our Fun Food Friday sessions we are doing to promote Healthy Eating at an inner city school. We shared your recipe on our Facebook page. I hope this is giving credit where credit is due. You’ve done a great job with it! If I have somehow overstepped in sharing, please advise and I can change it. Best to you.

  12. 5 stars
    Very tasty pancakes. The spices make it really good. I used some quick cooking steel cut oats as I didn’t have enough old fashioned oats. I also used almond milk. Batter was pretty thick so I had to spread batter out a bit so that the pancakes would cook through. Will make again as I love pumpkin pancakes and also track my nutrition.

      1. I just realized I used baking soda instead of powder. Also lowering the heat helped a lot but then they took forever to cook through haha. My son does love them still though!

      2. That’s ok. I’ve made this a few times so I was trying to figure out what went wrong for you. I keep mine at medium heat

  13. 5 stars
    I was hesitant at first to make these for my kids, as we aren’t really “oat” people. But usually everything here is delicious so I gave them a shot. They were perfection! Taste better than regular pancakes. So so so good, my picky eater asked me if I can make them everyday! Thanks Rena