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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 weekly family brunch. So flavorful and ready in just 30 minutes.
Love pumpkin? Then try my healthy pumpkin cookies or this easy pumpkin cake recipe.
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 liking pumpkin pancakes when I was younger but now? They are my favorite!
This homemade pumpkin pancake recipe needs very little prep time. 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.
Recipe Summary
- Flavorful: all the feel-good fall flavors are in these pumpkin pancakes. Tastes almost better than pumpkin pie! You will love it.
- Wholesome: made with all clean and good for you ingredients! Yes, these pumpkin pancakes are wholesome and good for you too!
- Easy: little prep time is needed to make these pancakes. Add the batter ingredients to a food processor, blend, and cook your pancakes.
Ingredients needed
- Old fashioned rolled oats, gluten-free if needed: if all you have is quick oats, you may use them since I will be blending all the ingredients in the blender to make the pancake batter.
- Baking powder: to help with making the pancakes fluffy.
- Spices: allspice, ground cinnamon, nutmeg, and ground ginger. If you prefer to use a pumpkin spice mix, that’s fine.
- Salt: optional
- 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.
How to make pumpkin pancakes
- First, make the pancake batter: Add the first 7 ingredients to a blender or food processor and pulse until fine. Add in the remaining ingredients and process for a few seconds, then stop and scrape the inside of the blender. Blend again until well combined.
- Next, 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.
- Finally, serve the pancakes: Serve pancakes warm with yogurt and dark chocolate shavings. Drizzle with extra maple syrup if desired.
Tips and substitutes
- 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 four, 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.
- To substitute one egg with flaxseed: for every egg, you can mix one tablespoon of ground flax meal or flax seed with three tablespoons of lukewarm water and let it sit for 5 minutes.
- Don’t have any of the spices mentioned? You can sub with 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.
Frequently asked question
If you use healthy ingredients to make your pumpkin pancakes as I did, then yes they are healthy and good for you! Made with oats, eggs, milk, pumpkin puree, and spices. You can eat without any guilt. Serve with dairy-free healthy yogurt and sugar-free or maple syrup.
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!
Milk is perfectly fine for pancakes in place of water. It is better to add milk; it will not only add flavor to your pancakes, but it will also make them fluffier!
More pancakes recipes to try
- Chocolate Protein Pancakes
- Blueberry Banana Pancakes
- Gingerbread Pancakes
- Banana Protein Pancakes
- Blueberry Protein Pancakes
- Fluffy Keto Pancakes
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More pumpkin Recipes
- Cinnamon Sugar Pumpkin Donuts
- Healthy Chocolate Chip Pumpkin Bread
- No Bake Pumpkin Cheesecake
- Pumpkin Cream Cold Brew
- Healthy Pumpkin Muffins
- Pumpkin Pie Protein Smoothie
- Maple Glazed Pumpkin Cookies
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Healthy Pumpkin Pancakes Recipe
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.
- 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.
- Serve pancakes warm with Yogurt and dark chocolate shavings. Drizzle with extra maple syrup if desired.
Video
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 four, 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 sub with 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Let me know! You definitely can’t rush it.
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
Thanks for the feedback. yay
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!
Thanks for the feedback Monica
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.
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!
Glad you loved it. Thank you
This is the MOST DELICIOUS RECIPE I OWN! Thank you❤️❤️❤️❤️
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!!
Glad you loved it. Thanks so much
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.
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.
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 ?
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.
Glad you loved it and thanks for sharing.
Can you make muffins instead?
I dont see why not? But i honetly havent trued that recipe as muffins. I do have two muffin recipes that you can check out. Healthy Pumpkin Muffins and Chocolate Chips Pumpkin Muffins
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.
Thanks for the feedback Amy. Glad you loved it
These are so sticky! I tried two different pans and none of them turned out. They smelled yummy though haha
Hi. Oh no. did you make any substitutes to the recipe?
I just noticed I used baking soda instead of powder lol. Maybe that’s why
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!
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
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
Makes me so happy. So glad you guys all loved it!