These healthy pumpkin pancakes are so easy to make, so tasty, and super fluffy. They are the perfect addition to your weekend weekly family brunch. So flavorful and ready in just 30 minutes.
This pumpkin pancake recipe needs very little prep time. Made with rolled oats instead of flour, which is blended with pumpkin puree, eggs, 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. These healthy pancakes can easily be made vegan as well by using non-dairy milk, and egg substitutes.
Why you will love these pumpkin pancakes
- Flavorful: all the feel-good fall flavors are in these pumpkin pancakes. Tastes almost better than pumpkin pie! you will love it.
- Healthy: made with all clean and healthy ingredients! Yes, these pumpkin pancakes are healthy and good for you too!
- Easy: little prep time is needed to make these pancaked. Add the batter ingredients to a food processor, blend, and cook your pancakes.
Ingredients you will need to make these oat pancakes
old fashioned rolled oats, gluten-free if needed
baking powder
spices: allspice, ground cinnamon, nutmeg, and ground ginger
salt
pumpkin puree
eggs
milk of choice
vanilla extract
pure maple syrup
Oil, for cooking
OPTIONAL: Serve with yogurt, maple syrup, and dark chocolate shavings
How to make these easy pumpkin oatmeal 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 10 medium-sized pancakes. The serving size is 2 pancakes. If the batter makes 12 pancakes then the serving size will be 3 pancakes.
- Serve with maple syrup or any other sugar-free syrup
- We 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 1 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 1 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 we 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. In fact, it is better to add milk, it will not only add flavor to your pancakes but it will make them fluffier!
Other easy and healthy pancakes to try
- Chocolate Protein Pancakes
- Blueberry Banana Pancakes
- Banana Protein Pancakes
- Blueberry Protein Pancakes
- Fluffy Keto Pancakes
More pumpkin Recipes
- Cinnamon Sugar Pumpkin Donuts
- Healthy Chocolate Chip Pumpkin Bread
- Healthy Pumpkin Muffins
- Pumpkin Pie Protein Smoothie
- Maple Glazed Pumpkin Cookies
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Healthy Pumpkin Pancakes
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
- OPTIONAL: Serve with yogurt maple syrup, and dark chocolate shavings
Instructions
- Add the first 7 ingredients to a blender or food processor and pulse until fine.
- Add in remaining ingredients 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 10 medium-sized pancakes. The serving size is 2 pancakes. If the batter makes 12 pancakes then the serving size will be 3 pancakes.
- Serve with maple syrup or any other sugar-free syrup
- We 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 1 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 one 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 1 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.
Jackie Harris says
I made these for dinner and my husband, who’s not a big fan of pumpkin, loved them. Due to recent health diagnosis he has to change what he’s eating. Thank you so very much for sharing this recipe.
Elizabeth says
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!
Rena Awada says
Glad you loved it. Thank you
Baylee says
This is the MOST DELICIOUS RECIPE I OWN! Thank you❤️❤️❤️❤️
Fabiana says
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!!
Rena says
Glad you loved it. Thanks so much
River H. says
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.
Becky Marcantel says
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.
Rena says
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 ?
Christy says
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.
Rena says
Glad you loved it and thanks for sharing.
Amy says
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.
Rena says
Thanks for the feedback Amy. Glad you loved it
Stacey says
These are so sticky! I tried two different pans and none of them turned out. They smelled yummy though haha
Rena says
Hi. Oh no. did you make any substitutes to the recipe?
Stacey says
I just noticed I used baking soda instead of powder lol. Maybe that’s why
Stacey says
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!
Rena says
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
Sarah K says
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
Rena says
Makes me so happy. So glad you guys all loved it!