Healthy Pumpkin Pancakes

By Rena |

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.

easy pumpkin pancakes with yogurt topping and maple being drizzled over the pancakes

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 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 needed to make these pancaked. Add the batter ingredients in a food processor, blend, and cook your pancakes.
pancakes stacks with yogurt topping and a bite cut out with fork

Ingredients you will need to make these 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

ingredients for the pumpkin pancakes

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 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 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.
maple syrup being poured over pancakes

FAQ’s

Are pumpkin pancakes healthy?

If you use healthy ingredients to make your pumpkin pancakes like 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.

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!

Can I add milk instead of water to my pancaked?

Milk is perfectly fine to 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!

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

Other easy and healthy pancakes to try

side view of pancakes on a plate

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

Healthy Pumpkin Pancakes

easy and fluffy pancakes made with oats, pumpkin puree, and fall-inspired spices.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5
Calories: 179kcal
Author: Rena

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.

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.

Nutrition

Serving: 2– pancakes | Calories: 179kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 163mg | Potassium: 447mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7790IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg
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Reader Interactions

Comments

  1. Sarah K says

    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

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