Healthy Fitness Meals

Breakfast

Healthy Pumpkin Pancakes

By Rena Awada | Updated On November 14, 2023

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These healthy pumpkin spice pancakes are so easy to make, simple, 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 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. These healthy oatmeal pancakes can easily be made vegan as well by using non-dairy milk, and egg substitutes.

Why you will love these pumpkin spice 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.
pancakes stacks with yogurt topping and a bite cut out with fork

Ingredients you will need

  • Old fashioned rolled oats, gluten-free if needed: if all you have is quick oats you may use them since we 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 thats 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 that 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 the pumpkin pancakes

How to make these 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.
pancake ingredients being added in the blender
pancakes being cooked in black pan

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.
  • To substitute for one egg with flaxseed: for every one egg, you can mix one tablespoon of groun flax meal or flax seed with 3 tablespoons of luke warm 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.
maple syrup being poured over pancakes

Frequently asked question

Are pumpkin pancakes healthy?

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.

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 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!

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

More pumpkin Recipes

side shot of pumpkin pancakes on a plate

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

Healthy Pumpkin Pancakes Recipe

Easy and fluffy pancakes made with rolled oats, pumpkin puree, egg, and fall-inspired spices. Blended in a blender and cooked on a pan. Then served with yogurt and maple syrup.
5 from 18 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Gluten Free
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.

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 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– 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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Comments

  1. Jackie Harris says

    5 stars
    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.

    Reply

  2. Elizabeth says

    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!

    Reply

  4. Fabiana says

    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!!

    Reply

  5. 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.

    Reply

  6. 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.

    Reply

    • 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 ?

      Reply

  7. Christy says

    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.

    Reply

  8. Amy says

    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.

    Reply

  10. 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

    Reply

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