It’s no secret by now that I love all things pumpkin, which is why I’ve created so many awesome recipes you can come back to every single year when you get that pumpkin-crazed look in your eyes.
Today I’m here to remind you that these delicious healthy pumpkin pancakes exist and are truly the best pumpkin pancakes you’ll ever eat. They just so happen to be gluten free AND dairy free and are packed with pumpkin flavor. Whoo hoo!
This recipe is based on both my banana oatmeal pancakes and my apple oatmeal pancakes, both recipes are made in the blender and require no flour.
Personally, what I adore about these pumpkin pancakes is how perfectly fluffy they are on the inside, plus they’re just the right amount of thickness and are the ultimate breakfast treat with a drizzle of salted peanut or almond butter + pure maple syrup. Highly recommend!
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Ingredients in pumpkin oatmeal pancakes
These healthy pumpkin pancakes are made with simple ingredients and also happen to be an awesome post-workout breakfast because they’re packed with healthy complex carbs and 12g protein per serving. Hell yes! Here’s what you’ll need:
- Pumpkin puree: be sure to use a pumpkin puree that’s just pumpkin (no added sugars, etc.)
- Eggs: you’ll need 2 eggs in this pancake recipe. I haven’t tested these with flax eggs but let me know if you do.
- Milk: I like to use unsweetened vanilla almond milk but you can use any milk you’d like.
- Vanilla extract: for a little boost of flavor.
- Maple syrup: these pumpkin pancakes are naturally sweetened with pure maple syrup.
- Rolled oats: be sure to use rolled oats (gluten free if desired) to give these the perfect texture. Do not use steel cut oats.
- Baking powder: a bit of baking powder will help these pumpkin pancakes get nice and fluffy.
- Cozy spices: we’re using cinnamon, nutmeg, allspice, ground ginger and salt. Alternatively you can sub those out and use 1 1/2 teaspoons of pumpkin pie spice.
Healthy pumpkin pancakes in 3 simple steps
- Make the batter. Place all ingredients into a blender and blend until the batter is nice and smooth.
- Cook them up. Add olive oil or coconut oil to a griddle or large nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time. Cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook for 2 minutes more.
- Top & devour. Serve your pancakes with pecans, butter (or my personal favorite: peanut butter) and a drizzle of pure maple syrup. SO GOOD.
Try making mini pancakes
I love making these pancakes mini for the kiddos! Simply drop just 1-2 tablespoons of batter onto your griddle at a time. You can also try these baby banana pancakes that are smaller and great for toddlers and babies.
How to keep pancakes warm
Feel free to make these healthy pumpkin pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
Freezer-friendly pumpkin pancakes
If you’d like to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. I do it all the time!
Our favorite pancake tools
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More pumpkin recipes to try
Get all of my amazing pumpkin recipes here!
I hope you LOVE these healthy pumpkin pancakes as much as we do! I’d love if you leave a comment below and let me know how you enjoyed them. xo!
Healthy Pumpkin Oatmeal Pancakes
Deliciously fluffy healthy pumpkin oatmeal pancakes made with pumpkin puree, oats, pumpkin pie spices and naturally sweetened with a touch of pure maple syrup. This perfect, healthy pumpkin pancake recipe is gluten free and can be made right in your blender!
unsweetened vanilla almond milk (or milk of choice)
pure maple syrup
old fashioned rolled oats, gluten free if desired
- Olive oil, for cooking
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you’ll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
Feel free to replace the spices with 1 1/2 teaspoons of pumpkin pie spice.
See the full post for tips, tricks & freezing instructions!
Servings: 3 servings
Serving size: 2 pancakes
Saturated fat: 0.8g
This post was originally published on October 10th, 2019, and republished on October 16th, 2022.