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
Pin this now to find it later
Pin It
More pumpkin Recipes
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.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Prevent your screen from going dark
-
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.
- 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.
Serving: 2– pancakesCalories: 179kcalCarbohydrates: 28gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 67mgSodium: 163mgPotassium: 447mgFiber: 4gSugar: 6gVitamin A: 7790IUVitamin C: 2mgCalcium: 159mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
