Name: Healthy Pumpkin Oatmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ¾ cup pumpkin puree; 2 large eggs; ⅔ cup unsweetened vanilla almond milk (or milk of choice); 2 teaspoons vanilla extract; 1 tablespoon pure maple syrup; 1 ½ cups old fashioned rolled oats (gluten free if needed); 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon allspice; ½ teaspoon nutmeg; ½ teaspoon ground ginger; ¼ teaspoon salt; Olive oil, for cooking

These Healthy Pumpkin Oatmeal Pancakes are fluffy, flavorful, and filled with warm fall spices. I love making them on crisp mornings because they feel cozy and satisfying while still being wholesome and nourishing. With oats as the base and pumpkin for extra nutrition, they’re a breakfast I feel good about enjoying any day of the week.

Why You’ll Love This Recipe

I love this recipe because it’s naturally sweetened, gluten free if I use certified oats, and made with simple pantry staples. The pumpkin keeps the pancakes moist, and the blend of spices makes them taste like pumpkin pie in pancake form. I also like that the batter comes together quickly in a blender, making these pancakes easy to whip up even on busy mornings.

Ingredients

¾ cup pumpkin puree
2 large eggs
⅔ cup unsweetened vanilla almond milk (or milk of choice)
2 teaspoons vanilla extract
1 tablespoon pure maple syrup
1 ½ cups old fashioned rolled oats, gluten free if desired
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
Olive oil, for cooking

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by adding the pumpkin puree, eggs, almond milk, vanilla, maple syrup, oats, baking powder, cinnamon, allspice, nutmeg, ginger, and salt to a blender.
I blend until the batter is smooth and well combined, scraping down the sides if necessary.
I let the batter rest for 5 minutes so it can thicken slightly.
I heat a nonstick skillet or griddle over medium heat and lightly grease it with olive oil.
I pour about ¼ cup of batter for each pancake onto the skillet.
I cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
I repeat with the remaining batter, keeping the pancakes warm until ready to serve.

Servings and Timing

This recipe makes about 8 pancakes, serving 3–4 people. The preparation takes around 10 minutes, and cooking takes another 15 minutes, making the total time about 25 minutes.

Variations

I sometimes add chocolate chips or chopped pecans to the batter for extra indulgence. For a protein boost, I blend in a scoop of vanilla protein powder. I also like topping them with Greek yogurt, nut butter, or a drizzle of extra maple syrup.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the microwave for about 30 seconds or pop them in the toaster for a crispier texture. They also freeze well—I separate them with parchment paper and freeze for up to 2 months.

FAQs

Can I make these pancakes vegan?

Yes, I replace the eggs with flax eggs and use non-dairy milk.

Can I use quick oats instead of rolled oats?

Yes, quick oats work, but the texture will be slightly softer.

Can I use steel-cut oats?

No, steel-cut oats won’t blend smoothly into the batter.

Can I make the batter ahead of time?

I prefer blending just before cooking, but I can refrigerate the batter for up to 12 hours.

Can I make these pancakes sugar-free?

Yes, I leave out the maple syrup or replace it with a sugar-free sweetener.

Can I double the recipe?

Yes, I often double it when cooking for a crowd and freeze extras.

Can I bake this batter instead of frying?

Yes, I pour the batter into a greased muffin tin and bake for about 15–18 minutes at 350°F (175°C).

What toppings go best with these pancakes?

I like maple syrup, pecans, pumpkin seeds, whipped cream, or a dusting of cinnamon.

Can I make mini pancakes with this recipe?

Yes, I make smaller silver-dollar pancakes for a fun variation.

Do the pancakes taste strongly of pumpkin?

Yes, they have a nice pumpkin flavor, but the spices balance it so it isn’t overpowering.

Conclusion

These Healthy Pumpkin Oatmeal Pancakes are one of my favorite breakfasts because they’re hearty, flavorful, and easy to make. I love how they capture the essence of fall while still being nutritious and wholesome. Whether I enjoy them fresh off the griddle or from the freezer stash, they’re always a comforting way to start the day.