Recipe

These healthy pumpkin pancakes are made with oats in the blender and cook up soft, golden, and full of fall flavor.

When you want a better-for-you pumpkin pancake that still feels like the real deal, this recipe delivers. It’s made with oatmeal and in the blender. Win-win.

stack of healthy pumpkin pancakes made with oatmeal (oats) topped with a pat of butter

Simple Healthy Pancakes with Pumpkin

This healthy pumpkin pancake recipe hits the sweet spot between wholesome and classic. The batter is made with oats and blended smooth, so they soak up the liquid and have a hearty texture.

They’re more traditional than my high-protein pumpkin pancakes, which are also oat-based, and heartier because they skip the all-purpose flour found in classic pumpkin pancakes.

Ingredients

Old-fashioned oats give the pancakes structure, baking powder ensures they’re soft and fluffy. Pumpkin pureé (not pie filling) adds moisture and warm flavor, cinnamon or pumpkin spice make these real nice, and a little salt enhances the flavor of the batter. Milk, dairy or non-dairy, is the liquid base, and eggs keep the pancakes together.

How to Make Healthy Pumpkin Pancakes

Making these couldn’t be any easier! Some notes in each step to keep in mind include:

Make the batter in the blender by adding the liquid ingredients at the bottom, oats on top. Blend until smooth. The batter will be thick, don’t worry.
Cook the pancakes on a non-stick surface, over medium heat. Grease it well and then immediately pour the batter. Use the back of a spoon to smooth it out and cook them for 2 full minutes per side.
Serve these pancakes as you cook them with some brown sugar syrup or cinnamon syrup.

Other Healthy Pancakes

If healthier pancake recipes that don’t taste “healthy” are your thing, try these banana oatmeal pancakes or these butternut squash pancakes next. They always turn out!

Healthy Pumpkin Pancakes (Oatmeal Recipe)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These healthy pumpkin pancakes are made with oats in the blender and cook up soft, golden, and full of fall flavor.

5 from 16 votes

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Ingredients

¾ cup milk
2 eggs
½ cup pumpkin pureé
2 cups old fashioned oats
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

Instructions

Make the batter:

In a blender, place the milk, eggs, pumpkin, oats, baking powder, cinnamon, and salt. Blend until smooth. Place the liquid ingredients first for a better blend. The batter will be thick, do not add liquid to adjust.

Cook the pancakes:

Heat a non-stick pan over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of batter per pancake. Cook the first side for 2 minutes. When the edges begin to look defined and bubbles form, flip them over and cook the other side for 2 more minutes. Don't press them down with a spatula; just let them fully cook.
Remove the pancakes from the pan and cook the rest. Serve them warm with your favorite syrup and toppings.

Storage:

Refrigerate cooled pancakes in an airtight container or zip bag for up to 3 days or freeze them for up to 3 months. Reheat them in the microwave, in 30-second increments, or toast them.

Notes

If using quick-cooking (instant) oats, you’ll need to add 1 to 2 tablespoons more into the blender.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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