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Home » Recipes » Pancakes & Waffles

Healthy Pumpkin Pancakes

Published: Oct 16, 2020 · Updated: Oct 4, 2023 by Laura Fuentes · This post may contain affiliate links

Healthy pumpkin pancakes with fluffy centers and crispy edges. Top them with butter and maple syrup for a yummy fall breakfast.
5 from 7 votes
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Usually, we think of pumpkin pancakes for those crisp autumn months, but if I’m honest, my crew can demolish a batch of these anytime of the year.

closeup of 7 pancakes stacked. Topped with whipped cream, syrup and chocolate shavings.

Simple Healthy Pancake Recipe with Pumpkin

I can’t help but get excited when pumpkin season comes around, and this is a great recipe to make whenever you have ½ cup leftover pumpkin puree from another recipe.

You might be surprised to see old-fashioned oats in this recipe, but no worries, it gets blended with the rest of the ingredients into a thick, cohesive pancake batter. 

Oats are such a versatile ingredient, so I always keep them on hand for the usual morning oats and making oat flour for baked goods. It adds a pleasant nutty flavor and makes a great gluten-free flour. 

Healthy Pumpkin Pancake Ingredients

Oats, pumpkin pureé, and basic staples come together for the most epic fall pancakes!

Here’s everything you need to make this breakfast happen: 

  • Milk: use any milk.
  • Eggs: to bind the ingredients.
  • Pumpkin pureé: it gives these pancakes a unique flavor!
  • Oats: use old-fashioned oats, a.k.a. rolled oats.
  • Baking powder: to get fluffy pancakes, make sure it’s fresh!
  • Salt: to enhance the other flavors.
  • Cooking spray or butter: to grease the griddle or pan (use it even if it’s a non-stick pan)

You’ll find the measurements in the recipe card below.

I also have a perfect gluten-free pumpkin pancake recipe that uses all-purpose gluten-free flour. If you don’t need the gluten-free version, you can make my healthy whole wheat pumpkin pancakes instead. Or mix it up a bit by trying these Banana Pumpkin Pancakes with Oat Flour.

two plates of pumpkin spice pancake stacks, topped with whipped cream, syrup and chocolate.

How to Make Healthy Pumpkin Pancakes

On to the recipe! Here’s how to make these healthy pumpkin pancakes fast: 

  1. Blend
    In a blender, combine the milk, eggs, pumpkin, oats, baking powder, and salt. Blend until smooth. 
  2. Heat
    Lightly grease a pancake griddle or non-stick pan with butter or cooking spray. Heat over medium heat, 350F for a pancake griddle. 
  3. Cook
    Pour the batter onto the griddle and cook until bubbles form and the edges are set. Flip and cook for an additional minute. Make sure to cook the pancakes long enough to get that beautiful golden brown surface with fluffy centers. 
  4. Serve
    Transfer the hot cooked pancakes to a plate, make a generous stack and drizzle with maple syrup. 

Whether you use a non-stick pancake griddle or pan doesn’t mean you can skip using butter or cooking spray. It’s essential for pancakes that are easy to flip and achieving the perfect golden brown surfaces. 

Healthy Toppings for Pumpkin Pancakes

If you want to keep this breakfast low in sugar, you can swap the maple syrup for any of these yummy pancake topping ideas: 

  • Homemade whipped cream
  • Sliced bananas
  • Chopped pecans
  • Almond butter
  • Cinnamon roasted apples

Healthy Pumpkin Pancakes

Laura Fuentes
Healthy pumpkin pancakes with fluffy centers and crispy edges. Top them with butter and maple syrup for a yummy fall breakfast.
5 from 7 votes
Servings 12 pancakes
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
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Ingredients
 

  • ¾ cup milk, any
  • 2 eggs
  • ½ cup pumpkin pureé
  • 2 cups old fashioned oats
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • Oil spray, for cooking
  • Butter, for serving, optional
  • Maple syrup, for serving

Instructions
 

  • In a blender, place the milk, eggs, pumpkin, oats, baking powder, and salt. Blend until smooth.
  • Lightly spray a non-stick pan or griddle and heat over medium heat.
  • Pour about ¼ cup of batter onto the pan and cook for about 2 minutes, until bubbles form and the edges are solid.
  • Flip the pancake over and cook for an additional minute. Repeat with the remaining batter.
  • Serve topped with butter, if using, and maple syrup. 

Equipment

Griddle
Batter Bowl

Nutrition

Serving: 1 pancakeCalories: 68kcalCarbohydrates: 10gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 186mgPotassium: 80mgFiber: 2gSugar: 1gVitamin A: 1628IUVitamin C: 0.4mgCalcium: 91mgIron: 1mg
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