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.
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.
How to Make Healthy Pumpkin Pancakes
On to the recipe! Here’s how to make these healthy pumpkin pancakes fast:
In a blender, combine the milk, eggs, pumpkin, oats, baking powder, and salt. Blend until smooth.
Lightly grease a pancake griddle or non-stick pan with butter or cooking spray. Heat over medium heat, 350F for a pancake griddle.
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.
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 Pumpkin Pancakes
- 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
- 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.