Healthy Pumpkin Pancakes

closeup view of a stack of healthy pumpkin pancakes

Healthy pumpkin pancakes with fluffy centers and crispy edges. Top them with butter and maple syrup for a yummy fall breakfast.


  • 3/4 cup milk or unsweetened almond milk
  • 2 eggs
  • 1/2 cup pumpkin pureé
  • 2 cups old fashioned oats
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Oil spray for cooking
  • Butter, for serving, optional
  • Maple syrup, for serving


  1. In a blender, place the milk, eggs, pumpkin, oats, baking powder, and salt. Blend until smooth.
  2. Lightly spray a non-stick pan or griddle and heat over medium heat.
  3. Pour about 1/4 cup of batter onto the pan and cook for about 2 minutes, until bubbles form and the edges are solid.
  4. Flip the pancake over and cook for an additional minute. Repeat with the remaining batter.
  5. Serve topped with butter, if using, and maple syrup. 




Keywords: gluten-free pancakes, pumpkin pancakes