Healthy Pumpkin Pancakes (15g Protein)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Follow this recipe to make a hearty stack of healthy pumpkin pancakes for breakfast.

5 from 16 votes

In a large bowl, whisk the eggs. Then, add the milk, pumpkin puree, Greek yogurt, cinnamon, and pumpkin spice. Mix until the liquid is smooth. Add the oats to the bowl and mix well.
Let them sit in the bowl for 10 minutes to absorb the liquid. You can't skip this step.
Give the oats in the bowl a quick mix. Add the flour, baking powder, and salt. Mix to combine the batter, then let it sit for 5 more minutes.

Heat a non-stick pan or griddle over medium heat. Once hot, grease it and immediately pour up to ¼ cup batter per pancake. Always fill the scoop from the bottom of the batter up to pick up the oats that settle.
Cook the first side for 2 minutes, until the edges begin to look defined and bubbles form on the pancake. Flip the pancakes over and cook the second side for another 2 minutes. Transfer to a plate or a 200F oven to keep warm while you cook the rest.

Serve warm, topped with your favorite pancake toppings.
Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat pancakes in the microwave for 30 seconds to 1 minute or in the toaster.

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.