Healthy Pumpkin Pancakes

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5 from 414 votes
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My healthy pumpkin pancakes are extra thick, fluffy, and made in just one bowl! No eggs, no dairy, and no flour needed, they make a fabulous breakfast! 

Need more healthy pumpkin recipes? Try my healthy pumpkin bread, healthy pumpkin cookies, and healthy pumpkin bread next.

healthy pumpkin pancakes.

Come pumpkin season, I try to add it to every meal possible, and yes, that includes breakfast.

How, you may ask? Well, my healthy pumpkin pancake recipe of course! It’s one of the most requested breakfasts my family requests on weekends when cans of pumpkin are first spotted at the grocery store!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make healthy pumpkin pancakes
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More pancakes to try
  8. Healthy Pumpkin Pancakes (Recipe Card)

Why I love this recipe

  • All made in the blender. Seriously, you don’t even need a mixing bowl to prep everything! 
  • No eggs or dairy. With none of these ingredients needed, these pancakes are perfect if you follow a vegan and/or gluten-free diet. Also, no egg substitutes either!
  • Accidentally flourless. By using rolled oats as the base, this recipe skips the need for any white flour, adding extra fiber and protein. 
  • PERFECT, seriously. The texture is extra thick, fluffy, and soft in the middle. They are pleasantly sweet and full of pumpkin flavor.

Ingredients needed

  • Rolled oats. Blended rolled oats yield oat flour, which replaces the need for any flour. You can also use quick-cooking oats. As I wanted to keep this recipe gluten-free, I used certified gluten-free rolled oats. 
  • Pumpkin pie spice. A must for any pumpkin recipe! If you can’t find pumpkin pie spice, you can use a mix of cinnamon, nutmeg, cloves, and ginger. 
  • Baking powder. Gives the pancakes extra fluffiness, especially when combined with vinegar. 
  • Apple cider vinegar. When mixed with the baking powder, achieves a texture that replicates eggs. You can also use white vinegar. 
  • Pumpkin puree. Unsweetened pumpkin puree. You can also use the canned variety. Just be sure it is not pumpkin pie filling. 
  • Maple syrup. Adds a little natural sweetness to the pancakes. You can also use agave nectar or coconut syrup.
  • Milk of choice. Any milk works, like almond milk or oat milk. Depending on the thickness of your batter, you may need more or less.
  • Coconut oil or butter. To lightly grease the griddle or pan.

Find the printable recipe with measurements below.

How to make healthy pumpkin pancakes

Step 1- Make the pancake batter. In a high-speed blender or food processor, add all your ingredients and pulse until a thick batter remains.

Step 2- Cook. Heat a non-stick pan on medium heat, and once hot, pour 1/4 cup portions of the batter onto it. Cook the pancakes for 2-3 minutes before flipping and cooking for a further 3 minutes.

stack of healthy pumpkin pancakes.

Arman’s recipe tips

  • The pancake batter will be thick and smooth, but it won’t be overly pourable. This is expected, and if you want thinner pancakes, you can add more milk. 
  • You’ll notice that my recipe includes a full tablespoon of baking powder. This isn’t a mistake, as it helps the pancakes become super fluffy. Be sure to use a good quality baking powder, as some leave a metallic aftertaste. 
  • If you don’t have vinegar, you can also use lemon juice or orange juice. 
  • Add mix-ins like chocolate chips, pecans, vanilla extract, or walnuts.
  • If you want higher protein pancakes, try my pumpkin protein pancakes instead.

Storage instructions

To store: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store them in the fridge for up to 7 days. 

To freeze: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.

Reheating: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan. 

healthy pumpkin pancakes with chocolate chips.

Frequently asked questions

Can I substitute the oats?

If you can’t tolerate oats, quinoa flakes, or standard all-purpose flour can be used.

Can these be made as waffles?

Yes, use this exact batter to make healthy pumpkin waffles.

More pancakes to try

healthy pumpkin pancake recipe.

Healthy Pumpkin Pancakes

5 from 414 votes
My healthy pumpkin pancakes are extra thick, fluffy, and made in just one bowl! No eggs, no dairy, and no flour needed, they make a fabulous breakfast! Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Prep: 1 minute
Cook: 2 minutes
Total: 3 minutes

Video

Ingredients  

Instructions 

  • Combine the oats, pumpkin pie spice, maple syrup, pumpkin puree, baking powder, apple cider vinegar, and milk in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
  • Let the batter sit for at least 5 minutes, for the mixture to thicken. 
  • Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

Notes

Pancakes can be doubled, tripled, or even quadrupled. This is perfect to be frozen for quick and easy breakfasts. 
TO STORE: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days. 
TO FREEZE: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
TO REHEAT: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan. 

Nutrition

Serving: 1servingCalories: 81kcalCarbohydrates: 14gProtein: 2gFat: 2gSodium: 175mgPotassium: 76mgFiber: 2gVitamin A: 2396IUVitamin C: 1mgCalcium: 117mgIron: 1mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    Made these Sunday followed the recipe to the T… Broke my parent’s blender it was that thick had to mix by hand the rest of the way with a cup of water for it to start to listen. Was very good though

  2. Made these today, doubling everything and the flavor was very good but the batter was so thick I could barely get it off the spoon. After the first batch I added a little more almond milk to thin it some but they were still very thick. More like pumpkin cookies than pancakes but they were a hit with my 4 year old and 18 month old grandsons. Thanks!

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