My healthy pumpkin pancakes are extra thick, fluffy, and made in just one bowl! No eggs and no flour needed, they make a quick and easy breakfast.

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.

Key Ingredients

• Rolled oats. Blended rolled oats yield oat flour, eliminating the need for any other flour. You can also use quick-cooking oats. 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, it 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.

How to make healthy pumpkin pancakes

Find the full printable recipe instructions and ingredient quantities below.

Step 1- Make the pancake batter. In a high-speed blender or mixing bowl, combine all the ingredients and pulse until a thick batter forms.

Step 2- Cook. Heat a non-stick pan on medium heat, and once hot, pour 1/4 cup portions of the batter into it. Cook the pancakes for 2-3 minutes on each side, then flip and cook for an additional 3 minutes.

Step 3- Repeat the process until all the pancake batter is used up.

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 high-quality baking powder, as some brands can leave a metallic aftertaste. 
• If you don’t have vinegar, you can also use lemon juice or orange juice as a substitute. 
• Add mix-ins like chocolate chips, pecans, vanilla extract, or walnuts.
• If you’re looking for higher-protein pancakes, try my pumpkin protein pancakes instead.

Storage instructions

To store: My recipe yields 3-4 servings. Place leftovers in a ziplock bag or a sealable container and store them 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.

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

Frequently asked questions

More healthy pancake recipes

• Applesauce pancakes
• Sweet potato pancakes
• Protein pancakes
• Banana protein pancakes
• Or any of my pancake recipes

If you tried this Healthy Pumpkin Pancakes recipe, please leave a star rating and comment. It helps others thinking of making this.

Originally updated September 2022, updated and republished July 2025.