Healthy Pumpkin Pancakes
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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!
I tested these against my regular pumpkin pancakes (made with flour, eggs, and sugar), and this version actually rose higher once I nailed the baking powder and vinegar ratio (a culinary school trick!). My family and partner couldn’t tell the difference, and now this is our go-to for a healthy yet satisfying weekend brunch.
Table of Contents
Why make my healthy pumpkin pancakes
- Quick and easy. Seriously, you don’t even need a mixing bowl to prep everything!
- No eggs. These pancakes are perfect for those following a vegan or egg-free diet. Also, no egg substitutes either!
- 100% flourless. By using rolled oats as the base, this recipe skips the need for any white flour, adding extra fiber and protein.
- Best texture. The texture is extra thick, fluffy, and soft in the middle. They are pleasantly sweet and full of pumpkin flavor.
What readers are saying
★★★★★ – “So fluffy and filling! These pumpkin pancakes are now our Sunday tradition.” – Melody
★★★★★ – “Quick, healthy, and my kids devoured them. Didn’t miss the eggs!”– Mark from Facebook
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.
- Flip like a pro. Covering the skillet while they cook traps steam (a hack I use for my applesauce pancakes, too). You’ll know they’re ready to flip when bubbles form at the edges and the spatula slides under cleanly.
- You’ll notice that my recipe includes a full tablespoon of baking powder. Yes! A full tablespoon! I tested batches with 1/2 a teaspoon versus a full tablespoon- too little and they were flat, too much of a cheap brand, and you get metallic notes. A good, aluminum-free baking powder gave the best rise without 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
In my testing, flat pancakes often result from skipping vinegar or using old baking powder. A fresh leaving agent and vinegar (or citrus) are non-negotiable.
I did experiment with resting the batter overnight in the fridge. It thickened considerably (oats absorb liquid), so I just added about three tablespoons of extra milk in the morning, and they cooked perfectly.
Yes, you can. Equal parts whole wheat flour, white flour, or even quinoa flakes can be used instead.
Yes! I’ve often made pumpkin waffles using this very batter. Just prep it as instructed, then pour it into a greased waffle iron and cook until the edges become crispy.
✅ Nutrition reviewed
Since these pancakes discuss healthier ingredients and dietary swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.

Healthy Pumpkin Pancakes
Video
Ingredients
- 1 cup rolled oats gluten free, if needed
- 1/2 teaspoon pumpkin pie spice can sub for a mix of cinnamon, ginger and cloves
- 1 tablespoon maple syrup
- 1/2 cup pumpkin puree
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 1/4 cup milk of choice * See notes
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 skillet or griddle over medium heat. Once hot, use a 1/4 cup and pour pancake batter onto 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
- Meal prep: Pancakes can be doubled, tripled, or even quadrupled. This is perfect to be frozen for quick and easy breakfasts.
- Leftovers: 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.
Nutrition
More healthy pancake recipes
- Applesauce pancakes
- Sweet potato pancakes
- Protein pancakes
- Banana protein pancakes
- Or any of my pancake recipes
Originally updated September 2022
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
Unbelievably delicious 😋
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!
Hmmm did you try blending the oats to a fine powder? Definitely add more milk next time 🙂
Came out sooper
Thx dani
These are wonderful. Fluffy too.