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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.
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
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.
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.
Frequently asked questions
If you can’t tolerate oats, quinoa flakes, or standard all-purpose flour can be used.
Yes, use this exact batter to make healthy pumpkin waffles.
More pancakes to try
- Applesauce pancakes
- Sweet potato pancakes
- Cinnamon roll pancakes
- Protein pancakes
- Banana protein pancakes
- Or any of my pancake recipes
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
- 1/4 cup chocolate chips Optional
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.
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.