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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! It’s one of the most requested breakfasts my family requests on weekends when cans of pumpkin are first spotted at the grocery store.
Why I love this recipe
- 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.
Need more healthy pumpkin recipes? Try my healthy pumpkin bread, healthy pumpkin cookies, and healthy pumpkin bread next.
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
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 into a greased waffle iron and cook until the edges become crispy.
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.
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
Originally updated September 2022, updated and republished July 2025.
I made this recipe this morning. I was skeptical because the batter was extremely thick, but the pancakes turned out great! In your post, you mentioned blending all of the ingredients together, but I suspect that you didn’t mean the chocolate chips. I only had regular-size (not mini) chocolate chips, so I added them to the pancakes once they were in the pan. Cooking the pancakes low and slow was the key to getting them to cook thoroughly. The pancakes tasted delicious; pumpkin spice and chocolate is a winning combination. Thank you for the great recipe!
Cheers, Christina- Yes that is my error, thanks for doing it that way- I hope you enjoyed them 🙂
Wow!!! This is my new favorite recipe!! I wish I found this years ago!!! Thank you so much!💕
😀 That means so much! 🙂
The rolled oats are used as is, or processed into oat flour first?
If used as is, do they make the pancakes lumpy?
Thanks.
Hi! You need to blend them up with the batter 🙂
I will be making these tomorrow for my client. I am glad I found this site from Delicious & Clean site. 🙂
🙂 So welcome!
Made these for breakfast this morning for myself & ate a few and am freezing the rest! my family isn’t a fan of anything vegan or healthy like I am so I have them all to myself but i’m not complaining haha! 😋 They are absolutely delicious! Thank you for sharing this recipe!
These are AMAZING!!! I will definitely be making them again!! Thanks for this recipe!
You are so welcome! 🙂
Favorite pancakes I have ever made!
Thanks so much for the recipe!!
LOVE IT! xx
First time visitor to your site, but wanted to share my experience for other commenters—aside from having good quality baking powder, it’s always important to have fresh baking powder too. I made them yesterday and forgot to check my baking powder. It was old. So obviously did not achieve fluffy goodness! Today, with new powder, I did! I still had to thin out the batter a bit with more milk and it made 4 average sized pancakes for me.
Thanks so much for the feedback!
Batter was very thick. Would you use more puree or Almond Milk to thin?
I’d use more milk 🙂
Is it possible to substitute almond or coconut flour in these?
Haven’t tried
Do you by chance know the Macro Breakdown for these?
Thanks!
Feel free to calculate it using myfitnesspal or similar! 🙂
Any suggestions on how much steelcut oats to use in place of rolled oats? Kristy
Don’t use steel cut oats 🙂
I was skeptical making these as a last minute breakfast for my visiting friends. Everything in the meal began with a “p”…pumpkin pancakes, a fruit plate of pomegranates, fresh pineapple, pear slices, persimmons, peaches, pecans, prunes, garnished with parsley sprigs! The pancakes were a hit! For dessert I made peanut butter protein chocolate bars! A total plant based meal. Delicious! Will make the pancakes again. I might make then in an Ebelskiver pan next time, just to try it! Thanks for the recipe!!
I forgot to say PERFECT!!
🙂 cheers!!!
I have made these pancakes twice and each time they have had a bitter taste. I have made sure that I have followed the recipe correctly. Has anyone else had this problem? I was wondering if the bitter taste is from the baking powder. Any suggestions would be very helpful.
Hi Kristin- I definitely reckon it’s the brand, some baking powders are extremely acidic and bitter 🙂
When doubling the recipe, do you double everything including the baking powder? My batter was quite thick so it didn’t get fluffy when cooked
Hi Kelly! For this, I’d keep the baking powder the same 🙂
How much baking powder would I use if I only needed to make one serving?
I’ve only made it as is.