Healthy Pumpkin Pancakes are made in the blender with pumpkin puree, oats, spices and pure maple syrup. The pancakes are gluten-free, but you will never know it because they are so fluffy and delicious! The perfect fall breakfast!
Remember my Easy Blender Pancakes? This simple recipe made with pantry ingredients was such a hit that I knew I had to make a version for pumpkin season! Just like the original, these pancakes are fluffy and delicious, but I’ve added a pumpkin twist. Hooray! You will be making and enjoying these Healthy Pumpkin Pancakes all season long.
I LOVE our classic Pumpkin Pancakes, but this pancake recipe is healthy and it’s nice to have some healthy pumpkin recipes too:)
The pancakes are made with oats instead of flour, so they are totally gluten-free (just make sure you use gluten-free oats). The pancakes come out so fluffy and flavorful you’d swear they were made with flour. I also use unsweetened almond milk so they’re also dairy-free. I sweetened them with just a little pure maple syrup, so there are no refined sugars either.
The boys have no clue these are healthy pumpkin pancakes, they beg for them almost every morning! Sometimes, I top their stack with a little whipped cream to make them extra special. They say they taste just like pumpkin pie! You could also use coconut whipped cream. It’s fun to splurge a little:)
Tips for Making Healthy Pumpkin Pancakes
Here are a few of my best tips for delicious, fluffy pumpkin pancakes:
- I use unsweetened vanilla almond milk in this recipe, but any milk you have on hand will do, even buttermilk.
- These pancakes are made with classic pumpkin pie spices: cinnamon, ginger, and nutmeg. If you already have pre-made pumpkin pie spice you could use 1 ½ teaspoons of that instead!
- Make sure you’re using pumpkin puree, not pumpkin pie filling! Double check your can. Pumpkin puree is made of only pumpkin, we only want 100% pure pumpkin!
- Blend until smooth, about 30 to 60 seconds, making sure all of the oats are ground up.
- If you want to stir in some dark chocolate chips, go for it! Dark chocolate is healthy:)
- Make sure your griddle is hot before you pour pancake batter on. If you pour onto a cooler griddle the batter will start to spread and your pancakes won’t be as fluffy!
When to Flip Pancakes
If you want perfect, fluffy, golden-brown pancakes, keep an eye on them! You’ll know they’re ready when bubbles form, pop, and leave little holes that stay open on top. If a bubble pops, then fills with more batter…wait a little longer!
These pancakes take a little longer because the pumpkin creates a thicker, fluffier pancake, so be patient so the middle can cook.
Pancake Toppings
Believe me when I say there is no wrong way to serve Pumpkin Pancakes! They are so yummy that I would be happy eating them plain off the griddle. Here are some of the ways my family enjoys these favorite fall flapjacks:
- With a dollop of whipped cream or coconut whipped cream (tastes like pumpkin pie!)
- Drizzle with pure maple syrup, you can’t go wrong with the classic!
- Top with chopped candied pecans, pecans, or walnuts.
- Spread creamy almond butter on top!
- Add a dollop of plain or vanilla Greek yogurt.
What to Serve with Pancakes
All breakfast dishes taste great next to these Pumpkin Pancakes. Some of our favorites to have on the table are…
How to Store
If you want to keep the pancakes warm before serving, I suggest placing them in a single layer on a large baking sheet in an oven heated to 200 degrees. This way they all stay toasty warm until you’re ready to serve!
Store cooled leftover pancakes in an airtight container at room temperature for up to 3 days and reheat them on the stovetop, toaster, or in the microwave.
You can also freeze pancakes in a freezer container or freezer bag for up to 6 months! I love having a stash in the freezer for a quick and easy breakfast!
More Pumpkin Breakfasts
Healthy Pumpkin Pancakes
Healthy Pumpkin Pancakes are made in the blender with pumpkin puree, oats, spices and pure maple syrup. The pancakes are gluten-free, but you will never know it because they are so fluffy and delicious! The perfect fall breakfast!
- 2 cups old fashioned oats (can use gluten-free oats)
- 1 ¼ cups unsweetened vanilla almond milk (or milk of your choice)
- ½ cup pumpkin puree
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- For serving: pure maple syrup and whipped cream, optional
Place the oats, milk, pumpkin, eggs, maple syrup, vanilla extract, baking powder, cinnamon, ginger, nutmeg, and salt in a blender. Blend until smooth, about 30 to 60 seconds.
Heat a griddle or large skillet over medium heat. Grease with nonstick cooking spray.
Pour about ⅓ cup of the pancake batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 3 to 5 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter.
Serve pancakes warm with maple syrup and whipped cream, if desired.
To keep pancakes warm, place in a single layer on a large baking sheet and place in a 200°F oven.
Calories: 163kcal, Carbohydrates: 26g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 287mg, Potassium: 343mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3257IU, Vitamin C: 1mg, Calcium: 173mg, Iron: 2mg
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Photos by Dishing Out Health
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