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These healthy Pumpkin Pancakes are soft, fluffy and deliciously spiced to perfection. Made in a blender or bowl, this easy pumpkin pancake recipe is perfect for a cozy Fall breakfast.
What’s better than waking up to a stack of pancakes? Waking up to a stack of these soft and fluffy pumpkin pancakes on a Fall morning! Their fluffiness and spicy flavor will have you hooked at first bite. You won’t be able to believe that they are also so healthy, packed with fibers and nutrients.
Why are these pumpkin pancakes healthy?
- Rich in nutrients: Oats, pumpkin puree, nut butter and eggs are real nutritional powerhouses, sources of vitamins and minerals like potassium and magnesium.
- High in fibers: If prepared with rolled oats or whole grain flours, these pumpkin pancakes are also rich in dietary fibers.
- Allergy friendly: Made with oats and plant based milk, this breakfast is suitable for gluten-free and dairy-free diets. Use seed butters in case of nut allergies!
- Wholesome ingredients: This recipe has no refined flour and no refined sugars. Further, you won’t find any oil or butter here.
- Protein powder friendly: Add protein powder to your mix and you’ll get a stack of high protein pumpkin pancakes.
Ingredients and substitutes
Here is all you need to make healthy pumpkin pancakes, with oats or flour as you prefer. Besides the ingredients, in the next lines you will also find more tips and all replacement options.
- Rolled oats or flour: For a more nourishing breakfast I like preparing my pumpkin pancakes with oats. If you prefer, use a flour of your choice, preferably whole grain and unrefined. My suggestions are oat flour, whole wheat flour, white whole wheat flour and spelt flour.
- Pumpkin purée: Choose 100% pumpkin purée without additional sugars or spices; do not confuse with pumpkin pie filling. For convenience I like using canned pumpkin purée, but you can easily make your own at home. Bake or boil the pumpkin and blend until creamy.
- Egg: The egg makes homemade pancakes fluffier, softer and richer in taste. What is more, it helps bind the batter. For eggless pumpkin pancakes, replace with one flaxseed egg.
- Nut butter: The nut butter improves taste and texture of healthy pumpkin pancakes without the need for oil or butter. My recommendation is to choose almond butter, it perfectly matches the pumpkin flavors. But any other nut butter (such as peanut butter or cashew butter) will also work. For nut-free pancakes, replace with sunflower seed butter or tahini.
- Maple syrup: The maple syrup sweetens healthy pancakes naturally without refined sugars. You can substitute with honey, agave, or your favorite granulated sugar (such as coconut sugar or brown sugar).
- Milk of choice: This breakfast recipe can be prepared with any type of milk you like, dairy or dairy-free. My recommendations are unsweetened soy milk, unsweetened almond milk, oat milk or semi-skimmed milk.
- Baking powder: This ingredients ensures that your breakfast cakes rise and get fluffy. Baking soda is a possible substitute, but you will need a lesser amount (about 1/4 teaspoon instead of 1/2 teaspoon).
- Fall spices and flavors: The combination of vanilla, cinnamon, nutmeg and a pinch of salt enhances all pumpkin flavors and makes your breakfast irresistibly delicious.
How to make healthy pumpkin pancakes
This easy pumpkin pancakes recipe can be made either with rolled oats or with flour. Based on your choice, the preparation method will change: blender for oats or traditional mixing for flour.
- Pumpkin pancakes with oatmeal: Add all ingredients to a high speed blender and process until smooth.
- Pumpkin pancakes with flour: In a mixing bowl, beat the egg together with pumpkin puree, nut butter, maple syrup, vanilla extract and all the spices. Whisk until smooth, then mix in flour and milk.
Once you are ready with the batter, it’s time to cook. Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
Storage directions
These pumpkin oatmeal pancakes are great for meal-prep, so that you can make them ahead and have breakfasts ready for the week. Once they have cooled, you can store cooked pancakes either in the fridge or in the freezer.
- Fridge: Place the pancakes into an airtight food container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a skillet.
- Freezer: Line pancakes over a baking tray and freeze for about 2 hours. After two hours, place in a zipper bag and freeze for up to 2 months. By freezing in two batches, your pancakes won’t stick together when placed in the zipper bags. Before eating, you can reheat in the microwave or in a toaster until soft and fluffy.
Can I add protein powder?
Yes, of course you can. Adding protein powder to your pancake mix is a great way to balance the macronutrients composition of this breakfast recipe.
It’s so simple, all you should do is adding to the base recipe 15 grams (2 tbsp) of protein powder and adjusting with about one extra tablespoon of milk. You can use any type you want, but my recommendation is vegan protein powder or casein. Those options give better pancakes because they do not dry when heated (as whey does). In terms of flavor, I suggest vanilla, chocolate or unflavored protein powder. These are simple flavors that won’t make your pancakes taste artificial.
The best toppings for pumpkin pancakes
Pumpkin oat pancakes are already delicious by themselves, but they are even better if served with toppings. With nut butters, maple syrup or pumpkin seeds…your breakfast will be a burst of flavors and textures! Give vent to your creativity and experiment, or try some of my suggestions down here (chef tip: mix and match for the best experience).
- Nut butters: Almond butter, peanut butter or cashew butter; creamy or crunchy as you prefer.
- Syrups: Maple syrup, honey, agave or date syrup.
- Fresh fruit: Sliced bananas, blueberries, raspberries, apple chunks.
- Nuts and seeds: Crushed walnuts, pecans, slices of almonds, pumpkin seed or sunflower seeds.
- Yogurt and dairy: Greek yogurt, cottage cheese, whipped cream, vanilla ice cream, vanilla sauce.
FAQ – Frequently asked questions
It depends on the ingredients you use. For gluten-free pumpkin pancakes use certified gluten-free rolled oats (or any GF flour) and gluten-free baking powder.
Making this recipe vegan is very simple. All you should do is to replace the egg with a flaxseed egg or chia seed egg. Also, be sure to use plant based milk alternatives.
First, prepare the pumpkin. You can decide whether to boil, steam, bake or air fry it. Once tender, place in a food processor and blend until smooth.
The best options for healthier pancakes are whole grain flours, such as oat flour, whole wheat flour, spelt flour and quinoa flour. Differently from all purpose flour, they are unrefined and packed with nutrients.
More healthy pancake recipes
- Low calorie pancakes
- Healthy Greek yogurt pancakes for one
- Healthy sheet pan pancakes
- Protein pudding pancakes
- Cottage cheese pancakes
- Oat flour pancakes
- Protein pancakes without banana
- Protein pancake pizza
- Cottage cheese pancakes (Syrniki)
- Low carb coconut flour pancakes
- Keto chocolate protein pancakes
Healthy Pumpkin Pancakes
Ingredients
Wet Ingredients
- 1 egg
- 60 grams (¼ cup) pumpkin puree
- ½ to 1 tbsp maple syrup, or honey, to taste
- 2 tsp nut butter, almond butter or cashew butter
- ⅓ tsp vanilla extract
- 60 ml (¼ cup) milk of choice
Dry Ingredients
- 50 grams (½ cup) rolled oats, or preferred flour, see notes*
- ½ tsp baking powder
- ⅓ tsp ground cinnamon
- a pinch of nutmeg
- a pinch of salt
Instructions
How to Make Pumpkin Pancakes with Rolled Oats
- Add all ingredients to a high speed blender and process until smooth.
How to Make Pumpkin Pancakes with Flour
- In a mixing bowl, beat the egg together with pumpkin puree, nut butter, maple syrup, vanilla extract and all the spices (ground cinnamon, nutmeg plus pinch of salt). Whisk until smooth.
- Add flour and milk to the pumpkin mixture, then stir until combined. For fluffy pancakes, do not overmix batter.
- Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
- Serve healthy pumpkin pancakes with your favorite toppings.
Easy and delicious!
Hey dear Susan,
thank you very much for your feedback. I’m incredibly happy you liked 😉
All the very best,
Matteo
Very yummy!!!
Hey Liza,
thank you for your feedback. These pancakes are definitely delicious, and I’m so glad you appreciated as well?!