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These pumpkin oatmeal pancakes are a great way (and a great reason!) to wake up this time of year!
It’s pumpkin season, and nothing beats a big plate of fluffy pancakes on crisp, cool fall mornings. We love all things pumpkin around here! And if you do too, read on…
Healthy Pumpkin Pancakes
These oatmeal pumpkin pancakes are a great recipe for those who are health-minded. If you go for long runs or go to the gym first thing in the morning, a stack of this deliciousness is a great way to reload on healthy carbs.
As an added bonus, these pancakes have a respectable 5 grams of protein per pancake!
And if pumpkin isn’t your thing, you can easily substitute the pumpkin with mashed sweet potatoes.
Pumpkin Oatmeal Pancakes
If you love that wonderful, Autumny, pumpkin flavor, then you’ll also enjoy the balanced amount of spices added to these pancakes. It’s not a traditional pumpkin spice blend, but it’s close.
This simple recipe is made in a blender for quick mixing and a nice, smooth consistency.
If you need this to be a gluten free breakfast, all you have to do is make sure you purchase gluten free ingredients. This is particularly important with the oats, as they can be highly cross-contaminated with gluten.
Favorite Pancake Toppings For This Pumpkin Pancake Recipe
- Pure maple syrup
- Dark chocolate chips
- Nut butter
- Sweetened cottage cheese
- Homemade fruit syrup
1½ cups old-fashioned whole oats – If you need to be gluten-free, make sure your oats are labeled as such.
¾ cup pumpkin puree – Make sure it’s not pumpkin pie filling.
⅔ cup unsweetened almond milk – You can use regular milk instead if dairy isn’t an issue for you.
2 large eggs – You can use them chilled or room temperature. Either works.
1 tbsp. pure maple syrup – Use real maple syrup, not imitation.
2 tsp. pure vanilla extract – Make sure it’s real extract with no sugar added. You want vanilla extract, not flavoring.
1 tsp. ground cinnamon
½ tsp. ground ginger – You can also substitute all of these spices for 2 tsp. pumpkin pie spice. Just make sure there is no added sugar.
½ tsp. ground nutmeg
¼ tsp. ground cloves
2 tsp. baking powder
¼ tsp. salt – I used pink Himalayan salt, but you can use whatever salt you normally cook with.
Butter – Or oil, for cooking. I used coconut oil.
- ½ cup dark chocolate Chips – I use the Lily’s brand chocolate chips sweetened with stevia, or the Whole Foods 365 brand sugar-free chocolate chips. (Not paid to promote either brand. It’s just what I use.)
How To Make Pumpkin Oatmeal Pancakes
Add all the ingredients (dry ingredients and wet ingredients) to a blender or food processor. Make sure to add the liquids first and the dry ingredients on top of them.
Blend until completely smooth. Use a spatula to remove all dry ingredients that are attached to the walls of the blender vase.
Place a non stick pan over medium heat and lightly coat it with butter. Once the butter is melted, add about a ⅓ cup of batter to the saucepan for each pancake. If the batter is thick and doesn’t spread on the pan, you can use a spoon or a spatula to spread it out a little. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending. If your batter gets too thick, you can add extra almond milk. About 1 tbsp., and mix with a spatula to check the consistency before adding more milk if necessary.
Cook for 3 minutes until the bubbles on the top remain, then flip the pancakes and cook until golden brown.
Serve with your favorite Fall toppings!
What To Do With Leftover Pancakes
While this recipe doesn’t make a ton of pancakes, if you find yourself with leftovers, here are a few ways to use them up.
- Make pancake ice cream sandwiches – Cut out a round of ice cream that fits your pancakes and sandwich it between two pancakes.
- Peanut butter & jelly pancake “tacos” or sandwiches – Just smear some peanut butter and jelly onto your pancake(s) and either layer it for a sandwich or fold it for a “taco”.
- Pancake parfait – Chop them up and layer them with fruit and sweetened Greek yogurt.
- Pancake “bread” pudding – Make bread pudding, but use your leftover pancakes instead of bread.
Need Recipe Supplies?
Ninja BL660 Professional Countertop Blender with 1100-Watt Base, 72 Oz Total Crushing Pitcher and (2) 16 Oz Cups for Frozen Drinks and Smoothies, Gray
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Pumpkin Oatmeal Pancakes Recipe Card
Pumpkin Oatmeal Pancakes Recipe
- 1½ cups old fashioned oats (rolled oats)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅔ cup unsweetened almond milk
- 2 large eggs
- 1 tbsp. pure maple syrup
- 2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 2 tsp. baking powder
- ¼ tsp. salt
- butter or oil for cooking
- Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients on top of them.
- Blend until completely smooth. Use a spatula to remove all dry ingredients that are attached to the walls of the blender vase.
- Place the saucepan over medium heat and lightly coat it with butter. Once the butter is melted, add about a ⅓ cup of the batter to the saucepan for each pancake. If the batter is thick and doesn’t spread on the pan, you can use a spoon or a spatula to spread it out a little. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending. If your batter gets too thick, you can add extra almond milk. About 1 tbsp., and mix with a spatula to check the consistency before adding more milk if necessary.
- Cook for 3 minutes until the bubble on the top remain, and flip the pancakes and cook until golden brown.
- Serve with your favorite Fall toppings!