These Healthy Pumpkin Oatmeal Pancakes are made with a few simple ingredients and come together quickly in the blender! Naturally sweetened with maple syrup and packed with pumpkin puree, these delicious pancakes are perfect for a quick, healthy, and filling breakfast that everyone will love.
Oats: old-fashioned or “rolled” oats are the base of this pancake batter.
Pumpkin Puree: there is plenty of real pumpkin in these pumpkin pancakes. Pumpkin puree gives the pancakes the most delicious texture and flavor.
Eggs: a few eggs help to bind the pancakes together.
Almond Milk: a little bit of almond milk thins the pancake batter out a bit and makes them easier to spread out in the pan.
Maple Syrup: pure maple syrup helps to give the pancakes just the right touch of sweetness.
Vanilla Extract: a must-have in all of my pancake recipes!
Pumpkin Pie Spice: a little pumpkin spice helps to give these pancakes that classic pumpkin flavor.
Ghee: I love using ghee to fry my pancakes because it gives them the most delicious rich buttery flavor.
Ingredient Swaps and FAQs
Oats – If you need to be sure that these pancakes are completely gluten free, be sure to grab a bag of certified gluten free oats.
Milk – any milk will work in these pancakes! Feel free to use oat milk, cashew milk, coconut milk, or whole milk if you prefer.
Eggs – need to keep these egg free? you can easily swap in a flax egg or leave the eggs out altogether and add a bit more almond milk. The texture will be slightly different but still delicious.
Pumpkin Puree – be sure to grab a can of pure pumpkin puree and not pumpkin pie filling. The only ingredient listed should be pumpkin. Can’t find pumpkin puree? You can make your own from scratch using my homemade pumpkin puree recipe.
Maple Syrup – you can easily swap out the maple syrup for honey.
Ghee – you can use any oil you like to fry your pancakes! avocado or coconut oil are great choices and butter is always an option.
Mix-Ins: these pancakes are great as is but feel free to add in a handful of chocolate chips, nuts, or seeds to the batter!
How to Make Healthy Pumpkin Oatmeal Pancakes
Step One: Start by adding all of the ingredients to a high-powered blender to make the batter. Blend on high until everything is well combined and completely smooth. Allow the batter to rest while you heat your griddle.
Step Two: Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil or ghee to the pan.
Step Three: Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-3 minutes.
Step Four: Flip the pancake and cook on the second side for 2-4 minutes until golden brown. Repeat the process until all of the batter has been used.
Step Five: Serve the pancakes warm with plenty of maple syrup.
Keeping Your Pancakes Warm
My favorite way to keeping all of my already cooked pancakes warm while cooking the rest of the batter is to use my oven!
Before making your pancakes, preheat your oven to 200 degrees Fahrenheit. When one batch of pancakes is done cooking, transfer them to an oven safe dish and place them in the preheated oven to keep warm.
How to Serve
These pancakes are delicious simply served with pure maple syrup but you can also add a few more toppings to make them even more decadent.
Here are a few other delicious topping ideas:
nut butter like almond or cashew butter
fruit compote or jam
a drizzle of honey
whipped cream or powdered sugar if you want a little decadence
How to Freeze and Reheat Pancakes
These pancakes freeze and reheat incredibly well, which makes these a great option to prep in advance!
To freeze your pancakes:
Let the fully cooked pancakes come to a complete cool first. You don’t want to place steaming hot pancakes into a cold freezer.
Once your pancakes are completely cool, layer the pancakes between wax or parchment paper. This helps the pancakes from sticking together and makes it easier for you to remove individual pancakes from the freezer.
Transfer the layered pancakes to a freezer safe storage bag or container. If you are using a freezer safe bag, try to remove as much air as you can from the bag. The pancakes should be good for up to two months in the freezer
To reheat your pancakes:
Reheat in the oven. You can wrap the pancakes in a sheet of foil and pop them in the oven at 350 degrees for around ten minutes until they are completely warmed through.
Reheat in the microwave. If you are a little shorter on time, you can use the microwave! Place the pancakes onto a microwave safe plate in a single layer and place the frozen pancakes into your microwave and reheat for thirty seconds at a time until they completely warmed through.
Tips and Tricks for the Best Pancakes
Blend your batter until it is completely smooth for the best results. Depending on the strength of your blender this could take thirty seconds to a minute. If you need to, you can add an extra splash of almond milk to help move things along.
If your pancake batter is a bit thick and doesn’t spread out naturally onto your skillet or griddle, that’s ok! Just use the back of a spoon to spread the batter out a bit in the pan. This will help the pancakes not to be too thick and cook more quickly.
Don’t crank up the heat! Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience so don’t crank up the heat. Low and slow is the way to go!
I hope you give this Healthy Pumpkin Oatmeal Pancakes a try! They make a quick breakfast and are so easy to make!
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the perfect fall breakfast!! stored mine in the fridge then just microwaved a few with some pecan butter for a quick breakfast – delish!