Light and fluffy, these pumpkin oatmeal pancakes are made with just a handful of nutritious ingredients. Simply toss everything in the blender and enjoy this cozy breakfast in no time!
Healthy Pumpkin Pancakes
Made with whole grains, a vitamin A and C rich fruit (yes pumpkin is a fruit!), and calcium and vitamin D containing milk, these pancakes are a great way to kick off the day.
These spiced pumpkin pancakes are also a great way to use up leftover pumpkin puree from all the pumpkin recipes that don't call for a whole can, like this pumpkin banana bread, moist pumpkin bean muffins, no bake pumpkin balls, or pumpkin oatmeal bars.
They are incredibly easy to whip up, so you don't have to wait until the weekend to enjoy freshly made pancakes. Want to meal prep? Go for it! They freeze beautifully so you can defrost and savor whenever you are in the mood.
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Pumpkin puree- Be sure to get a canned product that is 100% pure pumpkin. (the only ingredient is pumpkin) and NOT pumpkin pie filling. You can also use homemade pumpkin puree.
- Oats - rolled oats will work best but you can use quick oats or oat flour if you have it. Steel-cut oats will not work in this recipe.
- Eggs - I highly recommend using room temperature eggs as you'll end up with fluffier pancakes. I have not tried with flax eggs, but if you do, please let me know!
- Pumpkin pie spice - Make your own spice blend or grab it from the store.
- Add all the ingredients into a food processor or high-speed blender.
- Blend until smooth. Try not to over process.
- Add oil/butter to a griddle or large non-stick pan and place over medium heat. Drop about ¼ cup of the batter into the pan.
- Cook for 2-4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for an additional 1-2 minutes until golden brown.
Pumpkin Oatmeal Pancake Variations
If you'd like to add extra flavor (although perfectly delicious without), you can add to the pancake batter:
- Chocolate chips (for older kids)
- Chopped fruit - such as blueberries or chopped banana pieces
- Chopped nuts - pecans, walnuts, or almonds
Tips for Success
Do not over blend! Otherwise you will end up with a dense and somewhat gummy-textured pancake.
Want super fluffy pancakes? Use room temperature eggs and milk. You can warm up the milk in the microwave in 10 second increments. For the eggs, place in a bowl of warm water for 5 minutes.
How to sweetened the pancakes:
These pumpkin oat pancakes are not sweet and that's intentional as you can easily top with additional fruit and/or a drizzle of maple syrup. If looking for a no added sugar alternative, try this date syrup!
Babies also have a preference for sweets so it's great to use this "window of opportunity" for them to learn to appreciate other flavors.
However, if you desire a sweeter pancake, you can add to the batter: 1-3 tablespoons of maple syrup. For babies under 2, you can add 2 tablespoons of unsweetened applesauce or mashed banana to avoid added sugars.
There is absolutely no wrong way to serve these delicious pancakes! Enjoy as is or take them up a notch with these toppings:
- Drizzle with pure maple syrup or Date syrup
- A dollop of Greek yogurt
- Creamy peanut butter, almond butter, or any nut or seed butter of choice
I absolutely LOVE my blender and use it for everything as I don't own a food processor. It is well worth the investment. I've had mine for 7+ years and it's still going strong.
Store in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer. Simply place the leftover pancakes in a single layer on a baking sheet and freeze for 1-2 hours. Transfer to an airtight freezer safe container.
You can read more about flash freezing here.
Frequently Asked Questions
You may run into this issue if you let the batter sit for too long. That's because the oats like to absorb liquid. If you find that the batter is too thick, add additional milk (a little bit at a time) to thin it out.
Yes! You can use any plant-based milk, like unsweetened almond milk or coconut milk, and vegan butter. You can also use neutral oil, like avocado oil.
You want to keep the heat on medium to medium-low heat.
Also, wipe skillet or grill between batches, especially if you are using butter, which tends to burn easily.
You will know when they are ready when the bubbles start to form and the edges look set. To get that perfect flip, shove your spatula all the way underneath and turn them over quickly and confidently ;).
They will probably turn out ok. I haven't tried it yet so can't say for certain. Let me know if you give it a go. Or try these pumpkin waffles!
More Pancakes to Try
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Pumpkin Oatmeal Pancakes
- ¾ cup (180g) pumpkin puree
- 1 cup milk of choice
- 2 eggs, room temperature
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) rolled oats
- 2 teaspoons baking powder
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1-3 tablespoons maple syrup (optional), see note
- Add all the ingredients to a blender in the order listed and blend until smooth, about 30-45 seconds.
- Heat a pan or griddle over medium to medium-low heat. Coat pan with butter or oil. Drop ¼ cup of batter into the pan. Cook until bubbles start to form and the edges of the pancake begin to appear solid (about 3 minutes). Carefully flip and cook until golden brown. Repeat with remaining batter.
- Enjoy with toppings of choice.
- If you desire a sweeter pancake, you can add to the batter: 1-3 tablespoons of maple syrup. For babies under 2, you can add 2 tablespoons of unsweetened applesauce or mashed banana to avoid added sugars.
- Store in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.