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Light and fluffy, these pumpkin oatmeal pancakes are so easy to make with just a handful of healthy ingredients. Simply toss everything in the blender and enjoy as a cozy breakfast or dessert even!

Stacked pancakes with yogurt and pecans.
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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.


All the ingredients lad out on a white backcground.

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 – a blend of warm spices. Make your own spice blend or grab it from the store.

Step-by-Step Instructions

A four image collage showing how to cook pumpkin pancakes.
  1. Add all the ingredients into a food processor or high-speed blender.
  2. Blend until smooth. Try not to over process.
  3. Add oil/butter to a griddle or large non-stick pan and place over medium heat. Drop about 1/4 cup of the batter into the pan.
  4. 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
  • Chopped fruit – such as blueberries or chopped banana pieces
  • Chopped nuts – pecans, walnuts, or almonds 

Tips for Success

An overhead shot of stacked pancakes topped with yogurt, pecans, and maple syrup.
  • 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 Make these Pumpkin Oatmeal Pancakes Sweeter

These healthy pumpkin 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 either:

  • 2-4 tablespoons of maple syrup or honey
  • 2-3 tablespoons unsweetened applesauce or mashed banana
  • 1/4 cup chocolate chips

Serving Suggestions

There is absolutely no wrong way to serve these delicious pancakes! Enjoy as is or take them up a notch with these toppings:


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.

I use it to make all my blender muffinsdips/sauces, smoothiesveggie nuggets, soups, cookiespancakes…it’s hands down my number one workhorse.


Store leftover pancakes in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer.

Here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.

Frequently Asked Questions

Two pancakes and applesauce on a blue plate.
Why is my pancake so thick?

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.

Can I make these pumpkin pancakes dairy-free?

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.

How can I make pancakes without burning them?

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 ;).

Can I turn these pancakes into waffles?

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 Healthy 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!

4.94 from 15 votes

Pumpkin Oatmeal Pancakes

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!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 14 pancakes
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  • 3/4 cup (180g) pumpkin puree
  • 1 cup milk of choice
  • 2 eggs, room temperature
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) rolled oats
  • 2 teaspoons baking powder
  • 1 1/2 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 1/4 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.


Calories: 70kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating


  1. Our family of 3 including my 2 year old daughter devour these! We love to add blueberries and also sweeten the batter just a touch with part of a banana as suggested.

  2. 5 stars
    These are such a hit with my daughter (16 months)!
    I make a big batch of mini size for the week and she’ll eat them at any mealtime 🙂

    I’ve shared this recipe with my mums group too and everyone loves it!


  3. 5 stars
    Super easy and delicious. Made these on a weekday morning and didn’t add any sweeteners to the batter. I served them to my toddler with plain greek yogurt and some apple butter. He loved them (though he’s never met an MJ pancake he didn’t like)!

  4. 5 stars
    Delicious! My almost 2 year old helped make these and loved them! We didn’t add any sweeteners. Husband said they taste like pancakes (which he loves) and I thought they were yummy too! Thank you MJ!

  5. 4 stars
    My batter was a little watery but they still came out really tasty! I love how easy these were too. Throw all ingredients in the blender and that was all. Happy I gave these a try!