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Forget boxed mixes. These pumpkin oatmeal pancakes come together in minutes with nourishing ingredients you already have. Simply toss everything in the blender and enjoy as a cozy breakfast.

Stacked pancakes with yogurt and pecans.

Healthy Pumpkin Pancakes

Every fall, I find myself reaching for pumpkin in just about everything, and pancakes are no exception. As a mom of two and a pediatric dietitian, I’m always looking for breakfast options that feel special but are still quick, nourishing, and realistic for busy mornings.

And let me tell you, these pumpkin oatmeal pancakes are a dream! They’re made with simple ingredients you probably already have, they’re full of fiber and protein to keep little bellies satisfied, and they taste so good my kids ask for them on repeat.

They’ve become one of our family’s favorite cozy-weather traditions, and I know they’ll be a hit in your kitchen too.

Now you’ll have some pumpkin left in the can, and I’ve got you covered there as well! Use it to make pumpkin banana bread, moist pumpkin banana muffins, no bake pumpkin balls, or pumpkin oatmeal bars.

And if you’re still looking for ideas, I’ve rounded up even more ways to use up your leftover canned pumpkin. You’ll never let a drop go to waste again!

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)!

Table of Contents

Ingredients

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

All the ingredients added to a blender.

Step 1: Add all the ingredients into a food processor or high-speed blender.

All the ingredients blended until smooth.

Step 2: Blend until smooth. Do not over process.

Batter poured onto a skillet.

Step 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.

Pancakes flipped and cooked on both sides until golden brown.

Step 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 – if you love the chocolate and pumpkin combo, try these healthy pumpkin muffins (with chocolate chips) for a cozy baked treat!
  • Chopped fruit – such as blueberries or chopped banana pieces
  • Chopped nuts – pecans, walnuts, or almonds 
An overhead shot of stacked pancakes topped with yogurt, pecans, and maple syrup.

Expert Tips

  • 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 Pancakes Sweeter

These pumpkin oatmeal 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

Two pancakes and applesauce on a blue plate.

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

Storage

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

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 oatmeal 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

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Stacked pancakes with yogurt and pecans.
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4.94 from 16 votes

Pumpkin Oatmeal Pancakes

By: Min Kwon | MJ and Hungryman
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

Equipment

Ingredients 

  • 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

Instructions 

  • 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.

Notes

  • 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.

Nutrition

Calories: 70kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g
Like this recipe? Rate and tag me on IG @kidfriendly.meals

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.

4.94 from 16 votes (8 ratings without comment)

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Recipe Rating




18 Comments

  3. 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.

    Reply

  5. 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!

    Thanks!

    Reply

  6. 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)!

    Reply

  7. 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!

    Reply

  10. 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!

    Reply