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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Healthy Pumpkin Oatmeal Pancakes

    By Min On September 22, 2023

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    Stacked pancakes with yogurt and pecans.

    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.

    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.

    Jump to:
    • Healthy Pumpkin Pancakes
    • Ingredients
    • Step-by-Step Instructions
    • Pumpkin Oatmeal Pancake Variations
    • Tips for Success
    • How to Make these Pumpkin Oatmeal Pancakes Sweeter
    • Serving Suggestions
    • Equipment
    • Storage
    • Frequently Asked Questions
    • More Healthy Pancakes to Try
    • Pumpkin Oatmeal Pancakes

    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

    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 ¼ 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
    • ¼ 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:

    • Drizzle with pure maple syrup or date syrup
    • A dollop of Greek yogurt
    • Creamy peanut butter, almond butter, or any nut butter of choice. Sunflower seed butter is a great nut-free option.
    • Healthy cream cheese frosting

    Equipment

    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 muffins, dips/sauces, smoothies, veggie nuggets, soups, cookies, pancakes...it's hands down my number one workhorse.

    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

    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

    • Stacked pancakes topped with yogurt and raspberries.
      Chocolate Banana Pancakes
    • stacked spinach baby pancakes
      Easy Spinach Pancakes (with yogurt)
    • five cooked beet pancakes with yogurt and peanut butter spread on top of two and a baby reaching for one pancake
      Beet Pancakes (egg-free)
    • Stacked pancakes with slices cut out to show the inside.
      Fresh Strawberry Banana Pancakes

    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!

    Stacked pancakes with yogurt and pecans.

    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!
    4.93 from 13 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 14 pancakes
    Author: Min | MJ and Hungryman

    Equipment

    • Blender

    Ingredients

    • 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

    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 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.

    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
    Course Breakfast
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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    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.

    Reader Interactions

    Comments

    1. Jenny says

      June 26, 2023 at 4:55 pm

      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
      • Min says

        June 28, 2023 at 4:25 pm

        Aww love hearing that!! Thank you for sharing, always!!

        Reply
    2. Lauren says

      March 04, 2023 at 10:05 pm

      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
      • Min says

        March 06, 2023 at 5:33 am

        This is the best! Thank you so much for taking the time to write this super heartwarming comment :).

        Reply
    3. Angelica says

      November 15, 2022 at 11:26 am

      5 stars
      My one-year-old has started to become picky at breakfast. She loved these pancakes. Thanks for sharing the recipe!

      Reply
      • Min says

        November 15, 2022 at 2:18 pm

        I'm so glad!! And welcome to toddlerhood 🤪. I hope you will find my blog posts on picky eating helpful!

        Reply
    4. Alexandra says

      October 21, 2022 at 3:55 pm

      5 stars
      SO delicious! My boys & I loved these pancakes. Perfect for fall & great consistency!

      Reply
      • Min says

        October 22, 2022 at 6:14 am

        Makes me so happy to hear this! Thanks for sharing!

        Reply
    5. Melissa says

      October 19, 2022 at 7:54 am

      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
      • Min says

        October 19, 2022 at 8:34 pm

        I'm so glad! If a bit watery try letting the batter sit a bit longer. The oats will help absorb the liquid ;).

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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