Healthy Pumpkin Oat Pancakes

Healthy pumpkin oat pancakes are the perfect cozy fall breakfast or brunch!  Made with whole grains and lightly sweetened with maple syrup, they’re filling and delicious! (dairy-free, gluten-free option)

Pumpkin pancakes always stir up fond memories for me. Memories of the early days when Mr. Table and I first started dating, when I lived in my first apartment right across from campus and he’d come over early in the morning to pick me up and drive me to class so I didn’t have to walk in the cold. I always had a stack of these pumpkin pancakes waiting when he showed up so we could eat breakfast first. It was such a sweet and simple time that I always look back at with a smile. 

I’ve since tweaked my pumpkin pancake recipe to yield the best results, though the memories will always remain the same. I hope these pancakes bring you the warm fuzzies, too!

Why You’ll Love These Pumpkin Oat Pancakes

• These pancakes are fluffy and tender, lightly sweetened with maple syrup, and perfectly spiced with warm notes from pumpkin pie spice and extra cinnamon. The most delicious pumpkin pancakes.
• They’re so easy to make with just one bowl and a few simple ingredients. 
• They’re freezer-friendly and great for meal prep.
• They’re kid and baby-friendly and perfect for baby led weaning! (Just leave out the maple syrup in the batter for babies.)
• They’re nutritious and filling.

What Makes These Pancakes Healthy?

I love using white whole wheat flour and quick oats in my pancakes. The whole grains add fiber-fueled staying power and extra nutrition while remaining light and fluffy. A whole 3/4 cup of pumpkin puree contributes vitamin A, fiber, and antioxidants, while club soda or seltzer water give them a little lift without any dairy – if that’s an issue for you! These pancakes are lower in sugar with just a hint of natural maple syrup sweetness.

How To Make Healthy Pumpkin Oat Pancakes

These pumpkin pancakes are so simple to make!

1. In a large bowl, whisk the dry ingredients together.
2. Add the wet ingredients and whisk until just combined. 
3. Pour the batter by 1/4 cup onto a griddle or skillet over medium-low heat and cook for 3-4 minutes per side. 
4. Repeat until you’ve used all the batter. 
5. Serve pancakes warm with maple syrup, fruit, pecans, or yogurt!

Pro Pumpkin Pancake Tips & Ingredient Substitutions

• Careful not to over-mix the batter once you add the wet ingredients. You want it to be just combined. Over-mixing can cause flat and tough pancakes.
• Because pumpkin is so high is moisture, these pancakes take longer to cook than regular pancakes. Keep the heat lower (about 300°F) and cook 3-4 minutes per side so that they cook through.
• For gluten-free, use your favorite cup for cup gluten free flour. (I like Bob’s Red Mill.)
• To make these added sugar free, omit the maple syrup in the batter. I usually make them without the maple syrup to serve to babies.

How To Store Leftover Pancakes

Refrigerate any leftover pancakes in an airtight container up to 5 days. Pancakes can also be frozen and stored in a freezer-safe bag or container up to 3 months.

More Healthy Pancake Recipes You’ll Love

• Healthy Banana Oat Pancakes
• Healthy Whole Wheat Buttermilk Pancakes
• Healthy Apple Cinnamon Pancakes
• Gluten Free Banana Chai Blender Pancakes
• Healthy Peaches and Cream Pancakes
• Healthy Red Velvet Pancakes

Did you make this recipe? Please leave a star rating in the comments!

Healthy Pumpkin Oat Pancakes

Healthy oatmeal pumpkin pancakes are the perfect cozy fall breakfast or brunch!  Made with whole grains and lightly sweetened with maple syrup, they’re filling and delicious! (dairy-free, gluten-free option)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 14 (1/4 cup) pancakes 1x
• Category: breakfast
• Method: stovetop
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1 cup white whole wheat flour
• 1/2 cup quick oats
• 1 tbsp ground flaxseed
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tsp pumpkin pie spice
• 1 tsp cinnamon
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup pumpkin puree
• 3 tbsp maple syrup
• 1 1/2 cups club soda or seltzer water

Instructions

1. Heat pancake griddle or skillet to 300°F or medium-low heat.
2. In a large bowl, whisk dry ingredients. Add wet ingredients and whisk until just combined.
3. Spray the pan or griddle with cooking spray or lightly grease with coconut oil or butter.
4. Pour about 1/4 cup of batter onto the pan for each pancake. You may need to spread it a little with the bottom of you measuring cup. Let cook until you see bubbles forming in the batter’s surface, about 3-4 minutes. When the bottom is golden, flip and cook the other side until it is cooked through, 3-4 more minutes.
5. Repeat with remaining batter. Serve pancakes warm with maple syrup.

Notes

• For gluten-free, use your favorite cup for cup gluten free flour.
• To make these added sugar free, omit the maple syrup in the batter. I usually make them without the maple syrup to serve to babies.
• Because pumpkin is so high is moisture, these pancakes take longer to cook than regular pancakes. Keep the heat lower and cook 3-4 minutes per side so that they cook through.
• Store leftover pancakes in the refrigerator up to 5 days or in the freezer up to 3 months.

Keywords: healthy pumpkin pancakes, dairy free pumpkin pancakes, pumpkin oat pancakes