Treat yourself to the taste of fall with Pumpkin Oatmeal Pancakes. These delicious cakes combine rolled oats, pumpkin puree, banana, vanilla, and maple syrup for a warm, cozy breakfast that’s simple to make.
The most delicious pumpkin oat pancakes
Even if the weather still feels like summer, these pumpkin oatmeal pancakes bring a touch of autumn to your morning. The pumpkin puree and pumpkin pie spice provide the classic fall flavor while banana, rolled oats, vanilla, and maple syrup add sweetness and body. They’re fluffy, cozy, and delicious with extra maple syrup or butter.
Ingredients in healthy pumpkin pancakes
This recipe uses rolled oats blended into oat flour, plus a handful of wholesome ingredients that keep the pancakes flavorful without relying on refined flour or too much sugar.
- Rolled oats: 2 heaping cups of rolled oats (use certified gluten-free oats if you need a gluten-free option).
- Banana: 1 small ripe banana to add natural sweetness and moisture.
- Pumpkin puree: 1/3 cup pumpkin puree for classic pumpkin flavor.
- Egg: 1 egg to help bind the batter.
- Almond milk: 1 cup almond milk to reach the right consistency.
- Maple syrup: 1 tbsp pure maple syrup for gentle sweetness.
- Vanilla: 1 tsp vanilla extract for depth of flavor.
- Pumpkin pie spice: 1.5 tbsp pumpkin pie spice (adjust to taste).
- Baking powder: 1 tsp to help the pancakes rise.
- Baking soda: 1/2 tsp to lighten the texture.
- Salt: 1/4 tsp to balance flavors.
- Cinnamon: 1 tsp for extra warmth.
A list of kitchen tools you’ll need
You only need a few basic tools: a high-speed blender to turn the oats into flour, a skillet for cooking, and butter or nonstick spray. Standard measuring tools will be helpful: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.
How to make pumpkin oatmeal pancakes
These oat-based pancakes are quick and straightforward. Plan on about 15–20 minutes total from start to finish.
1. In a high-speed blender, pulse the rolled oats until they reach a flour-like texture. This makes homemade oat flour.
2. Add the banana, pumpkin puree, egg, almond milk, maple syrup, vanilla, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon to the blender. Blend until everything is combined but don’t overmix — stop and scrape the sides as needed.
3. Let the batter rest about 5 minutes so it can thicken. It should be fairly thick for easy cooking.
4. Heat a skillet over medium-low and grease lightly with butter or nonstick spray. Pour about 1/3 cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface and the bottom is golden brown, then flip and cook the other side until golden. Repeat until all batter is used.
Recipe Tips
Flavor additions: Fold fresh or frozen blueberries into the batter, top with sliced strawberries, or sprinkle chopped pecans or glazed pecans on top. Extra butter and maple syrup are always welcome.
Storing leftovers: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster until warmed through.
What makes these pancakes healthier
This recipe swaps a few traditional pancake ingredients for more nutrient-dense options to keep flavor and texture while improving the nutritional profile.
Rolled oats: Blending rolled oats into oat flour retains more fiber and nutrients than using refined white flour.
Banana: Adds natural sweetness and potassium so you can cut back on added sugar.
Pumpkin puree: Contributes Vitamin A, fiber, Vitamin C, and wholesome carbohydrates.
Almond milk: A lower-calorie dairy alternative that keeps the batter creamy.
Maple syrup: Using a small amount of pure maple syrup replaces refined table sugar with a more natural sweetener.
If you liked this recipe, you’ll want to try these!
If you enjoyed these oat-based pancakes, you’ll likely enjoy other oat-forward breakfasts and snacks. Try baked oatmeal, oatmeal bars, oatmeal energy bites, or oatmeal breakfast cookies for more ways to use oats in satisfying, protein-rich recipes.
Recipe by Erin Morrissey and Photos by Quarter Soul Crisis
Pumpkin Oatmeal Pancakes
Ingredients
- 2 heaping cups rolled oats certified gluten free if necessary
- 1 small ripe banana
- 1/3 cup pumpkin puree
- 1 egg
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1.5 tablespoons pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
Method
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Grind the rolled oats in a high-speed blender until they resemble a fine flour.
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Add the banana, pumpkin puree, egg, almond milk, maple syrup, vanilla, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Blend until combined, scraping the sides as needed.
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Let the batter rest for about 5 minutes to thicken.
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Heat a greased skillet over medium-low. Pour about 1/3 cup batter per pancake onto the skillet.
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Flip when bubbles form and the bottom is golden brown; cook the other side until done.
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Repeat until all batter is used. Serve warm.
Nutrition
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