Dessert

Healthy Pumpkin Oatmeal Pancakes Recipe

Byreem everly November 16, 2025November 16, 2025

Introduction

These healthy pumpkin oatmeal pancakes are delightfully fluffy and packed with warm pumpkin pie spices. Naturally sweetened with pure maple syrup and made gluten free, they come together easily in a blender for a quick, wholesome breakfast treat.

The image shows a tall stack of seven golden brown pancakes on a white plate, topped with three pecan halves neatly placed in the center. The pancakes have a soft and fluffy texture with a light shine on top from syrup that is slowly dripping down the sides, pooling slightly on the plate. Around the plate, a few whole pecans are scattered casually. A shiny silver fork rests on the right side of the plate. The background is a white marbled surface with blurred bottles and a glass in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup pumpkin puree
2 large eggs
⅔ cup unsweetened vanilla almond milk (or milk of choice)
2 teaspoons vanilla extract
1 tablespoon pure maple syrup
1 ½ cups old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
Olive oil, for cooking

Instructions

Step 1: Add all ingredients except the olive oil to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Step 2: Lightly coat a griddle or large nonstick pan with olive oil and heat over medium heat. Once hot, pour about 1/3 cup of batter per pancake onto the griddle, spreading slightly with a spoon if needed. Cook for 2-4 minutes until the edges show bubbles and pancakes puff up slightly.
Step 3: Flip the pancakes carefully and cook for another 2 minutes or until golden brown on the underside. Adjust the heat to medium-low if pancakes brown too quickly.
Step 4: Repeat with remaining batter. This recipe makes about 6 pancakes, serving 3 people with 2 pancakes each.
Step 5: Serve warm with your favorite toppings like nut butter and pure maple syrup.

Tips & Variations

Substitute the spices with 1 ½ teaspoons of pumpkin pie spice for a simpler option.
Use gluten free rolled oats to keep the recipe gluten free and maintain the perfect texture.
Try mini pancakes by using 1-2 tablespoons of batter for kid-friendly portions.
Cook pancakes immediately after blending as the batter thickens over time.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 30-60 seconds or in a warm oven set to 200°F until heated through. For longer storage, freeze the pancakes in a single layer on a baking sheet for 30 minutes, then transfer to a freezer-safe container and freeze up to 3 months.