Description

These Healthy Pumpkin Oat Pancakes are a delicious and nutritious twist on classic pancakes, combining wholesome oats, protein-rich eggs, and fiber-packed pumpkin purée. Sweetened naturally with pure maple syrup and infused with warm pumpkin pie spices, these pancakes offer a perfect fall-inspired breakfast that’s both satisfying and guilt-free. Ideal for a cozy morning, they’re quick to prepare, gluten-free by default, and customizable with your favorite toppings.

Ingredients

Scale

Main Ingredients

2 cups Old Fashioned Rolled Oats
1 cup Unsweetened Vanilla Almond Milk
3/4 cup 100% Pumpkin Purée
1/4 cup Pure Maple Syrup
2 Eggs
1 teaspoon Pure Vanilla Extract
1 1/2 teaspoons Baking Powder
1 teaspoon Pumpkin Pie Spice
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Sea Salt

For Cooking

Nonstick Cooking Spray (as needed)

Optional Toppings

Maple Syrup (to taste)
Banana (to taste)
Dark Chocolate Chips (to taste)
Pecans (to taste)

Instructions

Blend Ingredients: Place the old fashioned rolled oats, unsweetened vanilla almond milk, pumpkin purée, pure maple syrup, eggs, pure vanilla extract, baking powder, pumpkin pie spice, ground cinnamon, and sea salt into a high-speed blender. Process on high for about 1 minute until the oats are broken down and the batter reaches a smooth consistency.
Preheat the Pan: Heat a large flat pan or skillet over medium heat. Spray the surface with nonstick cooking spray to prevent sticking and ensure easy flipping.
Cook Pancakes: Pour approximately 1/4 cup of the pancake batter onto the hot skillet. Depending on the skillet size, cook 2-3 pancakes at a time.
Flip and Continue Cooking: Cook the pancakes for 2-3 minutes on one side until bubbles form on the surface and the edges begin to set. Flip carefully and cook the other side for an additional 2-3 minutes until golden brown and cooked through.
Repeat: Spray the pan with nonstick cooking spray as needed between batches. Continue cooking pancakes until the batter is used up, making approximately 12 small pancakes.
Serve: Serve the pancakes hot topped with your choice of maple syrup, sliced banana, dark chocolate chips, and pecans for added flavor and texture.

Notes

This recipe naturally uses gluten-free oats but ensure your oats are certified gluten-free if you need to strictly avoid gluten.
Use a high-speed blender for best texture and smooth batter; a regular blender may require longer processing time.
You can swap almond milk for other plant-based or regular milk as preferred.
Customize toppings with fresh fruit, nuts, or a drizzle of nut butter for extra nutrition.
For fluffier pancakes, allow the batter to rest for 5-10 minutes before cooking.
If batter seems too thick, add a splash more almond milk to reach desired consistency.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: Pumpkin pancakes, Healthy breakfast, Oat pancakes, Gluten free pancakes, Fall recipes, Pumpkin spice, Easy breakfast