It’s no secret by now that I love all things pumpkin, which is why I’ve created so many awesome recipes you can come back to every single year when you get that pumpkin-crazed look in your eyes.
Today I’m here to remind you that these delicious healthy pumpkin pancakes exist and are truly the best pumpkin pancakes you’ll ever eat. They just so happen to be gluten free AND dairy free and are packed with pumpkin flavor. Whoo hoo!
This recipe is based on both my banana oatmeal pancakes and my apple oatmeal pancakes, both recipes are made in the blender and require no flour.
Personally, what I adore about these pumpkin pancakes is how perfectly fluffy they are on the inside, plus they’re just the right amount of thickness and are the ultimate breakfast treat with a drizzle of salted peanut or almond butter + pure maple syrup. Highly recommend!
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Ingredients in pumpkin oatmeal pancakes
These healthy pumpkin pancakes are made with simple ingredients and also happen to be an awesome post-workout breakfast because they’re packed with healthy complex carbs and 12g protein per serving. Hell yes! Here’s what you’ll need:
- Pumpkin puree: be sure to use a pumpkin puree that’s just pumpkin (no added sugars, etc.)
- Eggs: you’ll need 2 eggs in this pancake recipe. I haven’t tested these with flax eggs but let me know if you do.
- Milk: I like to use unsweetened vanilla almond milk but you can use any milk you’d like.
- Vanilla extract: for a little boost of flavor.
- Maple syrup: these pumpkin pancakes are naturally sweetened with pure maple syrup.
- Rolled oats: be sure to use rolled oats (gluten free if desired) to give these the perfect texture. Do not use steel cut oats.
- Baking powder: a bit of baking powder will help these pumpkin pancakes get nice and fluffy.
- Cozy spices: we’re using cinnamon, nutmeg, allspice, ground ginger and salt. Alternatively you can sub those out and use 1 1/2 teaspoons of pumpkin pie spice.
Healthy pumpkin pancakes in 3 simple steps
- Make the batter. Place all ingredients into a blender and blend until the batter is nice and smooth.
- Cook them up. Add olive oil or coconut oil to a griddle or large nonstick pan and place over medium heat. Add pancake batter 1/3 cup at a time. Cook for about 2-3 minutes or until golden brown and tiny bubbles appear around the edges. Flip and cook for 2 minutes more.
- Top & devour. Serve your pancakes with pecans, butter (or my personal favorite: peanut butter) and a drizzle of pure maple syrup. SO GOOD.
Try making mini pancakes
I love making these pancakes mini for the kiddos! Simply drop just 1-2 tablespoons of batter onto your griddle at a time. You can also try these baby banana pancakes that are smaller and great for toddlers and babies.
How to keep pancakes warm
Feel free to make these healthy pumpkin pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve.
Freezer-friendly pumpkin pancakes
If you’d like to make your pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. I do it all the time!
Our favorite pancake tools
- Blender
- Square griddle
- Spatula (use the code ‘ambitious’ for 10% off!)
See all of our kitchen essentials here.
More pumpkin recipes to try
- Baked Pumpkin Chocolate Chip Oatmeal Cups
- Pumpkin Pie Smoothie
- Healthy Pumpkin Bread with Maple Glaze
- Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
- Best Ever Healthy Pumpkin Pie
Get all of my amazing pumpkin recipes here!
I hope you LOVE these healthy pumpkin pancakes as much as we do! I’d love if you leave a comment below and let me know how you enjoyed them. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Pumpkin Oatmeal Pancakes
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
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Olive oil, for cooking
Instructions
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
Recipe Notes
Nutrition
This post was originally published on October 10th, 2019, and republished on October 16th, 2022.
290 comments
Please include nutrition info
Hi there! We’re currently experiencing a slight issue with inserting nutritional information, please be patient as this is a brand new site 🙂 We will update it soon!
There are already several versions of this recipe on the internet. Slightly adjusting a few things does not make it entirely yours. It’s so frustrating when bloggers don’t credit the source of inspiration.
You are on this website for a reason…ambitious kitchen has amazing recipes, if you knew anything about Monique or her website you would know this and not say rude comments. Stop being a hateful troll and go somewhere else.
Hi Jenna. There are also hundreds of versions of chocolate chip cookie recipes on the internet 🙂 If you don’t like this recipe, feel free to skip it and move on. 🙂
Could part of the oats be replaced with coconut flour?
Great question. I haven’t tried altering the recipe, so I’m not sure!
I ran out of oats so subbed about half with almond flour. I recommend not doing that, it didn’t work. Typically oat and almond are 1 for 1, or so I thought. Good thing I had some frozen waffles for breakfast this rainy school morning… I will try again when I have more oats.
Thanks for sharing! They aren’t interchangeable in a lot of recipes, so I definitely recommend sticking to using oats in here. Looking forward to hearing what you think when you try them again!
Made these exactly as per the recipe (just added some mini chocolate chips at the end) and they are amazing! So tasty and fluffy. The pumpkin spice and oats are so delicious. And I love blender pancakes as there’s so much less clean up. Great recipe!
Perfect! So glad you enjoyed!
Pinning this to make very soon! Together with you, we could probably singlehandedly keep the pumpkin business afloat! I LOVE PUMPKIN.
p.s.- loving the new website interface!
Thank you so much Julie!!
I made these as instructed but had to add a significant amount more almond milk so I could even get these to blend in my Vitamix because they were so thick. Otherwise they were good.
Hi Chelsea! As noted you may have to add more almond milk as they do thicken up fairly quickly AFTER blending, but they definitely shouldn’t be thick where you can’t blend them, especially with 2 eggs and almost 2/3 cups milk. I’ve tested this recipe four times now, and they worked perfectly for me — so I’m sorry you had that issue!
I made these pancakes this morning. They turned out fabulous. I made it vegan by using chia-seed eggs. I ran short of almond milk, and used more pumpkin. Great recipe. Thanks.
Wow, love the substitutions and so happy they turned out for you 🙂
Hi Monique! Do you think this recipe would work with quick oats in place of old fashioned oats?
I think so — let me know how it works out if you try it!
I ended up using the quick oats and these came out wonderfully! I ran short on vanilla extract so I threw a handful of mini chocolate chips into the batter to add sweetness. Absolutely delicious!
Perfect! Glad the quick oats worked well 🙂
Quite possibly the best pancakes I’ve ever made!! Can’t decide between these and your banana oatmeal ones. I love every recipe of yours I’ve ever made!!! You are my go to 🙂 thank you!
Amazing! So happy to hear that 🙂
Eating these now, so delicious. Easy to make, not quite enough for 4 people, probably enough for 2-3
Glad you like them!
Any help with a waffle recipe for these? Can’t wait to try this week!
I haven’t tried them as waffles, but this recipe would likely work well, I just suggest adding 2 tablespoon melted butter or coconut oil to the batter.
LOVE the look of this blog, Monique! These pumpkin pancakes look super sublime. Even anyone who isn’t crazy about the pumpkin spice train would love these! The way they just cut from the fork and look so aromatic and fluffy…OOF, now I need to make some pumpkin pancakes for myself! Yum yum!
Thanks so much, Cassie! You’ll have to give these a try – SO good.
I normally don’t make or eat pancakes but the ingredients were so intriguing that I had to try this. I’m glad I did. They were easy to make and tasted so delicious I didn’t even use syrup!
Also, I love the “jump to recipe” links — that saves a lot of time!
Amazing! Glad you loved this! And happy to hear that you’re liking the jump to recipe button 🙂
These are fantastic!! Easily made, very tasty. Next time I’ll delete the maple syrup in the recipe, I don’t think it’s needed for taste. Topped with sliced bananas, drizzled almond butter & Parkers maple butter for the win.
Perfect breakfast! Glad you loved these!
Planning on making these tomorrow morning! I have what is probably a dumb question – if I’m replacing the spices with pumpkin pie spice, does that include cinnamon? I love cinnamon and would hate to miss out on any precious cinnamon! 🙂
Not a dumb question! Normal pumpkin pie spice should have cinnamon included 🙂
Must try ♥️
Absolutely!
Do you think it would be possible to sub the pumpkin for mashed sweet potato?
Try this recipe for the perfect sub: https://www.ambitiouskitchen.com/chai-spiced-sweet-potato-pancakes/
I am making these for the second time! My 9 mo daughter absolutely loves them. We have food allergies — she is allergic to dairy and rice (😳 I know) and I have celiac disease so I can’t eat gluten. It’s so hard for us to find a recipe that works for both us because all GF flour blends contain rice flour. Thank you so much for this recipe. For me, I think I would prefer a flour based pancake based on texture, but this time I am going to try blending the ingredients a little longer to get closer to the texture I’m looking for. She loved them even with a course grain.
(If you are wondering, we relentlessly tried purée for 3 entire months until trying baby led weaning. She just refused to eat purée. This is one of the only recipes I feel comfortable feeding her!)
I’m glad you found this recipe! Baking & breakfast can be so tricky with multiple allergies, but these are a great alternative 🙂 Blending the mix for a bit longer should help it smooth out!
Replying to my own comment 🥴 but here is what I did differently and it made all the difference!
– First, I did oats in food processor by themselves until a flour consistency. This gave me the fluff I was missing last time.
– I added 2 tbs vegan butter melted because I wanted waffles
– subbed agave for maple because I was out
– made in waffle maker.
These are great! Thank you for your recipe!
I’m glad those adjustments worked out well! Love these 🙂
These were super easy and delish! I had a little less pumpkin than called for and used soy milk instead of almond. Turned out great!
I’m glad they worked out well! So delicious 🙂
Easy and perfectly moist. I put toasted pecans on top like the photo. Highly recommend for gluten free pancakes!
Love it! Glad you enjoyed!
I love pretty much every pancake recipe I get from here, but these ones were just out of this world! So flavorful and fluffy. I made them because I had some leftover canned pumpkin. Didn’t have a full ¾ cup so used some applesauce to fill in the last ⅛-¼ cup. So so good!!!
Amazing! I’m glad you tried these ones!
What if I use instant oats instead?
That would be fine probably as they’re blending anyway!
This recipe is amazing! I made these over the weekend for my husband and 9-month-old. We all loved it! I left out the maple syrup for my baby, but otherwise followed the instructions to a T and they came out delicious! The leftovers are making my Monday morning amazing. Thank you for a perfect recipe!
Amazing! So happy to her that, Helena 🙂
Loved making these pancakes. Want to know if these will work as muffins.
Hi! I wouldn’t recommend using this batter for muffins, but I have a TON of banana muffin recipes (many are GF) on my site — just search “banana muffins”!
Yes I have tried your banana muffins recipes all the time. Favorite are the double chocolate banana muffins 🙂
Awesome recipe. Everyone in the family devoured them. We used the pumpkin pie spice version, a few less things to measure and they tasted wonderful. Perfect blend of sweet and savory. Will definite make again.
Perfect! So glad everyone loved them 🙂
So good! Didn’t have yogurt and they still turned out amazing. Added choco chips because why not. 🙂
Perfect! And always yes to chocolate chips 🙂
These are delicious! I was craving chai but didn’t have sweet potato for your other recipe so I just subbed an equivalent amount of chai spice blend into this recipe (2 1/2 tsp). AMAZING! My boyfriend won’t stop raving about them. Will definitely make again!
Love it! So glad you both enjoyed!
Love this recipe! Much healthier than other pumpkin pancake recipes. Only changes I made were that I doubled the cinnamon and nutmeg, did a heaping scoop of rolled oats, and added a few more splashes of almond milk. I also cooked with coconut oil. Yum!
Perfect! So glad you loved these!
I’ve been making these pancakes for a while now and absolutely love them. I don’t normally eat pancakes, but with these healthy ingredients, I have no guilt! My husband also lights up when I say I am making the pumpkin pancakes for supper! Yes, we eat them for supper, topped with greek yogurt and berries.
Perfect! Breakfast for dinner is the best 🙂
These were sooo good! I love how easy and fast they took to made. I used a tablespoon of flax to keep it vegan. They made about 4-5 large size pancakes for us. I used traders Joe’s pumpkin butter to spread on top. Yummmmy!
Absolutely! That pumpkin butter sounds amazing 🙂
I set the bar low when i saw these described as “fluffy”. Thought, nah. no way. They will be “meh” just like most recipes that are healthy and claim to be delicious. Well holy COW was i happily wrong! These pancakes?? Absolute YUMMO!!! These are DEFINITELY going into rotation. Thanks for the surprisingly delicious recipe!!! So easy to make to boot. Made them in vitamix (if you have a vitamix, you know you have to scrape the sides and stir anything remotely thick). You won’t be disappointed.
Amazing! So happy you loved these one 🙂 the perfect fall breakfast!
Another great recipe from ambitious kitchen. Thanks so much 🙏 This pancakes are super easy to make and so fluffy 😍
So glad you liked them!
I tried these pancakes twice and absolutely loved them! First time I topped with maple syrup, second time I topped ’em with PB2 mixed with pumpkin pie spice seasoning, Amazing both ways!
Quick question- I recently bought a pumpkin-shaped waffle iron and was wondering if I would be able to use this batter in the waffle iron? Is there anything I’d need to alter if I were to cook them that way?
Glad you love them! I think it would work well in a waffle iron, let me know if you give it a shot and just make sure to grease your waffle iron well!
So good and so easy-even for a weekday morning! My husband asked if we could eat them on thanksgiving morning to start the day because they taste just like pumpkin pie. I will be making some whipped cream to go along next time 😋
Absolutely! Love that idea for Thanksgiving breakfast 🙂
Again, another major hit in the Ambitious Kitchen recipe book! Love how easy these were to make but especially delicious!! They were so fluffy. Can’t wait to remake for my family.
Amazing! So glad you loved them!
Yummy pancakes on a cool fall morning! Kid approved too! Also, blender pancakes are the best.
Absolutely! Perfect breakfast 🙂
These are delicious and super easy! Can’t beat throwing it all in the blender. A nice mild taste with a hint of pumpkin, yum! My one year old devoured them!
So happy to hear that! Perfect breakfast 🙂
These were so yummy. My kids didn’t even leave a crumb!
I’m so glad!!
This is my new favorite recipe! I love to make it Sunday night for the week and double the recipe so I have enough to last a few days. I love how easy and healthy this recipe is. There is the perfect amount of pumpkin and the texture is perfect. I was skeptical when I first made them because theres no flour but I was surprised to see how well they held up and how moist they are!
Love that idea! And yes the oatmeal gives them the perfect texture 🙂
Delicious! I love topping these with some sort of nut butter & honey & banana!
These are so good!! I love how easy it is to just blend up all of the ingredients. I liked these better than the similar banana pancake recipe for some reason… maybe because I am a huge pumpkin fan 🙂 Highly recommend these for a fall weekend breakfast!
Gotta love the pumpkin 🙂 so glad you enjoyed!
These pumpkin oatmeal pancakes were delicious ….I don’t feel guilty eating them and I love eating healthy anyway! 😋 I love them! Thankyou for sharing your recipe! They can be eaten plain it’s like eating a pumpkin muffin!
The perfect breakfast! Glad you enjoyed!
Such a good way to use up a bit of leftover pumpkin! Easy and delicious.
Super moist and delicious pancakes, for me best pancakes ever!!! 🙌🏼
Thank you for this lovely recipe.
Regards
@yourkitchenmykitchen
Love this recipe. I make this when I’m meal prepping and freeze it for easy access. Great recipes.
So happy to hear that!
I’ve made these twice so far and they’re so delicious! Super fully and flavorful and I love that you just dump everything in the blender. So easy!
These pancakes are the perfect taste of fall! I use the Trader Joe’s pumpkin pie spice seasoning in place of the spices and they turn out great. These pancakes are quick to make, not a lot of clean-up, and reheat really nicely. Absolutely recommend!
these were so easy and delicious, I highly recommend for fall!
Best fall breakfast! Glad you loved them!
Delicious and easy to make! Batter smells like pumpkin pie. Will definitely make these again. I love how thick the batter is because it makes the pancakes extra fluffy.
Absolutely! Such a great fall breakfast!
So good and so easy to make – I love the blender pancakes! I made mine into waffles 😊 thanks for another delicious recipe!
They’re the best! Glad they worked well as waffles, too 🙂
So good and easy! My 1 year old loved them so much- a hit for the whole family. Thank you!
I’m so glad! Perfect breakfast 🙂
I have made all three pancakes banana, pumpkin, and apple. They taste great and most importantly all healthy ingredients. I am trying to watch my cholesterol so I used to flax eggs in place of two eggs, and the recipe was just as delicious.
Thank you for such great recipes!
Love it! So glad you’re loving the pancake recipes 🙂
Loved mixing ingredients in blender. Wasn’t sure I would like the pancakes? They were delicious!
So easy! Glad you enjoyed!
Was very pleased with this recipe! Pancakes came out delicious. Keeping the recipe for future use! Thank you 😊
So glad you enjoyed! 🙂
Fantastic! I ground the oats first and added 2 teaspoons of pumpkin pie spice and these were perfect, fluffy pancakes!
Perfect! So glad you enjoyed!
What a great autumn breakfast! These pancakes are easy to throw together and cooked up so nicely. And the pumpkin pie aroma was a wonderful way to wake up my kids. Thank You.
Absolutely! Best way to wake up. Glad they were a hit with the kiddos!
This was pretty good! I used oat flour (so a bit less quantity than rolled oats) and omitted ginger and allspice, as I didn’t have them. I think they really would’ve made the pancakes tastier, though! I also added an extra tablespoon of maple syrup. The pancakes cooked best in some butter. Just had to be careful because the outside looked done on some while the inside was slightly underdone. Kids and I enjoyed them overall!
Glad everyone enjoyed overall! I would recommend keeping the spices in if you can get them for the ultimate flavor 🙂
I just read the Pumpkin pancakes recipe using old fashion oats. Thank you for these recipes using the rolled oats. I’ve been enjoying the banana pancakes without feeling guilty. They are yummy!
So glad you liked them!
Vegan version: So yummy. I made them vegan with flaxseed (1 Tbsp of ground flaxseed mixed with 3 Tbsp of water = 1 egg. Place in fridge for 15 mins to thicken).
The spices are subtle. I add a ¼ teaspoon more of all the blend along with crushed pecan (just a few). Delicious.
As noted the batter will thicken, just add a dash of non-dairy milk to make a little thinner. Enjoy everyone and thank you for recipe.
I’m glad that worked out well! Perfect breakfast 🙂
This was so tasty! I actually used 1 3/4 cup of oat flour in place of the rolled oats and they still came out thick and delicious!! 🙂
Perfect! Glad you enjoyed!
Love these! They are on our menu every Friday night for a total win of a dinner. My extremely fussy 3 year old, who eats about 3 dishes, gobbles these up. I love that he gets a serve of vegetables in these and there really isn’t anything “bad” in them. I add a banana, and I also do half oats/half quinoa flakes for added nutrition – doesn’t alter the taste at all. Thanks!!
Love a good breakfast for dinner! And I’m glad those swaps work out well 🙂
Favorite pancake recipe! Sometimes sub the pumpkin purée for sweet purée and add mini chocolate chips – the best!
Love it! Best breakfast 🙂
Made these for breakfast this morning. Yum! Even my picky husband said they were good! I’m glad for the oat flour instead of white flour for health and keeping full longer. This is a keeper. Thank you so much!
Absolutely! Glad they were a hit 🙂
I made these with some left over pumpkin I had and they were so amazing! My toddler and baby loved them! Thank You it will be a got to breakfast!
So happy to hear that!
I followed the recipe exactly. I love the spices. My 3yo loves these pancakes. My 1 1/2 does not. I recommend cooking these low and slow. The insides of the pancakes take a long time to cook. I cannot get the batter to have a fully cooked consistancy, even when I cook them low and slow.
These pancakes refrigerate well for one day.
hmmm it could be the pumpkin puree that you are using as some contain more liquid than others — try patting the pumpkin puree dry with a paper towel to eliminate some of the excess moisture before using in the recipe.
I made these for breakfast meal prep, which worked great. These pancakes are delicious and filling!
Perfect breakfast!
prepped and froze these for easy breakfast/snacks once baby arrived – they’re awesome toasted in the toaster from frozen. ive made them again since, without maple syrup, and my 1 year old loved them too.
Love that! Great idea!
SO good! Made them exactly as the recipe calls except used whole milk bc that’s what we drink. I also used a 1/4 cup measuring cup to scoop into the pan and it made 9 smaller pancakes which was perfect.
Perfect! Such a great breakfast.
By far the best pumpkin pancakes I’ve had, especially since I know they are way more healthy but have so much fluffiness and flavor. Thank you!!!
So far, these are my favouring AK pancakes. So freakin Fluffy! I make them and freeze them for easy meals for my 1 year old. Perfect breakfast for babies and toddlers since they’re naturally sweetened with ZERO processed sugar.
These pancakes are SO light and fluffy. I make them regularly for my family, including my infant son who LOVES them. We will often have leftover batter that we simply keep in the fridge then make fresh pancakes on-demand. The batter does thicken up in the fridge, so we will sometimes thin with some warm/hot water. They cook up as though you made the batter fresh. So good and healthy, I love that there is no flour and only oats. Makes me happy to serve to my son so he gets lots of nutrients.
Perfect! So glad you love them!
Honestly, the BEST oatmeal pancakes I’ve ever made! So fluffy and so easy. My 1.5 year old and I enjoyed them very much. These are going in my regular rotation and I won’t be searching for another pumpkin pancake again!
So happy to hear that!!
These are pretty delicious and come together quickly in the blender. I made half a recipe easily and omitted salt and syrup and just drizzled the syrup on top to eat. Will make these again!
Perfect! Glad you enjoyed!
Most delicious, healthy pancakes I’ve ever had! I have IBS and these pancakes made me feel as good as if I had just eaten a bowl of oatmeal. And so so tasty. Highly recommend!
So happy to hear that!!
All my boys love these pumpkin pancakes! Personally love to top with TJ’s cashew butter. Yum. Thank you!
Yummmm that sounds amazing! I’m so happy you all love them 🙂
Neither me nor my family were huge fans of this recipe. It was just okay. It was pretty bland and didn’t have a strong pumpkin flavor although that might’ve been a fault on my part(I used homemade pumpkin purée instead of stuff from a can). They do however have a good texture and I loved how this was a healthier pancake recipe. Having said this, I’d still try the recipe and see if it works for you, or even just modify it a little to your tastes.
Sorry you guys didn’t love these! It’s possible that canned pumpkin might have been more pumpkin-y in flavor than the homemade puree.
SO delicious. I love your blender pancakes because they’re so quick and easy. I used 2 flax eggs instead of eggs, unsweetened plain almond milk, added an extra teaspoon of vanilla, and doubled the spices. They turned out amazing! With the flax eggs, they didn’t cook fully through but was still yummy. Next time I will try to cook for longer on lower heat to see if the center cooks through a bit more. Topped with maple syrup, pecans, and sprinkled additional cinnamon. Can’t wait to make these again!!
Love this site!
My three year old and I love this recipe and make it together weekly. Sometimes we change out the allspice for Chinese five spice which is a bit more unexpected but delicious. We have taken this recipe camping and it holds up for several days (just have to add a little milk to loosen the mix) and have served it to so many guests. Thank you for such a great recipe that has become a family staple.
Best pancakes ever. Texture is so on point.
Oh YAY so happy you loved them, Jen!
Love how easy this recipe is! Made it for my almost 1 year old (omitted the vanilla, maple syrup, and salt) and added finely chopped pecans. Love this!!!
Woohooo! Happy you enjoyed these 🙂
This recipe is amazing! We pre-ground the oats beforehand because we made these pancakes while camping. The pancakes taste like autumn! I would highly recommend this recipe.
Smart idea!! So happy to hear you loved them 🙂
These are soooooo fluffy and delicious. I just made a double batch for me, husband, and toddler. I always freeze half the batch! I add a few hu dark chocolate gems and it makes my preggo dreams come true! I eat them as is and they are still delicious! Yum yum
Great call to make extra to freeze! And hu gems are SO GOOD 😍 glad you guys love them!
I followed this recipe exactly and have successfully made other blender oat pancakes but these were not very good.
Sorry to hear you didn’t love these! Not sure what could have happened, because a lot of people love these pancakes.
The first time I made these, I used more pumpkin than the recipe called for. They were good, but not great. This time I measured out the right amount and used 2 teaspoons of pumpkin pie spice instead of the ginger, nutmeg, cinnamon and all spice. They were AMAZING!!! Probably the best pancakes I’ve ever had, and I am not that crazy about pumpkin. My two year old loves these. Thank you for such a wonderful recipe.
I have a question. I can’t have oats and typically substitute cassava flour for oat flour. Do you know approximately how much flour would be the equivalent to the amount of oats in this recipe?
I haven’t tried these with cassava flour but 1.5 cups oats should make about 1.25 cups of oat flour. Of course, feel free to add more flour if the batter feels to thin, or a little extra milk if it feels thick 🙂
Have not made this yet but just wanted to say that I enjoy your recipes. I have made several of them. Many of the ingredients can be substituted with healthier choices and that’s great for our lifestyle. Thanks so much.
Thank you, Joan! I’m so happy that you’re enjoying them 🙂
Just made these and not only are they super easy but they are delicious!!! I topped mine with some greek yogurt and maple syrup. Highly recommend!
Yay!! Happy they turned out well!
Love this recipe!
Best. Pancakes. Ever.
Whipped ’em up for lunch when I realized we didnt have anything else and hubs and I thought they were AMAZING!!!
So good! My toddler DEVOURED these, and he can be picky!
Yaaaay so glad to hear that 🙂
Mmmmmmmmmmm! So good! I just made this recipe into waffles. I used whole milk because it’s all I had on hand. Very good! Thank you!! Definitely a keeper!
When I make these the texture on the inside was not like traditional pancakes. They were a bit mushy. Is there any way to avoid this?
Hmmm do you think they cooked through? Possible your pan was too hot? They should definitely be fluffy and not mushy!
have made the wonderful butternut lentil soup sosososo good & looking forward to the next one & some muffins- love them all. My question is since I do not like bananas in anything can I substitute squash, applesauce etc? If so how much? Don’t know how many cups 3 bananas equal. thank you so much for the wonderful sounding recipes made with squash & pumpkins
Hi, Kathy! Have you tried these pumpkin oatmeal pancakes? They’re similar to these ones!
New favorite pancake recipe!! SO easy and so good. I used an ice cream scoop to scoop the batter onto the pan, which made for smaller pancakes and we liked that! Will definitely be making these again 🙂 thanks (as always), Monique!
These are perfect, made exactly as the recipe states! Even my 4-year old requests them daily. I added mini chocolate chips today and they were even more amazing 🙂
YES to the mini chocolate chips 🙌 Glad you guys love these!
I made this recipe exactly as stated (except used the 1 1/2 t of pumpkin pie spice instead of the spices listed) and it was FANTASTIC!! Such nice flavor and fluffy. Thank you!!
I love these pancakes. They are so moist! They can be reheated on the stove with a little butter or oil and water. I find that cooking them with coconut oil makes them stick.
So happy you love them, Diana!! And weird, I haven’t found that with the coconut oil but thanks for the note 🙂
I love this Pumpkin Oatmeal Pancake recipe! The Pancakes are delicious and so easy to make. I have made them 2x already. I did add more cinnamon (I’ve been obsessed with cinnamon lately) and I added a teaspoon cardamom. The Pancakes come out fluffy every time. This recipe is a keeper! 🧡
Ooooh love the addition of cardamom! So happy you love this recipe 🙂
These were so easy and yummy! I added chocolate chips while cooking and finished with banana. My whole family loved them 🙂
These were FANTASTIC!!!!! Wouldn’t change a thing!!! They totally hit the spot! Thanks!!
These pancakes are AMAZING and so easy to make right in my blender! Light and fluffy and full of flavor! I used melted butter and 2% milk. I did not have all of the spices but did have pumpkin pie spice, so I used that.
Fabulous!! So happy you loved them, Chrissie!
So easy and so good!! I added chocolate chips!
We loved these! Added chocolate chips too, so yummy! I have tried many of your recipes and love them!
Aw thank you, Cynthia! I’m so glad you’ve enjoyed the recipes 🥰
This was yummy. Only addition was i added two dates to the blender to mix in for some sweetness to the batter (the date idea is from entertaining with beth – you and her are my favorite folks on the web)!
Curious, what was the texture supposed to be like for the pancakes?
Great idea and THANK YOU 🥰 They should be fluffy, did yours turn out different?
Wonderful flavour ,,, my new go to healthy pumpkin pancake recipe. It’s everything you could want in a low calorie and healthy pancake. I eat pancakes instead of bread and this even omits flour. I mixed the rolled oats in after blending all the other ingrediants. I like the oat crunch when eating. I also added some left over slivered almonds. Great recipe and very flexible.
These were FANTASTIC!! I used oat milk, and I modified a little and used 1/3 whole wheat flour combined with the oats in the blender. I don’t have luck with making soft pancakes with just oats, and my daughter (18months) kinda prefers softer pancakes so this helped! Also- I added chocolate chips 🙂
I really wanted to like these, as they sounded delicious and healthy. To be honest, the flavor was good (although my kids didn’t like them), but the texture was off. I cooked them until they were almost burned but the centers never really felt done. They were cooked through but still soggy in the center. To be fair, it could have been something I did wrong, maybe?
Hi, Laura! Sorry to hear that. Did you follow the ingredients/instructions precisely? And was the pan over medium heat? Maybe it was too high?
This feels so healthy. Im trying this right away.
We love these! I will blend the dry ingredients then mix the wet ingredients and place in the fridge overnight. In the morning, we just blend it all together and enjoy!
That’s exactly what I’d recommend! Happy you love them, Amy 🙂
So delish and fluffy! I didn’t put in the maple syrup because I was making them for my baby and they were perfect, she gobbled them up! Thank you for the quick ana easy recipe!
YAY I’m so happy you both loved these!
These are great! Super fluffy and flavorful. I added some collagen for a little added protein (or whatever collagen is good for 😂) and I added more milk to make the batter less thick and to make it go further. I also made the pancakes smaller- more snack sized. They store well in the fridge. I like to eat them with yogurt and berries for a quick breakfast or lunch. Have already made this recipe a few times!
I love this recipe – I used pumpkin for one batch and subbed sweet potato in another batch. Both worked well.
Nice!! So glad they both came out great. Thanks for the review, Jenn!
I just want to say these are AMAZING! Wow! Thank you so much for making this recipe. I love how they are made with oats which makes them super healthy 😉
Absolutely! So glad you love them!
Usually healthy pancakes leave you longing for real pancakes, but these do not at all. I added some mushroom powder and collagen powder and you can’t tell they are in there. Froze extras for an easy breakfast!
The most perfect healthy pumpkin pancakes! I leave out the maple syrup as they are perfectly sweet without it. I love cooking them in coconut oil for additional flavor. Thank you for your awesome recipes. Every single one is a slam dunk!!
Thanks, Gwen!! SO glad you love these 🙂
can I use one egg whites? how many? I am allergic to egg yolks. thank you ♡
I haven’t tested these without the yolks but I think it should work ok to just use 2 egg whites! Let me know how it goes 🙂
Could you Please show Vegan Recipes! I’m Vegan & don’t use Eggs. Thanks!!
Yes! You can visit my Vegan Category for all my plant-based recipes + recipes that can easily be made vegan. Enjoy!
I’ve never had pumpkin pancakes before and these are so easy and so good! I have a pumpkin spice maple syrup that I used for a little extra flavor boost too. I felt like my batter was really funny at first but it thickened up as it sat, so I’ll just wait maybe 5 minutes to let it thicken next time. I threw a some chocolate chips in a few of them too and that was definitely a winner with the peanut butter on top!
Oooh that syrup sounds amazing! So glad they came out great 🙂
Delicious and healthy! I grow sweet potatoes and squash. They are so good made with butternut squash or sweet potatoes. And I like to add a little bit extra spices.
Delicious pancakes! Made no changes to the recipe, turned out great! Thanks!
Happy you loved them, Tammy!
I can’t wait to make these! Have you tried these as waffles, is there anything I would change or add?
These are like eating pumpkin pie for breakfast. So delicious and so filling. I used pumpkin pie spice instead of nutmeg, ginger, and allspice and they turned out amazing! I had them with some greek yogurt for some extra protein. I love Monique’s recipes. Testifying as a college student that all her recipes are delicious, healthy, and affordable!
These are DELICIOUS! My 2.5 year old daughter absolutely loved them. We used Fairlifr milk for some added protein and they came out beautifully! I also subbed all the spices for 1.5 tsp of pumpkin pie spice. I will 100% be making these again.
I tried using my food processor instead of the blender and that was a big mistake! The consistency was grainy/lumpy/thick and while my 18 month old granddaughter liked them none of the adults did so we threw them out. SOOOO sorry, but I guess it was my bad in not following the directions.
Sorry to hear this recipe didn’t work out, but I highly suggest trying them again and using the blender. It is very important to make sure the batter is properly blended.
I made them exactly as written. They are delicious!
YAY! Happy to hear it came out great 🙂
To die for! So delicious and perfectly spiced and slightly sweet. I doubled the recipe and froze the leftovers. Thank you so much.
These were so so delicious!! My kids devoured them! I used oat milk instead of almond and duck eggs ( my son has a chicken egg sensitivity) and they were so fluffy and the easiest pancake I’ve ever made! I also added some HU salty dark chocolate chips! Perfect for fall 🙂
Yumm that sounds so good! Happy you and the fam are loving this recipe 🙂
This is my new go to pancake recipe! I was stunned by the results, fluffy, not dense. Really flavorful with the addition of the spices. The pumpkin and oats add fiber! My whole family loves them and they freeze great. Made a double batch this morning for meal prep. Thanks for this great recipe! No modifications needed whatsoever.
Ahh this is so amazing! SO happy you and the fam are a fan 🙂
I made this for breakfast this morning. So good and super filling. Better than the Trader Joe’s GF pumpkin pancake mix and I love knowing I’m providing a wholesome breakfast to my family!
Yay! So happy to hear you are enjoying this recipe!
Made this recipe for my 2 year old and hubby this morning and they LOVED it. My son couldn’t stop eating it. My husband was so surprised that it didn’t taste like pumpkin and I told him, it usually doesn’t as pumpkin doesn’t really have taste lol. I made a healthy “syrup” for my son top his pancakes by blending a ripe banana, tablespoon of peanut butter and thinned out with some milk. It was a perfect recipe and will definitely be a staple in my home. Thank you!
Absolutely! SO glad you found this recipe and that it’s a hit!
These are so good!! I added cream cheese on top and it was delicious! I definitely recommend.
Easy and healthy
I made a vegan version of this recipe, using egg replacer instead of eggs. It was absolutely delicious. Im impressed by its sweetness, perfect combination of spices and it’s low calorie and healthy! I plan on making this recipe over and over again.
These pancakes were delicious. My son really enjoyed them. The only modification I made was adding pecans to the batter. Thank you.
Too good ! Thanks for the recipe! I doubled it with 400 g oats flour.
These are my favorite easy blender pancakes. I make them year round because they are quick and full of clean whole ingredients for a good breakfast. I found a can of pumpkin in my pantry and knew I was making these for Sunday breakfast. Love them!
Perfection! Glad you loving these pancakes ❤️
Batter would not cook properly. Tried to lower temp, thin out batter, cook less batter. Nothing worked and I have made several pancakes in the past.
so sorry these didn’t turn out for you, Kristina. Did you change anything about the recipe?
This is the first healthy pumpkin recipe where I did not have to heat up the end result in the microwave to cook the middle. Great recipe! Thank you! I made a couple of changes: I added half a scoop of vanilla whey protein and a couple of TBS of coconut sugar. I mixed it in the smoothie container of my Ninja. I put the thinnest smear of butter and sprinkled cinnamon sugar on top. This recipe is a keeper and I am super picky. Thanks again!
Welcome ❤️ glad to hear you’re loving this recipe and it turned out great for you!
The flavor was there, it was soooo good but the inside was just way too mushy. They give the illusion that they’re done by the outside and once you cut into them it’s a different story. I tried cooking them at different times and thickness and they all came out the same sadly.
Hi! Sounds like the heat might have been too high on your pan/griddle. I recommend cooking at a lower temp so they cook evenly.
Hi these look yummy! Any update available yet on the nutritional info for this recipe by chance? Thank u!
This was not a great recipe. Batter too wet. Burned on the outside, wet on the inside no matter what temp I tried to cook them at. They did smell good
Hi – Sounds like your pan/griddle might have been too hot which caused the outside to cook quicker than the inside. I recommend a medium heat when cooking these. Was the batter to thin?
Made it earlier today and trying not to eat the whole thing. It’s delicious!!
Exactly what I was looking for. these are amazing. I made waffles and recipe worked great with a splash more milk. Very versatile recipe. Thank you for posting. PERFECT fall breakfasts!!!!!
YAY! these are perfect for this time of year, glad you’re enjoying them 🎃
Hi Jessica, I want to try them as waffles! Sis you make any changes to the recipe to make waffles? Thank you!
The perfect fall breakfast! So yummy and the leftovers are perfect warmed up in the toaster. Can’t wait to make them again and try adding some maple butter on top!
YUM! Sounds amazing, glad you’re loving these pancakes and they turned out great for you!
I wish I could say I liked them but they were very bland. I have made a lot of different pancakes, some have been very good but this is not one of them, healthy yes, but I did not enjoy the taste.
Oh no! I am so sorry to hear you did not enjoy this recipe, Diane. Did you change anything about the recipe?
Really great fall pancakes! I’d say this recipe is perfect for 2 people though.
Followed the instructions and ingredients exactly and these turned out delicious. Use maple syrup as the sweetener and unsweetened vanilla almond milk.
I topped with homemade candied walnuts & butter and that was a huge hit. Definitely will be making again!
Perfection. So glad you are loving this recipe and they are hit 🙂
Have you made this recipe with cottage cheese? I’m wondering how much to use?
Hmm I have not, it would take some adjusting of other ingredients as well so I cannot say for sure how much cottage cheese you would use without testing it myself.
These were not very good. The texture was really weird. They were difficult to get fully cooked in the middle. Definitely not fluffy at all. Added a little bit of vegetable oil for the second batch and that helped a little with the texture, but still rather chewy and thick.
Oh no, sorry to hear these did not turn out great for you. Did you change anything about the recipe?
Tastes like pumpkin pie (but healthier)! Easy to make, even possible on a weekday before school.
Amazing! So glad these are a hit and you’re loving them 🧡
I don’t know that I’ve ever posted a comment on a food recipe before, but I decided I need to give credit where credit is due! These are incredible. Followed the recipe exactly & topped with bananas, whipped cream & low cal syrup. Absolutely delicious. Thank you for this new fall breakfast staple!
Aw thank you so much, Kristi! This means so much to me and I am glad to hear you’re loving this recipe!
These are the most flavorful pumpkin pancakes I’ve ever made. The recipe was easy to cut in half and I made 6 smaller pancakes. This is a great recipe to use up leftover pumpkin from another recipe. Will make again for sure!
Ahh this is so great – Glad you’re loving these pancakes and they turned out amazing for you!
I followed the instructions carefully, and the batter was far too thick. None of the pancakes cooked all the way through due to being too thick. This recipe would probably be better with a pancake griddle where you can make the batter thinner and cook all at once.
Hi! With oatmeal pancakes like these you’ll want to make sure you cook them right away after making the batter, and then use a spoon to spread the batter a bit on your pan (indicated in Step 2). That should help!
Another WONDERFUL Ambitious Kitchen recipe. They are lite & fluffy and oh so yummy!!!
One of our absolute favs for fall and winter 🙂 glad you enjoyed!
Best. Recipe. Ever. I doubled it and added a banana. Had to add a tad more milk. I used real pumpkin that I prepared in the insta pot first. Aaaaaaammmaaaazzziiinnggg. And easy.
Love it! The perfect breakfast!
Delicious! I tweaked it a bit by using roasted pumpkin and oat flour, added citrus zest and fresh orange juice and instead of maple syrup I used a banana and dates. Thank you, I’ll make these again.
Perfect! Glad you enjoyed!
I just made these pancakes and they are quite yummy. If you are looking for something ‘like’ buttermilk pancakes, well, keep looking. But these are a tasty, filling, healthy alternative to a morning shake. I did use flax seed eggs and I was happy with the results. I also used oat milk and added an extra tbsp or so as the batter seemed a little bit too thick. Yes, I will be making these again. Thank you Monique, for creating and posting such great recipes!
These are on constant repeat! So easy and healthy. I make them in the evenings and my son eats them reheated for breakfast the next morning, and my daughter likes to pack them in a thermos for school lunch. We add chocolate chips while they’re cooking. Love these!
Amazing! Glad they’re a hit!
The best pancakes I have had since going gluten and dairy free. I love that it is sweetened with a natural sweetener. I topped it with toasted pecans and raw honey. Absolutely loved them! Thanks for sharing!
So happy to hear that! One of my fav pancake recipes, too 🙂