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Home By Diet Vegetarian

Pumpkin Oatmeal Pancakes

★★★★★ 6 Reviews Recipe Print
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By: Erin9/20/21

This post may contain affiliate links. Please read my disclosure policy.

pumpkin oatmeal pancakes
pumpkin oatmeal pancakes

Treat yourself to the taste of fall with Pumpkin Oatmeal Pancakes. These delicious cakes are made using vanilla, rolled oats, maple syrup, and loads of pumpkin for the perfect flavor combo!

pumpkin pancakes

The most delicious pumpkin oat pancakes

It’s still summer, but that doesn’t mean we can’t create breakfast with a little hint of autumn! Besides, it’s about that point in the summer when many people start dreaming of cooler mornings and a little less humidity.

These pumpkin oatmeal pancakes totally bring about those fall spirits! They’re made with pumpkin puree and pumpkin pie spice to get that delicious flavor, but they’re also decked out with banana, rolled oats, and maple syrup. These ingredients create a flavor blast that’s warm, cozy, and perfect with extra maple syrup!

Ingredients in healthy pumpkin pancakes

We’ll start off with some classic rolled oats before throwing in a banana, pumpkin puree, and other ingredients. The maple syrup, vanilla, salt, and pumpkin pie spice really bring about the great flavors!

  • Rolled oats: Start with 2 heaping cups of rolled oats. Be sure to get certified gluten-free oats if aiming for a gluten-free meal!
  • Banana: Next, grab 1 small and ripe banana.
  • Pumpkin puree: 1/3 cup of pumpkin puree is what we’ll use to get that delicious pumpkin flavor.
  • Egg: Include 1 egg to help the ingredients bind together.
  • Almond milk: 1 cup of almond milk is used to help the batter achieve the right consistency.
  • Maple syrup: Throw in 1 tbsp of maple syrup for some all natural sweet flavor.
  • Vanilla: Include 1 tsp of vanilla for an extra delicious taste.
  • Pumpkin pie spice: Next, add 1.5 tbsp of pumpkin pie spice.
  • Baking powder: We will use 1 tsp of baking powder to help the pancakes fluff up.
  • Baking soda: The same goes for baking soda — add 1/2 tsp.
  • Salt: Include 1/4 tsp of salt for taste.
  • Cinnamon: Last but not least, finish off your pumpkin pancakes with 1 tsp of cinnamon.

A list of kitchen tools you’ll need

To make pumpkin oat pancakes, things are pretty simple. You’ll need three main items: a high speed blender, a skillet, and nonstick spray (or butter). Beyond that, just grab your measuring cups and you’ll be ready! You’ll need 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.

How to make pumpkin oatmeal pancakes

Oat pancakes are just as easy to whip together as regular pancakes! The only extra step is blending the oats into a flour. It only takes about 15 minutes to prep and make all of the cakes!

Begin by grinding the oats in a high speed blender until they reach a flour-like consistency. They’ll become oat flour!

Add the rest of the ingredients to the blender and blend until they’re well-combined but not over-blended. Stop to scrape down the sides as needed.

Let the batter rest for about 5 minutes to thicken. It’s good if it’s pretty thick!

Grease a skillet with butter or nonstick spray and place it over medium-low heat. Pour in 1/3 cup of the batter.

Let the batter cook, flipping once bubbles form and the bottom is golden brown.

Repeat until all of the pancakes are made.

Recipe Tips

Ingredient add-on ideas
Want to add some extra flavors to your pancakes? There are a few ways to do so! First, blueberries make a great addition. Strawberries too! You can also top your pancakes with extra butter and maple syrup. Another idea? Pecans! Extra points if they’re glazed.

Storing leftovers
You can totally save extra pancakes for tomorrow! Store them in a tightly sealed container and keep them refrigerated. You can enjoy for up to 3 days!

What makes these pancakes healthier

When it comes to these fluffy pancakes, I pulled out my stash of healthier ingredients to make some much needed swaps. These changes not only made for delicious pancakes, they also created an overall healthier result!

Rolled oats
First up, we’re using rolled oats rather than flour. We’ll blend up the oats until we reach a flour consistency, essentially creating oat flour! This provides more nutrients than white flour.

Banana
Next, we sneak in potassium with a ripe banana.

Pumpkin puree
Pumpkin puree not only adds flavor, it also supplies Vitamin A, fiber, Vitamin C, and loads of healthy carbs. Eat up!

Almond milk
For these pancakes, I skipped the dairy milk and went with almond instead. This is one of my favorite ways to save some calories and make things a bit healthier!

Maple syrup
Finally, my last healthy swap took the form of maple syrup. This is a great way to cut out some granulated sugar but still achieve a sweet dish!

If you liked this recipe, you’ll want to try these!

From this recipe you’ve learned just how delicious oats can be, but the great meals don’t stop there! Try some of these oat-filled recipes for some more protein-rich dishes.

  • Healthy Cherry Pie Oatmeal Bars
  • Baked Oatmeal for One (Two Ways)
  • Oatmeal Raisin Energy Balls
  • Carrot Cake Oatmeal Breakfast Cookies

Recipe by Erin Morrissey and Photos by Quarter Soul Crisis

Pumpkin Pancakes stacked on a plate
★★★★★ 5 from 6 reviews

Pumpkin Oatmeal Pancakes

Treat yourself to the taste of fall with Pumpkin Oatmeal Pancakes. These delicious cakes are made using vanilla, rolled oats, maple syrup, and loads of pumpkin for the perfect flavor combo!

Prep: 10Cook: 10Total: 20 minutes
Yield 12 pancakes 1x
Print Pin it Rate

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

Instructions

  1. In a high speed blender, grind oats until flour like consistency, making oat flour.
  2. Add in remainder of ingredients and blend until well combined but not overblending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
  5. Flip over once bubbles have formed and bottom is golden brown.
  6. Repeat until all pancakes are made.
Author: ErinCategory: pancakes, breakfast, gluten-free, healthy breakfastMethod: stovetopCuisine: AmericanDiet: Gluten Free
Pumpkin Pancakes stacked on a plate

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Linda C says

    Posted on 10/30 at 11:04 am

    These are great pancakes! I saved myself the trouble and bought oat flour from the store (googled the yield conversion from raw oats to flour) I separately blended dry ingredients and all wet ingredients and then folded dry into the wet. These were terrific. I doubled the batch to feed 4 adults and one toddler with a hefty appetite and had a couple left over for breakfast the next day. Yummy!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/30 at 2:03 pm

      Hi Linda, so glad everyone loved them so much!! 🙂

      Reply
  2. Michele C says

    Posted on 10/6 at 4:55 pm

    These pancakes hit the spot on a cool
    Fall morning in the Poconos. My hubby and I both enjoyed them and will definitely e making them again this fall season.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/6 at 5:09 pm

      Hi Michele, so glad you both enjoyed them so much! 🙂

      Reply
  3. Jennifer says

    Posted on 10/4 at 10:40 am

    If i have packages oat flour, can i use it instead of blending oats? And if so, is it the same measurement? Thanks!

    Reply
    • Erin says

      Posted on 10/5 at 3:46 pm

      Hi Jennifer, of course! Same amount, maybe a few tbsp less. Let me know how they come out!!

      Reply
      • Jennifer says

        Posted on 10/15 at 2:16 pm

        Yep. Came out great! Hard to find oat flour so just made a batch by blending the oats as written and they were excellent too!

      • Erin says

        Posted on 10/16 at 1:08 pm

        Hi Jennifer, yay so happy you loved them!!

  4. Danielle says

    Posted on 9/28 at 6:31 am

    We loooove these, Erin! I make and freeze batches of these for weekday mornings for my 2 year old. Thanks for another goodie!

    Reply
    • Erin says

      Posted on 9/29 at 1:54 pm

      Hi Danielle, so glad they’re a hit in your house! 🙂

      Reply
  5. Jackie Harper says

    Posted on 11/30 at 11:17 am

    These are sooooo good!! My 4 year old and 18 month old LOVED them too! I added some dairy free chocolate chips to a few of them and they were both really good! Topped with some extra pumpkin pie spice and maple syrup… YUM! Thanks for another fantastic recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 12:53 pm

      Hi Jackie, I am so glad your kids liked them and great toppings!!

      Reply
  6. Louise says

    Posted on 10/27 at 9:53 pm

    Can I substitute Almond milk for oatmilk? Also can I leave out the banana and what should I replace it with?

    Reply
    • Erin says

      Posted on 10/28 at 1:53 pm

      Hi Louise, yes the milk subs should be fine and you could do applesauce. Let me know how they come out!!

      Reply
  7. Jordan says

    Posted on 10/17 at 12:09 pm

    Insane!! Fall staple at our house and so easy!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 5:52 pm

      Hi Jordan, so happy you loved the pancakes!!

      Reply
  8. Sim says

    Posted on 10/1 at 12:38 pm

    Wow Erin so impressed with this recipe! I loved it 🙂 perfect fall breakfast

    Reply
    • Erin says

      Posted on 10/2 at 8:20 am

      Hi Sim, so glad you enjoyed the pancakes!!

      Reply
  9. Molly says

    Posted on 9/26 at 10:12 am

    These are the best pumpkin pancakes! I have made pumpkin blender pancakes before but never with banana. I like the additional flavor it added. They cooked up perfectly and the soft inside reminded me of pumpkin pie!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/28 at 4:07 pm

      Hi Molly, so happy you loved the pancakes so much!!

      Reply
  10. Lindsay Sleeth says

    Posted on 9/20 at 10:03 am

    Can’t wait to make a double batch and freeze for quick breakfasts and snacks!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/20 at 3:26 pm

      Hi Lindsay, great idea!! Hope you love them!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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