This is the kind of low-mess breakfast I want on a fall weekend: everything goes into the blender, and there’s only a griddle and a blender jar to clean. At my house, there will probably be Gilmore Girls playing and a Leaves candle burning while these cook!
Why These Healthy Pumpkin Pancakes Work
- One blender: Grind the oats, add the remaining ingredients, and blend the batter in the same container.
- Naturally sweetened: A ripe banana and pure maple syrup add sweetness without refined sugar.
- Full of fall flavor: Pumpkin puree and pumpkin pie spice make every bite taste warm and cozy.
- Freezer-friendly: Make a batch on the weekend and reheat individual pancakes for easier weekday breakfasts.
- Gluten- and dairy-free friendly: Use certified gluten-free oats and your favorite nondairy milk.
They’re based on my banana oatmeal pancakes, one of my favorite easy blender breakfasts.
One reader called this pumpkin version “the best gluten and dairy-free pancakes” she had tasted and loved how easy they were to make.
This healthy pumpkin pancake recipe is what your fall brunch dreams are made of! Imagine a thick stack of warm fluffy pancakes on a chill fall morning. At my house, we’ll likely have Gilmore Girls playing and a few Leaves scented B&BW candles lit.
A fluffy stack of these healthy pancakes are just what you need for pumpkin season (healthy pumpkin coffee cake too). They’re gluten-free, dairy-free and refined sugar free and it’s a great recipe to meal prep for the week.
Looking for a gluten-free and no-banana recipe? Our fluffy oat flour pancakes have a light and tender texture too.
Ingredients You’ll Need
These pancakes use simple pantry ingredients plus pumpkin puree. The most important ingredients and swaps are below. Scroll to the recipe card for exact measurements.
- Rolled oats (I used gluten-free oats): we like to use Bob’s Red Mill!
- Almond milk: you could also swap this for any dairy free milk you like.
- Banana: try to use one that is over-ripe and slightly starting to brown, It’s a little mushier and easier to mix.
- Pumpkin puree: make sure you don’t buy pumpkin pie filling. The puree is pumpkin only and includes so many nutrients and fiber.
- Pure maple syrup: this adds a little sweetness to them, but you can leave it out if you only want to sweeten it with banana.
- Fall spices: pumpkin spice is the best and adds so much warmth to this recipe. We used pre-made pumpkin spice but I’m sharing a recipe for homemade pumpkin pie spice in the recipe notes below.
Note: Do not replace the oats with all-purpose or whole-wheat flour using the same volume. This batter was developed for blended rolled oats, and wheat flour absorbs liquid differently.
How to Make Healthy Pumpkin Pancakes
The batter comes together completely in the blender. For evenly cooked centers, keep each pancake to about ¼ cup and allow the first side to set before flipping.
- Blend the oats on high for a minute or so to create an oat flour. Next, add the rest of the ingredients to the blender.
- Close the lid and turn it on high for 1-2 minutes, or until the batter is smooth.
- Heat a griddle or a non-stick pan on the stove to medium heat. Grease with grass-fed butter or coconut oil cooking spray. Pour or scoop 1/4 cup of the pancake batter onto the pan once it’s hot.
- Cook on one side for 2-3 minutes, or until sides start to bubble then flip them once and cook for 2-3 minutes on the other side. Try to avoid flipping multiple times. Serve warm with your favorite toppings!
Serving Suggestions: Serve the pancakes warm with butter and maple syrup, almond butter and pecans, sliced banana and cinnamon, or fresh fruit. For more protein and staying power, add Greek yogurt or nut butter if those work for your dietary needs.
Tips for Fluffy Pumpkin Pancakes
- Keep them small. Use about ¼ cup of batter per pancake. Larger pancakes may brown before their moist centers cook through.
- Watch the heat. If the outside browns before bubbles form and the edges set, reduce the heat.
- Flip only once. Wait until the first side has formed a stable, golden crust, then flip gently.
- Do not press them down. Pressing the pancakes with the spatula pushes out the air that helps them stay fluffy.
- Add chocolate chips on the griddle. Sprinkle them over each pancake immediately after pouring the batter rather than blending them into the batter.
Variations and Substitutions
- Egg free: use a flax egg or Bob’s Red Mill egg substitutes.
- Regular flour: use all-purpose flour or white whole wheat flour.
- Add chocolate chips to the pancakes before you flip them on the griddle.
Make-Ahead and Storage
Allow the pancakes to cool completely before storing them. Refrigerate them in an airtight container for up to 5 days. Reheat individual pancakes in the microwave until warm or use the toaster for slightly crisper edges.
To freeze, arrange the cooled pancakes in a single layer and freeze until firm. Transfer them to a freezer-safe container with parchment between the layers and freeze for up to 3 months. Reheat from frozen in the toaster, or thaw overnight in the refrigerator and warm them in the microwave.
These healthy pumpkin pancakes are the best fall breakfast or brunch! It’s one of our favorites to make! We also love our coconut flour pancakes with blueberry syrup.
More Pumpkin Breakfasts
- Pumpkin pie oatmeal
- Healthy pumpkin muffins (one bowl)
- Healthy Pumpkin Cookies
- Gluten-Free Pumpkin Muffins
- Paleo Pumpkin Bars
Healthy Pumpkin Pancakes
Save this Recipe!
Ingredients
- 2 ¼ cups rolled oats certified gluten-free if needed
- 1 1/4 cups unsweetened almond milk coconut or cashew works too
- 1 large ripe banana
- 1/2 cup pumpkin puree
- ¼ cup pure maple syrup
- 1 large egg
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
- Coconut oil, cooking spray, or butter for the pan
Instructions
- Add the oats to a high-speed blender or food processor and blend until they resemble a fine flour.2 ¼ cups rolled oats
- Add the milk, banana, pumpkin puree, maple syrup, egg, salt, pumpkin pie spice, vanilla, and baking powder. Blend on high for 1–2 minutes, until the batter is smooth and thick but pourable.1 1/4 cups unsweetened almond milk, 1 large ripe banana, 1/2 cup pumpkin puree, ¼ cup pure maple syrup, 1 large egg, 1/4 teaspoon sea salt, 1 teaspoon pumpkin pie spice, 1 teaspoon pure vanilla extract, 1 1/2 teaspoons baking powder
- Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter, coconut oil, or cooking spray. Pour ¼ cup of batter onto the hot surface for each pancake.
- Cook for 2–3 minutes, until bubbles form and stay open on the surface, the edges look set, and the underside is golden. Flip once and cook for another 2–3 minutes, until the center is cooked through and springs back lightly when touched. Serve warm with butter, maple syrup, fruit, nuts, or nut butter.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best gluten and dairy free pancakes I have ever tasted! So easy to make.
Such a huge praise! Thanks, Katie!
I just put the link of your blog on my Facebook Wall. very nice blog indeed.,’-”,
These are AMAZING!
These were so amazing!!! Such an easy recipe I had everything on hand! So delicious! I will definitely be making again!