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These healthy pumpkin pancakes are easy and gluten-free thanks to real, simple ingredients! They’re made in the blender with oatmeal, pumpkin pure, and cozy fall spices.

These are just like our classic banana oatmeal pancakes and can be made ahead for easy meal prep.

a stack of healthy pumpkin pancakes with maple syrup drizzling down the side
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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 (paleo 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.

Why We Love Healthy Pumpkin Pancakes

I love these healthy pumpkin pancakes because they’re so easy to make. I’m not one to want to make a big mess with breakfast on the weekends, so having a recipe like this that’s easy (and easy to clean) is great.

All you need to make this healthy pumpkin pancakes recipe is a blender and either a griddle or pan. Add all of the ingredients into the blender and blend on high for 1-2 minutes, or until the batter is smooth.

Ingredient Notes

Here are the simple ingredients you need to make these delicious pancakes! There’s a really good chance you already have all of these recipes at your house right now!

Scroll down to the recipe card for exact measurements.

healthy pumpkin pancake ingredients measured out on a table
  • 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.
a bite taken out of a stack of healthy pumpkin pancakes

How to Make Healthy Pumpkin Pancakes

Follow these step-by-step pictures to see how to make healthy gluten-free pumpkin pancakes in the blender.

how to make healthy pumpkin pancakes
  1. 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.
  2. Close the lid and turn it on high for 1-2 minutes, or until the batter is smooth.
  3. 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.
  4. 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!

Watch How to Make Them

Healthy Pumpkin Pancake Toppings

Isn’t one of the favorite part of pancakes is what you put on top of them? Are you a plain pancake eater? Or do you like to add butter and syrup? Give me all the toppings, there can’t be too many in my opinion!

  • Grass-fed butter and pure maple syrup (one of my faves!)
  • Grass-fed butter and cinnamon
  • Almond butter and pecans
  • Grass-fed butter, pecans and pure maple syrup
  • Bananas and cinnamon
  • Any combination of the above ingredients:)
a stack of healthy pumpkin pancakes with a triangle slice cut out of the side

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.

Storage Instructions

Allow the pancakes to cool completely then store leftover pancakes in the fridge in an airtight container for up to 1 week or in the freezer for up to 3 months. Warm in the microwave until heated through.

healthy pumpkin pancakes on a white plate topped with pecans and maple syrup

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.

If you make this recipe, I’d love for you to give it a star rating below. You can also tag me on Instagram so I can see it!

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3.89 from 88 votes

Healthy Pumpkin Pancakes

Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
This healthy pumpkin pancakes recipe is easy and gluten free! It’s made in the blender with bananas and oatmeal, so there’s no flour or refined sugar. Just lots of pumpkin, spice and fall flavors. It’s a great clean eating breakfast!

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Servings: 12 pancakes


  • 2 ¼ cups oats gluten free oats if desired
  • 1 1/4 cups unsweetened vanilla almond cashew, coconut or oat 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
  • coconut oil or grass-fed butter for cooking


  • Place the oats in a high-speed blender or food processor and blend on high to create an oat flour.
  • Add the rest of the ingredients in the blender and blend on high until completely mixed together and oats have broken down, about 1-2 minutes.
  • Heat a griddle or large non-stick pan over medium heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan.
  • Cook 2-3 minutes on one side, or until the edges are set and the batter starts to bubble around the edges. Carefully flip the pancakes over using a spatula and cook for another 2-3 minutes on the other side, or until the pancakes are cooked all the way through. Serve warm with extra bananas, butter, extra fruit, nuts, nut butter or maple syrup.
Last step! If you make this, please leave a review letting us know how it was!


Homemade pumpkin pie spice: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ground ginger
Store in the fridge: place in an air tight container for up to 5 days. Warm up in the microwave.
Freezer instructions: store them in individual bags or containers to thaw or cook as needed. Place them directly in the toaster from frozen or thaw overnight in the fridge and warm in the microwave.



Serving: 2pancakes | Calories: 313kcal | Carbohydrates: 41.7g | Protein: 5.3g | Fat: 1g | Cholesterol: 31mg | Sodium: 115.7mg | Fiber: 4.2g | Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Katie says:

    5 stars
    Best gluten and dairy free pancakes I have ever tasted! So easy to make.

    1. Molly Thompson says:

      Such a huge praise! Thanks, Katie!

  2. Irene Hasenfratz says:

    I just put the link of your blog on my Facebook Wall. very nice blog indeed.,’-”,

  3. Barbara James says:

    5 stars
    These are AMAZING!

    1. Corrin says:

      5 stars
      These were so amazing!!! Such an easy recipe I had everything on hand! So delicious! I will definitely be making again!