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+ servings

Healthy Pumpkin Pancakes

Healthy Pumpkin Pancakes are made in the blender with pumpkin puree, oats, spices and pure maple syrup. The pancakes are gluten-free, but you will never know it because they are so fluffy and delicious! The perfect fall breakfast!
4.25 from 4 votes


  • 2 cups old fashioned oats (can use gluten-free oats)
  • 1 ¼ cups unsweetened vanilla almond milk (or milk of your choice)
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • For serving: pure maple syrup and whipped cream, optional


  • Place the oats, milk, pumpkin, eggs, maple syrup, vanilla extract, baking powder, cinnamon, ginger, nutmeg, and salt in a blender. Blend until smooth, about 30 to 60 seconds.
  • Heat a griddle or large skillet over medium heat. Grease with nonstick cooking spray.
  • Pour about 1/3 cup of the pancake batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 3 to 5 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter.
  • Serve pancakes warm with maple syrup and whipped cream, if desired.


To keep pancakes warm, place in a single layer on a large baking sheet and place in a 200°F oven.


Calories: 163kcal, Carbohydrates: 26g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 287mg, Potassium: 343mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3257IU, Vitamin C: 1mg, Calcium: 173mg, Iron: 2mg
Keywords gluten free, healthy