Healthy Oatmeal Pumpkin Pancakes (gluten-free, dairy-free)
These Heathy Oatmeal Pumpkin Pancakes make the perfect fall breakfast. Easy to make + they are gluten-free, dairy-free, refined sugar-free and oil-free!
THESE PANCAKES. They’re easily one of the best ways to eat pumpkin.
Not only are they packed full of nutritious goodness to keep you full all morning but they taste like pumpkin pie in pancake form. Basically a stack of these + cozy sweatpants and a cup of coffee are what autumn morning dreams are made of.
Healthy Oatmeal Pumpkin Pancake Ingredients
- Pumpkin Puree- Obviously an essential ingredient for the pancakes. I like to use canned pumpkin puree to save time and my go-to brand is Farmers Market. It tends to be a bit more watery compared to other brands so keep in mind that you *may need* to add more milk or water if your pumpkin puree is on the thicker side.
- Non-Dairy Milk- I like to use soy milk to amp up the protein content of the pancakes but any kind will work. You could also use water if you don’t want to use milk.
- Eggs- We’re using two whole eggs to help bind the pancakes. Together they should equal about 100 grams. If you’re eggs are on the smaller side, you may need to use 3 eggs total. If you want to make them without eggs, check out this vegan version here.
- Apple Cider Vinegar- Just a bit of vinegar helps make the pancakes extra fluffy and also aids in digestion. It’s a win-win.
- Rolled Oatmeal- Regular rolled oats work best for this recipe. I like One Degree Sprouted Oats as they are easier to digest and are verified to be free of glyphosate.
- Baking Powder and Baking Soda- Using both aids in providing extra leavening power for optimal fluffiness. If you don’t have both on hand, you can get away with using extra baking powder in place of the soda.
- Cinnamon, Pumpkin Pie Spice and Salt- Do you really need cinnamon and pumpkin pie spice? Technically no. You can use all cinnamon or all pumpkin pie spice, but I find the blend of the two to be the perfect balance. Salt helps play off of the sweetness from the maple syrup when you serve them.
How to Make Healthy Oatmeal Pumpkin Pancakes
- Preheat your griddle or skillet. You want to do this step first as the batter will thicken the longer it sits and will become more difficult to pour.
- Combine all of the ingredients in a high speed blender. Starting with he wet ingredients closest to the blade as this will help everything blend easier.
- Blend until smooth.
- Cook the batter on the skillet. Lightly grease your skillet then pour about 1/3 cup of the batter. You may need to use a spoon to help spread it out. Once firm, flip and cook on the opposite side.
- Serve warm and enjoy! Top with dairy-free butter (optional) and serve with pure maple syrup for autumn morning bliss.
Don’t have a high speed blender?
No problem! You can make these using equal amounts oat flour instead. Combine wet ingredients in a large bowl. Whisk the dry ingredients in a separate bowl then pour the dry ingredients into the bowl with the wet ingredients.
Need to make them vegan or egg-free?
I just so happen to have a vegan version right here. :)
Still craving pumpkin? Check out these recipes!
- The Best Vegan Pumpkin Bread
- Pumpkin Chia Pudding Parfaits
- The Best Vegan Pumpkin Macaroni and Cheese
- Healthy Pumpkin Baked Oatmeal
- Vegan Pumpkin Blender Muffins
- Gluten-free Pumpkin Cake
- How to Make Pumpkin Butter
- Whole Grain Pumpkin Spice Waffles
- Pumpkin Spice Steel Cut Oatmeal
Healthy Oatmeal Pumpkin Oatmeal Pancakes (gluten-free, dairy-free)
- 1 cup pumpkin puree, not pumpkin pie mix
- 2 eggs
- ½ cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 cup rolled oatmeal
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon fine sea salt
- dairy-free butter or oil for cooking
- pure maple syrup for serving
- Preheat a skillet or pancake griddle while you prepare the pancake batter.
- In a pitcher of a high speed blender, add the ingredients starting with the wet ingredients (they should be closest to the blade for easier blending). Blend on high until smooth.
- Lightly grease the skillet and pour about ¼-⅓ cup of batter per pancake. Cook for several minutes, until firm around the edges. Flip and cook on the opposite side for a few more minutes. Repeat until all of the batter has been cooked, using a spatula to help scrape out any excess batter that remains in the pitcher.
- Serve warm with pure maple syrup and enjoy!
- Make sure you have all of your ingredients ready to go. Once the liquid touches the leavening agents (baking soda and powder) they will start reacting. You want to get blending as soon as possible one this happens!
- Preheat your skillet so that the batter is ready to cook when you're done blending. The longer the batter sits in the blender, the thicker it will get. The consistency should be pourable immediately after you blend the ingredients together. If it’s on the thicker side then I don’t recommend adding more milk. That will only make them more dense with an undercooked texture in the center.
- Cook the batter all at once, either using a large griddle or skillet, if possible. As I said above, the batter will thicken the longer it sits so it helps to cook it all at once. That said, if you want to cook them in batches, you will likely need to use an ice cream scooper or measuring cup to scoop out the batter into the skillet. From there, use a spatula to spread it into a circle and cook as usual.
- Different brands of pumpkin puree can vary. My go-to brand for pumpkin puree is Farmers Market Brand but it tends to be slightly watery compared to more common brands like Libby's. If you find the batter is super thick immediately after blending then it's likely you will need to add a few tablespoons of water or milk the next time you make them. Note: I find it's best to add liquid before blending as adding it after (once the leavening has started to react) can make it seem like you need more liquid than you really do. This results in an undercooked texture. That's why I say to wait until next time you make them and add more liquid. If your batter is thick after blending, just scoop it out, spread out on the skillet and cook it as is.