healthy pumpkin pancakes

Healthy Pumpkin Protein Pancakes are an easy, gluten free breakfast. Made with only 10 basic ingredients, these pancakes are great for meal prepping!

Pumpkin Protein Pancakes

old fashioned oats (gluten free if necessary)

NOW® Sports Creamy Vanilla Egg White Protein Powder

baking powder

baking soda

cinnamon

nutmeg

ginger

pumpkin puree

almond milk

maple syrup

Optional Toppings: maple syrup, pecans, nut butter, jam

Pulse oats in blender to form a flour like consistency. Add in protein powder, baking powder, and spices. Pulse to combine.

Add in pumpkin puree, milk, and maple syrup. Blend until combined.

Heat a greased griddle or pan to medium/high heat. Pour pancake batter in ¼ cup increments into the pan. Cook for 3-4 minutes on each side, flip + cook for an additional 3-4 minutes.

Serve with maple syrup, pecans, or nut butter of choice!

Healthy pumpkin pancakes made with oats and cottage cheese. Full of pumpkin spice flavor and packed with protein and fiber, these pancakes are the perfect way to fuel a fall morning!

Healthy Pumpkin Pancakes

⅔ cup old fashioned oats

egg whites

cottage cheese

pumpkin

pumpkin pie spice

nonstick cooking spray

maple syrup (for topping)

Blend

Add oats, egg whites, cottage cheese, pumpkin, baking powder pumpkin pie spice and cinnamon into a blender and process until the batter is relatively smooth. 

Heat

Heat pan or griddle to low-medium heat and spray with nonstick cooking spray.

Scoop

Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. (You should be able to make about 8 small pancakes.)

Cook

Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-6 minutes. Flip the pancakes and cook for one to two additional minutes.

Serve

For serving, place four pancakes on each plate and drizzle with maple syrup and/or nut butter.

https://content.jwplatform.com/videos/Cr6wPHfh.mp4

These Fluffy Pumpkin Pancakes are moist &amp; buttery, and perfectly spiced for fall. The ultimate wholesome breakfast treat! Gluten-Free &amp; Oil-Free.

Fluffy Vegan Pumpkin Pancakes

pumpkin pie spice blend*

sea salt

– 1 cup (180-240 ml) non-dairy milk

Dry Ingredients

add the oat flour, baking powder, pumpkin pie spice, and salt together in a large mixing bowl and whisk until everything is uniformly distributed.

Wet Ingredients

form a well in the center of the dry ingredients, then pour in 3/4 cup (180 ml) of the milk, along with the pumpkin puree and maple syrup. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding flour into the batter until a very thick batter forms. If your batter is too thick, add more milk in 1 tablespoon increments; keep in mind that thick batter leads to fluffier pancakes.

warm a large griddle or sauté pan over medium heat. If the pan is nonstick you may not need to spray it; otherwise, it&#8217;s best to give the pan a quick spray of nonstick cooking spray or brush of oil. Carefully use a 3-tablespoon-sized cookie scoop (or scant 1/4 cup) to spoon the batter onto the pan, doing 2-4 pancakes at once if space allows. Use a damp spatula or spoon to flatten the batter and spread it into a larger circle, since it will be thick. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for an additional 1-2 minutes.

Thin it Out

repeat step 3 using the remaining batter; one thing to note is that oat flour absorbs more liquid over time, so your pancake batter will thicken considerably in between batches. To combat this I like to stir in 1 tablespoon of additional milk into the batter in between cooking. This keeps the batter thick enough to make fluffy pancakes, but not so thick that they won&#8217;t spread at all while baking and remain raw in the center.

Serve: 

warm with maple syrup, or as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as necessary.

I followed your tips and the pancakes turned out great! This will be a staple in our house. Thanks Caitlin!

Your dedication to creating and sharing detailed food recipes has truly inspired great work in the culinary world. Your passion and attention to detail shine through, and your recipes are a source of inspiration for many. Keep up the fantastic work! 🍽️👏


And Thanks ✨

This recipe is FANTASTIC!!!! Just made these as a Sunday morning breakfast with my mom. Didn't quite have the patience for pancakes, so we tried out the recipe with a waffle maker, adding only 3/4 cup milk to keep the batter thick. After about 3.5 minutes they turned out wonderfully fluffy in the center, slightly crispy on the outside and overall delicious!!! We also added some chocolate chips to the batter before closing the lid and the added sweetness and melted chocolate/pumpkin flavor combo was phenomenal!! Thank you SO MUCH for another wonderful recipe!

Love these! I made them this morning and my whole family gobbled them down (I should have doubled the recipe)! They were thick, fluffy, and just enough sweet. I’ll be adding this to our regular breakfast line up. Thanks!!

Great one! Tried them this morning. My bf and I loved them!

Quick, easy and the best vegan pancakes I have ever tried!

This is by far the best oatmeal pancake recipe I've tried and I've made it multiple times as a weekend breakfast since October. Highly recommend!

These really are buttery! Very simple, and because they’re gluten free they stay so tender!

Caitlin! These were INCREDIBLE. I’ve made and loved tons of your recipes so I knew they would be good, but these are the best vegan pancakes I’ve ever made! The texture of the oat flour and pumpkin is just too good. Thank you for sharing this recipe with us!

I don't know what I could have done  wrong, Mine were not at all fluffy.  Batter was so thick I could not get it flat in the pan. I kept low heat and small (thank you those were great tips),  I forgot to keep adding milk between batches, maybe that was it,?   What was suppose to make them fluffy? I would try them again.

They turned out great! Love how simple the ingredients are too.

These are delicious. I added mini dairy free chocolate chips!  Wow, so good.

These pancakes are the best! Absolutely loved them! Thanks for sharing this recipe!

Made with whole grains and yogurt, these low-calorie, healthy pumpkin pancakes are easy to make, thick, fluffy, and packed with fall spices!

nonfat Greek yogurt

milk ((I used 1%))

butter (plus additional for cooking the pancakes)

½ cups white whole wheat flour

salt

cinnamon*

ginger*

nutmeg*

pumpkin purée (pure pumpkin; NOT pumpkin pie filling)

eggs

sugar

vanilla extract

Butter

pecans

Vanilla greek yogurt

Whisk

In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.

In a small bowl or saucepan, melt the butter. Set aside to cool.

Flour

In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.

Yogurt

To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.

Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.

Preheat

To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.

Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.

Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.

Worst pancake recipe ever! Way too much liquid to dry ratio, had to toss the whole batter. I could have put it in a baking pan and baked a cake! What a waste of ingredients and time.

Have made a ton of various pancake recipes for my fam and this by far was the family favorite!!! Absolutely delicious and the right consistency and not difficult to make!

This is my family’s favorite pancake recipe!! I’m too afraid to waste a whole batch but could I put this recipe as is in muffin tins and make muffins out of the batter??
As a mom I don’t always have time to make the pancakes…thanks!

I don't usually review recipes when I make drastic changes, but this one was just soooo good!

I switched out the melted butter with applesauce, added a bit more milk to achieve the batter texture I wanted (due to the applesauce...), replaced half the eggs with egg whites, and omitted the added sugar (since I spread sweet stuff on the pancakes after cooking). 

Overall I think it was the whole wheat flour with the pumpkin and spices that really made it. It's a good combination, and all the stuff I changed couldn't screw it up!

These are delicious! I used vanilla almond milk &amp; vanilla &amp; plain whole fat greek yogurt. I added chocolate chips for my daughters. 12 &amp; 4 &amp; they loved them.  They are yummy without the chocolate chips &amp; maple syrup too. Will definitely make again!

Awesome recipe! I changed the flour to part oat flour and part casava/almond/coconut blend. I also added some scoops of collagen and whey protein to add more protein. They were amazing! I can't wait to make them again!

I used whole wheat flour and I was amazed at how these turned out! I barely even tried and they came out perfectly .

Absolutely delicious!  Only had AP on hand but made anyways &amp; everyone enjoyed it!
Thank you for a great recipe &amp; I look forward to making it w oat flour &amp; when I can find it, white whole wheat flour (my grocery stores don’t carry it)

Deliciously fluffy healthy pumpkin oatmeal pancakes made with pumpkin puree, oats, pumpkin pie spices and naturally sweetened with a touch of pure maple syrup. This perfect, healthy pumpkin pancake recipe is gluten free and can be made right in your blender!

Healthy Pumpkin Oatmeal Pancakes

vanilla almond milk (or milk of choice)

½ cups old fashioned rolled oats, gluten free if desired

allspice

Olive oil,

Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.

Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you&#x27;ll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don&#x27;t burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.

Vegan pumpkin pancakes are made with budget-friendly pantry ingredients for a healthy fall recipe that’s so delicious you’ll be making it all year long! Gluten-free, dairy-free, nut-free, and vegan, they’re bursting with flavor and nutrients for a hearty breakfast you can feel good about eating. Serve them warm with maple syrup, nut butter, and more!

Vegan Pumpkin Pancakes (Gluten-Free)

pumpkin purée

milk

apple cider vinegar

Tablespoons maple syrup +

¼ cup (120 grams) oat flour

aluminum-free baking powder

In a large mixing bowl, whisk the pumpkin purée, non-dairy milk, apple cider vinegar, and maple syrup until smooth and creamy. Alternatively, place the ingredients in a high-speed blender, and blend until smooth.

In a second bowl, whisk together the oat flour, baking powder, baking soda, salt, and spices. Working in batches, combine the dry ingredients with the wet in a large mixing bowl or blender. Mix until just combined and a thick, smooth batter is formed.

Let the batter sit for 10 minutes to thicken (see notes for tips). *If the batter is too thick to spoon onto a pan, mix in 1-3 Tablespoons of non-dairy milk to thin it out.

Heat a non-stick frying pan or griddle over medium to medium-low heat. Grease the pan with avocado oil or refined coconut oil.

Using a ¼ measuring cup, spoon equal portions of batter onto the pan. Cook for 2-3 minutes on one side or until the edges are dry and set and bubbles begin to form in the center of the pancakes. Gently flip, and cook for an additional 1-2 minutes or until golden brown.

Repeat, greasing the pan between each batch, until all batter is used.

Serve, and top with maple syrup or toppings of choice.

Store in an airtight container in the fridge for up to 3 days.

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Pumpkin Protein Pancakes

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Top 6 healthy pumpkin pancakes recipes from across the web

The most viewed healthy pumpkin pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Protein Pancakes

Healthy Pumpkin Pancakes

Fluffy Vegan Pumpkin Pancakes

Healthy Pumpkin Pancakes

Healthy Pumpkin Oatmeal Pancakes

Vegan Pumpkin Pancakes (Gluten-Free...

The most viewed healthy pumpkin pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine