Healthy Pumpkin Spice Pancakes

A stack of pumpkin spice pancakes on a gray plate with a fork next to it. Behind the plate of pancakes is a orange pumpkin and a dark background.

Healthy Pumpkin Spice Pancakes

Learn how to make golden pumpkin spice pancakes for the fall season! This recipe is so easy, made with healthy oat flour, and is gluten-free & dairy-free friendly. You will make these pancakes on repeat once you try them!

Course Breakfast

Cuisine American

Keyword easy pumpkin pancakes, healthy pumpkin spice pancakes, pumpkin spice pancakes

Freezer Friendly Yes

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 89kcal

Author Bethany Kramer

Ingredients

Dry Ingredients

1 1/2 cups oat flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup pumpkin puree
1 cup almond milk, unsweetened vanilla
3 Tablespoons butter, melted (vegan or regular)
2 Tablespoons coconut sugar (or maple syrup)
1 teaspoon vanilla extract
2 eggs

Instructions

Whisk dry ingredients: In a large bowl, whisk together dry ingredients - oat flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add wet ingredients: In the same bowl as the dried ingredients, add wet ingredients - eggs, pumpkin puree, almond milk, vanilla, coconut sugar, and melted butter. Fold ingredients together, then mix until everything is completely combined. Note: do your best to not over-mix the batter. If there are lumps of flour in the batter use a fork to press them out against the side of the bowl.
Make the pancakes: Heat a non-stick pan on LOW to MEDIUM heat - if needed use some butter to grease the pan and pour 1/4 cup batter onto the pan at a time. Use the back of the measuring cup to gently spread the batter out. Brown on both sides - about 2 minutes on the first side then flip the pancake and cook another minute on the last side. Repeat until the batter is finished. Note: add chocolate chips to the pancakes if desired!
Serve: top the warm pancakes with maple syrup and butter. See notes for extra topping suggestions.

Notes

Pancake toppings: maple syrup, butter (vegan or regular), walnuts, bananas, peanut butter/almond butter, hemp seeds, or chia seeds.
Make your own oat flour: oat flour is essentially ground-up oats. You can easily make your own by blending whole oats in a coffee grinder, food processor, or blender until "flour" consistency.
Flour substitutions: If needed, replace oat flour with gluten-free oat flour, all-purpose flour, or gluten-free flour blend.
Fixing a lumpy batter - if you have any flour lumps in your batter, you don't want to overmix it to fix the issue. Use a fork to press the lumps against the edge of the bowl and help smooth out the batter.
Use a measuring cup for scooping batter - to measure out the perfect amount of batter for each pancake, I recommend using a 1/4 cup measuring cup, or for a slightly bigger pancake you can use 1/3 cup.

Nutrition