Pumpkin season is here and these Pumpkin Oatmeal Pancakes are the perfect fall breakfast option. Absolutely delicious, easy to make, and are made with 100% whole grains.

These Healthy Pumpkin Oatmeal Pancakes are tender, fluffy and smell delicious! The pumpkin adds an extra nutrition boost, like vitamin A. And the oat flour, a great amount of fiber to these tasty pancakes.

I love recipes with minimal ingredients and these Oatmeal Pancakes only need 4 ingredients, all of them clean and healthy.

Let’s just take a moment to appreciate the beauty of homemade pancakes. I mean all pancakes really, but these Healthy Pumpkin Oatmeal Pancakes are next-level goodness.

To make these Pumpkin Oatmeal Pancakes, you will only need oat flour, pumpkin puree, egg, baking powder and spread with pecans, flavored with pumpkin spice and a dollop of whipped cream or greek yogurt. Trust me, these healthy pancakes taste so much better than those boxed ones. The fluffiness and tenderness they get are simply insane!

Ingredients to make Pumpkin Oatmeal Pancakes:

• Oat flour – You can also blend rolled or quick oats to get oat flour! If Gluten-free, make sure you pick a certified brand. I love using oat flour because it’s high in fiber, protein and it keeps me full for hours without feeling bloated or hungry for hours
• Egg – I used cage-free 
• Baking powder
• Pumpkin Puree – Make sure to use “pumpkin puree” and not “pumpkin filling”
• Pecans – They give the perfect “crunch” for these pancakes
• Whipped cream – I used non fat whipped cream but you can also use greek yogurt!
• Honey or maple syrup – You can use any liquid sweetener of choice

How to make these Pumpkin Oatmeal Pancakes?

• Prepare – Once you have gathered all the ingredients, in a bowl start off by mixing the oat flour and baking powder. Therefore, add-in the egg and pumpkin puree and stir until well combined.

• Cook – Turn on stove top on low heat and consequently in a non-stick pan spray some oil or add 1 tbsp of coconut oil. Consequently add a big spoonful of your batter and flat until making a circle shape. Wait until slightly seeing some bubbles and that’s the sign to flip your pancake. Cook for 2-3 minutes more on the other side and take it out from the pan. Do the same until the batter is finished.

• Serve – Enjoy these pancakes with toppings of your choice but I highly recommend adding a dollop of whipped cream or greek yogurt, sliced pecans for the “crunch” feeling and some honey or maple syrup for the hint of sweetness!

What’s the yield of these Pancakes?

It’s pretty much a small batter, could be a personal pancakes stack, but I made 8 small pancakes.

Tips for storing these Oatmeal Pancakes:

• To store: If you didn’t finish all the pancakes, store it in the fridge in an airlight container, for up to a week.
• To reheat: Microwave for 30 seconds and they will be fluffy again. Make sure to add more caramelized diced apples and additional honey or maple syrup.

What to serve with these Pancakes (optional)

1. Coffee: If eating for breakfast, a cup of coffee goes amazing. This would be my personal choice.
2. Tea: In case you don’t like coffee. This is your go-to, tea lovers!

How to make your own Pumpkin Puree?

In my case, I bought a small pumpkin and boiled 1/4 of it with the skin for 30 minutes on medium heat. Once I was able to insert the knife, I turned off the stove, drained the water and let it cool. Consequently, I peeled the boiled pumpkin, started to mash it up and that’s how I make pumpkin puree.

You can also buy canned pumpkin puree (not pumpkin filling) to save all the time and extra work!

Substitutions and notes

• Don’t have oat flour? Simply blend rolled or quick oats in a food processor.
• Gluten-free? Use a certified gluten-free oats.
• Vegan? Swap egg with a flax or chia egg.