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Apples Pumpkin Breakfast
4.7 from 17 votes

Healthy Whole Wheat and Oats Pumpkin Pancakes

Jump to RecipePrintRate
By: Joanna Cismaru •10/2/22 20 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Whole Wheat and Oats Pumpkin Pancakes are super healthy, no oil, no fat, no guilt whole wheat and oats pancakes. They’re fluffy and perfectly spiced, just what you need on a fall weekend breakfast or brunch!

a stack of pumpkin pancakes with butter, pecans and pouring maple syrup

The Best Pumpkin Pancakes

More pumpkin recipes coming your way. Why? Because pumpkin season. And I love it. ‘Nuff said.

But let’s be serious for a moment. These pumpkin pancakes are incredible. They’re everything you want in a perfect breakfast bite. Sweet, fluffy, tender, topped with butter and lots of maple syrup, and some pecans for a bit of crunch. Perfect for fall.

My favorite part is that they’re healthy because I made them with whole wheat flour and oats. And you know what? You won’t even know taste the difference. If anything, they will taste even better. Then if that wasn’t enough, I doused them with maple syrup, a bit of butter and of course pecans. And there you have it, that’s how I roll healthy style.

Why Pumpkin?

Did you know that pumpkin is really good for you? You don’t need to wait until pumpkin season to use it, it’s good year round and it’s available year round in the baking isle of your grocery store.

But pumpkin is low calorie but nutrient dense, packed full of vitamins such as fiber, iron, and even a bit of protein. So if you don’t use pumpkin a lot, what are you waiting for?

Healthy Whole Wheat and Oats Pumpkin Pancakes - super healthy pumpkin pancakes, no oil, no fat, no guilt whole wheat and oats pancakes.

Ingredients

  • Pumpkin – I use canned pumpkin, really easy, no fuss no muss.
  • Wet Ingredients – eggs, brown sugar, applesauce, buttermilk and some vanilla extract. Instead of oil or butter we are using applesauce and trust me you won’t be able to tell the difference. This is a trick I use often, especially in my banana bread.
  • Dry Ingredients – whole wheat flour, rolled oats, baking powder and a bit of salt.
  • Spices – pumpkin spice. If you don’t have it, all it is is cinnamon, nutmeg, ginger, and ground cloves, so go ahead make your own but don’t skip it.

How To Make Pumpkin Pancakes

  1. Combine wet ingredients: In a large bowl whisk together the eggs, brown sugar, applesauce, buttermilk, pumpkin and vanilla extract together until smooth.
  2. Combine with dry ingredients: Combine the whole wheat flour with the oats, baking powder and salt in another bowl, or add them directly to the wet ingredients bowl and whisk everything until well combined.
  3. Cook the pancakes: Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for 1-2 minutes on the other side.
  4. Serve: Serve hot with maple syrup, butter and pecans.

a closeup shot of a stack of pumpkin pancakes with a fork cutting down the middle

Storing Leftover Pancakes

You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.

Freezer

To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.

More Must Try Breakfast Recipes:

  • Blueberry Buttermilk Pancakes
  • Lemon Blueberry Ricotta Pancakes
  • Jalapeno Popper Pancakes
  • The Perfect Banana Muffin
  • Banana Oatmeal Pancakes With Fresh Cherry Sauce
  • Classic Pancakes
  • Pancake Muffins
  • Crispy Belgian Waffles

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

syrup being drizzled over top of the stack of pancakes
Print
4.71 from 17 votes

Healthy Whole Wheat and Oats Pumpkin Pancakes

Prep 5 minutes
Cook 30 minutes
Total 35 minutes
Rate Recipe
These Whole Wheat and Oats Pumpkin Pancakes are super healthy, no oil, no fat, no guilt whole wheat and oats pancakes. They're fluffy and perfectly spiced, just what you need on a fall weekend breakfast or brunch!
12

Ingredients

  • 3 eggs
  • ⅓ cup brown sugar
  • ½ cup applesauce
  • ½ cup canned pumpkin
  • 1½ cup buttermilk
  • 2 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 2 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin spice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Combine wet ingredients: In a large bowl whisk together the eggs, brown sugar, applesauce, buttermilk, pumpkin and vanilla extract together until smooth.
  • Combine with dry ingredients: Combine the whole wheat flour with the oats, baking powder and salt in another bowl, or add them directly to the wet ingredients bowl and whisk everything until well combined. 
  • Cook the pancakes: Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for 1-2 minutes on the other side.
  • Serve: Serve hot with maple syrup, butter and pecans.

Notes

  1. You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.
  2. To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through. 
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1pancakeCalories: 129kcal (6%)Carbohydrates: 22g (7%)Protein: 5g (10%)Fat: 3g (5%)Saturated Fat: 1g (6%)Cholesterol: 44mg (15%)Sodium: 149mg (6%)Potassium: 355mg (10%)Fiber: 2g (8%)Sugar: 9g (10%)Vitamin A: 1698IU (34%)Vitamin C: 1mg (1%)Calcium: 143mg (14%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

syrup being drizzled over top of the stack of pancakes

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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20 Comments
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Cindy Lou
Cindy Lou
Posted: 2 years ago

5 stars
These pancakes are delicious! I try not to incorporate too much sugar into recipes so the only change I made was adding 1/4 cup of coconut sugar instead of the 1/3 cup. Thank you for sharing this pumpkin pancake recipe!!

0
Reply
Erica
Erica
Posted: 5 years ago

5 stars
I found your pancakes on Pinterest and we makes these almost every weekend for months now! They are perfection! I use 2 teaspoons baking soda tho, is 2 tablespoons a typo? I’m finally going to branch out and try some of your other recipes. Thanks for the much sought after perfect pumpkin pancake recipe!! Oh and I do a sub for buttermilk using whatever milk I have on hand (almond milk, non fat milk, etc) and use vinegar which thickens it. Works perfectly

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Erica
Posted: 5 years ago

Not a typo, I like mine nice and fluffy! So happy you’re enjoying my recipes!

0
Reply
Jenna
Jenna
Posted: 5 years ago

4 stars
There is a Gilmore Girls sequel on Netflix now!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jenna
Posted: 5 years ago

I know, I watched it already the day it came out! 🙂

0
Reply
Jennifer
Jennifer
Posted: 6 years ago

Can the batter be made the night before or will it affect the texture?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Jennifer
Posted: 6 years ago

No it should be made the day you use it due to the baking powder etc.

0
Reply
Jo
Jo
Posted: 7 years ago

Hi Jo,
These look beautiful, I am not a pancake fan but I want to try these. Here in Australia I can only get Pumpkin Pie Spice thru our USA Food store but they have run out & not looking at getting any in anytime soon!
I have tried mixing up my own but seems different, do you have a pumpkin pie spice recipe I could try?
Many thanks, Jo

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jo
Posted: 7 years ago

Hi Jo,
From my understanding there’s cinnamon, ginger, nutmeg and allspice. I’d go with 4 tsp cinnamon, 2 tsp of ginger, 1 tsp allspice and 1 tsp nutmeg.

0
Reply
salamael
salamael
Posted: 7 years ago

here in brazil we dont have Buttermilk nor Applesauce. what can i use instead?

0
Reply
salamael
salamael
Reply to  salamael
Posted: 7 years ago

4 stars
another question, what is the diference between buttermilk and whey?

0
Reply
Jenny Wallace
Jenny Wallace
Reply to  salamael
Posted: 6 years ago

You can make buttermilk with regular milk or cream/ half and half. Just add 1 -1 1/2 T lemon juice to the milk and let it sit for 5 minutes. If you have access to apples, you could make applesauce or you could just use oil, maybe 1/4-1/3 C oil?

0
Reply
angela
angela
Reply to  salamael
Posted: 6 years ago

5 stars
you could use any fruit sauce that is not too strong like pears or bananas. they usually have fruit cups for kids in the supermarket, you could use those and for buttermilk just add a tsp or so to a cup of milk to sour it, it will look curdled but that is the way it should be so don’t worry. I used cashew milk but watered it down a little as it is thicker than reg cows milk. My Dad LOVES these pancakes! good luck!

0
Reply
Ashley
Ashley
Posted: 7 years ago

If oats are not used, should more flour be added? If so, how much?

0
Reply
Vee
Vee
Posted: 7 years ago

Would love to try these. What can I use instead of eggs? Any luck with making pancakes without eggs?

0
Reply
terramundi
terramundi
Posted: 8 years ago

I noticed on this recipe that it does not include baking soda to use with the buttermilk. Is that a typo, or is there something else in the recipe which takes its place?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  terramundi
Posted: 8 years ago

No typo, no baking soda needed in this recipe.

0
Reply
Melissa
Melissa
Posted: 8 years ago

These look amaaaaaazing!!!!! Love your beautiful pictures and what an awesome recipe. Good stuff!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Melissa
Posted: 8 years ago

Thank you so much Melissa 🙂

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 8 years ago

Pancakes—-I love them. No guilt ones—–oh I can use that. I would like to eat them more often and MORE of them. Ha!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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