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!
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?
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
- 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.
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
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Healthy Whole Wheat and Oats Pumpkin Pancakes
Ingredients
- 3 eggs
- â…“ 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
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.
Recipe Notes
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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!!
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
Not a typo, I like mine nice and fluffy! So happy you’re enjoying my recipes!
There is a Gilmore Girls sequel on Netflix now!
I know, I watched it already the day it came out! 🙂
Can the batter be made the night before or will it affect the texture?
No it should be made the day you use it due to the baking powder etc.
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
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.
here in brazil we dont have Buttermilk nor Applesauce. what can i use instead?
another question, what is the diference between buttermilk and whey?
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?
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!
If oats are not used, should more flour be added? If so, how much?
Would love to try these. What can I use instead of eggs? Any luck with making pancakes without eggs?
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?
No typo, no baking soda needed in this recipe.
These look amaaaaaazing!!!!! Love your beautiful pictures and what an awesome recipe. Good stuff!
Thank you so much Melissa 🙂
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!