Healthy Pumpkin Pancakes (Gluten Free, High Protein)

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These Healthy Pumpkin Pancakes are gluten free, high protein, and made with less than ten simple ingredients. All you need is a blender to whip up these delicious pumpkin spiced pancakes. They’re perfectly soft, fluffy, with crisp edges for a satisfying taste of Fall with every bite. Ideal for those chilly weekend mornings getting cozy at home!

Add these pumpkin pancakes to the list of recipes I make every Fall that just keep getting better and better 👏 I will honestly say, this year I’ve perfected the recipe to make THE fluffiest, pillowy pancakes with just enough crisp on the outside to balance out the textures. The pumpkin flavor is subtle, sweet, and enough to satisfy both pumpkin lovers and haters (are there such a thing??)! There’s nothing I love more than spending a slow Sunday morning cozied in a blanket on the couch, watching Gilmore Girls, with a fresh plate of these pumpkin pancakes loaded with ALL the toppings. My recent favorites have been adding sliced bananas, granola, and maple syrup. Maybe next time I’ll try adding some homemade cinnamon butter (if you know, you know) 🙈.

Another thing I love about these pancakes aside from the insanely soft texture and delicious flavor is that everything comes together in a blender so a whole batch is ready in minutes! Growing up, we probably all got used to making pancakes from the boxed mix but honestly, making them from scratch is just as easy, made with better ingredients, and tastes WAY better overall. By putting all ingredients in a blender and letting that do the mixing for us, it makes the cooking process even quicker! Most of my favorite tried and true pancake recipes like my Easy, Healthy Apple Pancakes, Three Ingredient Cottage Cheese Pancakes, and Chocolate Chip Pancakes are also blender recipes. If you haven’t tried any of those out, I highly recommend! But first… do yourself a favor and try these pumpkin pancakes 😉

Watch my full video tutorial HERE.

Why You’ll Love These

• Easy prep and clean up – All ingredients are mixed in a high-speed blender, cooked on a pan, and ready to eat in minutes. This also makes it easier to double or triple the recipe if you’re cooking for others too!
• Weekend staple – These are such a great recipe to meal prep for yourself or kids for the week. Double or triple the recipe, store in an air-tight glass container in the fridge or store in the freezer to keep them longer. Just reheat over the stove or the oven when ready to eat!
• Flourless – By blending all of the ingredients with oats, it turned into a flour as it mixes with everything so technically these are completely flourless! The oats mixed with the wet ingredients help give these pancakes the best soft, fluffy texture.
• Dietary friendly – These are gluten free, high protein, low sugar, and can be made dairy free by using a thick non-dairy yogurt.

What You’ll Need

• Oats – My favorite are these Gluten Free Sprouted Oats because they’re Organic, glyphosate free, and soaked so they’re easier to digest. You can use either gluten free or regular oats.
• Pumpkin puree – Make sure it’s 100% pumpkin and that’s the only ingredient.
• Greek yogurt – This helps give a fluffy texture and sneakily increases the protein. To make these dairy free, just use a thick Greek-style non-dairy yogurt like this one instead!
• Egg
• Sea salt – I love using a high-quality sea salt like Redmonds for any recipe!
• Baking soda
• Pumpkin pie spice

How To Make

1. Add all ingredients to the cup of a high-speed blender and blend until completely smooth. (Tip: If the batter is too thick, just add a splash of your milk of choice. I used almond milk but any will work!)
2. On the stove, heat a large pan over medium heat and lightly coat with butter or oil.
3. Scoop out the batter and pour into the pan to create three to four pancakes, pour the batter into the pan. Make sure not to overcrowd!
4. After a few minutes, when bubbles start to form along the edges, flip each pancake.
5. Cook a few more minutes on the other side until golden and firm.
6. Put the finished pancakes on a separate plate, add toppings of choice, and enjoy! (Tip: You can keep the toppings simple with maple syrup and butter. I also love adding things like bananas, granola, nut butter, pumpkin seeds, berries, honey, etc.)

Recommended Tools

• High-speed blender
• Large cooking pan
• Silicone flipper
• Stainless steel measuring cups and spoons

More Satisfying Pumpkin Recipes

Pumpkin Pie Fudge Bars (Gluten Free, Vegan)

Healthier Pumpkin Donuts (Gluten Free, Dairy Free)

Chocolate Chip Pumpkin Muffins (Gluten Free, Dairy Free)

Print Recipe

4.67 from 3 votes

Healthy Pumpkin Pancakes (Gluten Free, High Protein)

Course: Breakfast

Keyword: easy breakfast, gluten free, gluten free pancakes, greek yogurt, healthy breakfast, healthy pancakes, high protein, high protein breakfast, low sugar, pancakes, pumpkin, pumpkin pancakes, pumpkin recipes, pumpkin spice

Ingredients

• 1/2 cup oats
• 1/4 cup pumpkin puree
• 1/4 cup Greek yogurt
• 1 egg
• 1 pinch salt
• 1/2 tsp baking soda
• pumpkin pie spice (to taste)

Instructions

• Blend all ingredients in a blender or food processor until smooth. If batter is too thick, add a splash of milk of choice.
• Heat a pan over medium heat on the stovetop. Grease with a little butter or oil to coat the pan.
• Pour the batter onto the pan (this makes 3-4 pancakes).
• Cook a few minutes until bubbles start to form around the edges. Then flip.
• Cook a few more minutes on this side until pancakes are slightly golden and firm.
• Place finished pancakes on a plate and top with toppings of choice. Enjoy!

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