These healthy pumpkin pancakes topped with warm cinnamon apples are the coziest breakfast for a chilly fall morning. Easy to make, healthy, and filling, everyone will love them!
It’s early October, the leaves are changing, and the temperatures are getting cooler. These are the days for pumpkin spiced EVERYTHING. From pumpkin spice lattes to pumpkin muffins, I’ll take them all – especially these healthy pumpkin pancakes.
These pancakes are the perfect way to use up that leftover canned pumpkin hanging out in the fridge. Made with simple, whole food ingredients, they naturally provide plenty of filling protein and fiber. They’re made in a blender, so they’re quick and easy enough to whip up even on a weekday morning.
The warm cinnamon apples take your pumpkin pancakes to the next autumnal level. Don’t skip out on them! They take just a few minutes to make.
What’s in these healthy pumpkin pancakes?
Here are all the ingredients you need to make these pancakes. You likely have most of them in your pantry already!
Canned pumpkin: Make sure you get 100% pumpkin in a can, and not pumpkin pie filling. They’re not the same thing!
Oats: Since the batter is made in a blender, you can use either old fashioned rolled oats or quick oats in this recipe.
McIntosh apples: McIntosh apples are such a classic apple variety! Macintosh apples are the perfect balance of sweet and tart for this recipe. They are also quite fragrant, so your house will smell amazing as they cook. Yes! Apples produces delicious McIntosh apples from New York, and they are in season right now! They also have over 15 other varieties to try. Click here to find Yes! Apples in a store near you.
Milk of choice: Choose any type of milk you like. I’ve used both unsweetened soy milk and oat milk successfully in this recipe.
Maple syrup: This adds just a touch of sweetness to the pancakes. You’ll also want extra for drizzling when you eat them.
Pumpkin pie spice
How to make healthy pumpkin pancakes
Add all the ingredients to a high powered blender. To make blending easier, put the wet ingredients in the blender first, like the milk, eggs, and pumpkin. Then add the dry ingredients on top, like the oats and spices.
Blend until completely smooth. The batter will be relatively thick.
Cook the pancakes in a nonstick pan. Use a 1/4 cup measuring cup to spoon the batter into the pan for same sized pancakes.
Chop up apples and saute them on the stovetop. Add a bit of coconut oil to the pan before the apples, and sprinkle generously with cinnamon.
Serve pancakes with the warm cinnamon apples, maple syrup, and butter if desired.
Combine all the pancake ingredients together in the order listed in a high powered blender. Blend on medium-high until completely smooth, and no chunks of oats remain.
Heat a large nonstick skillet on medium heat. Add spray oil, and scoop pancake batter using a 1/4 cup measuring cup. Cook each pancake for 2-3 minutes until bottom is golden brown, flip, and cook for another 1-2 minutes.
Repeat with the remaining batter. Spray the pan with oil between each batch.
While you are making the pancakes, prepare the cinnamon apples. Heat coconut oil on medium heat in a small skillet. Add the diced apples and cinnamon. Stir to combine, and cook for 3-5 minutes, stirring occasionally. Apples will be fork tender and fragrant when done.
Serve pancakes topped with a drizzle of maple syrup and cinnamon apples.
This recipe makes 10-12 pancakes.
Keywords: healthy pumpkin pancakes, gluten free
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Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.