Pumpkin Oatmeal Pancakes are whole-wheat pumpkin pancakes that taste just like a chocolate chip oatmeal cookie. They are easily whipped up in the blender and use no refined sugar.
Healthy with No Refined Sugar and Using Whole Wheat Flour
Ok, how can pancakes that taste like cookies even be a thing? But trust me, these Pumpkin Oatmeal Pancakes are just that. A heavenly way to eat dessert for breakfast pretty much guilt-free.
Here is why:
- No refined sugar - There is just a little honey in these pancakes to sweeten them. When I use maple syrup on top, I found that I didn't even need any honey. Even dark chocolate chips sweeten the batter nicely.
- Pumpkin puree - Can it get much healthier than having a vegetable for breakfast? Also, the pumpkin puree allows to cut down the fat in this recipe to a minimal 2 tablespoons of coconut oil for the entire batch of 10 pancakes.
- Whole wheat flour - You cannot even taste that there isn't any white flour in these pancakes. I bet even gluten-free flours or homemade oat flour would work in this recipe.
- Rolled Oats - Whole grain oats are my favorite healthy staple for breakfast and dessert.
Pointers For This Delicious Recipe
These Pumpkin Oatmeal Pancakes are small and thick, just like an oatmeal cookie. Around 3 pancakes makes a decent filling serving.
Here are a few pointer for success in making this recipe:
- Use a blender - You can easily whip all ingredients together at once by pulsing them in a blender until combined. Only the rolled oats and chocolate chips should be stirred in by hand. You want to keep those whole for a great texture contrast.
- Adjust the batter consistency - The batter should be thick. If it seems too runny, don't be afraid to add a little more flour or rolled oats to thicken it up. Should the batter be too dry, a little extra milk can solve that.
- Cook on medium-low heat - I believe due to the pumpkin puree, the outside of these pancakes browns much faster that regular pancakes. So be patient and cook on fairly low heat.
- Flip carefully - These pumpkin oatmeal cookie pancakes are a little more fragile. I am usually using a knife to help guide the pancake onto the spatula before flipping.
Leftover pancakes still taste fantastic when reheated the next day.
Pumpkin Chocolate Chip Oatmeal Cookie Pancakes
- 3 eggs
- ⅓ cup pumpkin puree
- ⅓ cup milk
- 2 tablespoons honey
- 2 tablespoons peanut butter
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1.5 cups rolled oats
- ½ cup dark chocolate chips
- Place all ingredients (except oats and chocolate chips) in a blender and pulse until well combined.
- Stir in rolled oats and chocolate chips by hand.
- If the batter seems too thick or too runny adjust by adding ½ tablespoons of milk or 1 tablespoon flour at a time until right consistency is achieved.
- Heat a non-stick pan on medium-low heat and lightly grease it. Use about ¼ cup of batter per pancake. Carefully flip once the edges are set. Repeat with remaining batter. Regrease as necessary.
- Makes 10 smaller, thick pancakes. Serve with extra chocolate chips, a dollop of butter and/or maple syrup.
Inspired by Dana's recipe.
Another delicious way I like to eat cookies for breakfast are these Pumpkin Oat Breakfast Cookies. And many of you agree. It's by far my most popular recipe this season with almost 150K repins!
This post contains affiliate links.
Other Recipes Like This!
Check out these other delicious recipes!
Lauren | The Oatmeal Artist
Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. 🙂
Have a great weekend!
Lauren / The Oatmeal Artist
Thanks for the feature Lauren!
rachel @ athletic avocado
these look so fluffy and delicious! I love how there is absolutely no refined sugar in these and they are made in a blender! pinning 🙂
Thanks so much for your lovely comment and pin-love, Rachel