Healthy Oatmeal Pumpkin Pancakes

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Firstly, thank you all for your lovely and supportive comments on my last post! My power is back on and I’m back in the kitchen and appreciating and loving every single minute of it.

Now let’s talk about elections. I’m totally not political. I found this on Pinterest and it completely describes my feelings about today:


So. I didn’t vote, but I did make pancakes. Not just any pancakes, but healthy pancakes. With pumpkin and all kinds of awesome spices and things. Oh and there’s oatmeal in them, so they have negative calories, I think. Or something like that. So regardless of who wins the election, and whether you’re happy about the result or not, you can totally be happy when you make these pancakes. And happier when you finish eating them, because you did something good and healthy for yourself.


*Edited on 12/18 with improvements to recipe!

4.0 from 1 reviews
Healthy Oatmeal Pumpkin Pancakes
  • 1 cup white whole wheat flour
  • ½ cup rolled oats (old fashioned)
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • Pinch ground nutmeg
  • Pinch ground ginger
  • Pinch salt
  • ½ cup sweetener or sugar (12 Splenda packets)
  • ⅔ cup canned pumpkin purée (not pumpkin pie filling
  • 2 eggs
  • 2 Tablespoons canola oil
  • ¾ cup milk (skim works)
  1. Heat a large frying pan over medium heat.
  2. In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices and Splenda or sugar. Add the remaining ingredients and stir until combined.
  3. Spray the pan well with Pam, or use a small amount of oil. When the pan is hot enough, spoon some of the batter onto the frying pan and spread it slightly into a circle.
  4. When the pancakes are set on top, flip it and fry for a couple of minutes until both sides are golden brown.
  5. Serve hot with maple syrup, agave syrup or sugar free maple syrup and a sprinkling of chopped toasted pecans.
  6. Enjoy!


Love pumpkin? Try these other delicious pumpkin recipes:

Marbled Pumpkin Bundt Cake with Brown Sugar Glaze

Pumpkin Butterscotch Cookies

Healthy Chocolate Cheesecake Pancakes

Hope everyone is ok and getting their lives back to normal after Sandy! If you’re bored of my diet recipes, stay tuned, because I’ve got a fabulous treat coming up for you soon. And a surprise treat! -Miriam

Linking to Shine Supper Club


  1. says

    This is definitely something I would make. Time to replenish my pumpkin puree stock…also, bored of your diet recipes? No way. I like these the best because I know you’ve tested them yourself!

  2. says

    there was a place in my college town with pumpkin oatmeal pancakes and i’ve always wanted to try to replicate them at home! THANKS for this recipe!! :) going to try it out this weekend!

  3. Suan says

    I did not have good luck with this recipe. Pancakes were too soft – tasted raw in the middle, no matter how long I cooked them.

  4. Adina says

    Should the baking powder perhaps be 1 Tbs.? This recipe as is resulting in a babyfood like texture reminiscent of Pesach. Wanted to love this :(

    • Andres says

      Total Calories is a little over 1000. Divide that per serving, or pancake, and it still comes out to be rather ‘healthy’

  5. says

    Healthy pancakes! Swoon! Also, there’s nothing like a good someecard to when life gets too serious…

    We’re celebrating a return to post-holiday sane eating on the Shine Supper Club this month and a recipe like this would be a lovely contribution. Hope you’ll join us!

  6. devon says

    okay, i admit, i was verrrry worried for the outcome of these pancakes when the batter didn’t pour and even trying to spread it took learning technique!
    i had faith. faith in you, overtimecook! and thank overtimecook i did! these pancakes are AMAZING. delicious and healthy! wow.
    thank you so much for these spectacular pancakes!

  7. Mandy says

    These are awesome – and kiddo approved. I did find I needed to cook them at a lower temp. for a longer time so they inside completely cooked. Also, vanilla yogurt (real yogurt, not sugary “dessert” yogurt) is another delicious topping.

  8. Trisha says

    I just made these this morning for Father’s Day, and they were AWESOME!! Filling, tasty, and no guilt:) Thank you for sharing this great recipe!

  9. says

    These were great! As others mentioned, figuring out cooking temp and time is key! I used half Splenda and half regular sugar and all whole wheat flour. Topped with blueberries and sugar free syrup, delicious!

  10. Jaynie says

    These sound wonderful and healthy too! I’m going to try them soon and use stevia as a healthier sweetener… not sure how much stevia to use, as it’s much sweeter then sugar. Artificial sweeteners are quite bad for one’s health, so it’s beter to use stevia or old fashioned sugar! Thank you for this fabulous recipe. I can’t wait to try them this fall.

  11. Kelsey Jones says

    Just made them this morning (used pumpkin pie spice instead of ginger and nutmeg separately) and they were a HIT! Will definitely make these again. Thank you!

  12. says

    Trying these is on my list for this weekend! Thank you for sharing this wonderful recipe! I am glad to have found your blog.

    I am also going to be posting a Halloween post on my blog and I will include a selection of a Fall baking recipes from different sites. I would like to put a link to your recipe as well. Please let me know if that might not be fine.

    Thank you,

  13. Vanessa says

    Made these this evening :) tasted great, but I had the same problem as someone mentioned. They seemed mushy (although I knew they were cooked) and they were super thick. I added water to the last cake and I think it was a bit better. Also, it could have been the fact that I used whole milk. I will definitely make these again but use almond milk instead. Thanks for a great recipe!

  14. Mary ann says

    Just made these but only half the recipe since there are only 2 of us. I used applesauce instead of the oil and made the batter thinner with more milk since other comments said they didn’t cook all the way. I spread them out and cooked on lower heat. They were excellent. My husband said they were a keeper!

  15. Brianne says

    Made these with regular AP flour and evaporated milk instead of regular (as these were the ingr on hand), with just a bit less sugar since the milk is sweeter. Also added about a 1/2 tsp vanilla extract. They were AWESOME!! I actually ate mine with no syrup because they had just the right sweetness. Couldn’t convince my 4 yr olds to do the same, but they said the recipe is a keeper.

  16. says

    I made these this morning for my family — I totally forgot to add any sweetener (I had intended to use Swerve) and it was definitely not needed!!! I used 2 Tbsp of gently melted coconut oil in place of the canola oil, used Farmer’s Market Organic Pumpkin, and added 2 Tbsp of flax meal. The batter was very thick, so i wet my hand with warm water and patted the batter out that way. They were delicious! Even my 10 yr old grandson like them 😉

  17. says

    Thank you! :) I made a few changes, but I really liked these. They’re a keeper! I even ate mine plain. I’ll add more spices next time though.

  18. belinda says

    These are yummy. ..substituted oats with granola and oil with apple butter. A little twist on it. Thanks for the recipe.


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