Start the day with these delicious Fluffy Pumpkin Oatmeal Pancakes — perfectly light, soft, and full of cosy autumn flavour. They’re lovely served with a little fresh fruit and a drizzle of maple syrup, making an ideal breakfast for those crisp mornings when you fancy something warm and satisfying.

If you love my original American-Style Oat Pancakes, just wait until you try this pumpkin-packed version. The oats give them a beautiful texture, while the pumpkin purée adds a gentle sweetness and warmth that’s hard to resist. A simple, feel-good recipe you’ll want to make again and again!
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Calories in Pumpkin Oat Pancakes
This recipe serves 1 and is 318 calories per serving, however it can also be divided between two as it's quite a generous portion, especially when paired with toppings.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Rolled (Quick) Oats — Blended into a fine oat flour for a soft, fluffy pancake texture. Make sure to use quick or rolled oats, not steel-cut.
- 100% Pumpkin Purée, Canned — Be sure it’s pure pumpkin, not pumpkin pie filling. The canned version gives a smooth, naturally sweet flavour that works perfectly here.
- Baking Powder — Essential for helping the pancakes rise and stay light.
- Cinnamon — Adds warmth and depth. Feel free to add a pinch of nutmeg or mixed spice if you fancy.
- Eggs — These bind the batter and create a lovely, tender texture.
- Vanilla Extract — A little splash lifts the flavour beautifully.
- Granulated Sweetener — I use erythritol or monk fruit sweetener to keep things light, but you can easily swap for honey or maple syrup if you prefer to naturally sweeten the batter.
- Low-Calorie Spray — Ideal for greasing your pan lightly, ensuring even cooking and a golden finish without adding extra fat.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions

Variations and Substitutes
Feel free to customise these pancakes to suit your taste or use what you have on hand!
- Homemade Pumpkin Purée: If canned pumpkin isn't available, you can cook your own squash (like butternut) or sweet potato. Simply roast or steam until soft, then blend until smooth for a perfect purée.
- Dried Fruit: Stir in sultanas that have been softened by soaking them in boiling hot water.
- Chocolate Chips: For a bit of indulgence, mix in some dark chocolate chips to the batter.
- Spices: Boost the flavour with a pinch of ground ginger in addition to the cinnamon for a bit of warmth and zing.
Tips for Cooking Pumpkin Oat Pancakes:
Getting the perfect pumpkin oat pancake is all about the right tools and a little patience.
- A good non-stick pan or pancake pan is absolutely essential. I have a dedicated pan I use solely for pancakes — it’s been with me for years and nothing ever sticks. It also has a short rim, which makes it super easy to slide a spatula underneath and flip them cleanly.
- I highly recommend using a long, flexible spatula too. It makes flipping these soft, delicate pancakes effortless and helps keep them looking neat and tidy on the plate.
- Patience really is key. Don’t be tempted to rush them by turning up the heat — low and slow is the way to go. I keep my hob on 3 out of 10 for these. Wait until you see bubbles appearing on the surface of the pancake. At this point, a spatula should slide underneath easily. If it doesn’t, they’re not quite ready — give them a little longer.
- Make sure to lightly spray the pan with low-calorie spray between each batch to keep them from sticking and help them turn that lovely golden colour. Also, avoid overcrowding the pan — it makes flipping tricky and can cause them to cook unevenly. I find three pancakes at a time works perfectly, leaving enough space to turn them easily and let the heat circulate properly.

Toppings for Pumpkin Oat Pancakes
One of the best things about these pumpkin oat pancakes is how easily you can mix and match the toppings to suit your mood. Here are some of my favourites:
- A simple drizzle of maple syrup or honey for a classic, sweet finish.
- A generous dollop of thick Greek yoghurt for a creamy, tangy contrast.
- Defrosted frozen blueberries — as they thaw, they turn soft and sauce-like, perfect spooned over the pancakes.
- Fresh pear slices for a light, juicy topping.
- Sliced banana for a naturally sweet and soft option.
- A handful of chopped walnuts or pecans for crunch and richness.
- If you’ve got a few extra calories to spare, a small knob of butter melting over the warm pancakes is incredibly delicious.
- A little light aerosol cream for a quick, indulgent touch.
Feel free to experiment with different combinations — sweet, creamy, fruity, or nutty — whatever you fancy on the day!
More Pancake Recipes
If you enjoyed these Pancakes and would love some more pancake recipes, check out these:
see more Pancake Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Fluffy Pumpkin Oat Pancakes
Yes — these pancakes freeze brilliantly! Let them cool completely, then stack them with a sheet of baking parchment (or greaseproof paper) between each pancake. This stops them sticking together and makes it easy to take out just the amount you need.
You can reheat straight from frozen or defrost first. Either pop them in the microwave for around 30–60 seconds (depending on your microwave and how many you're heating) or warm them gently in a non-stick pan over a low heat, flipping occasionally until heated through.
They’ll keep in the freezer for up to 3 months. In the fridge, store in an airtight container and enjoy within 3 days.
Absolutely — these are perfect for batch cooking. Just make sure to cool them completely before stacking and freezing with the parchment sheets in between.

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Recipe Card

Fluffy Pumpkin Oatmeal Pancakes
Start the day with these delicious Fluffy Pumpkin Oatmeal Pancakes - perfect served with some fruit a drizzle of maple syrup.
Ingredients
- 40g (1.5oz) of rolled oats, uncooked
- ¼ cup (4 tbs) of 100% pumpkin puree, canned
- ¾ teaspoon of baking powder
- pinch of cinnamon (or more if you like strong cinnamon flavour)
- 2 large eggs
- ½ teaspoon of vanilla
- ¾ tablespoon of granulated sweetener
- low calorie spray
Instructions
- Add the oats to a blender, and pulse, until you have fine grains.
- Add this to a bowl, along with the baking powder, granulated sweetener, and cinnamon and mix well.
- Add the pumpkin puree and mix with a wooden spoon, until all ingredients and mix together well.
- Add the eggs, and vanilla and whisk till you have a smooth batter.
- Heat a skillet over a low/medium heat.
- Spray with oil and pour on a little batter at a time, when a spatula can slide under easily, flip and brown the other side. Repeat with remaining batter. (You should get about 5 medium sized pancakes with this mix).
- Serve with your choice of toppings.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free oats
- Dairy Free Friendly
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield 1 Serving Size 1 SERVINGAmount Per Serving Calories 318Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 0gCholesterol 411mgSodium 497mgCarbohydrates 34gFiber 6gSugar 2gProtein 18g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Pam Coleman says
Pumpkin pancakes mmmmmmm
Emmeline MacPherson says
Delicious, easy to make & very filling. ✔✔✔
Vicky says
This was soooo tasty!!! I swapped sweet potato for pumpkin , just because that was what I had. I also swapped mixed spice for cinammon because I love a spicy hit of flavour. This was a huge hit and I am looking forward to making them again!!! Loving this website
Kathryn says
These pancakes are yummy, and not eggy like some other low syn pancakes I have tried in the past. Thanks
Ellen Jakuta says
One word for these...AMAZING!!!! I topped them with vanilla diet yogurt mixed with some quark, fruit, and a tsp maple syrup drizzled over! Doesn't feel like a diet at all!! I love this site too!!
Debbie S says
Delicious!! Cant wait to make these again.
Love this site so much - the recipes are so tasty and syn free - Fabulous.
Thank you Slimming Eats x