Apologies in advance if you aren’t a pumpkin person, but I love these pumpkin oat pancakes.  This is the only fluffy pancake recipe you’ll need.

This recipe was revamped recipe from my site a few years ago, and I am loving these fluffy pancakes.

How to make fluffy pancakes?

The secret to fluffy pancakes is letting the batter sit at least 15 minutes (I prefer 30 minutes) to let the baking powder do its magic.  Those little bubbles help ensure that you’ll get fluffy pancakes every time.  Side note:  always check to see if your baking powder isn’t expired too.

After opening canned goods, is it safe to refrigerate the unused food in the can?

Recently I posted on my Instagram stories that I store opened cans of products in my refrigerator.  The overwhelming response was “NO BIZ!!!!”  Well, upon a bit of investigating the USDA states that you can in fact store it in the container, but to ensure quality of the product, so transfer to a glass container.  However, you can store it in the can up to 4 days after opening it.

Ingredients for pumpkin pancakes:

flour (I used all purpose)
no calorie sweetener (I used Splenda Baking Magic)
baking powder (make sure its not expired)
quick oats (blend in a coffee grinder to make into flour consistency)
canned pumpkin puree (make sure not to buy pumpkin pie filling, as that has added sugar)

What no calorie sweetener should I use in baking?

Recently I discovered Splenda Magic Baker, and I am loving it.  It’s the closest thing I’ve found that tastes like actual sugar.  It’s on the pricey side (around $7 a bag) but I am loving the results so far.

Pumpkin Oat Pancakes

8 pancakes
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes

These pumpkin oat pancakes scream fall. I love them because they aren’t overly sweet, but are perfect with maple syrup!


1 cup unsweetened cashew milk

2 large eggs

1/4 cup Splenda

1/2 cup pumpkin puree

2 teaspoons baking powder

1 cup quick oats (ground into flour consistency)

1 cup flour

1/2 teaspoon salt


Mix the oats, flour, salt, Spenda and baking powder together. In a separate bowl, mix the pumpkin, eggs and milk.
Pour egg mixture into the dry mixture, and let sit for 15 minutes, minimum.
Cook over medium low heat, using 1/3 measuring cup per pancake, for 2-3 minutes a side.
Leftovers can be stored in the fridge for up to 5 days, or frozen.


On my WW plan, each pancake is 3 points. Click this link to see what the points would be on your WW plan.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Let me know if you try these pancakes – I think you and your family will love them!

If you are looking for a savory way to eat pumpkin, check out my pumpkin chili – so good!

The post Pumpkin Oat Pancakes appeared first on My Bizzy Kitchen.

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