Easy Pregnancy-Friendly Pumpkin Spice Pancakes (Ultra Fluffy!)

There’s something about a stack of warm, spiced pancakes that feels like a deep exhale — especially on the kind of morning where you’ve already reheated your coffee twice and the baby has decided 4 a.m. is “playtime.”

These pumpkin oat pancakes are soft and pillowy in the middle, with just the slightest crisp edge from the skillet. Each bite is laced with cozy cinnamon, nutmeg, and ginger — the kind of flavors that make you want to linger at the table just a little longer. The natural sweetness from pumpkin and honey makes them feel indulgent, while the rolled oats and whole wheat flour give you that steady, slow-release energy to get through diaper changes, feedings, and the endless laundry pile.

Why These Pregnancy and Postpartum-Friendly Pancakes Are Good For You & The Baby

The first time I made these, my twins were only three months old. I was running on four hours of broken sleep, wearing a spit-up-stained sweatshirt, and craving something that felt like autumn and not just survival. I remember standing over the skillet, watching the pancakes puff up, and feeling this tiny spark of joy — like, okay… maybe I can still have nice things. The figs were my little rebellion against the chaos — delicate, jammy-sweet, and so pretty on top, they made breakfast feel like an event instead of a chore.

Prep Time: 10 minutes / Cook Time: 15 minutes / Total Time: 25 minutes

Yields: 12 pancakes (serves 3-4)

Ingredients (This is It!)

For the Pancakes:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 tablespoons unsalted butter, melted
• 1 large egg
• Cooking spray or additional butter for the pan

For the Garnish

• 1/4 cup honey
• 3-4 fresh figs, quartered

Preparation Instructions

1. In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
2. In a separate medium bowl, whisk together the buttermilk, pumpkin purée, melted butter, and egg until well combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter will be thick and may have a few lumps. Do not overmix.
4. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
5. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
6. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
7. Serve the pancakes warm, drizzled with honey and garnished with fresh, quartered figs.

How to Store & Reheat these Pregnancy Pumpkin Pancakes

• Fridge: Refrigerate in an airtight container for up to 5 days. Keep away from strong-smelling foods like onions and chili to prevent the absorption of odors. 
• Freezer: Wrap 2-3 pancakes in plastic wrap twice. Transfer to a freezer-friendly bag. Freeze for up to 4 months. Thaw overnight in the fridge or on the counter for 30 minutes. 
• Reheating:
  • Microwave: Sprinkle with 1 teaspoon water or milk and microwave for up to a minute or until warm.
    • If straight out of the freezer, sprinkle with 2 teaspoons water, microwave for 2 minutes, flip, and microwave for another 1-2 minutes. 
  • Stove: Melt 1 teaspoon butter in a skillet over medium-low heat. Add 1-2 pancakes at a time. Heat for 2-3 minutes per side. 

Tips For the Best Pregnancy-Safe Pancakes

• Use pumpkin spice: If you don't have (or don't want to buy) the separate spices the recipe calls for, use store-bought pumpkin spice instead. Add 2 teaspoons to the dry ingredients for the same flavor. 
• Avoid pancake mix: While convenient, it's packed with strange processed ingredients and has way more sugar than this recipe. Whatever type of sweetener it contains, it's definitely not brown sugar. 
• Wait before flipping: Check the top of the pancakes before flipping. If the batter still looks raw and liquid-like, let them cook for 1-2 more minutes before attempting to flip to avoid splattering and messes. If the bottom is browning too much, lower the stove's heat. 

A Note From My Chaotic Kitchen

These are more than pancakes. They’re a reminder that you deserve food that’s as comforting as it is nourishing — fuel for you, goodness for your baby, and maybe even a quiet moment to actually taste it.

Check out more pregnancy-friendly recipes, head to the blog, or read our Real Mom Confessions for more mom-to-mom stories and advice on what it's really like.