Recipe

This post may contain affiliate links. Read our disclosure policy here.

These pumpkin oatmeal pancakes are made in the blender with wholesome ingredients for a better-for-you fall breakfast that tastes like pumpkin pie.

A hearty stack of lightly sweet pumpkin oatmeal pancakes that taste like everything you love about fall.

stack of pumpkin oatmeal pancakes on a plate topped with some butter and drizzled with syrup

Pumpkin Oat Pancakes

Let's just say, if there's an open can of pumpkin around, I'm jumping on the pumpkin everything train. These pumpkin oat pancakes are everything I love about my baked pumpkin oats in pancake form.

They're the love child of my healthy pumpkin pancakes and banana oat pancakes, and I tested batch after batch to make them better-for-you and easy to blend. If you've tried my cottage cheese pumpkin pancakes, you'll love these too.

Ingredients

Old-fashioned oats are blended into the batter with canned pumpkin purée (not pie filling), milk (any) is the liquid, eggs to hold the batter together, and some melted butter for moisture. A little brown sugar and vanilla add sweetness and warmth, cinnamon or pumpkin pie spice brings that classic fall flavor, and baking powder helps them rise. A pinch of salt ties all the flavors together for perfectly balanced, fluffy oatmeal pancakes.

How to Make Pumpkin Oatmeal Pancakes

Making these couldn't be any easier! Some notes in each step to keep in mind include:

Make the batter in the blender by adding the liquid ingredients at the bottom, oats on top. Blend until smooth. The batter will be thick, don't worry.
Wait 5 minutes before cooking them, you’ll want the oats to absorb all the liquid.
Cook the pancakes on a greased non-stick surface, over medium heat. You’ll need to spread the batter slightly with the back of a spoon and cook them for 2 full minutes per side.
Serve these straight out of the pan drizzled with pancake syrup or cinnamon syrup.

Notes on Texture

The batter is thick and hearty, so spread it out a little in the pan to help it cook evenly. These pancakes take longer to cook than regular ones, so keep the heat moderate. If the outsides brown too fast or the centers are still raw, lower the heat because the pan is too hot.

Pumpkin Oatmeal Pancakes (Easy Blender Recipe)

Servings: 4

Prep Time: 5

Cook Time: 10

These pumpkin oatmeal pancakes are made in the blender with wholesome ingredients for a better-for-you fall breakfast that tastes like pumpkin pie.

5 from 3 votes

Print Pin

Ingredients

1 cup milk
½ cup pumpkin puree
2 eggs
2 tablespoons melted butter
1 ½ teaspoons vanilla extract
2 cups old-fashioned oats
3 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon, or pumpkin pie spice

Instructions

Make the batter

Place the ingredients in a blender in the order listed. Blend for 60 seconds, until the batter is smooth.
Let the batter sit for 10 minutes; this helps the oats absorb the moisture and yield consistent pancakes.

Cook:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of batter per pancake onto the greased pan and use the back of the spoon to spread the batter out.
Cook the pancakes for 2 minutes until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for an additional 2 minutes on the other side. These pancakes need a little longer to cook, so keep the heat on medium. If the outsides brown too fast or the centers feel undercooked, the pan is too hot. Rinse the pan and lower the heat for your next batch.
Remove the pancakes from the pan and serve or keep them warm while you cook the rest of the batter.