The trick to these pumpkin oatmeal pancakes is blending the oats right into the batter. You get a hearty, fluffy stack with a smoother texture, plenty of pumpkin, and warm fall spice in every bite.
Pumpkin Oat Pancakes
An open can of pumpkin puree never goes to waste at my house. I often make a batch of healthy pumpkin pancakes, but when I don’t want to wait for the oats to absorb the liquid in the batter, I use the blender to make a smooth oat batter. They still taste delicious and have a hearty texture similar to my banana oat pancakes. You’re going to love them!
Ingredients
Old-fashioned oats are blended into the batter with canned pumpkin purée (not pie filling), milk, 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
- Make the batter in the blender.
Add the liquid ingredients first, then the oats. Blend until smooth. The batter will be thick; don't worry. - Wait 5 minutes before cooking.
This lets the oats fully absorb the liquid, so the first pancake is as good as the last. - Cook the pancakes.
The batter is thick, so use the back of the spoon to spread it on the pan; cook over medium heat for 2 full minutes per side. - Serve.
Drizzle with pancake syrup or cinnamon syrup, and your favorite toppings.
Laura’s Tips for Pumpkin Oatmeal Pancakes
No. Pumpkin pie filling contains sugar and spices, so the recipe would need to be changed. Stick to canned pumpkin purée.
Canned pumpkin yields the best results. That said, thinner homemade purée can work; just make sure to drain off any excess water before adding it to the batter.
It’s normal after blending. This batter is thick and hearty, which doesn’t pour. You’ll need to use the back of a spoon to spread it in the pan to help the pancakes cook through.
These pancakes take longer to cook, so cook them over medium heat. If your pan is too hot, the outside of the pancake will darken quickly, which can lead to flipping the pancakes too soon and leaving the middles undercooked. Fix this by rinsing the pan between batches and lowering the heat.
Cook the full batch and let them cool completely. Then, store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. To reheat, microwave them for 30 seconds until warm.
More Pumpkin Breakfast Ideas
Try my baked pumpkin oatmeal, these pumpkin oat muffins, or these pumpkin overnight oats. For more protein, try these cottage cheese pumpkin pancakes.
Pumpkin Oatmeal Pancakes (Easy Blender Recipe)
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.
Serve:
- Plate a few pancakes on a plate and top them with your favorite toppings and syrups.
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Lisa says
These were remarkable!
Elena says
These pumpkin pancakes with oatmeal were really good. All the cooking tips were spot on. I can say I would have not cooked them long enough and burnt them if not for actually reading what you wrote.
Jess says
These were thick and fluffy. The total winner of both oatmeal and pumpkin in pancake form.