Let’s make Blender Pumpkin Oatmeal Pancakes! This pumpkin oatmeal pancakes recipe couldn’t be easier! Toss everything in the blender and you’ve got a cozy breakfast ready in no time. (Bonus? They’re Gluten-Free & Dairy-Free friendly!)
We eat pumpkin year-round at my house (we love it so much!), but a good pumpkin breakfast recipe feels especially cozy this time of year, whether it’s in pumpkin waffles, pumpkin overnight oats, pumpkin muffins, or a short stack of these fluffy pumpkin oatmeal pancakes.
I first shared this gluten-free pumpkin pancake recipe back in 2017, and they’re always one of my top recipes in the fall. Probably because…
These Fan-Favorite Pancakes Are A Fall Breakfast Dream Come True
This low-fuss blender pumpkin pancakes recipe is a delicious blend of pumpkin and spices, and the use of oatmeal for the flour really make them incredible. There’s so much to love!
🥣 EASE: These pumpkin pancakes are literally mixed up in the blender, so there’s not a lot of fuss and no extra bowls to clean up! As a bonus, most of the simple, nourishing ingredients are pantry staples you’ll likely already have on hand, so it’s easy to whip up a batch any time.
🎃 FLAVORS: Although I LOVE pumpkin spice everything, these easy pancakes really let the pumpkin flavor shine through, rather than going too hard with the spices. But don’t worry–you’ll get notes of pumpkin, maple, cinnamon, nutmeg, and vanilla in every bite. As for the texture, I love that they’re light and fluffy, but they also feel substantial, like you’re eating a good solid breakfast.
🥞 KID-FRIENDLY. My kids have gobbled these up since they were tiny. They’re ALWAYS a hit, whether we serve them for breakfast or breakfast-for-dinner.
💡 TOP TIPS: I recommend blending the oats by themselves first to break them up before adding the other ingredients. You get a finer, softer, more fluffy texture!
Happy cooking! xo, Emily
Gather Your Ingredients
Ready to make a batch of these easy pumpkin oatmeal pancakes? Here’s all you need to get started…
How To Make Healthy Pumpkin Oatmeal Pancakes, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Blend The Oats. Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
- Combine The Rest of The Ingredients. Scrape down the sides of the blender and add milk, pumpkin puree, eggs, syrup, butter or oil, apple cider vinegar, vanilla, baking powder, baking soda, salt, cinnamon. and nutmeg. Puree 20-30 seconds, or until fully combined and evenly blended. Pause to scrape down the sides of the blender, as needed.
- Let mixture rest for about 5 minutes while you heat a large skillet over medium-low heat. Grease the skillet with a little extra butter, ghee, oil, or cooking spray.
- Cook The Pancakes. Scoop or pour the batter into skillet (I use a 1/4 cup measuring cup for this). Cook pancakes 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until deep golden brown on the outside and cooked through on the inside. Repeat with remaining batter. If your pancakes are having a tough time cooking through or are coming out too thick, add an additional splash of milk to the batter.
- Serve & Store. Enjoy pancakes warm with syrup, toasted pecans, a dollop of yogurt, or your favorite toppings. Store leftover pancakes in an airtight container in the fridge 2-3 days. These blender pancakes also freeze really well. We freeze them in a single layer and you can pull out a single serving for breakfast any time! It’s like giving your future self the gift of an amazing breakfast.
Yummy Toppings To Try
A warm, fluffy stack of pancakes is one of my favorite things, and some good toppings makes it even more fun! Here are a few toppings to try on these blender pumpkin oatmeal pancakes:
- Maple Syrup. Duh. But, really. The flavor of sweet maple pairs perfectly with the warm spices and pumpkin flavor of these blender pancakes.
- Toasted Pecans. Pecans only take a few minutes to toast, so you can toast them while you cook the pancakes! Their rich, nutty crunch is delicious here.
- Whipped Cream. Serving these for a special brunch or breakfast? Add a dollop of whipped cream or dairy-free whipped topping and an extra sprinkle of cinnamon or chopped nuts!
- Greek Yogurt. Some people feel like this gives the pancakes a pumpkin pie flavor.
- Nutella. Chocolate hazelnut is actually AMAZING with pumpkin. Try a healthy homemade version, use traditional Nutella, or look for a dairy-free alternative, like Justin’s or this one from Peanut Butter & Co.
- Nut Butter. Other readers have loved a drizzle of almond butter or cashew butter, or even peanut butter!
- Buttermilk Syrup. Full disclosure: this sweet syrup tastes like caramel sauce, and it’s AMAZING. Perfect if you’re serving these for a holiday or special occasion!
FAQ + Tips And Tricks For The Best Blender Pumpkin Panckes
BLEND THE OATS FIRST. Don’t forget the step of blending the gluten-free oats first. It takes 30 seconds or less, but it makes a big difference in texture. If you forget and you add the other ingredients, you can still blend them all together, but you’ll probably have a slightly more dense texture.
HOW TO FREEZE LEFTOVER PUMPKIN PANCAKES. These blender pancakes freeze really well. I place the pancakes in a single layer in a freezer bag (so they don’t freeze in a big lump), or you can separate layers of pancakes with parchment paper to prevent sticking. Freeze up to 1 month. Then, you can pull out a single serving for breakfast any time! It’s like giving your future self the gift of an amazing breakfast.
PANCAKES TOO THICK? TRY THIS. Sometimes, when making these pancakes, the oats will absorb a lot more liquid and they’ll end up a bit thick. If your pancakes are too thick for your taste (or they’re cooking too fast on the outside before the centers are cooked through), I recommend adding a splash more milk to the batter and reducing the heat on your pan a bit. This will thin the pancakes a bit and give them more time to cook through.
YOUR PAN MATTERS. While I used to recommend a cast iron skillet for these pancakes, I’ve found that several readers had trouble with the pancakes cooking too quickly on the outside before the insides of the pancakes were done. Now, I usually recommend a nonstick skillet like this one from Caraway, which conducts heat a bit more gently!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our healthy Blender Pumpkin Oatmeal Pancakes recipe. I can’t wait to hear how it goes!
Blender Pumpkin Oatmeal Pancakes
Ingredients
- 2 cups certified gluten-free old fashioned oats (rolled oats)
- 1 cup milk (I used unsweetened almond milk, but cashew milk, oat milk, and dairy milk work too!)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 3 Tablespoons pure maple syrup
- 2 Tablespoons melted butter (can also use ghee, coconut oil or dairy-free butter)
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Blend The Oats. Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
- Combine The Rest of The Ingredients. Scrape down the sides of the blender and add milk, pumpkin puree, eggs, syrup, butter or oil, apple cider vinegar, vanilla, baking powder, baking soda, salt, cinnamon. and nutmeg. Puree 20-30 seconds, or until fully combined and evenly blended. Pause to scrape down the sides of the blender, as needed.
- Let mixture rest for about 5 minutes while you heat a large skillet over medium-low heat. Grease the skillet with a little extra butter, ghee, oil, or cooking spray.
- Cook The Pancakes. Scoop or pour the batter into skillet (I use a 1/4 cup measuring cup for this). Cook pancakes 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until deep golden brown on the outside and cooked through on the inside. Repeat with remaining batter. If your pancakes are having a tough time cooking through or are coming out too thick, add an additional splash of milk to the batter.
- Serve & Store. Enjoy pancakes warm with syrup, toasted pecans, a dollop of yogurt, or your favorite toppings. Store leftover pancakes in an airtight container in the fridge 2-3 days.
Notes
- Cooking Tips. Different stovetops and pans conduct heat differently, so your stove may have a different level of heat than mine. If you find your pancakes are cooking (or even burning) on the outside before the middles are done, you can turn the heat down on your stove to allow more time for the middles to set. The other thing you can try is to thin out the batter with a little more milk so that your pancakes won’t be quite so thick (and will cook through easier).
- Freeze Them For Later! These blender pancakes also freeze really well. We freeze them in a single layer and you can pull out a single serving for breakfast any time! It’s like giving your future self the gift of an amazing breakfast.
- Gluten-Free? Make sure to use certified gluten-free oats for these pancakes. You want rolled oats (old-fashioned oats) NOT quick oats or steel cut oats for this recipe!
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/blender-pumpkin-oatmeal-pancakes/Originally shared September 2017. Recipe updated with improved notes, new video, and step-by-step photos and republished July 2025.
These pancakes are not only perfect for fall, but I like these all year round. Fluffy and flavorful
Hi Emily,
I made these pancakes this morning, they are the best light fluffy pancakes ever! love them! I ran out of oats, only had 2 cups, I subbed unflavored protein powder for the 1/4 cup., also, didn’t have maple syrup, so I used 2 Tbs. of brown sugar. I make my own pumpkin puree, it is a bit wetter than from a can, so I used 3/4 cup of milk. Thank you for a delightful gluten free recipe! I saved it and will definately be using it again.
Jean
So glad it was a win for you, Jean! Thanks so much for sharing your changes, too!
Why the apple cider vinegar?? Just curious….
Hi Trinity! It adds acidity, which helps create a bubbling reaction in the pancakes. This gives the pancakes a lighter, fluffier texture. It’s kind of like a dairy-free buttermilk!
Another excellent recipe! I subbed egg whites and avocado oil for the whole eggs and coconut oil, but it worked just fine. We’ll make this again and explore more recipes here. Thank you!
Hooray! I’m so glad they were a win for you Jen 🙂
We love these! They were honestly alot easier to make than I thought – because of how many ingredients there are. But I used vegan butter, Oatmilk, and bananas instead of eggs or any egg replacer, and I used pumpkin pie spice (which has cinnamon, ginger, nutmeg and allspice) instead of cinnamon and nutmeg alone. I love that we used a blender because it makes a lot of difference when you have kids and don’t want to clean a bunch of bowls and utensils. These taste beautiful and like the fall! My kids said “I can’t stop eating them, I want more pancakes”. I appreciate that this was an easy vegan recipe.
I’m so glad they were a win! Thank you for taking the time to leave a review 🙂
These are amazing! Grinding the oats first is such a great idea and makes the pancakes so much lighter then grinding everything together. I like my batter a little thinner so added extra milk, but otherwise made the recipe as written. Oh, I also sprinkled in a few chocolate chips for the younger diners!
Lina – THANK YOU for your review! I appreciate it so much. I’m so glad you were able to thin them out to your taste. 🙂
We love these pancakes! I’ve made them several times for dinner. What kind of oats do you use? I’ve used gluten free quick cooking oats with more success than the gf regular oats. With the regular ones, it’s so dense that I usually use at least twice the amount of milk, in order to thin it enough! Any ideas? I made these last night. We still loved them , but they weren’t quite done . Thank you.
Robin – Thank you for taking the time to leave a review! I most often use gluten-free rolled oat. It’s funny that sometimes, I find the oats absorb way more of the liquid than other times, and then I add more liquid like you did I’m glad you were able to find the amount of milk to get them thin enough for your liking!
I don’t usually comment on food blogs but…
I loved em. My wife who usually struggles to eat breakfast and my 13 month old each lived em and even ate them without any topping. My 2 beagles also approved. I don’t need to eat gluten free but I’d eat this every week.
Matthew – I LOVE THIS REVIEW!! Thank you so much for sharing this with me. You totally made my day!
These taste like a name brand waffle version! There’s a nice light sweetness and my 8 year old devoured several! Grinding the oats into a fine flour first is such a great idea to substitute for flour. I have tried different recipes without doing this and that didn’t include apple cider vinegar and butter and the results were not as good.
Linnea – I’m SO GLAD You like them! They’re one of my all-time favorite recipes!
Can I use steel cut oats instead ?
I don’t recommend them for this, as it’s very difficult for them to soften enough and grind fine enough.
Late to the party here, but just made these and they may be the best pumpkin pancakes I’ve ever made.
Froze the leftovers and already looking forward to them tomorrow.
Had to add a little more almond milk as my batter came out a bit thick, but an extra 1/4 cup did the trick.
Cant imagine even bothering trying a different recipe after eating these.
Bravo!
David, you totally made my day! Thank you so much for sharing this with me! I’m so glad you liked them as much as we do 🙂
Well its been 8 months and I still make these about once a month. The recipe is perfect (but I do have to add about 1/4 to 1/2 cup more almond milk to get the consistency to pour them the way I prefer). Still, the best pancake recipe ever. Thank you again. It continues to impress my family and is my all-time favorite breakfast to make!
David – I’m SO HAPPY to hear this. Thank you so much for sharing. You totally made my day!
Thank you for this delicious and wholesome pumpkin pancake recipe. I am making (and) enjoying them now. Thanks also for the tips on how to cook. I usually have them stick. Added some butter to coconut oil in pan and that did the trick with low heat. They are coming out great. And good size too. I love pumpkin and am now committed to clean and healthy eating and want to incorporate seasonal vegetables in my diet. And I love pumpkin too. What a great recipe!
Colleen – What a sweet comment! Thank you so much for sharing! We absolutely LOVE these pancakes–I’m so glad you did too! 🙂
Stumbled upon this recipe this morning and I was excited to try it out. And I’m really happy I did, because these were absolutely delicious!
*So easy to make
*Soft and fluffy
*Loved by me and the little
This is the first *healthy* pancake recipe that I’ve found where they taste like a pancake, are thick and fluffy, and I didn’t feel bloated after eating them. You couldn’t tell that there was NO flour or sugar in them.
Definitely going to be making these all this holiday season and beyond 🙂
Leslee – What an amazing review! Thank you so much for sharing this with me. We absolutely LOVE them.
(You might like our banana version or our apple version!)
Oh em gee! This is by far my favorite recipe! I can’t wait to make them again! I had to have them after my dinner today for my dessert! I added pecans and used real maple syrup! Thank you soooo much!
Hallie – You TOTALLY made my day!!! Thank you so much for this sweet comment. I’m so glad you enjoyed them!
These were so fulfilling. I measured 1/4 cup for each and made 11 pancakes. How’s the serving size 6?! yummy though
So glad you liked them!
Kids loved them! Thanks!
I’m so glad to hear that!!!
Thank you so much for this recipe! So easy and delicious. I’ve made it using the food processor before when I was using rolled oats, but if I already have oat flour, can I just mix it up in a bowl so I don’t have to dirty another appliance?? Or will the texture not be as good? Thanks in advance!
L – you could probably get by with pre-made oat flour and a bowl just fine! 🙂
How much oat flour does 2.5 cups of oats make?
It’ll be between 2 cups and 2 1/4 cups oat flour 🙂
These pancakes were fantastic!!! I added a little extra almond milk to think them out, a 1/4 teaspoon of allspice, and dairy free chocolate chips. Topped w vanilla yogurt and blueberries! A new family favourite. Thank you!
Wow, that sounds tasty! Love those suggestions! So glad you liked the recipe 🙂
The flavor and texture of these pancakes was spot on! I made the batter in a Nutribullet which I’ll never do again b/c it was too difficult to get 100% of the batter out of it. I will definitely be making these again, but in a bowl where I can use a spatula.
Jennifer – I’m so glad you enjoyed them! Thanks for sharing!
This is one of the best recipes I have ever, EVER tried. I stumbled upon this while searching for baby led weaning recipes for our one year old. I feel so good about feeding him these gorgeous pancakes in the morning. I used butternut squash since it’s what we had, sweetened them with pureed baked apples, and I added bananas during the cooking process. (pour the pancake batter in the pan, and poke slices of banana onto the “raw” side of the pancake, flip the pancake and cook as usual, the banana slices get lightly caramelized and it’s crazy good) Our baby gobbles them up and there is almost no mess. My husband and I drench ours in maple syrup, naturally. 😉 Thank you so much! I can’t wait to experiment more with oat flour! Who knew!?
Gillian – You MADE my day!!! Thank you so much for sharing this with me. It’s one of my VERY favorite recipes ever. We eat them all year round!
Best pumpkin oat pancakes, I can’t believe there’s no white flour! Light and fluffy and amazing
Christiana – I’m SO glad you enjoyed them! We make them year round, we love them so much!!! (I’ve got an apple spice version coming soon!)
Love these! I added pecans….easy peasy, good texture and flavor!
YUM! Love pecans! I bet that was delicious!
These were beyond delish! Made the most with my 2 year old son on Sunday morning and the whole family devoured. My husband (who isn’t too adventurous in the kitchen with unique ingredients) really enjoyed them too. Froze the leftovers and already thinking about defrosting some 🤗
I’m so glad to hear that!!! Thank you for sharing!
Could you blend steel cut oats instead?
Robyne – I haven’t tried it with this recipe, but in other recipes, I’ve found that they don’t grind fine enough before the blender starts to overheat.
Made these for my 12m old. She seems to really enjoy them. I did make them in my blender and I ended up needing to almost double the liquid,I think this was due to the oats. Still, I am grateful you had a recipe like this for me to make for my kiddo. Processed food has so much added sugar and I opted for some unsweetened applesauce over the maple syrup.
Thanks
Yay! I’m so glad you enjoyed them 😉
Oh my goodness! First time leaving a comment on a recipe after I’ve made it… it was AMAZING ! I tried another recipe from another site and it was SO bad and the ratios were SO off that I couldn’t believe this person felt the need to publish this and never edit it ! This recipe, however, wow. And blending the oats before anything else was SUCH goos advice ! Now I want to try so many more of your recipes. I couldn’t be happier and can’t wait to make this for large groups as well!
Oh my goodness! I’m so glad you loved them!!! We make them at least once a month all year long (my kids can’t get enough!). Thank you so much for taking the time to share this with me! You made my day.
Thank you for this wonderful recipe, which I use for waffles, for freezing as well.
I’ll have to try it for waffles! Great suggestion. (So glad you liked them!)
I just wanted to say that I made these today and LOVED them. Will make double batches next time to freeze.
Yayyyy! So glad you liked them!
Came out gr88
Thank u
Yayyy! I’m so glad you enjoyed them 🙂
I can’t wait to try this recipe, however, is the apple cider vinegar absolutely necessary, or optional?
Stephanie – it does add some acidity, which helps you to get the lightest, fluffiest pancakes. It’s used to create a buttermilk substitute (since we’re dairy free). If you tolerate dairy, you can swap in buttermilk for the milk and skip the almond milk. Otherwise, you can use an equal amount of lemon juice, or if you don’t like/tolerate either, you can just omit it. Hope that helps!
Hi Emily! Today was our annual “Pumpkin Pancake Day” – every October we try a new gluten-free pumpkin pancake recipe. I found yours on Pinterest and this is BY FAR the best recipe we’ve tried in the past five years! Thank you for this delightful and delicious pancake recipe, the best part was that we had all of the ingredients on hand!
I did have a read through the comments and added some more milk and slightly more pumpkin to the recipe and we cooked them over medium-low heat on our big burner and they came out just perfect. We will be saving this to serve up on Pumpkin Pancake Day every autumn!
Jenn – I LOVED reading this!!! An annual “Pumpkin Pancake Day” sounds like an amazing day to celebrate!!!
Way too much baking soda in these.
Araceli – How so? What trouble did you run into? I’d love to help!
I was in HEAVEN after making these. I have recently gone on a very restrictive diet to try to combat auto-immune disease issues & GI issues, so my food options lately haven’t been exactly spectacular. And for a foodie, it’s definitely been a challenge. I made these last week with a few modifications (used oatly for my milk, used only egg whites, substituted honey for the maple syrup & omitted the cinnamon, but added a touch of cardamom). Oh my, they were delicious!!! So glad I found your site & look forward to making more of your recipes! THANKS!!
Lynn – I’m SO HAPPY to hear this and SO GLAD that you enjoyed them! There’s nothing like a recipe that feels like the “real” thing!
These didn’t work for me either. Love making pumpkin pancakes but they were just wet on the inside after lots of cooking. Folllowed it perfect too.
Amy – I’m sorry you had trouble! I’d love to help. Different stovetops and pans conduct heat differently, so even if you used a cast iron pan, your stove may have a different level of heat than mine. A few things can help with this: If you find your pancakes are cooking (or even burning) on the outside before the middles are done, you can turn the heat down on your stove to allow more time for the middles to set. The other thing you can try is to thin out the batter with a little more milk so that your pancakes won’t be quite so thick (and will cook through easier). I hope that helps!
i followed the recipe to the T – but they turned out uncooked in the middle with crispy crusts – just awful. And i used a cast iron pan.
Oh dear! It sounds like maybe the pan was too hot? If that happens to me, I turn down the heat, which allows the insides to cook through without the outside burning. You can also try thinning out the batter a bit with a little more milk so they’re not as thick.
Any ideas on how I could adjust this to make baby pancakes? I’d love to just use egg, pumpkin and baby oatmeal cereal, but im okay with baking powder and baking soda if necessary. Thanks in advance!
Esther – That would be a completely different recipe, so I’m not sure how to advise you. I’m sorry!
These were great! I’ll probably add an extra quarter cup of almond milk next time and a little bit more spices (maybe even some powdered ginger and allspice)!
Sounds perfect! So glad you liked them!
These pancakes were fantastic!
I’m SO happy you enjoyed them! Thank you so much for sharing!
THANK YOU for this amazing recipe! I made it at least 6 times this last fall after discovering it during a period of trying a new pancake recipe every day. (I make pancakes several times a week- we love breakfast in our house.) I am so in love with these. The flavor is outstanding, and surprisingly, the most amazing part is their texture. I typically do not like blender batters (things seem to go wrong when you put eggs in a blender) but these are the exception. I could go on and on about my love for these pancakes, and I have, including multiple phone calls, and making them for company. (I admittedly love talking about food to begin with) They are fantastic using the butter and maple syrup as called for, and still very good substituting 1 T applesauce and 1 T butter, and 3 T Splenda + 2 T milk and 1 T maple syrup instead of the 3 T maple syrup called for- when I want to lighten them up a little since I always eat more than planned. I would make them much more often, but it does take awhile to measure all the ingredients. It’s totally worth it when I have time. I actually just presmeasured my ingredients to make them tomorrow morning. I never know if i should believe the recipe ratings on blogs, because so often it seems that people literally look at the pictures, and give it 5 stars for looking good. I wanted to share my true, “I’ve-never-even-read-your-blog-before”, unbiased, love-the-results review of this recipe.
Oh my GOODNESS! You made my day! Thank you so much for your sweet comment, and all the great suggestions you gave for substitutions! I’m sure those will help LOTS of readers in the future!
Are they supposed to be really thick? Making this for the first time.
The batter is fairly thick, but mine always bake up pretty light and fluffy inside. If you need to thin them out a little (per your taste), you can add a little more milk. It’s up to you!
This may seem like a silly question but, since I have butter and plan to use it for this recipe, should I melt it or just let the blender chop and blend a chunk?
Thank you and I’m looking forward to trying these pancakes!
Carol – I’d melt it before hand and let it cool slightly (just so it doesn’t go into the blender burning hot). I think you’ll get your best results that way!
Thanks for the great recipe! I added a 1/4 teaspoon each of ground ginger and all spice. Very flavorful!
Ooh yum! That sounds tasty! So glad you enjoyed them!
Our family loves these. I have been making them weekly.
I’m so glad to hear that! We make them several times a month all year long!
This looks delicious! How would you modify the recipe if you did not want to use eggs or butter/oil/fat?
Carolyn – You could substitute chia or flax eggs (1 Tbsp chia seeds or flax + 3 Tbsp water per egg. Let it sit 5 minutes to “gel” before using). And for the oil, you could probably sub additional pumpkin puree or add a few tablespoons of applesauce.
Wanted something sweet and had left over pumpkin purée. What a great treat this was!! Used stevia instead of the maple syrup, but totally enjoyed it!! Thanks for the recipe.
Oh, I’m so glad to hear you enjoyed them! Thank you for sharing!!!
I have been making these for a week every morning, for my newly gluten- free daughter. They are amazing!! Lovely texture and flavor.
Amy – I’m so happy to hear that! We’ve been eating them at least once a week for the last few months. SO GOOD!!!
One of my roommates in college used to make these all the time! I’ll have to try them to relive the glory days!
Glorious! Those pecans on top too… yes please!
Besides making smoothies or margaritas, this is the first recipe I made using my food processor. You are right, so much faster and easier! These were absolutely delicious!!! My 5 year old grandson helped me concoct a delicious syrup to pair with the pancakes. We combined: maple syrup, butter, organic coconut, a bit of vanilla extract, and pecan pieces. Thanks for the recipe! We’ll be making these again real soon.
Nancy – I’m so glad you enjoyed them! Your syrup sounds delicious!!!
Made these this week and already ate all the frozen leftovers. Thanks for the recipe!
I’m so glad you liked them Maria! I’ve been making double batches the last few times I’ve made them because they go so fast!
Delicious! We ate them with cinnamon applesauce on top & they were soft with just the right bite of texture from the oats. ;
Oh, good! I’m so glad you liked them!
I loved these, we had them for breakfast today. I had been patiently waiting for the recipe ever since your insta-story about them. Thanks for all your great posts, love your site!
I’m so glad you enjoyed them! (and I’m sorry it was SUCH a long wait!)
Do you know the nutritional info on these pancakes?
Beth – I’m sorry, I don’t have nutrition software for my blog. I love using My Fitness Pal (the free app or their website) to calculate nutrition facts for recipes. They even have an “import from the web” option where you can plug in a blog post web address and it’ll pull all the ingredients for you so you don’t have to type them in manually. I hope that helps!
Can I use quick cooking oats (regular or steel cut?) for these?
RB – I typically don’t recommend steel-cut, simply because they take so much work for your blender to grind down to a flour, which can strain the motor. Quick-cooking will work great!
We love oatmeal pancakes in our house! I’ll definitely have to try this pumpkin variation in the morning since we have leftover puree to use up!
These sound wonderful. Where is the cute red top in the photos from?
Thanks Juliann! It’s from TARGET! (It’s Knox Rose brand. I couldn’t find it online anymore, but you might be able to score one at your Target!)