Blender Pumpkin Oatmeal Pancakes – These couldn’t be easier! Toss everything in the blender and you’ve got a cozy breakfast ready in no time. They feel like the weekend, but are simple enough for a weekday.
There is just nothing like a special breakfast. A warm, fluffy stack of pancakes is one of our favorites. I developed these right after we updated our kitchen last year. It was a long few weeks of not being able to cook, and I just couldn’t wait to get back in a kitchen! I wanted to develop a recipe that’s easy enough for a weekday but has all the cozy comfort of the weekend. These Blender Pumpkin Oatmeal Pancakes are exactly that!
For starters, they’re made entirely in the blender (or a food processor), so there aren’t a lot of bowls or dishes to do afterward. For another, blending makes them come together so quickly, you can get them on the table in no time. 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.
We eat pumpkin year round (we love it so much!), but it feels especially cozy this time of year. Warm spices and the use of oatmeal for the flour really make them incredible. Whether you’re drizzling a short stack with pure maple syrup, spreading them with Nutella (try this homemade version or this dairy-free version), or even enjoying them plain, they’re just what you need this time of year.
Add a side of eggs and fruit and your family will love you forever!
Notes on the recipe:
Don’t forget! Don’t forget the step of blending the 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.
Freeze your leftovers. These 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.
Consider cast iron. There’s something completely amazing about pancakes cooked on a cast iron pan. They’re pretty inexpensive, and last forever. Once you’ve seasoned your pan well it becomes virtually nonstick and the golden crust you get on the outside is hard to beat. It’s our fave!
Like this recipe? You might also like…
- Buttermilk Syrup
- Banana Oatmeal Pancakes
- Cornmeal Pancakes with Blueberry Maple Syrup
- Baked Pumpkin Oatmeal
- 2½ cups old fashioned oats (I use certified gluten free oats)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk (I used unsweetened almond milk)
- ¾ cup pumpkin puree
- 2 eggs
- 3 Tbsp pure maple syrup
- 2 Tbsp butter, ghee, or coconut oil (can also sub dairy free butter)
- 2 tsp apple cider vinegar
- 1½ tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
- Add baking powder, baking soda, and salt and pulse to combine.
- Add milk, pumpkin puree, eggs, syrup, butter/ghee/coconut oil cider vinegar, vanilla, cinnamon. and nutmeg. Puree 20-30 seconds, or until combined.
- Let mixture rest for about 5 minutes while you heat a large skillet over medium heat. Grease the skillet with a little extra butter/ghee/oil or nonstick spray.
- Scoop batter into skillet (I use a ¼ cup measuring cup for this). Cook 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until cooked through. Repeat with remaining batter.
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!)
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!
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!
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!
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!
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!!!
Glorious! Those pecans on top too… yes please!
One of my roommates in college used to make these all the time! I’ll have to try them to relive the glory days!