Blender Pumpkin Oatmeal Pancakes
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. (Gluten & Dairy Free)
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!
Here’s what I love about this yummy gluten-free pumpkin pancake recipe…
WHAT I LOVE ABOUT These Healthy BLENDER PUMPKIN PANCAKES:
THEY COULDN’T BE EASIER! 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.
AMAZING INGREDIENTS! 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.
THE TEXTURE & FLAVOR. It’s tough to beat the fluffy texture, warm spices, and pumpkin flavor! Add a side of eggs and fruit and your family will love you forever!
FAQ + NOTES ON BLENDER PUMPKIN OATMEAL PANCAKES:
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. 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. Otherwise, a good nonstick pan or griddle will get the job done!
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.
Like Pumpkin Pancakes? You might also like…
- Buttermilk Syrup
- These gorgeous Gluten-Free Pumpkin Cookies from Heartbeet Kitchen. That glaze looks amazing!
- Banana Oatmeal Pancakes
- Cornmeal Pancakes with Blueberry Maple Syrup
- Baked Pumpkin Oatmeal
Blender Pumpkin Oatmeal Pancakes
- Total Time: 25 minutes
- Yield: about 16 (3 inch) pancakes 1x
- Diet: Gluten Free
Description
Light, fluffy pumpkin pancakes made in the BLENDER! These are so easy and delicious–we make them all year long!
Ingredients
- 2 1/2 cups old fashioned oats (I use certified gluten-free oats)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk (I used unsweetened almond milk, but cashew milk, oat milk, and dairy milk work too!)
- 3/4 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
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp 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.
- Add The Rest Of The Dry Ingredients. Next, add baking powder, baking soda, and salt and pulse to combine.
- Add The Wet Ingredients. Scrape down the sides of the blender and 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-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 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.
Notes
***Different stovetops and pans conduct heat differently, so even if you use a cast iron pan like I did, 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).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Pancakes
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin oatmeal pancakes, pumpkin pancake recipe, pumpkin pancakes, oatmeal pancakes, blender pancakes, pumpkin oatmeal pancakes
Originally shared September 2017. Updated September 2022.
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!
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!
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!
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! 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 🙂
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 🙂