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. hey 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!
WHAT I LOVE ABOUT 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.
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 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. It’s our fave!
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 Blender Pumpkin Oatmeal Pancakes? You might also like…
- Buttermilk Syrup
- Banana Oatmeal Pancakes
- Cornmeal Pancakes with Blueberry Maple Syrup
- Baked Pumpkin Oatmeal
Blender Pumpkin Oatmeal Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: about 16 (3 inch) pancakes 1x
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)
- 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
- 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 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 cooked through. Repeat with remaining batter.
- ***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).
- Category: Breakfast, Pancakes
- Method: Stovetop
Keywords: pancakes, pumpkin, pumpkin pancakes, oatmeal pancakes, blender pancakes, pumpkin oatmeal pancakes
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!