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 🙂