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!
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!!!
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!!!
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.
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!
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!
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!
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!
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!
These pancakes were fantastic!
I’m SO happy you enjoyed them! Thank you so much for sharing!
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!