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Blender Pumpkin Oatmeal Pancakes

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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. (Gluten-Free & Dairy-Free)

Gluten Free Blender Pumpkin Pancakes from One Lovely Life

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…

Blender Pumpkin Pancakes from One Lovely Life

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!

Blender Pumpkin Oatmeal Pancakes from One Lovely Life
Gluten Free Blender Pumpkin Oatmeal Pancakes from One Lovely Life

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.

Pouring syrup on gluten free blender pumpkin pancakes

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Gluten Free Blender Pumpkin Pancakes - pumpkin oatmeal pancakes made in the blender!

Blender Pumpkin Oatmeal Pancakes


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4.7 from 31 reviews

  • Author: One Lovely Life
  • 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

Scale
  • 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

  1. Blend The Oats. Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
  2. Add The Rest Of The Dry Ingredients. Next, add baking powder, baking soda, and salt and pulse to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Originally shared September 2017. Updated September 2022.

109 Comments

    1. 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!)

  1. 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!

  2. 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!






        1. 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!

        1. RB – I typically don’t recommend steel-cut, simply because they take so much work for your blender to grind down to a flour, which can strain the motor. Quick-cooking will work great!

  3. 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.






  4. I have been making these for a week every morning, for my newly gluten- free daughter. They are amazing!! Lovely texture and flavor.






  5. 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.






    1. 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.

  6. 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!

    1. 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!

    1. 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!

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