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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


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


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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

  • Author: One Lovely Life
  • Total Time: 25 minutes
  • Yield: about 16 (3 inch) pancakes 1x
  • Diet: Gluten Free


Light, fluffy pumpkin pancakes made in the BLENDER! These are so easy and delicious–we make them all year long!


  • 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


  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.


***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.

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  1. 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.

    1. 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!

  2. 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)!

  3. Any ideas on how I could adjust this to make baby pancakes? I’d love to just use egg, pumpkin and baby oatmeal cereal, but im okay with baking powder and baking soda if necessary. Thanks in advance!

  4. i followed the recipe to the T – but they turned out uncooked in the middle with crispy crusts – just awful. And i used a cast iron pan.

    1. Oh dear! It sounds like maybe the pan was too hot? If that happens to me, I turn down the heat, which allows the insides to cook through without the outside burning. You can also try thinning out the batter a bit with a little more milk so they’re not as thick.

  5. These didn’t work for me either. Love making pumpkin pancakes but they were just wet on the inside after lots of cooking. Folllowed it perfect too.

    1. Amy – I’m sorry you had trouble! I’d love to help. Different stovetops and pans conduct heat differently, so even if you used a cast iron pan, 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). I hope that helps!

  6. I was in HEAVEN after making these. I have recently gone on a very restrictive diet to try to combat auto-immune disease issues & GI issues, so my food options lately haven’t been exactly spectacular. And for a foodie, it’s definitely been a challenge. I made these last week with a few modifications (used oatly for my milk, used only egg whites, substituted honey for the maple syrup & omitted the cinnamon, but added a touch of cardamom). Oh my, they were delicious!!! So glad I found your site & look forward to making more of your recipes! THANKS!!

    1. Lynn – I’m SO HAPPY to hear this and SO GLAD that you enjoyed them! There’s nothing like a recipe that feels like the “real” thing!

  7. Hi Emily! Today was our annual “Pumpkin Pancake Day” – every October we try a new gluten-free pumpkin pancake recipe. I found yours on Pinterest and this is BY FAR the best recipe we’ve tried in the past five years! Thank you for this delightful and delicious pancake recipe, the best part was that we had all of the ingredients on hand!

    I did have a read through the comments and added some more milk and slightly more pumpkin to the recipe and we cooked them over medium-low heat on our big burner and they came out just perfect. We will be saving this to serve up on Pumpkin Pancake Day every autumn!

    1. Stephanie – it does add some acidity, which helps you to get the lightest, fluffiest pancakes. It’s used to create a buttermilk substitute (since we’re dairy free). If you tolerate dairy, you can swap in buttermilk for the milk and skip the almond milk. Otherwise, you can use an equal amount of lemon juice, or if you don’t like/tolerate either, you can just omit it. Hope that helps!

  8. Oh my goodness! First time leaving a comment on a recipe after I’ve made it… it was AMAZING ! I tried another recipe from another site and it was SO bad and the ratios were SO off that I couldn’t believe this person felt the need to publish this and never edit it ! This recipe, however, wow. And blending the oats before anything else was SUCH goos advice ! Now I want to try so many more of your recipes. I couldn’t be happier and can’t wait to make this for large groups as well!

    1. Oh my goodness! I’m so glad you loved them!!! We make them at least once a month all year long (my kids can’t get enough!). Thank you so much for taking the time to share this with me! You made my day.

  9. Made these for my 12m old. She seems to really enjoy them. I did make them in my blender and I ended up needing to almost double the liquid,I think this was due to the oats. Still, I am grateful you had a recipe like this for me to make for my kiddo. Processed food has so much added sugar and I opted for some unsweetened applesauce over the maple syrup.

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