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.
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.
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.
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!
Esther – That would be a completely different recipe, so I’m not sure how to advise you. I’m sorry!
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!
These pancakes were fantastic!
I’m SO happy you enjoyed them! Thank you so much for sharing!
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!
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!
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!
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!
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!
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.