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.
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.
Thanks
Yay! I’m so glad you enjoyed them 😉
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!
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.
Thank you for this wonderful recipe, which I use for waffles, for freezing as well.
I’ll have to try it for waffles! Great suggestion. (So glad you liked them!)
I just wanted to say that I made these today and LOVED them. Will make double batches next time to freeze.
Yayyyy! So glad you liked them!
Came out gr88
Thank u
Yayyy! I’m so glad you enjoyed them 🙂
I can’t wait to try this recipe, however, is the apple cider vinegar absolutely necessary, or optional?
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!
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!
Jenn – I LOVED reading this!!! An annual “Pumpkin Pancake Day” sounds like an amazing day to celebrate!!!
Way too much baking soda in these.
Araceli – How so? What trouble did you run into? I’d love to help!
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!!
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!
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.
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!