| | | | |

Blender Pumpkin Oatmeal Pancakes

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. (Gluten & 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

Like Pumpkin Pancakes? You might also like…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Blender Pumpkin Pancakes - pumpkin oatmeal pancakes made in the blender!

Blender Pumpkin Oatmeal Pancakes


  • 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

Keywords: pumpkin oatmeal pancakes, pumpkin pancake recipe, pumpkin pancakes, oatmeal pancakes, blender pancakes, pumpkin oatmeal pancakes

Originally shared September 2017. Updated September 2022.

105 Comments

    1. Robyne – I haven’t tried it with this recipe, but in other recipes, I’ve found that they don’t grind fine enough before the blender starts to overheat.

  1. These were beyond delish! Made the most with my 2 year old son on Sunday morning and the whole family devoured. My husband (who isn’t too adventurous in the kitchen with unique ingredients) really enjoyed them too. Froze the leftovers and already thinking about defrosting some 🤗

  2. Best pumpkin oat pancakes, I can’t believe there’s no white flour! Light and fluffy and amazing

    1. Christiana – I’m SO glad you enjoyed them! We make them year round, we love them so much!!! (I’ve got an apple spice version coming soon!)

  3. This is one of the best recipes I have ever, EVER tried. I stumbled upon this while searching for baby led weaning recipes for our one year old. I feel so good about feeding him these gorgeous pancakes in the morning. I used butternut squash since it’s what we had, sweetened them with pureed baked apples, and I added bananas during the cooking process. (pour the pancake batter in the pan, and poke slices of banana onto the “raw” side of the pancake, flip the pancake and cook as usual, the banana slices get lightly caramelized and it’s crazy good) Our baby gobbles them up and there is almost no mess. My husband and I drench ours in maple syrup, naturally. 😉 Thank you so much! I can’t wait to experiment more with oat flour! Who knew!?

    1. Gillian – You MADE my day!!! Thank you so much for sharing this with me. It’s one of my VERY favorite recipes ever. We eat them all year round!

  4. The flavor and texture of these pancakes was spot on! I made the batter in a Nutribullet which I’ll never do again b/c it was too difficult to get 100% of the batter out of it. I will definitely be making these again, but in a bowl where I can use a spatula.

  5. These pancakes were fantastic!!! I added a little extra almond milk to think them out, a 1/4 teaspoon of allspice, and dairy free chocolate chips. Topped w vanilla yogurt and blueberries! A new family favourite. Thank you!

  6. Thank you so much for this recipe! So easy and delicious. I’ve made it using the food processor before when I was using rolled oats, but if I already have oat flour, can I just mix it up in a bowl so I don’t have to dirty another appliance?? Or will the texture not be as good? Thanks in advance!

  7. These were so fulfilling. I measured 1/4 cup for each and made 11 pancakes. How’s the serving size 6?! yummy though

  8. Oh em gee! This is by far my favorite recipe! I can’t wait to make them again! I had to have them after my dinner today for my dessert! I added pecans and used real maple syrup! Thank you soooo much!

  9. Stumbled upon this recipe this morning and I was excited to try it out. And I’m really happy I did, because these were absolutely delicious!

    *So easy to make
    *Soft and fluffy
    *Loved by me and the little

    This is the first *healthy* pancake recipe that I’ve found where they taste like a pancake, are thick and fluffy, and I didn’t feel bloated after eating them. You couldn’t tell that there was NO flour or sugar in them.

    Definitely going to be making these all this holiday season and beyond 🙂

  10. Thank you for this delicious and wholesome pumpkin pancake recipe. I am making (and) enjoying them now. Thanks also for the tips on how to cook. I usually have them stick. Added some butter to coconut oil in pan and that did the trick with low heat. They are coming out great. And good size too. I love pumpkin and am now committed to clean and healthy eating and want to incorporate seasonal vegetables in my diet. And I love pumpkin too. What a great recipe!

  11. Late to the party here, but just made these and they may be the best pumpkin pancakes I’ve ever made.
    Froze the leftovers and already looking forward to them tomorrow.
    Had to add a little more almond milk as my batter came out a bit thick, but an extra 1/4 cup did the trick.
    Cant imagine even bothering trying a different recipe after eating these.
    Bravo!

      1. Well its been 8 months and I still make these about once a month. The recipe is perfect (but I do have to add about 1/4 to 1/2 cup more almond milk to get the consistency to pour them the way I prefer). Still, the best pancake recipe ever. Thank you again. It continues to impress my family and is my all-time favorite breakfast to make!

Leave a Reply

Your email address will not be published.

Recipe rating