Blender Pumpkin Oatmeal Pancakes

4.77 from 43 votes

Emily Dixon, One Lovely Life

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

Prep Time: 10

Cook Time: 20

Total Time: 30

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Servings: (3 inch) pancakes

Calories: 274kcal

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

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.

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!

Course: Breakfast, Pancakes

Cuisine: American

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

Nutrition facts are an estimate only and will vary based on brands and amounts used.

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