Oatmeal Pumpkin Pancakes (in The Blender!) Recipe

I call them Pumpkin Oatmeal Pancakes. I use old fashioned oats, canned pumpkin puree, milk and eggs, sweetened with maple syrup and spiced with pumpkin pie spice. With pantry friendly ingredients and a quick blender ready approach, they make a wholesome, gluten free breakfast option all season long.

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I love a recipe that feels like a shortcut and actually delivers, and these Oatmeal Pumpkin Pancakes in the blender do exactly that. I toss 1 cup old fashioned rolled oats, 1 cup milk (usually almond), 1/2 cup canned pumpkin puree, 2 large eggs, a splash of 1 tbsp maple syrup, 1 tsp baking powder, 1 tsp pumpkin pie spice, 1 tsp vanilla extract and 1 to 2 tbsp melted coconut oil into the blender, pulse, and five minutes later I’m cooking pancakes.

They flip silky, not heavy, with that pumpkin spice kick you want but without tasting like a syrup bomb. Call it Pumpkin Oatmeal Pancakes that pass for a Protein Pumpkin Pancakes Recipe when you add a few nuts or chocolate chips, or keep it clean for a Whole 30 style morning.

I still get surprised how quick and foolproof this is, and I bet you will too.

Why I Like this Recipe

I like this recipe because:
1. I love how fast it is; I can literally toss everything in the blender and be cooking in minutes.
2. It feels healthy and actually filling, so I dont crash two hours later.
3. I like that it is flexible I can swap a flax egg to make it vegan or toss in chocolate chips or nuts depending on my mood.
4. The pumpkin spice flavor is cozy and simple, perfect for fall mornings or whenever I want that warm spice taste.

Ingredients

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Old fashioned rolled oats: blended into oat flour, high fiber slow carbs, keeps you full.
Canned pumpkin: adds moisture, vitamin A, fiber, mild squash sweetness no extra sugar.
Eggs or flax: eggs give protein and structure, flax option adds omega 3s and a bit of chew.
Milk: thins batter, adds protein and calcium, choose plant milk for lighter flavor.
Maple syrup or honey: sweetener offers flavor and browning, use less if you want less sweet pancakes.
Pumpkin pie spice: warm spice blend gives pumpkin vibes, little goes a long way for cozy flavor.
Coconut oil: adds moisture and crisp edges, or use neutral oil for less coconut taste.

Ingredient Quantities

- 1 cup old fashioned rolled oats (they’ll get blended into oat flour)

- 1 cup milk, dairy or plant based (almond, oat or whatever you like)

- 1/2 cup canned pumpkin puree

- 2 large eggs (or 2 tbsp ground flax mixed with 6 tbsp water for a vegan swap)

- 1 tbsp maple syrup or honey, more or less to taste

- 1 tsp baking powder

- 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon plus 1/4 tsp nutmeg)

- 1/4 tsp fine salt

- 1 tsp vanilla extract

- 1 to 2 tbsp melted coconut oil or neutral oil (plus extra for the pan)

- Optional add ins: 1/4 cup chocolate chips or chopped nuts, or a sliced banana

How to Make this

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1. If you’re using the flax egg swap, stir 2 tbsp ground flax with 6 tbsp water in a small bowl and let sit 5 minutes until gelled; if not, just use the 2 large eggs.

2. Put 1 cup old fashioned rolled oats into a blender and blitz until they become a fine oat flour, stopping to scrape the sides once or twice.

3. Add 1 cup milk, 1/2 cup pumpkin puree, the eggs or flax mixture, 1 tbsp maple syrup or honey, 1 tsp baking powder, 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg), 1/4 tsp salt, 1 tsp vanilla extract, and 1 to 2 tbsp melted coconut or neutral oil to the blender. Blend until smooth, scraping down as needed. If batter looks too thick add a splash more milk, if too thin let it sit 5 minutes to thicken.

4. Let the batter rest about 5 minutes so the oats absorb liquid and thicken, this makes fluffier pancakes. Meanwhile preheat a nonstick or well seasoned cast iron pan over medium-low and brush with a little oil.

5. If you want add-ins (1/4 cup chocolate chips, chopped nuts, or sliced banana) stir them into the batter by hand after blending so chips don’t melt in the blender; sliced banana can also be added to the top of each pancake while cooking.

6. Spoon about 2 to 3 tbsp batter per pancake onto the hot pan, gently spread if needed to even out. Don’t overcrowd.

7. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through. Use lower heat if they’re browning too fast but still raw inside.

8. Keep pancakes warm in a low oven (200 F) while you finish the batch, or stack and serve immediately with extra maple syrup, yogurt, or more pumpkin spice.

Equipment Needed

1. Blender (high speed or regular)
2. 1 cup measuring cup and 1/2 cup measuring cup
3. Measuring spoons (1 tbsp, 1 tsp)
4. Small bowl (for flax egg or resting batter)
5. Whisk or fork (to mix eggs or flax)
6. Rubber spatula (to scrape blender)
7. Mixing spoon or small bowl (to fold in add ins)
8. Nonstick skillet or well seasoned cast iron pan
9. Pastry brush or paper towel and a little oil (for greasing the pan)
10. Tablespoon or small ladle for portioning batter
11. Flipper/turner spatula (thin, for easy flipping)
12. Plate or baking sheet and oven set to 200 F to keep pancakes warm
13. Knife and cutting board (if using sliced banana)
14. Oven mitts or potholders

FAQ

Can I make these pancakes vegan? Yes. Replace the 2 eggs with 2 tbsp ground flax mixed with 6 tbsp water, use plant milk and maple syrup instead of honey, and use oil for the pan. They might be a little more fragile, so cook on a bit lower heat and flip gently.

My batter is too thin or too thick, what do I do? If it’s too thin add 1 to 2 tbsp more oats and let it sit 3 to 5 minutes to thicken. If it’s too thick stir in 1 to 2 tbsp milk at a time until you get the thickness you like. Remember oats swell as they rest, so wait a few minutes before adjusting too much.

How do I cook them so they dont fall apart? Heat a nonstick or well oiled skillet over medium low heat. Spoon about 1/4 cup batter per pancake, cook until bubbles form and edges look set 2 to 3 minutes, then flip and cook 1 to 2 minutes more. Medium low heat gives time for the inside to cook without burning the outside.

Can I use store bought oat flour or fresh pumpkin? Yes to both. Use 1 cup oat flour in place of the rolled oats. For fresh pumpkin roast or steam until soft, puree and drain any excess water, then measure 1 cup cooked puree for a 1 to 1 swap with canned pumpkin.

Can I add chocolate chips, nuts or banana? Yep. Fold in about 1/4 cup chocolate chips or chopped nuts after blending, or lay banana slices on each pancake in the pan so they dont make the batter too runny. If you blend banana into the batter it will be thicker and sweeter.

How long do leftovers keep and how do I reheat them? Store in the fridge for 3 to 4 days. For longer keep them frozen up to 2 months, flash freeze on a sheet first so they dont stick then bag them. Reheat in a skillet or toaster oven for crisp edges, microwave works but they get soft.

Oatmeal Pumpkin Pancakes (in The Blender!) Recipe Substitutions and Variations

Oats: if you don’t want to blend them, use 1 cup oat flour (or 1 cup all purpose flour or whole wheat flour) – almond flour or coconut flour can work but use slightly less (about 3/4 cup) and add an extra binder (egg or flax) because they’re drier.
Milk: swap for 1 cup buttermilk for tangier, fluffier pancakes (or make your own by adding 1 tbsp vinegar or lemon juice to 1 cup milk and letting it sit 5 minutes); plant milks like soy, oat or almond work 1:1.
Eggs: vegan options — 1 tbsp ground flax + 3 tbsp water per egg (chia works same way), or 1/4 cup applesauce or mashed banana per egg; commercial egg replacer ok too, follow package directions.
Maple syrup or honey: use agave, date syrup or molasses 1:1; for granulated sugar use about 1 to 2 tbsp (cane, brown or coconut sugar) and maybe thin the batter with a splash more milk if it gets too thick.
Coconut oil: melted butter or neutral oil (canola, vegetable) 1:1; for lower fat try applesauce 1:1 or Greek yogurt (use a bit less) but note texture will change and pancakes will be less crispy.

Pro Tips

– Aim for a thick yogurt‑like batter and let it sit 7 to 10 minutes so the oats fully hydrate, that way the pancakes hold together and fluff up instead of being gummy. If you measure, 1 cup rolled oats is about 90 g so your results will be more consistent from batch to batch.

– Test your pan with a tiny pancake first and keep the heat medium low. If the outside is browning too fast but the middle is still raw, lower the heat and wait a minute between flips. A well seasoned cast iron works great but needs a little oil every couple pancakes or they’ll stick.

– If you use the flax egg swap, give the flax gel a full 5 minutes and consider adding an extra tablespoon of milk or oil for moisture, vegan pancakes tend to be denser. For fluffier vegan ones fold in 1 tablespoon applesauce or a pinch more baking powder.

– Add chips or nuts after you drop the batter so they dont sink or melt in the blender, and don’t overcrowd the pan. Leftovers reheat best in a toaster oven or on a skillet, not the microwave, this keeps edges slightly crisp.

Oatmeal Pumpkin Pancakes (in The Blender!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

148

kcal

Equipment: 1. Blender (high speed or regular)
2. 1 cup measuring cup and 1/2 cup measuring cup
3. Measuring spoons (1 tbsp, 1 tsp)
4. Small bowl (for flax egg or resting batter)
5. Whisk or fork (to mix eggs or flax)
6. Rubber spatula (to scrape blender)
7. Mixing spoon or small bowl (to fold in add ins)
8. Nonstick skillet or well seasoned cast iron pan
9. Pastry brush or paper towel and a little oil (for greasing the pan)
10. Tablespoon or small ladle for portioning batter
11. Flipper/turner spatula (thin, for easy flipping)
12. Plate or baking sheet and oven set to 200 F to keep pancakes warm
13. Knife and cutting board (if using sliced banana)
14. Oven mitts or potholders

Nutritional notes (brief, factual)
1. Rolled oats add fiber and complex carbs.
2. Pumpkin gives vitamin A and more fiber.
3. Eggs supply protein; flax gives plant protein plus omega 3s if used.
4. Milk adds calcium and extra protein depending on type; coconut oil adds mostly saturated fats.

Ingredients

1 cup old fashioned rolled oats (they’ll get blended into oat flour)
1 cup milk, dairy or plant based (almond, oat or whatever you like)
1/2 cup canned pumpkin puree
2 large eggs (or 2 tbsp ground flax mixed with 6 tbsp water for a vegan swap)
1 tbsp maple syrup or honey, more or less to taste
1 tsp baking powder
1 tsp pumpkin pie spice (or 3/4 tsp cinnamon plus 1/4 tsp nutmeg)
1/4 tsp fine salt
1 tsp vanilla extract
1 to 2 tbsp melted coconut oil or neutral oil (plus extra for the pan)
Optional add ins: 1/4 cup chocolate chips or chopped nuts, or a sliced banana

Directions

If you’re using the flax egg swap, stir 2 tbsp ground flax with 6 tbsp water in a small bowl and let sit 5 minutes until gelled; if not, just use the 2 large eggs.
Put 1 cup old fashioned rolled oats into a blender and blitz until they become a fine oat flour, stopping to scrape the sides once or twice.
Add 1 cup milk, 1/2 cup pumpkin puree, the eggs or flax mixture, 1 tbsp maple syrup or honey, 1 tsp baking powder, 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg), 1/4 tsp salt, 1 tsp vanilla extract, and 1 to 2 tbsp melted coconut or neutral oil to the blender. Blend until smooth, scraping down as needed. If batter looks too thick add a splash more milk, if too thin let it sit 5 minutes to thicken.
Let the batter rest about 5 minutes so the oats absorb liquid and thicken, this makes fluffier pancakes. Meanwhile preheat a nonstick or well seasoned cast iron pan over medium-low and brush with a little oil.
If you want add-ins (1/4 cup chocolate chips, chopped nuts, or sliced banana) stir them into the batter by hand after blending so chips don’t melt in the blender; sliced banana can also be added to the top of each pancake while cooking.
Spoon about 2 to 3 tbsp batter per pancake onto the hot pan, gently spread if needed to even out. Don’t overcrowd.
Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through. Use lower heat if they’re browning too fast but still raw inside.
Keep pancakes warm in a low oven (200 F) while you finish the batch, or stack and serve immediately with extra maple syrup, yogurt, or more pumpkin spice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.