I’m sharing a blender-made Pumpkin Oatmeal Pancakes recipe that uses simple pantry staples and a clever hack to keep breakfast healthy and gluten-free.

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I make these Oatmeal Pumpkin Pancakes in the blender on mornings when I have zero patience, they come out quick and actually taste like fall without the fuss. I use rolled oats and pumpkin puree as the base and the blender somehow turns them into tender, slightly cakey rounds that surprise me every time.

They’re been called Pumpkin Oatmeal Pancakes and even a Protein Pumpkin Pancakes Recipe by friends who love a hearty start, and yeah its a little kitchen magic. I won’t lie, sometimes the batter’s off and I tweak it, but usually flipping golden pancakes feels like a small win.

Why I Like this Recipe

– I love how warm and cozy it tastes, like fall in a bite, it instantly cheers me up
– I stay full for hours so Im not snacking again 10 minutes after breakfast
– I find it really forgiving, so even when Im rushed or mess up it still tastes great
– I can change it up with whatever I have on hand so I never get bored

Ingredients

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Whole grain rolled oats, good fiber and slow carbs, keeps you full longer.
Pumpkin puree, rich in vitamin A, fiber and beta carotene, slightly sweet, adds moisture.
Eggs provide high quality protein, help bind batter and give lift and fluffy texture.
Milk adds calcium and creaminess, choose non dairy for a lighter plant based option.
Pumpkin pie spice is a warm spiced blend, adds aromatic sweetness and cozy fall flavor.
Not gonna lie, maple syrup or brown sugar are sweeteners, add caramel notes, use sparingly.
Melted butter or oil gives fat for richness and browning, makes edges crisp and inside tender.
Optional chocolate chips or pecans add indulgence or crunch and bring extra flavor and healthy fats.

Ingredient Quantities

1 cup rolled oats (old fashioned, not instant) dont use quick oats

1 cup milk (dairy or non dairy like almond or oat)

1/2 cup canned pumpkin puree

2 large eggs

1 tsp baking powder

1/4 tsp salt

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

1 tbsp maple syrup or brown sugar

1 tsp vanilla extract

2 tbsp melted butter or neutral oil, plus extra for the pan

Optional: 1/4 cup chocolate chips or chopped pecans

How to Make this

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1. Put 1 cup rolled oats (old fashioned, not quick oats) and 1 cup milk into a blender and blitz until the oats look like a loose flour, about 30 to 45 seconds.

2. Add 1/2 cup canned pumpkin puree, 2 large eggs, 1 tbsp maple syrup or brown sugar, 1 tsp vanilla extract, and 2 tbsp melted butter or neutral oil to the blender.

3. Add 1 tsp baking powder, 1/4 tsp salt, and 1 tsp pumpkin pie spice or 3/4 tsp cinnamon plus 1/4 tsp nutmeg, then blend until smooth, scraping down the sides once if needed.

4. Let the batter sit 5 minutes so the oats soak up liquid and thicken, this makes fluffier pancakes.

5. If using add ins, fold in 1/4 cup chocolate chips or chopped pecans by hand now so they dont get pulverized.

6. Heat a nonstick skillet or griddle over medium low heat and add a little extra butter or oil to coat the surface, keep the heat lower than you think so the pancakes cook through and dont burn.

7. Pour about 1/4 cup batter per pancake onto the pan, cook 2 to 3 minutes until bubbles form and edges look set, flip and cook another 1 to 2 minutes until golden and cooked through.

8. Keep pancakes warm on a plate covered loosely with foil while you finish cooking the rest, serve with extra maple syrup, nuts or whatever you like.

Equipment Needed

1. Blender, to blitz the oats into a loose flour and blend the batter (about 30 to 45 seconds)
2. Measuring cups and spoons, for 1 cup, 1/2 cup, tbsp and tsp amounts
3. Silicone spatula or wooden spoon, to scrape down the sides and fold in add‑ins
4. Small bowl, for chocolate chips or chopped pecans if you’re using them
5. Whisk or fork, to give eggs a quick beat if needed
6. Nonstick skillet or griddle, for cooking pancakes over medium low heat
7. 1/4 cup measure or ladle, to portion batter evenly into pancakes
8. Plate and foil (or an oven set low), to keep cooked pancakes warm while you finish the batch

FAQ

Q: Can I use quick oats or instant oats instead of rolled oats? A: No, use old fashioned rolled oats, not quick or instant. They soak up liquid differently and will make the pancakes gummy. If you want a smoother batter, pulse the rolled oats in the blender for about 30 to 45 seconds until they look like coarse flour, or just 10 to 15 seconds for a bit of texture, then blend with the rest and let the batter rest 5 to 10 minutes so the oats absorb the liquid.

Q: Do I have to use a blender? A: You don’t have to, but the blender makes this recipe super easy and gives a nice texture. If you skip the blender, grind the oats first in a food processor or blender, then whisk with the wet ingredients. Mixing by hand without grinding will give very chunky pancakes, which is fine if that’s what you want.

Q: Can I make these dairy free or egg free? A: Yes, use any plant milk instead of dairy milk and swap melted butter for oil. For egg free, try a flax egg: mix 1 tablespoon ground flax with 3 tablespoons water per egg, let it sit 5 minutes, then use. The pancakes will be a bit denser but still tasty.

Q: How do I keep the pancakes fluffy and not flat or soggy? A: Use the baking powder listed, don’t overblend once eggs are in, and let the batter sit a few minutes so oats thicken. Cook on medium low heat, wait until little bubbles form and edges look set before flipping, and try to flip only once. Also don’t overcrowd the pan so the temperature stays steady.

Q: Can I add chocolate chips or nuts, and when do I add them? A: Yes, chocolate chips or chopped pecans are great. Fold about 1/4 cup into the blended batter with a spoon, or sprinkle them onto each pancake after pouring the batter into the pan. If you toss them in the blender, chocolate may melt or pieces will get pulverized.

Q: How long can I store leftovers or make ahead? A: Cooked pancakes keep in the fridge for 3 to 4 days and freeze well for up to 2 months. Reheat in a toaster oven or skillet to get them crisp again. The raw batter is best used right away because baking powder loses some power over time, but you can refrigerate it for up to 24 hours if needed, expect slightly less lift.

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

Rolled oats -> oat flour: Blend 1 cup rolled oats into a fine flour and use it cup for cup, you get a smoother pancake but still good texture. Or if you dont have a blender, swap for 3/4 cup all purpose flour plus a splash more milk to match thickness.
Milk -> any plant milk 1 to 1: Use almond, oat, soy or coconut milk cup for cup. If you only have water, do 3/4 cup water plus 1/4 cup plain yogurt to keep richness.
Eggs -> flax or fruit binders: For 2 eggs mix 2 tablespoons ground flax with 6 tablespoons water, let sit 5 minutes, then add. Or use 1/2 cup applesauce or mashed banana for a slightly sweeter, denser pancake.
Pumpkin puree -> swapped with other squash or sweet potato: Use an equal amount of cooked mashed sweet potato or roasted butternut squash puree cup for cup. If you use applesauce instead, cut back a bit on the maple syrup since its sweeter.

Pro Tips

– Let the batter sit longer than 5 minutes if you can, like 10 to 15. The oats soak up liquid and the pancakes get way fluffier. If it looks too thick after resting add a tablespoon of milk at a time, too thin add a tablespoon of oats.

– Don’t dump add-ins into the blender or they’ll get smashed. Fold chocolate chips or pecans in by hand at the end so you still get pockets of flavor. Also, don’t overblend the eggs and pumpkin or the batter gets gluey, pulse until mostly smooth not perfectly silky.

– Get the pan right first. Heat it over medium low and test with a tiny drop of batter so you learn how long it takes to brown without burning. Use a little butter plus a splash of oil for flavor and a higher burn point, and try to flip only once for best texture.

– Keep finished pancakes on a wire rack in a 200 F oven (or lowest warm setting) so they stay crisp and not soggy. They reheat great in a hot skillet or toaster if you make extras, and they freeze well between sheets of parchment for quick mornings.