These easy blender Pumpkin Oatmeal Pancakes are a perfect breakfast for the fall season! All the flavors of pumpkin spice and made with healthy ingredients - rolled oats & pumpkin + sweetened naturally with maple syrup! I hope you enjoy them all pumpkin season long. 😊
⭐️⭐️⭐️⭐️⭐️ Review: "My favorite pancakes. So healthy and so yummy!" -Sharon
As a dietitian and long-time pumpkin lover, I am so excited to be sharing my favorite oatmeal pumpkin pancake recipe with you! These pancakes are typically the first thing I make when pumpkin spice season starts. They're easy, warming, cozy, and perfect for the first weekend the weather starts cooling down!
Nutritionally, these pancakes are a great way to start the day with dietary fiber that can help you stay full longer. And by sweetening them with a bit of maple syrup, you cut down on added sugars typically found in pumpkin pancakes! I hope you enjoy them as much as I do. 😊
More Healthy Pancake Recipes
More Healthy Pumpkin Recipes
- Pumpkin Pie Overnight Oats
- Easy Banana Pumpkin Muffins
- Simple Pumpkin Chia Seed Pudding
- Pumpkin Energy Balls
- Pumpkin Protein Shake
- Creamy Pumpkin Chili
- Savory & Creamy Pumpkin Hummus
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Key Ingredient Notes and Substitutions
These Oatmeal Pumpkin Pancakes are made with simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom for ingredient measurements.
Dry Ingredients
- Rolled Oats - I suggest using traditional rolled oats for these flourless pumpkin pancakes. You'll blend the oats first to make an oat flour. If you want, you can substitute with all-purpose flour, whole wheat flour, or almond flour. You will likely need to add more milk if using flour in place of oatmeal.
- Baking Powder - a leavening agent for fluffy pumpkin pancakes.
- Pumpkin Pie Spice Blend- a combination of warm spices that gives these delicious pancakes their pumpkin flavor. The blend typically includes ground cinnamon, cloves, ginger, nutmeg, and sometimes allspice.
- Kosher Salt - a little salt enhances the sweetness of the maple syrup and pumpkin puree.
Wet Ingredients
- Pumpkin Puree - canned pumpkin puree adds nutrition and flavor! Be sure to look for real pumpkin puree and not canned pumpkin pie filling which contains added sugars and salt. If you have some extra time, you can even make your own homemade pumpkin puree. Check out how to make it here.
- Eggs - eggs help to bind the pancakes together and add protein and fat-soluble vitamins. For best results, use room temperature eggs.
- Milk - I use regular cow's milk because it's higher in protein than most plant based milks and I can tolerate dairy milk. But you can use any milk you like - unsweetened almond milk, vanilla almond milk, oat milk, soy milk, coconut milk or cashew milk.
- Vanilla Extract - a teaspoon vanilla extract adds a smooth and rich flavor.
- Pure Maple Syrup -all you need is a small amount of pure maple syrup to add sweetness.
How to Make Oatmeal Pumpkin Pancakes
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful!
Step 1 - Add the oatmeal to a high-speed blender. Blend until it makes a flour-like consistency. Then add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Let the batter rest for 1-2 minutes.
Step 2 - Heat a nonstick skillet or griddle on medium-low heat. Grease your pan with cooking spray or melted butter. Add about ¼ cup of the batter at a time to the skillet, smoothing out the batter with the bottom of your measuring cup. Let the pancakes heat until little bubbles begin to appear on the top and the edges start to look dry. Flip the pancakes and let them cook for another 2-4 minutes until golden brown. Wipe skillet. Repeat with the remaining batter. Add your favorite pancake topping!
Hint: if the batter is too thick, add more milk as needed to thin it out.
Video of How to Make Pumpkin Oatmeal Pancakes
Here's a video showing how to make this recipe that I hope is helpful!
Dietitian Tip
Pumpkin is a powerful nutrient-rich ingredient to add to recipes! Just ½ cup of pumpkin puree contains 100% of your daily vitamin A needs and 3 grams of fiber. Vitamin A is a fat soluble vitamin that is important for immune health and vision. Dietary fiber is vital for a healthy gut and also helps support hormone health and keeps you full longer!
Variations for Oatmeal Pumpkin Pancakes
One of the best things about these healthy pumpkin pancakes is there are so many ways to customize them to your taste. Below are some examples of optional mix-ins.
- High Protein - add a scoop of your favorite protein powder or half a cup of cottage cheese or Greek yogurt to this healthy pumpkin pancake recipe.
- Vegan Pumpkin Pancakes - to make these fluffy pancakes vegan, use an egg substitute. Some options are bananas, applesauce, flaxseed mill, or chia seeds.
- Sweeter - if you want to make them a little sweeter, add half a mashed banana, coconut sugar, or brown sugar to the pancake batter.
Storage for Pumpkin Oatmeal Pancakes
- Refrigerator - store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
- Freezer - store in a freezer bag or other freezer-safe container for up to 3 months.
- Reheat in the microwave, air fryer, or on a griddle on the stovetop.
Expert Tips
- If the batter is too thin, let it sit for a couple of minutes. As the baking powder activates and does its magic, the batter will thicken.
- If the batter is too thick, add a bit of extra milk to thin it out.
- Don't go above medium heat because the pancakes will burn. Slow and steady is the way to make fluffier pancakes!
FAQ
While healthy means something different to everyone, these are a nutrient-rich option! Pumpkin and oatmeal provide dietary fiber for a healthy gut and to keep you full longer. Pumpkin also contains vitamin A, vitamin K, potassium, and antioxidants which are important for brain health and overall health!
As long as you use gluten-free oats, these are gluten-free! 🙂 Oats are naturally gluten free, but can be made in facilities that produce gluten-containing products which means there is a risk of cross contamination. Check the "may contain" statement under the ingredient list to make sure "gluten" is not on the list.
While I haven't made these in the food processor, I do think it would work! I suggest to process the oatmeal first and then add the remaining ingredients.
If you don't have a blender or food processor, you can stir the ingredients in a bowl instead. If you go this route, whisk together the dry ingredients and then add the wet ingredients. The pancakes will be a bit more textured since you won't be blending the oats.
You can! I have tried making these both ways! While they are more moist when made on the griddle, they still taste great when made in the oven on a sheet pan. To make these pancakes in the oven, spray a sheet pan with a generous amount of olive oil spray (don't miss this step). Scoop about ¼ cup of batter and spread into 3-4 inch pancakes. Cook at 350℉ (177°C) for 20-25 minutes until done.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Pumpkin Oatmeal Pancakes:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Pumpkin Oatmeal Pancakes - Blender, GF
Equipment
- griddle (or skillet)
Ingredients
Dry Ingredients
- 1½ cup rolled oats (not quick oats)
- 2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup pumpkin puree
- ¾ cup milk (more as needed)
- 2 eggs
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the oatmeal to a high-speed blender. Blend until it makes a flour-like consistency. Then add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Let the batter rest for 1-2 minutes.
- Heat a nonstick skillet or griddle on medium-low heat. Grease your pan with cooking spray or melted butter. Add about ¼ cup of the batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup.
- Let the pancakes heat until little bubbles begin to appear on the top and the edges start to look dry. Once the first side is done cooking, flip the pancakes and let them cook for another 2-4 minutes until golden brown. Wipe skillet. Repeat with the remaining batter. The mix will make 8-10 pancakes total.
- Hint: if the batter is too thick, add more milk as needed.
Video
Notes
- If the batter seems a bit too thin, let it sit for a couple of minutes. As the baking powder activates and does its magic, the batter will thicken.
- If the batter is too thick, add a bit of extra milk to thin it out.
- Don't go above medium heat because the pancakes will burn. Slow and steady is the way to make fluffier pancakes!
- Refrigerator - store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
- Freezer - store in a freezer bag or other freezer-safe container for up to 3 months.
- Reheat in the microwave, air fryer, or on a griddle on the stovetop.
Sharon
My favorite pancakes. So healthy and so yummy!
Mallory
Thank you so much for taking time to leave a review!! <3 I'm so happy you love the pancakes as much as I do!
Janna
I just discovered Mallory and have already made 3 of her recipes....all very good. These pancakes are FANTASTIC. I follow the WW food plan and half of the recipe is only 2 points. They are filling and such a clean recipe. Was wondering would the batter work to make waffles! Thanks Mallory for your great recipes that are helping me have a healthy diet while enjoying great food!
Mallory
Hi Janna! Thank you SO much for the kind comment! It truly means so much to me and made my day to receive. I am honored to be a part of your kitchen and so happy to hear that you enjoy the recipe for the pancakes! I haven't tried using this batter to make waffles, but I have tried something very similar and think this would work! You may need to slightly adjust the recipe by adding less liquid and letting the batter rest for 5-10 minutes (waffle batter tends to need to be a little thicker than pancakes). I hope that helps and thank you so much again! 🙂 Have a great day. -Mallory