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A stack of Pumpkin Oatmeal pancakes on a plate.

Healthy Pumpkin Oatmeal Pancakes - Blender, GF

Mallory
These easy blender Pumpkin Oatmeal Pancakes are a perfect breakfast for the fall season! With the flavors of pumpkin spice and made with healthy ingredients like rolled oats & pumpkin and sweetened naturally with maple syrup! I hope you enjoy them all pumpkin season long. 😊
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 10 pancakes
Calories 95 kcal

Equipment

Ingredients
  

Dry Ingredients

Wet Ingredients

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

Expert Tips
  • 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! 
Storage
  • 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.
    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!
    For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 
     

    Nutrition

    Serving: 1pancakeCalories: 95kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 390mgFiber: 2gSugar: 4g
    Keyword 30 minutes or less, gluten free, vegetarian
    Tried this recipe?Let us know how it was!