Oatmeal Pumpkin Pancakes (in the blender!)
Breakfast just got so much easier with these Oatmeal Pumpkin Pancakes! Just throw all the ingredients in a blender and cook on a pan for delicious and healthy pumpkin pancakes. Perfect for fall – or any time of year!
About This Oatmeal Pumpkin Pancake Recipe:
I’m a fan of pumpkin everything. Pumpkin lattes, pumpkin muffins, and yes, pumpkin pancakes.
I wanted to create a pumpkin pancake recipe that is equal parts nutritious and equal parts easy. You know, so you can enjoy them for brunch on a lazy Saturday, but also so you can enjoy them as an energizing, healthy breakfast throughout the week.
Cue this recipe for Oatmeal Pumpkin Pancakes that you can make in the blender. Yup, the BLENDER!
What Makes This Recipe Healthy?
Of course, healthy is a pretty subjective term.
However, this recipe for Oatmeal Pumpkin Pancakes is made with several nutritious and nourishing ingredients that offer a variety of macronutrients, vitamins and minerals that will can help you feel energized and satisfied throughout your day.
In this recipe, I used whole grain oats which offer fibre and various minerals and B vitamins. I also used 100% pumpkin puree – a source of vitamin A and vitamin C.
You can use whatever milk or dairy milk alternative you prefer in this pancake recipe. However, if you’re looking to increase the protein content, I’d recommend using cow’s milk or soy milk, which each offer 8-9 grams of protein per cup.
How to Make Blender Pancakes:
Well, its quite the easy process.
All you need to do is add all of your pancake ingredients (see below!) to a blender and well, blend!
Blend the mixture until you reach a smooth liquid consistency with minimal lumps. It’s okay if there are a few!
Add optional mix-ins like chocolate chips or nuts, and then cook.
To cook the pancakes, pour about 1/3 cup of blended pancake batter onto a pre-heated pan or skillet and cook until bubbles form.
Flip the pancakes and cook for another 1-2 minutes. Repeat for all of the pancake batter. Then enjoy with butter, syrup or whatever else you choose!
Suggested Substitutions:
For a vegan option, use non-dairy milk and a flax egg instead of one large egg. To make a flax egg, whisk 1 tablespoon of flax seed meal with 3 tablespoons of water and let the mixture sit for 5 minutes. Then use as you would an egg!
If you don’t have pumpkin pie spice, you can make your own! For an easy pumpkin pie spice recipe, click here.
More Healthy Breakfast Recipes:
Oat Flour Chocolate Chip Pancakes
Chocolate Chunk Baked Oatmeal Cups
Banana Oatmeal Blender Pancakes
Blender Oatmeal Pumpkin Pancakes
Ingredients
- 1 1/2 cups rolled oats, (rolled oats *not quick oats)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 tsp salt
- 1 1/2 cups milk of choice, plus more if necessary to thin the batter
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- semi-sweet chocolate chips, optional
- oil or butter, for cooking
Equipment
- Frying pan or skillet
Instructions
- Add all ingredients (except oil and chocolate chips) to a blender and blend until smooth.
- Add oil to a pan or skillet over medium heat.
- Pour about 1/3 cup batter per pancake and cook until bubbles form (about 2-3 minutes).
- Flip pancakes and cook for another 1-2 minutes.
- Repeat until all pancakes are cooked.
- Top with butter, maple syrup, nuts or desired toppings and serve immediately.
Notes
Connect with Hannah Magee, RD!
If you tried these healthy Pumpkin Pancakes or any of my recipes let me know how you liked it by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for more!
This looks so good! What a fun way to make breakfast taste more like fall!
Thank you Suzanne! Would love to hear your thoughts if you give them a try. 🙂
Thanks for sharing! Does it reheat well?
Thanks Vanessa! Yes, they reheat quite well. I like to pop mine in the toaster to reheat!
Unfortunately these were a disappointment for us. We have a different oat based pancake recipe we like so I figured these would be a big hit! The texture was gluey despite adding extra milk initially (didn’t matter how long we cooked them) and thickened SO fast we ended up adding more milk between each batch that went in the pan. The pancakes tasted more of the oats and baking powder (newly bought not stale) than pumpkin – we actually couldn’t taste the pumpkin at all and minimal spice despite adding a touch more pumpkin pie spice. In that respect, they were also lacking a touch of sweetness which I realize is a personal preference.
Would love the nutritional breakdown per serving! Sounds like a great meal prep for me!
Hi Laura! Thanks so much for your comment. Currently, I do not include the nutrition facts for my recipes, but if you would like to find out you could easily input the recipe into a calculator like MyFitnessPal. 🙂
These were so simple and tasty! Love the gluten free recipe w oats.
I realized I didn’t have any pumpkin spice after I already started dumping ingredients in the blender.. ugh!!! So I just added a pinch each of cinnamon, nutmeg, cloves and ginger. Still came out super tasty!
Hi Lisa, so happy to hear you enjoyed! Thank you for your lovely comment. 🙂
I made this recipe as waffles and they turned out great! I went slightly heavier on the pumpkin to finish up what I had and added chocolate chips (unmeasured 😂). Will definitely be adding this to my fall rotation!
Hi Caroline, so happy to hear they turned out just as well as waffles. Love the addition of chocolate chips – so yummy!
Not bad for no flour & oil. I made half a batch in my smoothie blender bottle and added the whole egg & 3/4 cup milk. Pretty tasty!
Awesome! Thanks Jeanelle. So happy you enjoyed!
Do you have the nutritional values?
Hi Ginger, I don’t typically include nutritional info as focusing on this can be harmful to some peoples’ relationships with food and eating. That being said, you can input the recipe into a calculator app like MyFitnessPal to see the nutrition info if you’d like. 🙂
These are really good. Thanks for sharing. 😊
So happy to hear! Thank you Diana. 🙂
I made these this morning and used oat milk. I actually liked that the batter got thick as I don’t care for thin/runny batter for pancakes. They turned out SO good! Although I do wish there was nutritional info, I appreciate the note about plugging the recipe into an app! I will definitely make these again! Thank you 🙂
Thank you so much! I’m so happy you enjoyed. 🙂
We just made these and they were so good! Can’t wait to make them for my grandchildren. We did add about a 1/3 cup more milk (almond). They were very flavorful and great for Fall and the holidays.
Thanks so much for your comment! So happy you enjoyed. 🙂
Hi these were very bland and had a gummy texture. This recipe needs some alterations: a tad more salt, more pumpkin pie spice and more liquid.
Hi Rebecca, sorry to hear that the pancakes didn’t turn out for you.
I actually re-made the recipe twice yesterday after seeing your comment and made a couple of adjustments based on your suggestions. The post copy did already instruct to add more liquid as needed, but as per your suggestion I increased the liquid in the recipe card as well.
I appreciate your feedback and hope that the adjustments made help improve the pancakes for you! 🙂
These were very good! I ground the oats first to make a flour and then added the rest of the ingredients! I also added a little pure maple syrup to the batter!! Great recipes I will make them again!!
Hi Cheryl! So happy to hear you enjoyed. Thanks so much!
Don’t waste your time on these ones. They are gooey and as Hard as I tried I couldn’t get them to cook all the way through.
Hi Mo, sorry to hear that they didn’t turn out for you. I appreciate your feedback!
Made today they were delicious! Do you know calorie content?
So happy to hear! I do not have the calorie content for the recipe, however you can input the recipe into a calculator like MyFitnessPal to find out! 🙂
It’s interesting so many say these were hard or thick! Mine came out super runny & I followed the directions – perhaps I blended it too long. Anyways they were runny & thin & almost burnt on the inside but the inside was still mushy. Had to throw it all away & make my kids another breakfast. Super disappointing & a big waste of food.
*almost burnt on the outside
Did not cook all the way, very mushy
No matter what I did, I could not get the batter to cook all the way through in the middle of the pancakes. I tried thinning it out with more milk but still no luck. I ended up throwing it all away wasting all the ingredients. I really wanted to live this recipe.
Sorry to hear that Kaylee, I am going to revisit this recipe and make some changes to hopefully achieve a better result for my readers. 🙂
Hi! I’d love to make these on a sheet pan in the oven. Do you have any recommendations for cook temperature and time?
Hi Lexi, I haven’t tried this recipe on a sheet pan in the oven – therefore I can’t say. That being said, you could research some other sheet pan pancake recipes to get an idea of temperature/time. If you try it, let me know how it turns out!
Love the fall flavors! We felt it needed some sugar to further enhance the flavors.
Thanks Katie! Glad you enjoyed.