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:
The best healthy breakfast recipes for fall? It’s a toss up for the top spot between these oatmeal pumpkin pancakes and my cozy oat flour pumpkin muffins.
My goal for this recipe? 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 OR you can meal prep them as an energizing breakfast throughout the week.
So after many rounds of testing, I finally perfected these oatmeal pumpkin pancakes that you can make in the blender. Yup, the BLENDER!
The Key Nutritious Ingredients:
This recipe is made with several nourishing ingredients that offer a variety of macronutrients, vitamins and minerals that will can help you feel energized and satisfied throughout your day, including:
- Whole grain oats – ensuring the pancakes offer fibre, various essential minerals, and B vitamins.
- 100% REAL pumpkin puree – adding more fibre, plus a healthy dose of vitamin A and vitamin C.
Nutrition tip: You can use any type of milk that you prefer in this pancake recipe. BUT – if you’re looking to increase the protein content of your pancakes, I recommend using cow’s milk or soy milk, which each offer 8-9 grams of protein per cup!
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
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!
Love, love, love this recipe!! I make it all the time. Healthy and yummy! I double the recipe and eat them throughout the week, so it’s also super convenient. Thank you Hannah!!
Hi! Can I freeze these?
Yes absolutely! I like to freeze them and reheat in the toaster for instant pancakes in the morning!
Unfortunately not a good one for us. It sounded like something right up our alley but it’s very bland and also not much like a pancake in texture. More like regular oatmeal with a hint of spice. Could’ve saved the dishes and made oatmeal on the stove top…
Hi Tori, thank you for your review. I’m sorry the recipe didn’t turn out for you! The reviews seem to be quite polarizing on this recipe so perhaps its just one of those love it or hate it things. Nonetheless I appreciate your feedback.
I am chronically ill, and woke up in a pretty severe fibro flare today so I needed something easy to eat that wasn’t just junk food and I found your recipe and it is a staple for me now! It’s fast, easy, and delicious! It cooked perfectly, it’s moist, tasted like fall ( idk why the comments said bland? Pancakes are inherently not very flavorful??) I topped them with plain Greek yogurt, blueberries, natural maple syrup and a couple candied almonds to make it look pretty 🙂 very versatile! Definitely going to be trying different toppings. Thank you for the great recipe!
Thank you Rene for your kind comment. I’m so happy you loved this recipe! I love it too.
Can these be stored in the freezer?
Yes, definitely!