Pumpkin spice pancakes, but make them healthy! These blender pumpkin oat pancakes are fluffy, full of fall flavor and made with just 7 wholesome ingredients. There’s no flour needed: just toss everything in the blender, pour and flip.
Pancakes are always a win at our table, whether it’s a slow weekend morning or breakfast for dinner. Make a big batch, freeze the extras and thank yourself on Tuesday morning.
Why You’ll Love This Recipe
- Made in the blender, so cleanup is easy
- Just 7 simple ingredients and no flour
- Naturally sweetened with maple syrup
- Freezer-friendly for busy weekday mornings
What You’ll Need
- Old-fashioned oats: 1½ cups. They blend into a flour, so there’s no flour needed.
- Pumpkin purée: ¾ cup. Make sure it’s plain pumpkin, not pumpkin pie filling.
- Milk of choice: ¾ cup.
- Eggs: 2 large.
- Maple syrup: 2 tablespoons for natural sweetness.
- Baking powder: 2 teaspoons to make them fluffy.
- Pumpkin pie spice: 1½ teaspoons for that cozy fall flavor.
How to Make Blender Pumpkin Oat Pancakes
Step 1: Blend
Add all the ingredients to a blender and blend until smooth.
Step 2: Let the batter rest
Let the batter sit for 5 minutes so the oats can soak up the liquid and thicken.
Step 3: Cook
Heat a greased skillet or griddle over medium-low heat. Pour about ¼ cup of batter per pancake and cook 2–3 minutes, until bubbles form. Flip and cook 1–2 minutes more.
Step 4: Serve
Top with maple syrup, Greek yogurt or banana slices.
Busy Mom Tips
- Use pumpkin purée, not pumpkin pie filling.
- Make a double batch on Sunday. Freeze the pancakes flat with parchment between them, then toast from frozen on weekday mornings.
- Make them mini! Little hands love bite-size pancakes.
Frequently Asked Questions
Can I freeze pumpkin oat pancakes?
Yes! Freeze them flat with parchment paper between them, then toast them straight from frozen on busy mornings.
Can I use pumpkin pie filling?
No. Use plain pumpkin purée. Pumpkin pie filling already has sugar and spices added.
Why let the batter rest?
Resting for 5 minutes lets the blended oats absorb the liquid, so the batter thickens and the pancakes hold together.
How do I make them kid-friendly?
Make them mini! Little hands love bite-size pancakes.
How to Store
Refrigerate cooked pancakes in an airtight container for 3–4 days, or freeze them for longer storage. Reheat in the toaster, microwave or a warm skillet.
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Blender Pumpkin Oat Pancakes
Ingredients
Method
- Add all the ingredients to a blender and blend until smooth.
- Let the batter rest 5 minutes to thicken.
- Heat a greased skillet or griddle over medium-low heat.
- Pour about ¼ cup batter per pancake. Cook 2–3 minutes, until bubbles form, then flip and cook 1–2 minutes more.
- Serve with maple syrup, Greek yogurt or banana slices.
