Some weekend mornings, I wake up craving something warm and comforting but don’t want a big cleanup. That’s when these Oatmeal Pumpkin Pancakes come in. They feel like fall, taste like a hug, and come together with almost zero effort all in the blender. No bowls, no stress, just a stack of cozy.
Table of Contents
Why You’ll Love These Oatmeal Pumpkin Pancakes
These pancakes are the real deal for busy mornings or slow, cozy ones. You blend, pour, and flip. That’s it.
They’re:
- Quick to make in under 20 minutes
- Packed with wholesome oats and real pumpkin
- Naturally sweet and gently spiced
- Easy to freeze or prep ahead for the week
Whether you’re craving fall flavors or want something nourishing and filling, this recipe has you covered.
Key Ingredients & Their Benefits
Rolled Oats
Rolled oats replace flour here. They give the pancakes a soft chew, keep you full longer, and add fiber without heaviness. Plus, they blend into a smooth batter in seconds.
Pumpkin Puree
Pumpkin adds moisture, natural sweetness, and that signature autumn flavor. It also sneaks in a dose of vitamin A and a creamy texture that makes each bite feel rich.
Milk of Choice (and Protein Options)
Use any milk you love. I’ve made this with almond, oat, cow’s milk, and soy. If you want extra protein, soy or dairy milk are great options. Even better? Add a splash more to thin the batter if it thickens as it sits.
Optional Add-Ins (like chocolate chips)
Add-ins make this recipe feel personal. A handful of semi-sweet chocolate chips gives it a dessert-for-breakfast vibe. Or stir in chopped pecans, walnuts, or a spoonful of maple syrup for sweetness.
How to Make Oatmeal Pumpkin Pancakes in a Blender
The beauty of this recipe is its simplicity. Everything except oil and mix-ins goes into the blender. This one-bowl method saves time and dishes.
After blending, the batter should look thick but pourable. If it gets too thick, stir in extra milk a tablespoon at a time. When cooking, wait until bubbles form before flipping. That’s your cue.
Ingredients List
Here’s what you’ll need:
- 1 1/2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups milk of choice
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: semi-sweet chocolate chips
- Oil or butter for the pan
Kitchen Tools You’ll Need
- Blender (for the batter)
- Skillet or frying pan (non-stick works best)
- Spatula (for easy flipping)
Step-by-Step Instructions
Step 1 – Blend Ingredients
Add oats, baking powder, spice, salt, milk, pumpkin, egg, and vanilla to your blender. Blend on high until smooth about 30 seconds. Scrape down the sides if needed. Let it rest while your pan heats.
Step 2 – Cook Pancakes
Heat a bit of oil or butter in your skillet over medium heat. Pour about 1/3 cup of batter for each pancake. You’ll see bubbles forming after 2–3 minutes.
Step 3 – Flip and Serve
Once bubbles form and edges look set, flip and cook for 1–2 more minutes. Repeat until all the batter is used. Serve warm with your favorite toppings.
Tip: Keep pancakes warm in the oven at 200°F if cooking in batches.
Recipe Notes & Variations
Make It Vegan
Skip the egg and use a flax egg instead (1 tablespoon flax meal + 3 tablespoons water, rest for 5 minutes). Also, choose plant-based milk like almond, oat, or soy.
Adjusting Batter Thickness
Blended oats soak up liquid as they sit. If the batter thickens, just stir in milk 1 tablespoon at a time to loosen it up.
Freezing & Reheating Tips
Let leftovers cool, then freeze in a single layer. Once frozen, store in a zip bag. Reheat in the toaster or microwave. Great for busy mornings.
Add Sweetness or Boost Nutrition
For a sweeter bite, add a tablespoon of maple syrup to the batter. You can also sprinkle in flaxseed or chia for extra fiber and healthy fats.
Oatmeal Pumpkin Pancakes Recipe Card (blender method)
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Oatmeal Pumpkin Pancakes – Quick & Cozy Breakfast Treat
- Total Time: 20 minutes
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Easy, blender-made Oatmeal Pumpkin Pancakes packed with cozy fall flavor. Wholesome, quick, and perfect for meal prep or weekend breakfast.
Ingredients
1 1/2 cups rolled oats
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups milk of choice
3/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
Oil or butter for cooking
Optional: semi-sweet chocolate chips
Instructions
1. Add all ingredients except oil and chocolate chips to a blender and blend until smooth.
2. Heat oil or butter in a pan over medium heat.
3. Pour about 1/3 cup of batter per pancake into the pan.
4. Cook for 2–3 minutes, or until bubbles form.
5. Flip and cook for another 1–2 minutes until golden.
6. Repeat with remaining batter.
7. Serve warm with toppings like butter, maple syrup, or nuts.
Notes
Batter may thicken as it sits—stir in milk 1 tbsp at a time to loosen.
To make vegan, use non-dairy milk and a flax egg (1 tbsp flax + 3 tbsp water).
These freeze well and can be reheated in a toaster.
Add maple syrup to the batter for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
More Such Recipes
Looking for more cozy pumpkin recipes? Try these:
- Pumpkin Cottage Cheese Pancakes for a protein-packed breakfast twist
- Cozy Pumpkin Baked Oatmeal perfect for fall mornings
- Easy Pumpkin French Toast Casserole for holiday brunches
- Soft Pumpkin Oatmeal Cookies with wholesome ingredients
FAQs
Can I use quick oats instead of rolled oats?
Quick oats don’t hold up as well in this batter. Rolled oats give better texture and consistency. If that’s all you have, you can try them but reduce the blending time.
How do I make them fluffier?
Let the batter rest for a few minutes after blending. This gives the oats time to absorb moisture. Also, don’t overmix once blended just enough to combine.
What’s the best way to store and reheat them?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster, toaster oven, or microwave. They also freeze well!
Final Thoughts
These Oatmeal Pumpkin Pancakes are the kind of recipe I come back to again and again. They’re quick, filling, and full of flavor that makes you pause for just a second at the breakfast table. Try them, tweak them, and make them yours. I’d love to hear how they turn out drop a comment or tag me on Pinterest or Facebook.