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