If the smell of cinnamon, oats, and pumpkin drifting through your kitchen doesn’t make you smile, I don’t know what will. These Oatmeal Pumpkin Pancakes are my secret weapon when mornings feel rushed but I still want something warm, wholesome, and just a little indulgent. The best part? You throw everything into a blender—yes, a blender!—and you’re flipping pancakes in minutes.
Growing up in Texas, breakfasts were hearty and slow. These days, living in New York with three kids and a busy life, I need fast without sacrificing flavor. That’s exactly why this recipe has become a staple in my kitchen. Think of it as a cozy hug you can make in under 20 minutes.
Table of Contents
Why You’ll Love This Oatmeal Pumpkin Pancakes Recipe
- Quick & Easy – Ready in 20 minutes flat, no fancy steps.
- Healthy Comfort Food – Full of oats, pumpkin, and warm spices.
- Family-Friendly – Even picky eaters love them (especially with chocolate chips).
- Customizable – Make them vegan, add nuts, or drizzle with maple syrup.
What Do Oatmeal Pumpkin Pancakes Taste Like?
Imagine the heartiness of oatmeal and the creaminess of pumpkin pie having a breakfast baby. These pancakes are thick, slightly nutty, and naturally sweet with hints of cinnamon and nutmeg from pumpkin pie spice. They’re hearty enough to keep you full until lunch but soft enough to feel like a treat.
Pro tip: top them with whipped cream and pecans, and you’ve basically turned breakfast into dessert—no judgment here.
Ingredients You’ll Need for Oatmeal Pumpkin Pancakes
Here’s what makes these pancakes so special:
- Rolled oats (1 ½ cups): Skip the quick oats—they don’t give the same hearty texture.
- Baking powder (2 tsp): Gives your pancakes that perfect fluffy lift.
- Pumpkin pie spice (1 tsp): A cozy mix of cinnamon, nutmeg, and cloves.
- Salt (¼ tsp): Balances the sweetness.
- Milk of choice (1 ½ cups, more if needed): Dairy or non-dairy both work.
- Pumpkin puree (¾ cup): The star of the show!
- Egg (1 large): Or make it vegan with a flax egg.
- Vanilla extract (1 tsp): A little sweetness and depth.
- Chocolate chips (optional): Because sometimes mornings need chocolate.
- Oil or butter (for cooking): To keep pancakes golden and tender.
(If you’re a pumpkin lover, you might also enjoy my Thai Pumpkin Curry or Creamy Pumpkin Ravioli later in the week!)
How to Make Oatmeal Pumpkin Pancakes (Step by Step)
- Blend the batter: Add oats, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, egg, and vanilla to a blender. Blend until smooth.
- Heat your pan: Lightly coat a skillet with butter or oil, set to medium heat.
- Pour & cook: Scoop ⅓ cup batter per pancake. Cook for 2–3 minutes, until bubbles form.
- Flip & finish: Flip carefully, cooking another 1–2 minutes.
- Serve warm: Stack high, drizzle with maple syrup, or top with whipped cream, nuts, or fruit.
Tip: if the batter thickens as you cook (oats love to soak up liquid), stir in a tablespoon of milk to thin it out again.
Tips and Tricks for Perfect Oatmeal Pumpkin Pancakes
- Don’t rush the first side—wait for bubbles before flipping.
- Use medium heat; too high and they’ll burn before the inside cooks.
- Add-ins like pecans, cranberries, or even coconut can take them up a notch.
- Leftover batter? Store it in the fridge and make fresh pancakes the next day.
Storage
- Fridge: Store cooled pancakes in an airtight container up to 3 days.
- Freezer: Layer with parchment paper and freeze up to 2 months. Reheat in the toaster or oven.
FAQs
Can I make these vegan?
Yes! Use non-dairy milk and a flax egg (1 tbsp flaxseed + 3 tbsp water).
Do I have to use pumpkin puree?
That’s the flavor star, but you can swap with mashed sweet potato if needed.
Can I make them gluten-free?
Yes, just use certified gluten-free oats.
Conclusion
There you have it—warm, fluffy, and nourishing Oatmeal Pumpkin Pancakes that come together in a flash. They’re proof that breakfast doesn’t have to be complicated to be soul-satisfying. So the next time you want something cozy without the fuss, give these a try. And hey, if your kitchen smells like fall and your kids come running, you’ll know you did breakfast right.
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Oatmeal Pumpkin Pancakes – Quick, Healthy & Delicious Breakfast
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Make breakfast easy with this recipe for Blender Oatmeal Pumpkin Pancakes! Just throw all the ingredients into a blender and cook on a skillet for a batch of healthy, delicious pumpkin pancakes the whole family will love.
Ingredients
- 1 1/2 cups rolled oats (not quick oats)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups milk of choice, plus more if needed
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Semi-sweet chocolate chips, optional
- Oil or butter, for cooking
Instructions
1. Add all ingredients (except oil and chocolate chips) to a blender and blend until smooth.
2. Add oil to a pan or skillet over medium heat.
3. Pour about 1/3 cup batter per pancake and cook until bubbles form, about 2–3 minutes.
4. Flip pancakes and cook for another 1–2 minutes until golden.
5. Repeat until all pancakes are cooked.
6. Top with butter, maple syrup, nuts, or desired toppings and serve immediately.
Notes
The batter may thicken as it sits—add milk 1 tablespoon at a time if needed to thin.
To make vegan: Use non-dairy milk and a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 minutes).
These pancakes are freezer-friendly—cool completely and store in an airtight container or freezer bag.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Blender Oatmeal Pumpkin Pancakes, healthy pumpkin pancakes, oat pancakes, fall breakfast
