Pumpkin Oatmeal Pancakes Recipe

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These pumpkin oatmeal pancakes are a great way (and a great reason!) to wake up this time of year!

It’s pumpkin season, and nothing beats a big plate of fluffy pancakes on crisp, cool fall mornings. We love all things pumpkin around here! And if you do too, read on…

A plate of Pumpkin Oatmeal Pancakes sits on a white table with white jars and glasses sitting behind it.

Healthy Pumpkin Pancakes

These oatmeal pumpkin pancakes are a great recipe for those who are health-minded. If you go for long runs or go to the gym first thing in the morning, a stack of this deliciousness is a great way to reload on healthy carbs.

As an added bonus, these pancakes have a respectable 5 grams of protein per pancake!

And if pumpkin isn’t your thing, you can easily substitute the pumpkin with mashed sweet potatoes.

Pumpkin Oatmeal Pancakes

If you love that wonderful, Autumny, pumpkin flavor, then you’ll also enjoy the balanced amount of spices added to these pancakes. It’s not a traditional pumpkin spice blend, but it’s close.

This simple recipe is made in a blender for quick mixing and a nice, smooth consistency.

And up close side shot of a stack of Pumpkin Oatmeal Pancakes on a white plate. Two cinnamon sticks sit to the front right of the plate.

Gluten-Free Oats

If you need this to be a gluten free breakfast, all you have to do is make sure you purchase gluten free ingredients. This is particularly important with the oats, as they can be highly cross-contaminated with gluten.

Favorite Pancake Toppings For This Pumpkin Pancake Recipe

  • Pure maple syrup
  • Honey
  • Pecans
  • Walnuts
  • Dark chocolate chips
  • Nut butter
  • Sweetened cottage cheese
  • Butter
  • Homemade fruit syrup
An overhead view looking down on a pat of melting butter on top of a stack of Pumpkin Oatmeal Pancakes.

Ingredient Checklist

1½ cups old-fashioned whole oats – If you need to be gluten-free, make sure your oats are labeled as such.

¾ cup pumpkin puree – Make sure it’s not pumpkin pie filling.

⅔ cup unsweetened almond milk – You can use regular milk instead if dairy isn’t an issue for you.

2 large eggs – You can use them chilled or room temperature. Either works.

1 tbsp. pure maple syrup – Use real maple syrup, not imitation.

2 tsp. pure vanilla extract – Make sure it’s real extract with no sugar added. You want vanilla extract, not flavoring.

1 tsp. ground cinnamon

½ tsp. ground ginger – You can also substitute all of these spices for 2 tsp. pumpkin pie spice. Just make sure there is no added sugar.

½ tsp. ground nutmeg

¼ tsp. ground cloves

2 tsp. baking powder

¼ tsp. salt – I used pink Himalayan salt, but you can use whatever salt you normally cook with.

Butter – Or oil, for cooking. I used coconut oil.

Optional Add-Ins

  • ½ cup dark chocolate Chips – I use the Lily’s brand chocolate chips sweetened with stevia, or the Whole Foods 365 brand sugar-free chocolate chips. (Not paid to promote either brand. It’s just what I use.)

How To Make Pumpkin Oatmeal Pancakes

All the ingredients for this Pumpkin Oatmeal Pancakes Recipe sitting in a blender.

Add all the ingredients (dry ingredients and wet ingredients) to a blender or food processor. Make sure to add the liquids first and the dry ingredients on top of them.

All the ingredients for this Pumpkin Oatmeal Pancakes Recipe blended into a pancake batter and sitting in the blender cup.

Blend until completely smooth. Use a spatula to remove all dry ingredients that are attached to the walls of the blender vase.

A single Pumpkin Oatmeal Pancake cooking in a white skillet.

Place a non stick pan over medium heat and lightly coat it with butter.  Once the butter is melted, add about a ⅓ cup of batter to the saucepan for each pancake.  If the batter is thick and doesn’t spread on the pan, you can use a  spoon or a spatula to spread it out a little. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending. If your batter gets too thick,  you can add extra almond milk. About 1 tbsp., and mix with a spatula to check the consistency before adding more milk if necessary. 

A finished Pumpkin Oatmeal Pancake still sitting in the pan it was cooked in.

Cook for 3 minutes until the bubbles on the top remain, then flip the pancakes and cook until golden brown.

The finished Pumpkin Oatmeal Pancakes on a white plate, topped with a pat of butter, chopped pecans and some honey.

Serve with your favorite Fall toppings!

What To Do With Leftover Pancakes

While this recipe doesn’t make a ton of pancakes, if you find yourself with leftovers, here are a few ways to use them up.

  • Make pancake ice cream sandwiches – Cut out a round of ice cream that fits your pancakes and sandwich it between two pancakes.
  • Peanut butter & jelly pancake “tacos” or sandwiches – Just smear some peanut butter and jelly onto your pancake(s) and either layer it for a sandwich or fold it for a “taco”.
  • Pancake parfait – Chop them up and layer them with fruit and sweetened Greek yogurt.
  • Pancake “bread” pudding – Make bread pudding, but use your leftover pancakes instead of bread.

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A plate of Pumpkin Oatmeal Pancakes sits on a white table with white jars and glasses sitting behind it.

Pumpkin Oatmeal Pancakes Recipe

Delicious breakfast pancakes that are perfect for fall!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 pancakes (6 inches in diameter)
Calories: 132kcal
Author: The Gracious Pantry

Equipment

  • Skillet
  • Spatula
  • Blender

Ingredients

  • cups old fashioned oats (rolled oats)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • cup unsweetened almond milk
  • 2 large eggs
  • 1 tbsp. pure maple syrup
  • 2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • butter or oil for cooking

Instructions

  • Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients on top of them.
    All the ingredients for this Pumpkin Oatmeal Pancakes Recipe sitting in a blender.
  • Blend until completely smooth. Use a spatula to remove all dry ingredients that are attached to the walls of the blender vase.
    All the ingredients for this Pumpkin Oatmeal Pancakes Recipe blended into a pancake batter and sitting in the blender cup.
  • Place the saucepan over medium heat and lightly coat it with butter.  Once the butter is melted, add about a ⅓ cup of the batter to the saucepan for each pancake.  If the batter is thick and doesn’t spread on the pan, you can use a  spoon or a spatula to spread it out a little. The batter gets thicker as it sits, so it is better to cook the pancakes right after blending. If your batter gets too thick,  you can add extra almond milk. About 1 tbsp., and mix with a spatula to check the consistency before adding more milk if necessary. 
    A single Pumpkin Oatmeal Pancake cooking in a white skillet.
  • Cook for 3 minutes until the bubble on the top remain, and flip the pancakes and cook until golden brown.
    A finished Pumpkin Oatmeal Pancake still sitting in the pan it was cooked in.
  • Serve with your favorite Fall toppings!
    The finished Pumpkin Oatmeal Pancakes on a white plate, topped with a pat of butter, chopped pecans and some honey.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1pancake | Calories: 132kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 161mg | Potassium: 309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4858IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg

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2 Comments

  1. 5 stars
    Tried this recipe yesterday…and they are so good!! I especially loved that it was all done in a blender, can’t get any easier than that! It’s also a great way to use up pumpkin puree instead of storing it in the fridge. Definitely a keeper recipe – thanks!!

    1. Barb – Fantastic! I’m so happy you enjoyed it! I love blender pancakes for exactly that reason. So easy!

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