Blender Oatmeal Pumpkin Pancakes Recipe

I absolutely love this Blender Oatmeal Pumpkin Pancakes Recipe because it’s such a game-changer for busy mornings or anytime you want a cozy, fall-inspired breakfast without the fuss. You just toss everything into the blender and, voila, you get fluffy, flavorful pancakes packed with wholesome oats and that warm pumpkin spice goodness that I find irresistible. This is the kind of recipe that feels indulgent but still healthy, making it perfect for weekends when I want something comforting but don’t want to spend too long in the kitchen.

When I first tried this Blender Oatmeal Pumpkin Pancakes Recipe, I was amazed at how quick it was to make and how well the oats blend into a smooth batter, giving the pancakes a lovely texture without any gritty bits. You’ll find that these pancakes hold up beautifully whether you’re serving them with classic maple syrup or jazzing them up with some chocolate chips or nuts. Trust me, once you get into the habit of blending your batter, you’ll rarely go back to the traditional method—it’s that simple and satisfying!

this …

Ingredients You’ll Need

The ingredients in this Blender Oatmeal Pumpkin Pancakes Recipe come together harmoniously—you’re working with pantry staples and simple fresh items that blend into a batter so smooth it’s almost magic. Using rolled oats instead of quick oats gives you that perfect fluffy yet hearty bite, and the pumpkin puree adds moisture plus a gentle sweetness.

• Rolled oats: Use rolled oats, not quick oats, for the right texture and to avoid a mushy batter.
• Baking powder: This is your fluffy pancake secret weapon, so make sure it’s fresh.
• Pumpkin pie spice: Brings that classic pumpkin flavor—don’t skip it, especially in fall!
• Salt: Just a pinch to bring out all the flavors.
• Milk of choice: I love almond milk here, but regular dairy or oat milk works beautifully too.
• Pumpkin puree: Use canned pumpkin, not pumpkin pie filling, to control sweetness and spice.
• Large egg: Helps bind the batter and gives the pancakes structure.
• Vanilla extract: Adds a lovely warmth and depth to the flavor.
• Semi-sweet chocolate chips (optional): Sprinkle these in for an indulgent twist—my kids’ favorite!
• Oil or butter for cooking: Keeps your pancakes from sticking and adds a little extra crispness.

Variations

I love customizing this Blender Oatmeal Pumpkin Pancakes Recipe to match whatever mood I’m in or what I have in the pantry. It’s forgiving and flexible, so feel free to get creative and make it your own!

• Add-ins: I often throw in chopped pecans or walnuts along with the chocolate chips for a satisfying crunch and extra flavor.
• Gluten-free version: Use certified gluten-free oats and a gluten-free baking powder to keep it safe and delicious.
• Sweetener boost: If you like your pancakes sweeter, adding a tablespoon of maple syrup or honey right into the batter works wonders.
• Spice it up: Try mixing in a pinch of cinnamon or nutmeg separately if you want to dial the pumpkin pie spice down or customize the spice profile.

How to Make Blender Oatmeal Pumpkin Pancakes Recipe

Step 1: Blend It All Together

Start by adding the rolled oats, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, egg, and vanilla extract into your blender. Blend it all until the batter is smooth and thick, usually about 30 to 45 seconds. If the batter feels too thick, just add a splash more milk to reach a pourable consistency, but remember it should be thick enough to hold a shape when poured into the pan.

Step 2: Preheat and Prepare Your Pan

Heat a non-stick skillet or griddle over medium heat and add a little oil or butter to coat the surface. If you’re using chocolate chips, you can have them on hand to sprinkle in or mix directly into the batter here. I like adding them right before cooking each pancake to keep them evenly distributed.

Step 3: Cook Your Pancakes

Pour about 1/3 cup of batter per pancake onto the hot skillet. You’ll notice bubbles forming on the surface after 2 to 3 minutes—that’s your sign to flip! Carefully turn them over and cook for another 1 to 2 minutes until golden and cooked through. Repeat until all the batter is used up, keeping pancakes warm in an oven set to low if needed.

Step 4: Serve and Enjoy

Serve your pancakes hot off the pan with butter and maple syrup for the classics, or top with your favorite nuts, yogurt, or fresh fruit to make things even more special. The warm pumpkin flavor shines brightest right away, so I recommend enjoying these fresh!

How to Serve Blender Oatmeal Pumpkin Pancakes Recipe

Garnishes

I usually top these pancakes with a pat of butter and a steady drizzle of real maple syrup—that classic combo never fails. Lately, I’ve been loving crushed toasted pecans on top for a nice crunch, and sometimes a dollop of Greek yogurt adds a lovely tang and creaminess that balances the sweetness perfectly.

Side Dishes

A couple of fried or scrambled eggs on the side complement these pancakes beautifully if you want to add some protein. Fresh berries or a fruit salad add a bright, fresh note that pairs so well with the warm spices in the pancakes. For a heartier brunch, crispy bacon or turkey sausage also work great.

Creative Ways to Present

For special occasions, I love stacking these pancakes high and layering them with whipped cream and a sprinkle of cinnamon or nutmeg on top—it feels like a pumpkin pie breakfast celebration. You can also serve them with a drizzle of caramel sauce or top with spiced whipped cream for that extra wow factor that guests will rave about.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the pancakes cool completely before stacking them with a little parchment paper between each one to avoid sticking, then store them in an airtight container in the fridge. They keep well for around 3 days, which is perfect for quick breakfasts during a busy week.

Freezing

Freezing these pancakes is a lifesaver! I freeze them individually on a baking sheet, then transfer to a zip-top freezer bag. That way, I can grab just what I need without thawing the whole batch. They hold their flavor and texture well for up to 2 months.

Reheating

For reheating, I find an easy method is to toast them in a toaster oven or pop them in the microwave wrapped with a damp paper towel to keep them moist. This keeps the pancakes fluffy and tasty without drying out or becoming soggy.

FAQs

Final Thoughts

This Blender Oatmeal Pumpkin Pancakes Recipe has quickly become one of my favorite easy breakfasts to whip up, especially when I want something comforting but not complicated. I love sharing it with my friends because it feels like a little taste of fall any time of the year—and you’ll love how effortlessly it comes together. Give it a try next time you want pancakes that are both hearty and elegant, and I’m pretty sure it’ll become a staple in your kitchen too.

Print