Pumpkin Oatmeal Pancake Recipe

These pumpkin oatmeal pancakes made with warming spices, maple syrup, pumpkin puree, and hearty oats are so delicious and healthy and can be made right in your blender.  Bonus, they are gluten-free & dairy-free.

We always have a big special breakfast over the weekend.  We tend to rotate between Ray’s amazing crepes, my breakfast burritos made with soy chorizo, or these amazing Pumpkin oatmeal pancakes.  All are fairly easy but these give you all the cozy comfort feels that fall and winter are just around the corner.




Pumpkin Oatmeal Pancakes Recipe


Tips for the Most Delicious Pancakes

For best results, blend your batter until it is completely smooth. Depending on the strength of your blender this could take thirty seconds to a minute.

This batter can thicken pretty quickly if you don’t use it right away. If your pancake batter gets too thick, you can thin it out by adding a little extra almond milk to the mixture.

If you are having an issue spreading out the batter on your pan, use the back of a spoon to spread the batter out.

It’s best to cook this batch of pancakes on low to medium-low heat. You want to make sure that the inside is cooked through without the outside being burnt.

How To Freeze Leftover Pumpkin Pancakes

These pancakes freeze really well! I lay them in a single layer on a large baking sheet and pull them out for a quick breakfast on those busy mornings.

If you don’t have the freezer space to keep a sheet in the freezer for a long period of time. Take the pancakes off the sheet pan after being in the freezer for 1 hour. You can place them in an airtight container for up to 3 months.

Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.



Pumpkin Oatmeal Pancakes Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 6 6 inch pancakes


  • Blender
  • Flat Pan or Medium Sized saucepan
  • Spatula


  • 1 1/2 Cups old fashioned rolled oats
  • 3/4 Cup Pumpkin Puree
  • 2/3 Cup Almond Mild
  • 2 Large Eggs
  • 1 TBS Pure Maple Syrup
  • 1/2 Tsp Baking Soda
  • 2 Tsp Vanilla Extract
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Cloves
  • 2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • Butter for Cooking


  • Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
    Make sure to add the liquids first and the dry ingredients in the end.
  • You will need to use the batter immediately as the batter will get thicker the longer it sits.
  • Place your pan over medium heat and lightly coat the pan with butter.
  • Add about 1/3 cup of the batter to the pan for each pancake. You will need to spread it out with a spoon. If your batter gets too thick, you can thin it out by adding a little extra almond milk to the mixture.
  • Cook for approximately 3 minutes, flip the pancakes and cook until golden brown. It’s best to cook this batch of pancakes on low to medium-low heat.
  • Wipe skillet clean and repeat with more butter and remaining batter. 

 These healthy pumpkin oatmeal pancakes are such a great option to your regular pancakes, with simple ingredients everyone is going to fall in love with these fluffy pancakes!

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