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Pumpkin Oatmeal Pancakes Recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
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.