These Fluffy Pumpkin Oatmeal Pancakes are one of those breakfasts that make an ordinary Saturday morning feel like fall. They’re made in the blender with rolled oats, pumpkin puree, maple syrup, and plenty of pumpkin spice—no flour required.
I like to make a stack when I want something a little more filling than traditional pancakes but still want that warm pumpkin flavor. Add maple syrup, chopped pecans, and a cup of chai or coffee, and you have an easy fall breakfast that feels special without spending all morning in the kitchen.
The recipe makes six pancakes and takes about 25 minutes from start to finish. It’s naturally dairy-free when cooked with oil, and it can be gluten-free when made with certified gluten-free oats.
Jump to:
- What makes these Pumpkin Oatmeal Pancakes so delicious
- Ingredients Needed
- Pumpkin Oatmeal Pancakes Easy Steps & Directions
- Pumpkin Oatmeal Pancake FAQs
- Substitutions
- Storing and Reheating Tips
- Expert Tips
- More Pumpkin Recipes
- What to Serve With Pumpkin Oatmeal Pancakes
- Pumpkin Oatmeal Pancake Recipe
- Pumpkin Oatmeal Pancakes
What makes these Pumpkin Oatmeal Pancakes so delicious
- Everything goes in the blender. The rolled oats are blended directly into the batter, so you don’t need to buy oat flour.
- They’re filled with fall flavor. Pumpkin, maple syrup, vanilla, and warm spices make them perfect for a September or October breakfast.
- They’re more filling than traditional pancakes. The oats give the pancakes a hearty texture without making them heavy.
- They’re easy to customize. Serve them with pecans, chocolate chips, sliced bananas, or a spoonful of almond butter.
- They’re ready in about 25 minutes. That makes them manageable even when you haven’t planned breakfast ahead.
See the full recipe card for quantity and list of ingredients.
Ingredients Needed
- Rolled oats: Use old-fashioned rolled oats. Quick oats may change the batter consistency, and steel-cut oats will not blend properly.
- Pumpkin puree: Be sure to use plain pumpkin puree, not sweetened pumpkin pie filling.
- Almond milk: Unsweetened almond milk keeps the recipe dairy-free, but regular milk should also work.
- Maple syrup: This lightly sweetens the batter. Save a little extra for serving.
- Spices: You can use the individual spices listed or replace them with your homemade pumpkin pie spice.
- Baking powder: Make sure it is fresh so the pancakes rise properly.
Pumpkin Oatmeal Pancakes Easy Steps & Directions
- Let the blended batter rest for about 3–5 minutes so the oats can absorb some liquid.
- Use a skillet or griddle—not a saucepan.
- Keep the heat at medium-low or medium. Pumpkin pancakes can brown before the centers are cooked if the pan is too hot.
- Use approximately ⅓ cup of batter per pancake.
- Flip when the edges look set, and bubbles appear and remain open on the surface.
- If the batter becomes too thick, add almond milk one tablespoon at a time.
- Wipe away any darkened butter between batches if necessary.
Pumpkin Oatmeal Pancake FAQs
Yes, they do not contain any flour, and the oats are Gluten-Free. Make sure you check when buying your rolled oats that they are gluten-free oats.
You can thin it out a little bit by adding a small amount of almond milk to the mixture before pouring it.
The pan was probably too hot or the pancakes were too large. Lower the heat and allow the pancakes to cook slowly enough for the centers to set before the outside becomes too dark.
A blender creates the smoothest batter because it grinds the rolled oats. If you don’t have one, use oat flour in place of the rolled oats, but the exact volume or weight should be tested before you publish that substitution.
Substitutions
- You can use regular milk if you don’t want this recipe to be dairy-free. You can also use coconut milk or oat milk.
- You can substitute the different spices individually for 1 1/2 – 2 Teaspoons of Pumpkin Pie Spice.
Storing and Reheating Tips
Let leftover pancakes cool completely and refrigerate them in an airtight container for up to four days. Reheat them briefly in the microwave, toaster, or a warm skillet.
To freeze them, place parchment paper between the pancakes and store them in a freezer-safe container. Freeze for up to two months, then reheat them directly from frozen or let them thaw overnight in the refrigerator.
Expert Tips
- Use eggs at room temperature – generally, in baking, all your ingredients should be at room temperature. There are many different reasons why, but the main one in this recipe is it mixes and incorporates better in the batter without lumping up.
- Do not overcook your pancakes. You want them to be light golden brown. They will be fluffier, have a better flavor, and look better and we know we start to eat with our eyes first.
More Pumpkin Recipes
What to Serve With Pumpkin Oatmeal Pancakes
I usually keep the toppings simple with warm maple syrup and chopped pecans, but there are plenty of ways to dress up your stack:
- Mini chocolate chips
- Sliced bananas or apples
- Toasted walnuts or pecans
- Almond or peanut butter
- A spoonful of Greek yogurt
- A light dusting of cinnamon
- Whipped cream for a more indulgent fall brunch
For the full Candiland fall experience, serve them with an iced chai tea latte with pumpkin cold foam. They would also fit nicely into a relaxed fall brunch with some pumpkin scones.
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Pumpkin Oatmeal Pancake Recipe
Pumpkin Oatmeal Pancakes
Ingredients
- 1 1/2 cups Old Fashioned Rolled Oats
- 1/4 cup Pumpkin Puree Not Pie Filling
- 2/3 cup Almond Milk Or Favorite Dairy Free Milk
- 2 Eggs Large
- 1 Tablespoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 1 Tablespoon Butter Or Cooking Oil
- Chopped Pecans Optional
Instructions
- Add all the ingredients to a blender. Make sure to add the liquids first and the dry ingredients at the end.
- Blend until completely smooth. Use a spatula to remove all remaining dry ingredients from the sides of the blender.
- Place a saucepan over medium heat and lightly coat with butter or cooking spray.
- After 2 minutes of heating the butter or pan, add about 1/3 cup of batter to the pan or your preferred amount to make each pancake. The longer the batter sits the thicker it gets from the Oatmeal.
- You can thin out as needed with a Tablespoon of Almond Milk until the consistency is what you desire.
- Cook for 3 minutes until the bubble on the top remains and flip the pancakes and cook until golden brown.
