Pumpkin Oatmeal Pancakes Recipe {The BEST!}

This delicious Pumpkin Oatmeal Pancakes Recipe, filled with your favorite cozy Fall spices, is THE breakfast you’ll want on repeat!

Craving a stack of pancakes this weekend? This scratch made Pumpkin Oatmeal Pancakes Recipe is both healthy and crazy easy to make. Then there is the irresistible flavor…

When pancakes serve up so much tantalizing Fall pumpkin flavor, you just know everyone will be asking for seconds! And trust me… this Pumpkin Oatmeal Pancakes Blender recipe delivers – BIG time!

It’s time to plan an epic weekend brunch… or how about breakfast for dinner this week?

Get these healthy pumpkin oatmeal pancakes started with my handy Oat Flour Recipe that is SO easy to make. Then round up these simple ingredients that you likely already have on hand…

Pumpkin Oatmeal Pancakes Recipe

Related: Walmart Grocery Deals {20 Secret Tips}

What Are Pumpkin Pancakes Made Of?

You’ll just need the following ingredients to make the BEST Oat Pumpkin Pancakes…

• Oat Flour
• Pumpkin Puree
• Milk
• Eggs
• Butter 
• Sugar
• Baking Powder
• Cinnamon
• Vanilla
• Salt
• Nutmeg
• Ginger
• Allspice
• Cloves

How to Make Oat Flour:

Easy Oat Flour Recipe

This homemade oat flour is such a simple way to sneak more protein and fiber into your day, and is the perfect swap to use in your favorite baked goods!

How to Make Pumpkin Oat Pancakes…

It’s actually SO easy to make these sweet pumpkin pancakes!

1. Blend all ingredients together
2. Cook on Skillet or Griddle {Cast Iron Skillets are my favorite}
3. Flip once several bubbles appear
4. Serve with Butter & Maple Syrup, and ENJOY!

How to Keep Pumpkin Pancakes Warm:

This EASY trick works like a charm! Once you’ve cooked some of your pancakes up (and are waiting for the rest to finish cooking) you can keep the cooked pancakes warm by placing them on a cookie sheet in the oven at 200 degrees.

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Pumpkin Oatmeal Pancakes Recipe

This delicious Pumpkin Oatmeal Pancakes Recipe, filled with your favorite cozy Fall spices, is THE breakfast you'll want on repeat!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: blender pancakes, Fall, pancake

Servings: 18 pancakes

Ingredients

• 1 1/4 cups Oat Flour
• 3/4 cup Pumpkin Puree
• 2/3 cup 2% or Whole Milk {heated to warm} – egg whites can be substituted
• 2 Large Eggs
• 1 tbsp. Butter {melted}
• 2 tbsp. Sugar
• 1 1/2 tsp. Baking Powder
• 1 1/2 tsp. Ground Cinnamon
• 3/4 tsp. Vanilla Extract
• 1/2 tsp. Salt
• 1/2 tsp. Nutmeg
• 1/2 tsp. Ginger
• 1/4 tsp. Allspice
• 1/8 tsp. Ground Cloves

Instructions

• Add all ingredients to blender & blend on medium speed for 1 minute, until well combined.
• Heat Cast Iron or Nonstick Skillet or Griddle to medium heat, spray or drizzle with cooking oil {I use Avocado Oil}, and pour circles of batter {about 2 tbsp.} straight from the blender. Avoid large circles of batter, as smaller pancakes will cook all the way through better.
• Cook low and slow to avoid burning.
• Once several bubbles begin to appear around the edges of pancake, flip to brown other side.
• Serve with Butter & Maple Syrup, and ENJOY!

Notes

Refrigerator Storage Tip: Leftovers can be stored in the refrigerator up to 2 days.

Make Ahead Freezer Storage Tip: After baking, flash freeze pancakes for 1 hour on a cookie sheet in a single layer, then transfer to a gallon freezer bag and store up to 3 months in the freezer.

Reheating Tip: If frozen, thaw in refrigerator before reheating. When you’re ready to enjoy, simply pop pancakes in the toaster straight from the refrigerator, and ENJOY!

Want even more delicious Pancakes and Oatmeal breakfast ideas?

Have some fun in the kitchen when you try out some of these fun and tasty breakfast recipes…

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So have you tried this Pumpkin Oatmeal Pancakes Recipe yet?

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