Just 5 ingredients and a quick blend in the blender is all it takes to prepare the batter for these Healthy Pumpkin Oatmeal Blender Pancakes. A nutritious and delicious way to start the day!
A Healthy Way to Start the Day
Just oatmeal, pumpkin, a couple eggs, maple syrup and of course, pumpkin pie spice is all that’s needed to make these Pumpkin Oatmeal Blender Pancakes. They’re hearty yet fluffy with the perfect amount of sweetness. And so simple. With no flour, granulated sugar, butter or oil, they make for such a healthy way to start the day!
Pumpkin Obsessed!
I’m full-on pumpkin obsessed right now! It’s kinda crazy how many pumpkin goodies we’ve been trying and how many pumpkin treats I’ve been making us. Pumpkin Chocolate Chip Cookies, Nutella Swirled Pumpkin Cake Bars, Pumpkin Pound Cake! It’s out of control! I keep thinking it’s too much too soon, but I know we’ll never tire of pumpkin because we love it so much and enjoy it year-round. We just increase our consumption considerably in the fall because all things pumpkin are available at the stores and all the yummy pumpkin recipes start making their way onto all my social feeds, especially Pinterest.
I love that pumpkin can be baked into the most indulgent of desserts yet really comes through when included in a healthy recipe because of how nutritious it is on its own.
Kid-Friendly and Delicious
I came across an easy and super healthy recipe for oatmeal apple pancakes made in the blender on Whole Food’s website, so I decided to give them a try. Pancakes are always a breakfast winner in our house, so I’m always looking for and creating yummy pancake recipes for us to enjoy in the mornings. I didn’t have applesauce on hand the morning I came across this recipe, so I decided to try them with pumpkin. I’m so glad I did, because they turned out so tasty and are super easy to make.
The kids love helping me with these pancakes because our blender has a big button on the top that you hold down to make it blend and they think it’s so fun taking turns pressing it as we blend the batter to a smooth consistency.
We’ve added these pancakes to our weekly breakfast rotation because we all love them! A stack of these with a drizzle of syrup will fill you up and give you great energy to get through an active busy morning.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Rolled oats: add chewiness, texture, and a hearty oat flavor while helping create the pancakes’ structure.
- Canned pure pumpkin: adds moisture, flavor, and a soft, dense texture. It’s the heart of the recipe.
- Large eggs: helps bind the ingredients together, adds structure, and helps the pancakes rise a little as they cook.
- Pure maple syrup: naturally sweetens the batter and complements the warm pumpkin flavor.
- Pumpkin pie spice: adds the cozy blend of warm spices that gives the pancakes their signature fall flavor with the warm spices of cinnamon, nutmeg, ginger, cloves, and allspice. It’s easy to make your own with my homemade pumpkin pie spice recipe.
Supplies:
How to Make Pumpkin Oatmeal Blender Pancakes
- Add all ingredients to a blender and puree until the batter is smooth, swiping down the sides as needed. (If your batter is too thick to blend, add a teaspoon of water at a time until the batter is blending easily and smoothly)
- Heat a large non-stick skillet or griddle over medium heat and coat generously with non-stick cooking spray or butter.
- Using a cookie scoop, drop 3-4 tablespoons of the batter onto the hot skillet. Use the back of the scoop to spread the batter into a circle, if necessary.
- Cook about 2-3 minutes per side, flipping once, until pancakes start to brown just a little on each side and are cooked all the way through.
- Remove to a platter or baking sheet and keep warm in a low heat oven while you cook the remaining batter into pancakes.
- Serve with maple syrup.
Storage
To store leftover pancakes, let them cool completely. Then stack them with parchment paper in an airtight container or baggie to store in the refrigerator for up to three days.
To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.
To reheat: When ready to eat, place the pancakes in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through. Or you could reheat them in the oven at 300°F for about 5 minutes (10 minutes from frozen) or until heated through. And my favorite way to reheat pancakes is actually in the toaster. Just pop them in and toast them until slightly crisp on the outside and heated through.
More of My Favorite Pancake Recipes
It’s a breakfast bonanza with All My Best Pancake Recipes! From classic buttermilk and whole wheat pancakes to creative sheet pan pancakes and dippable mini pancakes, there’s something for everyone!
If you make my Pumpkin Oatmeal Blender Pancakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Healthy Pumpkin Oatmeal Blender Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 15-20 pancakes
Description
Just 5 ingredients and a quick blend in the blender is all it takes to prepare the batter for these Healthy Pumpkin Oatmeal Blender Pancakes. A nutritious and delicious way to start the day!
Ingredients
- 2 cups rolled oats
- 1 (15 ounce) can pure pumpkin
- 2 large eggs
- 1/4 cup pure maple syrup, plus more for serving
- 2 teaspoons pumpkin pie spice
Instructions
- Add all ingredients to a blender and puree until the batter is smooth, swiping down the sides as needed. (If your batter is too thick to blend, add a teaspoon of water at a time until the batter is blending easily and smoothly)
- Heat a large non-stick skillet or griddle over medium heat and coat generously with non-stick cooking spray or butter.
- Using a cookie scoop, drop 3-4 tablespoons of the batter onto the hot skillet. Use the back of the scoop to spread the batter into a circle, if necessary.
- Cook about 2-3 minutes per side, flipping once, until pancakes start to brown just a little on each side and are cooked all the way through.
- Remove to a platter or baking sheet and keep warm in a low heat oven while you cook the remaining batter into pancakes.
- Serve with maple syrup.
I made half with added baking powder and the other half without. The one with was better. I also added milk to thin it out. But taste either way was very good..
Any alternatives to the maple syrup? I’m diabetic so it’s have to be something sugar free.
Hi Sarah! I’m not familiar with sugar free alternatives, but I know there are several sugar free syrups out there that would certainly be worth trying. I hope they turn out great for you!
These were AWESOME!!! I have been waiting all week to make them after getting some homemade pumpkin spice syrup from the local farmers market. Definitely a new household favorite.
Yay! So great to hear, Lauren! And that homemade pumpkin spice syrup sounds mmmm-AZING! Enjoy! 🙂
Hello!
Would quick oats work as well?
Hi Kristy! Absolutely, they just won’t require as much blending. They pancakes will still turn out & taste great. Enjoy!
Tried it with honey instead of maple syrup and loved them–hearty and wholesome! Thank you for sharing!
Hi I didn’t have any maple or honey or any other sweetener so I soaked half a cup of dates then chopped them up and put the water from the soakingand date in the mixture, blended as usual and they were lovely having the added bonus of extra fibre and iron (as date have iron in Them) an added bonus, Invent told my sugar addicted kids there is no sugar or flour so they scoffed them down none the wiser, and I get tocongradulate myself on getting nourishing foodstuff down their throats. I also did the banana version with the same and substitute cinnamon for vanilla bean extract,to die for.Thank for your wonderful recipes that I can tweak to use what’s in my pantry.
Yummy! I did thin them out a bit with milk as some suggested- very good and super easy in the blender thank you!
Just made these and totally agree on healthy and very tasty, thanks so much for posting this!!!
Can these be frozen?
Hi Kari! Yes, just be sure to freeze them in individual baggies or with parchment paper in between them so they don’t stick together. I like reheating my pancakes in the toaster (or toaster oven), but you could also put them in a warm oven to reheat them. Hope this helps!
These were good! I would give them three and a half to four stars. The flavor was good but I wasn’t crazy about the texture. Next time I think I will thin them with some almond milk. But overall they made for a good breakfast! Thanks for sharing!
I tried a similar recipe before and it didn’t work out well but I’m excited to try this one. Have you ever added Almond Milk to stretch the batter?
Hi Casey! I’ve never added anything to these to thin them out so I’m not sure how they would turn out. Sorry I couldn’t be of more help. Hope you try them and enjoy them as much as we do!
No worries… Added 1 cup Almond Milk and it worked wonderfully! The monsters, I mean, kids, are enjoying them, as we speak. Without syrup might I add which is a bonus!
[…] Healthy Pumpkin Oatmeal Blender Pancakes // The Baker Mama […]
Great tasting but I definitely had a problem getting them to cook all the way through without burning on the outside.
Hi Jan! Try cooking them over lower heat next time for a little longer on each side so they have plenty of time to cook all the way through without burning the outsides. Enjoy!
Do you think these could be cooked in a waffle maker or would the batter be to thick
Hi, Tammy! I haven’t tried it before, but it’s worth a try! They might be a little thick, so I would thin it out with a little milk or water. Add 1/4 cup until it spreads easily on the waffle maker. Good luck and enjoy!
[…] 12. Pumpkin Oat Bread Recipe 13. Flourless Chocolate Pumpkin Muffins Recipe 14. Healthy Pumpkin Oatmeal Blender Pancakes Recipe 15. Pumpkin Paratha (Flat Bread) Recipe 16. Blender Pumpkin Coconut Oatmeal Cups Recipe […]
This looks fantastic!!!! I love simple recipes like this – just a few clean, natural ingredients. I have a few cans of pumpkin sitting in my pantry and I can’t wait to give these a try. I bet they would be great with almond butter or cream cheese too! 😀 Thanks!
They sound yummy & I’m going to make them soon!
Never heard of pumpkin pancakes, but definitely worth a try…and they look delicious too……