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!

Healthy Pumpkin Oatmeal Blender Pancakes

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. 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 it’s own.

Healthy Pumpkin Oatmeal Blender Pancakes

The boys new school starts about an hour earlier than their old school so we have to get ourselves up and going in the mornings. Certainly not much time to make anything too complicated for breakfast so we usually stick to toast, eggs, cereal or on a great morning, pancakes!!

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 boys 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.

Just oatmeal, pumpkin, a couple eggs, maple syrup and of course, pumpkin pie spice is all that’s in them…

Healthy Pumpkin Oatmeal Blender Pancakes

They’re hearty yet fluffy with the perfect amount of sweetness. With no flour, granulated sugar, butter or oil, they make for such a healthy way to start the day!

Healthy Pumpkin Oatmeal Blender Pancakes

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.

Let me know if you make these yummy pancakes by leaving a comment below. And I love seeing pics when y’all make my recipes, so be sure to tag #thebakermama on Instagram if you post a pic! 🙂

Healthy Pumpkin Oatmeal Blender Pancakes



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Healthy Pumpkin Oatmeal Blender Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12
  • Category: Breakfast


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.


  • 2 cups rolled oats
  • 1 (15 ounce) can pure pumpkin
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 2 teaspoons pumpkin pie spice


  1. Add all ingredients to a blender and puree until batter is smooth.
  2. Heat a large non-stick skillet over medium heat and coat generously with non-stick cooking spray or butter. Using a cookie or ice cream scoop, drop 3-4 tablespoons of the batter onto the hot skillet. Use the back of the scoop or a spatula 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 the oven while you cook the remaining batter into pancakes.
  3. Serve with maple syrup.


Healthy Pumpkin Oatmeal Blender Pancakes

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. 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..

  2. Any alternatives to the maple syrup? I’m diabetic so it’s have to be something sugar free.

    1. 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!

  3. 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.

    1. Hi Kristy! Absolutely, they just won’t require as much blending. They pancakes will still turn out & taste great. Enjoy!

  4. 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.

  5. Yummy! I did thin them out a bit with milk as some suggested- very good and super easy in the blender thank you!

    1. 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!

  6. 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!

  7. 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?

    1. 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!

      1. 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!

  8. Great tasting but I definitely had a problem getting them to cook all the way through without burning on the outside.

    1. 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!

      1. Do you think these could be cooked in a waffle maker or would the batter be to thick

      2. 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!

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  10. 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!