Name: Oatmeal Pumpkin Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup pumpkin puree; 2 large eggs; 1/2 cup milk; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; Pinch of salt; Cooking spray or butter for the pan

Why You’ll Love Oatmeal Pumpkin Pancakes Recipe

These pancakes are not only delicious but also packed with nutrients. The oats provide fiber, the pumpkin adds vitamins and moisture, and the spices create that classic fall flavor. You’ll love how easy it is to blend everything together and have breakfast ready in under 30 minutes. Plus, they’re kid-friendly, freezer-friendly, and naturally gluten-free if you use certified oats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
1 cup pumpkin puree
2 large eggs
1/2 cup milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Cooking spray or butter for the pan

Directions

Prepare the Batter:
In a blender, combine the rolled oats, pumpkin puree, eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend until smooth.
Heat the Pan:
Place a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
Cook the Pancakes:
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 2-3 minutes until golden brown and cooked through.
Serve:
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or chopped nuts.

Servings and timing

This recipe makes about 6-8 pancakes, serving 2-3 people. Preparation and cooking time combined is approximately 20–25 minutes.

Variations

Dairy-Free: Use almond, oat, or soy milk instead of regular milk.
Vegan: Replace the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water).
Spicier: Add a dash of ground cloves or ginger for extra warmth.
Sweeter: Increase maple syrup to 2 tablespoons or add a mashed banana to the batter.
Chunky Texture: Blend only half the oats for a more textured pancake.
Mini Pancakes: Make silver dollar-sized pancakes for kids or serving as snacks.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:
Place pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months.

Reheating:
Reheat in the microwave for 30–60 seconds or warm in a skillet over low heat. For a crispy edge, reheat in a toaster.

FAQs

What can I use instead of pumpkin puree?

You can substitute sweet potato puree or mashed ripe banana for a different flavor and similar texture.

Can I make these pancakes without a blender?

Yes, use oat flour instead of rolled oats and mix all ingredients in a bowl by hand.

Are these pancakes gluten-free?

They are gluten-free if you use certified gluten-free oats.

Can I make the batter ahead of time?

Yes, store the blended batter in the fridge for up to 24 hours. Stir before using.

Can I use steel-cut oats?

No, steel-cut oats won’t blend smoothly and will make the texture too coarse.

How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges look dry and set.

Can I double the recipe?

Absolutely. Double all ingredients and cook in batches. It scales up well.

What toppings go best with these pancakes?

Try maple syrup, pecans, sliced banana, Greek yogurt, or whipped cream.

Why are my pancakes too dense?

Make sure not to over-blend and use fresh baking powder and soda for fluffiness.

Can I cook these in the oven?

You can pour the batter into a greased muffin tin and bake at 350°F (175°C) for 15–20 minutes for pancake muffins.

Conclusion

These oatmeal pumpkin pancakes are the ultimate fall breakfast—nutritious, flavorful, and comforting. Whether you’re savoring a slow weekend morning or grabbing a quick bite before work, these pancakes bring autumn to your plate with every bite. Whip up a batch today and enjoy the cozy taste of pumpkin season anytime.