Vegan Blender Pumpkin Pancakes Made with Oatmeal

Super easy, mess-free, and fluffy pancakes that are made in a blender. This is your new go-to pancake recipe, great to use up any leftover pumpkin!

Bold statement but these are going to be your new favorite pancake recipe. Why? Because they require no mixing, it’s mess-free (less clean up), and made with a handful of simple ingredients that you probably already have. They are thick, fluffy, and maybe even better than IHOP.

I feel like everyone struggles with making pancakes because they either are flat and not fluffy or make a huge mess, so you would often resort to store-bought where you just add water or milk because it is easier. If that is you, you are going to be amazed at these pancakes.

I know many of you have some leftover pumpkin from baking all those pumpkin pies so this is a a great way to use up any leftovers!

Ingredients Needed To Make These Vegan Blender Pumpkin Pancakes

A lot of the ingredients can be swapped out!

• Rolled oatmeal– I used rolled oats but steel cut should also work because you will be blending them up. You can use gluten-free rolled oats if you are gluten-free.
• Pumpkin- I used pumpkin to keep the pancakes moist and give it the pumpkin flavor. You can swap this out for banana or apple sauce if you are not a fan.
• Non-dairy milk- I used almond milk in this recipe, but feel free to use any milk of choice.
• Apple cidar vinegar- This is needed to create the “buttermilk.” You can swap this out for lemon if you do not have any.
• Nut butter- The nut butter sweetens the pancakes. You can also use maple syrup or honey.
• Baking powder- This is our rising agent.
• Cinnamon
• Pumpkin Spice

How To Make These Vegan Blender Pumpkin Pancakes

1. Grab a blender and place the oats inside first. Blend until flour-like consistency.
2. Next, add in the remaining ingredients. Blend until smooth. This should take about 30-45 seconds. Do not over-blend. Scrape down the edges if needed.
3. Heat your skillet on medium-low heat and spray some non-stick spray or lightly grease with oil or butter.
4. Scoop about 1/4 cup of the batter into the skillet and cover with a lid. Let it sit for about 1 minute or until bubbles start to form. Flip the pancake over and cook for an additional 30-60 seconds.
5. Repeat until no batter is left.
6. Top with some melted butter, pecans, and maple syrup and enjoy!

Tips to make the perfect pancakes

• Start by blending the oats until fine and then add in the remaining ingredients if your blender is not as powerful.
• Add more liquid as needed but the batter should be thick.
• Use a measuring cup to scoop the batter into the pan. This will ensure that every pancake is the same size.
• Heat the skillet on medium-low to ensure that the pancakes do not burn.
• Cover the pancakes with a lid and only flip when bubbles start to form. This will allow the pancakes to cook all the way through and they will be fluffy.
• Let the batter sit for 10 minutes for it to thicken. You do not want a runny batter.

More Pancakes You’ll LOVE

• Paleo Cinnamon Roll Pancakes
• Paleo Spinach Pancakes
• Maple Walnut Banana Waffles
• 3-Ingredient Waffles
• Pumpkin Protein Blender Pancakes
• Vegan Blender Apple Pie Pancakes
• Vegan Blender Buttermilk Pancakes