Go Back
–+ servings
Print Recipe
No ratings yet

Pumpkin Oat Pancakes {with Greek Yogurt}

Cozy, fluffy pumpkin oat pancakes made in a blender! Perfect for meal prep and picky eaters—family favorite breakfast bake with Greek yogurt.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: pumpkin pancakes, oat pancakes
Servings: 4 Servings
Author: Shuang Shuang Liang

Equipment

Ingredients

  • 1 cup gf rolled oats
  • 1/2 cup Pumpkin Puree
  • 1 egg
  • 1 cup Greek YOgurt full fat
  • 2 tsp baking soda
  • 1/4 cup maple syrup

Instructions

  • In a blender, pulse oats until finely ground.
  • Add pumpkin, yogurt, egg, baking soda, and maple syrup. Blend until smooth—don’t overmix.
  • Pour into a parchment-lined 8x8 pan. Add toppings if desired.
  • Bake at 350°F for 15–20 min or until a toothpick comes out clean.
  • Cut into squares and enjoy warm—or cool, store, and reheat later.

Notes

Fridge 3–4 days | Freezer up to 2 months. Reheat in toaster for crispy edges.

Nutrition

Serving: 5Medium Pancakes