In your blender, combine rolled oats, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, egg, and vanilla extract. Blend on high for 45 seconds to 1 minute until you achieve a smooth batter. If the mixture seems too thick, add a splash more milk to reach your desired consistency.

Heat a skillet over medium heat and lightly coat it with oil or butter. Test the pan's temperature by sprinkling a drop of water; it should sizzle.

Pour about ⅓ cup of the pancake batter onto the heated skillet for each pancake. Cook for 2-3 minutes until you start to see bubbles forming on the surface and the edges are set. Gently flip and cook for an additional 1-2 minutes.

Transfer the pancakes to a plate and serve immediately. Enjoy with maple syrup, butter, or toppings like chopped nuts and Greek yogurt.