Mix flour, oats, sugar, baking powder and salt in a large bowl. In a second bowl, whisk together milk, pumpkin, 1 tablespoon oil and egg.
Make a well in the center of the flour and add the pumpkin mixture. Stir until blended, but a bit lumpy.
Heat a skillet or griddle over medium-high heat. Add 1 tablespoon oil to skillet, tilting pan to coat surface.
Once pan is hot, pour about 1/4 cup of batter for each pancake. Place a few blueberries on each pancake, if desired. Cook until bubbles form on surface and edges are slightly dry, about 2 to 3 minutes. Turn and cook 1 to 2 minutes more.
Recipe Note: These pancakes are a great way to use any milk that has gone sour. No buttermilk or sour milk? Make your own by measuring 2 teaspoons vinegar or lemon juice into a measuring cup. Fill to the 2/3 mark with milk and let sit for 10 minutes.