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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 ¼ 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.