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.