These Blender Pumpkin Pancakes are fluffy and fun! Made with simple ingredients like pumpkin puree and warm spices, they’re perfect for a cozy breakfast.
They’re super easy to whip up—just blend and cook. Who can resist a stack of pumpkin goodness, especially when maple syrup is involved? Yum!
Key Ingredients & Substitutions
All-purpose flour: This is your base ingredient for structure. If you’re looking for a gluten-free option, oat flour works well here. I like a mix of both for added texture!
Pumpkin puree: You can use canned pumpkin or homemade. Just make sure it’s pure pumpkin and not pumpkin pie filling, which is sweetened. If pumpkin isn’t in season, try replacing it with sweet potato puree.
Milk: I usually use almond or oat milk for a dairy-free version. Any milk works here, including soy, coconut, or regular dairy milk, so use whatever you have on hand!
Spices: Cinnamon, ginger, and nutmeg create that warm, fall flavor. If you don’t have all the spices, just use pumpkin pie spice as a shortcut!
What’s the Best Way to Blend the Batter Smoothly?
Getting your pancake batter smooth is key to fluffy pancakes. Blending helps incorporate air for fluffiness, but here’s how to do it right:
- Start with the wet ingredients like pumpkin puree and eggs in the blender first to create a nice base.
- Then add dry ingredients on top. This way, they mix better and don’t clump at the bottom.
- Pulse the blender gently before moving to a steady mix to avoid over-blending.
Letting the batter rest for 5 minutes also helps thicken it, leading to thicker pancakes.
Blender Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup oat flour (or additional all-purpose flour)
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This tasty recipe takes about 10 minutes to prepare and an additional 15 minutes to cook, making it a total of about 25 minutes from start to finish. Perfect for a quick and delicious breakfast that will fill your home with the lovely aroma of pumpkin spice!
Step-by-Step Instructions:
1. Blend the Batter:
Start by gathering all your ingredients. In a blender, combine the pumpkin puree, eggs, milk, melted butter or oil, and vanilla extract. Then, add in the all-purpose flour, oat flour, brown sugar, baking powder, baking soda, salt, and spices (cinnamon, ginger, and nutmeg). Secure the lid and blend on medium speed until you have a smooth batter, which should take about 20-30 seconds.
2. Rest the Batter:
Once blended, let the batter sit for about 5 minutes. This resting time allows it to thicken slightly, which will help in getting fluffier pancakes later.
3. Cook the Pancakes:
While the batter rests, heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little butter or oil. When the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges appear set, which should take around 2-3 minutes.
4. Flip and Finish Cooking:
Gently flip the pancake over using a spatula. Cook the other side for about 2 minutes or until it is golden brown and fully cooked through. Repeat this process with the remaining batter, making sure to grease the pan as needed between pancakes.
5. Serve and Enjoy:
Stack your pancakes high on a plate! Top them with a pat of butter, a drizzle of maple syrup, and for an extra touch, sprinkle some rolled oats or chopped nuts on top. Enjoy your delicious, fluffy pumpkin pancakes that are perfect for an autumn morning!
Can I Use Pancake Mix Instead of From Scratch?
Absolutely! You can replace the homemade batter with your favorite pancake mix. Just follow the package instructions and add pumpkin puree and spices to mimic the flavor of these pumpkin pancakes!
How Do I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then place them in an airtight container. They can be kept in the fridge for up to 3 days or frozen for up to a month. To reheat, simply warm them in the microwave or toaster!
What If I Don’t Have Oat Flour?
No problem! You can simply use more all-purpose flour in place of oat flour. If you want a healthier option, consider blending rolled oats into a fine flour using your blender for a quick DIY oat flour!
Can I Make These Pancakes Vegan?
Yes! To make these pancakes vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil instead of melted butter. Your pancakes will still be delicious!
