These Blender Pumpkin Oatmeal Pancakes are fluffy and delicious! Made with pumpkin puree, oats, and spices, they’re perfect for a cozy breakfast.
Plus, using the blender means quick clean-up—who doesn’t love that? I like to top them with a drizzle of maple syrup for a sweet touch. Yum!
Key Ingredients & Substitutions
Rolled Oats: These are the base of your pancakes! If you don’t have rolled oats, quick oats can work too, but avoid steel-cut oats as they won’t blend well. I love using gluten-free oats for a gluten-free option.
Canned Pumpkin Puree: Look for 100% pure pumpkin puree, not pumpkin pie filling. If you don’t have canned, you can use homemade puree. Just roast and blend fresh pumpkin until smooth!
Milk: Any milk works here! I usually use almond milk, but you can opt for cow’s milk, oat milk, or soy milk depending on your preference or dietary needs. Each adds a slightly different flavor, so pick what you like best.
Maple Syrup or Honey: This is optional for sweetness. Depending on your taste, you can use agave syrup, stevia, or even applesauce for a twist. I personally love a touch of maple syrup for that warm flavor.
How Do I Get Fluffy Pancakes?
Making pancakes fluffy is all about properly mixing your ingredients without overdoing it. Here’s how to achieve that perfect fluffiness:
- Start by blending only until the mixture is combined—over-blending can create tough pancakes. A few small lumps are okay!
- Don’t skip the baking powder; it helps the pancakes rise. Make sure it’s fresh for the best results.
- Let your batter sit for a few minutes before cooking. This allows the oats to absorb some moisture and creates a thicker batter.
- Cook on medium heat; too high can burn the pancakes before they are cooked through.
With these tips, your pancakes will turn out fluffy and scrumptious every time!
Blender Pumpkin Oatmeal Pancakes
Ingredients:
- 1 cup rolled oats
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp maple syrup or honey (optional, for sweetness)
- Cooking spray or butter (for the pan)
- Optional toppings: sliced bananas, chopped walnuts, extra maple syrup
Time Needed:
You’ll need about 10 minutes for preparation and about 15 minutes for cooking. In total, you can enjoy these delicious pancakes in about 25-30 minutes!
Instructions:
1. Make Oat Flour:
Start by placing the rolled oats in a blender. Pulse them until you get a fine oat flour. This is the base of your pancake batter!
2. Blend the Ingredients:
Add the pumpkin puree, eggs, milk, baking powder, cinnamon, nutmeg, ginger (if you’re using it), vanilla extract, salt, and maple syrup or honey (if you’d like). Blend on high until everything is smooth and well combined. The batter should be thick but pourable—if it’s too thick, sprinkle in a little more milk to loosen it up.
3. Prepare the Skillet:
Heat a skillet or non-stick pan over medium heat. Lightly coat it with cooking spray or a bit of butter to prevent sticking.
4. Cook the Pancakes:
For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges starting to set. Then, flip the pancake and cook for another 2 minutes, or until it’s golden brown and cooked through.
5. Repeat & Stack:
Transfer the cooked pancakes to a plate and repeat the process with the remaining batter. You’ll have a lovely stack of pancakes ready to enjoy!
6. Serve with Toppings:
Top your pancakes with sliced bananas, chopped walnuts, and a drizzle of maple syrup if desired. Enjoy your wholesome, fluffy pumpkin oatmeal pancakes!
Dig in and savor every bite of these delightful pancakes! Perfect for breakfast or a special brunch treat.
Can I Use Quick Oats Instead of Rolled Oats?
Yes! Quick oats can be used, but the texture might be slightly different. They’ll still work well for making the batter, but rolled oats generally give a heartier texture.
Can I Make These Pancakes Vegan?
Absolutely! To make the pancakes vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes) and use a plant-based milk. The pancakes will still come out fluffy and delicious!
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing them in a single layer on a baking sheet until solid, then transfer them to a freezer bag. Reheat in the toaster or microwave!
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to stir in chocolate chips, chopped nuts, or dried fruit to the batter for added flavor and texture. Just be sure not to overmix after adding them in!
