These Blender Pumpkin Oatmeal Pancakes are fluffy and full of cozy pumpkin spice flavor! They’re easy to whip up in your blender, making breakfast a breeze.
Who needs a fancy restaurant when you can have these at home? I love how they make the kitchen smell like fall. Top them with maple syrup, and you’re all set!
Key Ingredients & Substitutions
Rolled Oats: These are the base for your pancake mix. If you don’t have rolled oats, quick oats also work. Just be aware they might result in slightly different texture.
Pumpkin Puree: You can use canned pumpkin for convenience, or homemade puree if you want something fresh. If you want a twist, substitute with applesauce or mashed bananas for sweetness.
Milk: Go for your preferred milk type. Almond milk, soy milk, or oat milk can be great plant-based options. Even yogurt can work, just thin it with a bit of water.
Maple Syrup: This adds a touch of sweetness, but you could swap it with honey or agave syrup. You can even skip it if you prefer less sweetness!
How Do I Get Fluffy Pancakes Every Time?
Getting fluffy pancakes is all about mixing and cooking techniques. Here’s what to keep in mind:
- Don’t over-blend the batter. Once it’s smooth, stop blending to keep some air in the mixture.
- Let the batter rest for a few minutes. This helps the oats absorb moisture and results in a better texture.
- Cook at the right temperature. Medium heat is key – too hot can burn the outside while leaving the inside raw.
- Watch for bubbles! When they form, it’s time to flip the pancake for even cooking.
Follow these tips, and you’ll have pancakes that are light and fluffy every time!
Blender Pumpkin Oatmeal Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon maple syrup or honey (optional for sweetness)
- Pinch of salt
- Butter or oil for cooking
- For Toppings:
- Sliced bananas
- Pecans
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 15-20 minutes to cook. In total, you’re looking at about 30 minutes from start to finish for delicious, homemade pancakes!
Step-by-Step Instructions:
1. Prepare the Oat Flour:
Start by adding 1 cup of rolled oats to your blender. Blend them until they reach a fine, flour-like consistency. This is your oat flour!
2. Mix the Ingredients:
Once you have the oat flour, add in the pumpkin puree, eggs, milk, vanilla extract, baking powder, cinnamon, nutmeg, ginger, and a pinch of salt. If you like a touch of sweetness, add the maple syrup or honey. Blend this mixture until it’s smooth and well combined. Let it sit for a few minutes to thicken up a bit—this helps create that fluffy texture.
3. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat, and lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook for 2-3 minutes until you see bubbles forming on the surface and the edges look set. Carefully flip the pancake over and cook for another 2 minutes until it’s golden brown and cooked through.
4. Serve and Enjoy:
Repeat the cooking process with the remaining batter, adding more butter or oil as needed. When all pancakes are done, stack them up on a plate and top with sliced bananas, pecans, and a drizzle of maple syrup for a delightful breakfast that tastes as good as it looks!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that they may yield a slightly different texture. Quick oats will break down faster in the blender, so your pancakes could be a bit softer and less chewy.
Can I Make These Pancakes Vegan?
Absolutely! To make these pancakes vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use plant-based milk, like almond or oat milk. The pancakes will still be delicious!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. They can be reheated in a toaster or microwave for a quick breakfast!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with unsweetened applesauce, mashed bananas, or even sweet potato puree for a similar texture and sweetness.
