These Blender Pumpkin Oatmeal Pancakes are fluffy, cozy, and bursting with fall flavor. Just toss all the ingredients in a blender for a quick, yummy breakfast!
Who doesn’t love pancakes that are easy to make and taste like pumpkin pie? I like to drizzle mine with maple syrup and enjoy them with a hot cup of coffee. Perfect weekend treat!
Key Ingredients & Substitutions
Rolled Oats: These give a wholesome texture to the pancakes. Quick oats can work too if that’s what you have. Avoid instant oats since they may turn mushy.
Pumpkin Puree: Canned pumpkin puree is super convenient. If you want to use fresh pumpkin, just bake and blend it until smooth! You could also try substituting with unsweetened applesauce for a different taste.
Milk: Any milk is fine, whether dairy, almond, oat, or soy—just use what you prefer! I usually keep almond milk on hand, and it works perfectly.
Maple Syrup: This adds natural sweetness. If you’re looking for a lower-sugar option, try using mashed ripe bananas instead, or even a sugar-free syrup.
Spices: Ground cinnamon is a must for that cozy flavor. If you’re not a fan of nutmeg or ginger, you can skip them or just add a little extra cinnamon.
How Do I Get the Perfect Pancake Texture?
Getting the right pancake texture is all about the mixing and cooking process. Here are my tips:
- Blend the oats into a flour-like consistency to ensure even texture in the batter.
- Don’t over-mix the batter after adding the baking powder and spices. Just pulse to combine, as over-mixing can lead to tough pancakes.
- Heat your skillet to medium. Too hot and the pancakes burn; too low and they won’t cook through.
- Watch for bubbles on the surface before flipping; this indicates the pancake is ready to turn.
These small adjustments can make a big difference, ensuring you get fluffy and delicious pancakes every time!
Blender Pumpkin Oatmeal Pancakes
Ingredients You’ll Need:
- 1 cup rolled oats
- 1/2 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- Butter or oil, for cooking
- Sliced banana and chopped walnuts for topping (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This delightful breakfast takes about 10 minutes to prepare and another 15-20 minutes to cook, making a total of around 30 minutes from start to finish. Perfect for a cozy morning with family!
Step-by-Step Instructions:
1. Blend the Oats:
Start by adding the rolled oats to your blender. Blend for about 30 seconds until the oats turn into a coarse flour. This will be the base of your pancake mixture.
2. Add Pumpkin and Liquids:
Next, add the pumpkin puree, eggs, milk, maple syrup (or honey), and vanilla extract to the blender with the oat flour. Blend everything together until you get a smooth batter.
3. Mix in the Dry Ingredients:
Now it’s time to add the baking powder, cinnamon, nutmeg, ginger (if you’re using it), and salt. Pulse the blender a few times just until these ingredients are combined. Don’t over-mix!
4. Heat the Skillet:
Place a non-stick skillet or griddle on the stove over medium heat. Lightly grease it with butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them for about 3-4 minutes. You’ll know they’re ready to flip when bubbles start to form on the surface and the edges look set.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes on the other side until they are golden brown and cooked through.
7. Keep Warm:
Once you’ve finished cooking all the pancakes, transfer them to a plate and cover them to keep warm while you finish the batch.
8. Serve and Enjoy:
Serve your pancakes stacked high, topped with sliced bananas, chopped walnuts, and a delightful drizzle of maple syrup. Enjoy every bite of these warm, cozy, and nutritious pancakes!
Perfect for any breakfast craving—fall in love with these delicious Blender Pumpkin Oatmeal Pancakes!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats! They will yield a slightly different texture, but the pancakes will still be delicious. Avoid instant oats, as they may not provide the right consistency for the batter.
Is There a Vegan Option for This Recipe?
Absolutely! To make these pancakes vegan, substitute the eggs with 1/2 cup of unsweetened apple sauce or a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it sit until thickened). Use a plant-based milk for the liquid as you normally would.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between each pancake in a freezer-safe bag for up to 2 months.
Can I Add Other Mix-Ins to the Batter?
Definitely! Feel free to get creative. You can add chocolate chips, nuts, or seeds to the batter before cooking. Just be cautious not to add too much, as it may alter the texture of the pancakes.
