These Blender Pumpkin Oatmeal Pancakes are fluffy and flavorful, made with simple ingredients like oats and pumpkin puree. Perfect for a cozy breakfast!
They’re so easy to whip up in the blender—no mess, no fuss! I love topping mine with a drizzle of maple syrup and a sprinkle of cinnamon for a warm touch. 🥞
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These are the base of the pancakes, giving them a hearty texture. If you don’t have rolled oats, quick oats can work too, but they may yield a softer pancake.
Canned Pumpkin Puree: This adds moisture and a lovely pumpkin flavor. You can use fresh pumpkin puree if you have it, just make sure it’s well cooked and blended. Sweet potato puree is also an excellent swap!
Eggs: Eggs help bind the ingredients together. If you’re vegan or allergic to eggs, you could use flaxseed meal (1 tbsp mixed with 3 tbsp water) or a chia seed replacement.
Milk: Use any milk you prefer—dairy, almond, oat, or soy milk all work well. Just make sure it’s unsweetened if you want to control the sweetness of your pancakes.
Spices: Cinnamon and nutmeg give the pancakes a warm flavor. You can adjust the amounts or even try adding pumpkin pie spice for extra flavor!
How Do I Ensure My Pancakes Are Fluffy?
To make fluffy pancakes, follow these simple tips:
- Blend just until combined; over-blending can make the batter too smooth and dense.
- Let the batter rest for 5 minutes—it helps thicken and gives the oats time to absorb some liquid.
- Cook on medium heat to prevent burning while ensuring they cook through. The right temperature is key!
- Don’t flip too soon—wait for bubbles to form and the edges to set. This gives you a nice rise!
Enjoy making these delightful pancakes! They’re perfect for brightening up your morning routine!
Blender Pumpkin Oatmeal Pancakes
Ingredients You’ll Need:
- 1 cup old-fashioned 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 salt
- 1 tsp vanilla extract
- 1 tbsp maple syrup or honey (optional, for batter sweetness)
- Butter or oil for cooking
- Toppings: sliced banana, chopped pecans, maple syrup
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation and cooking, plus an additional 5 minutes of resting time for the batter. In just under 20 minutes, you will have delicious, fluffy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Blend the Oats:
Start by adding the rolled oats into your blender. Pulse them a few times until they have a flour-like consistency. This helps create a smooth pancake texture!
2. Combine Ingredients:
Add the pumpkin puree, eggs, milk, baking powder, ground cinnamon, ground nutmeg, salt, vanilla extract, and maple syrup (if using) to the blender with the oat flour. Blend everything together until the batter is completely smooth. Don’t worry if it’s a bit thick; it will work out perfectly!
3. Let It Rest:
Once blended, allow the batter to rest for about 5 minutes. This waiting time lets the oats absorb some of the liquid and makes the pancakes even fluffier.
4. Cook the Pancakes:
Next, heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for around 2-3 minutes, or until you see bubbles forming on the surface and the edges of the pancake appear set.
5. Flip & Finish Cooking:
Carefully flip the pancake using a spatula and cook for another 2 minutes or until they’re golden brown and cooked through. Keep an eye on the heat level to ensure they do not burn!
6. Serve and Enjoy:
Transfer the pancakes to a plate and keep them warm while you cook any remaining batter. Stack them high and finish with toppings like sliced bananas, chopped pecans, and a drizzle of maple syrup for the perfect sweet touch.
Enjoy your warm, pumpkin-spiced, hearty oatmeal pancakes! They’re a delicious way to start your day or enjoy as a comforting treat anytime.
Can I Use Instant Oats Instead of Rolled Oats?
Yes, you can use instant oats, but your pancakes might be a bit softer and less chewy. For the best texture, rolled oats are preferred as they provide more structure.
Can I Make These Pancakes Vegan?
Absolutely! Simply substitute the eggs with flaxseed or chia seed eggs (1 tablespoon flaxseed or chia seeds mixed with 3 tablespoons water per egg) and use a plant-based milk of your choice. They will turn out delicious!
How to Store Leftover Pancakes?
Allow the pancakes to cool completely and then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them between layers of parchment paper, wrapped tightly, for up to 2 months. Just reheat them in a toaster or microwave when you’re ready to enjoy!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in chocolate chips, nuts, or dried fruits like raisins or cranberries for added flavor and texture. Just be sure to adjust the wet ingredients slightly if you’re adding a lot of dry ingredients.
