These Blender Pumpkin Oatmeal Pancakes are fluffy and full of fall flavor! Made with oats and pumpkin, they are healthy and easy to whip up in no time.
Who knew breakfast could taste like dessert? I like to top mine with maple syrup and a sprinkle of cinnamon. Perfect for cozy mornings!
Key Ingredients & Substitutions
Rolled Oats: Oats are the base of the pancakes and provide a fantastic texture. If you have quick oats, you can use those too, but rolled oats give better structure. For gluten-free pancakes, ensure your oats are certified gluten-free.
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use fresh pumpkin. Just roast and puree it first! If you’re not a pumpkin fan, try using mashed bananas or applesauce instead for a different flavor.
Milk: Any type of milk works here—dairy, almond, oat, or soy. I prefer oat milk because it adds a nice creaminess. If you’re avoiding milk completely, feel free to just add extra water to adjust the batter consistency.
Spices: The spices are key for that warm, autumn feel. If you don’t have ginger or nutmeg, you can simply increase the cinnamon, or add pumpkin pie spice if you have it on hand for a shortcut.
How Do I Get the Perfect Pancake Texture?
Getting fluffy pancakes is all about the mixing and cooking technique. Don’t over-blend the batter; just mix until combined. This keeps the pancakes light. Here’s how to ensure perfect texture:
- Measure and blend just until smooth; lumps are okay!
- Let the batter sit for a few minutes. This helps the oats absorb moisture.
- Cook on medium heat to prevent burning and allow for proper cooking through the middle.
- Watch for bubbles on the surface for flipping; it signals they’re ready.
Following these tips will give you that perfect, fluffy pancake every time!
Blender Pumpkin Oatmeal Pancakes
Ingredients:
- 1 cup rolled oats
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1-2 tbsp maple syrup or honey (optional for sweetness)
- 1 tsp vanilla extract
- Butter or oil, for cooking
- Optional toppings: butter, chopped walnuts, maple syrup
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and another 10-15 minutes to cook the pancakes. Overall, you can have a delicious breakfast ready in about 25-30 minutes!
Instructions:
1. Make Oat Flour:
Start by adding the rolled oats to your blender. Blend them on high until they reach a fine, flour-like consistency. This will be the base of your pancakes!
2. Combine Ingredients:
Next, add the pumpkin puree, eggs, milk, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, and maple syrup (if you’re using it) into the blender. Don’t forget the vanilla extract! Blend everything together until you have a smooth batter.
3. Heat the Skillet:
While the batter is blending, heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil to prevent sticking.
4. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until you see bubbles forming on the surface. The edges of the pancake should look set. It’s time to flip!
5. Finish Cooking:
Flip the pancakes carefully and cook for another 2 minutes, or until they turn golden brown and are cooked through. If needed, adjust the heat to make sure they cook evenly without burning.
6. Serve and Enjoy:
Remove the pancakes from the skillet and keep them warm. Repeat with the remaining batter. Serve your pumpkin oatmeal pancakes warm with pats of butter, a sprinkle of chopped walnuts, and a drizzle of maple syrup—delicious!
Enjoy this fluffy, flavorful breakfast—perfect for cozy mornings or any time you want a little taste of fall!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but rolled oats provide a better texture. If using quick oats, remember that the pancake texture may be slightly different—still delicious, just a bit softer!
Can I Substitute the Pumpkin Puree?
Absolutely! If you’re not a fan of pumpkin, you can substitute it with mashed bananas, applesauce, or even sweet potato puree. Each will add its unique flavor but will still keep the pancakes moist!
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the microwave for about 30-60 seconds or toast them lightly in a skillet.
Can I Freeze These Pancakes?
Definitely! Allow the pancakes to cool completely, then stack them with parchment paper between each pancake and place them in a freezer bag. They can be frozen for up to a month. Reheat directly from frozen in the toaster or microwave!