These Blender Pumpkin Oatmeal Pancakes are fluffy and tasty, with pumpkin and oats blended together for a perfect breakfast treat. They’re healthy and super easy to make!
Making pancakes in the blender means less mess, and who doesn’t love that? I love to top mine with a drizzle of maple syrup and a sprinkle of cinnamon—yum!
Key Ingredients & Substitutions
Rolled Oats: These create a hearty base for the pancakes. If you don’t have oats, quick oats or oat flour can work. For a gluten-free option, use certified gluten-free oats.
Pumpkin Puree: You can use canned pumpkin or fresh pumpkin that’s been roasted and pureed. If you want a twist, try substituting with mashed banana or applesauce for moisture and sweetness.
Milk: Any milk works here, whether it’s dairy or plant-based like almond or oat milk. For creaminess, you could also use yogurt instead, just adjust the liquid to keep the batter flowy.
Sweeteners: I love using maple syrup for a rich flavor, but you can substitute brown sugar, agave syrup, or coconut sugar. Honey is also a great choice if you’re not vegan.
How Do You Ensure Fluffy Pancakes?
One key technique for fluffy pancakes is to let the batter rest. This allows the oats to absorb moisture and thicken up a bit, creating a better texture. Also, don’t overmix after adding the baking powder; just pulse a few times until combined. This keeps the pancakes light!
- Blend oats to a flour-like consistency for the base.
- Let the batter sit for about 5 minutes for a thicker texture.
- Monitor your heat—too high may burn the pancakes before they cook through, while too low can make them tough.
With these tips, your pancakes will be delightful and fluffy! Enjoy your breakfast treat!
Blender Pumpkin Oatmeal Pancakes
Ingredients You’ll Need:
- 1 cup rolled oats
- 1 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- Cooking oil or butter for the pan
- Optional toppings: sliced banana, pecans, walnuts, maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15-20 minutes to cook the pancakes, depending on how many batches you make. In total, you’ll need around 30-35 minutes from start to finish. A quick and delicious way to start your day!
Step-by-Step Instructions:
1. Make Your Oat Flour:
Start by adding the rolled oats to your blender. Pulse them for a few seconds until they turn into a flour-like consistency. This will be the base of your pancakes.
2. Blend the Batter:
Next, add the pumpkin puree, eggs, milk, maple syrup or honey, and vanilla extract to the blender with the oat flour. Blend everything until you have a smooth batter. Make sure there are no lumps!
3. Add the Spices:
Add the baking powder, cinnamon, nutmeg, ginger (if you’re using it), and salt to the blender. Give it a few quick pulses to incorporate the spices evenly into the batter.
4. Let It Rest:
Let the batter sit for about 5 minutes. This will allow it to thicken slightly and improve the texture of your pancakes.
5. Heat the Pan:
While your batter rests, heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter, so the pancakes don’t stick.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook the pancakes for 3-4 minutes, or until you see bubbles forming on the surface and the edges look set. Then flip them over!
7. Finish Cooking:
Let the pancakes cook on the other side for another 2-3 minutes until they are golden brown and fully cooked through. If needed, grease the pan before cooking each batch.
8. Serve and Enjoy:
Stack the pancakes high on a plate and top them with sliced bananas, pecans, walnuts, and a drizzle of maple syrup. Enjoy your warm and flavorful pumpkin oatmeal pancakes!
Happy cooking! 🍁🥞
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats in this recipe! Just keep in mind that the texture may be a little different—quick oats may result in a slightly softer pancake.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, try using mashed bananas or unsweetened applesauce for a different yet delicious flavor. You can also use sweet potato puree if you have it on hand!
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. They also freeze well! For freezing, place parchment paper between pancakes and store them in a freezer-safe bag for up to 2 months. Reheat in the toaster or microwave when you’re ready to enjoy again.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a quick stir before using, as it may thicken up overnight.
