These Blender Pumpkin Oatmeal Pancakes are fluffy and yum! Made with simple ingredients like oats, pumpkin, and warm spices, they are perfect for cozy mornings.
Cooking them is as easy as pushing a button! I love how they fill the kitchen with a sweet smell, making it hard to resist flipping a few extras for snacking later. 🥞
Key Ingredients & Substitutions
Rolled Oats: These oats form the base of your pancakes. You can blend them into oat flour, which gives a great texture. If you don’t have rolled oats, quick oats work too, but avoid steel-cut oats as they won’t blend well.
Canned Pumpkin Puree: It’s a star ingredient that adds moisture and flavor. You can substitute it with homemade pumpkin puree if you have fresh pumpkin on hand, or use sweet potato puree for a different twist.
Milk: Any milk works here, be it dairy or plant-based like almond or oat milk. If you’re looking for a creamier texture, consider using coconut milk.
Eggs: They help bind the pancakes. For an egg-free version, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or mashed banana for added sweetness.
How Do You Achieve the Perfect Pancake Texture?
Getting pancakes just right can sometimes be tricky. Here’s how to ensure they’re fluffy and not too dense:
- Blend the oats into a fine flour for a smooth batter.
- Allow the batter to rest for about 5 minutes. This helps thicken it and yields fluffier pancakes.
- Cook on medium heat. If it’s too high, the outside may burn before the inside cooks.
- Wait for bubbles to form before flipping, this indicates they’re ready. Cook each side until golden brown.
With these tips, you’ll have delicious pancakes that everyone will love! Happy cooking!
Blender Pumpkin Oatmeal Pancakes
Ingredients:
- 1 cup rolled oats
- 1/2 cup canned pumpkin puree
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- 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
- Pinch of salt
- Butter or oil, for cooking
- Optional toppings: yogurt or whipped cream, chopped pecans, maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15 minutes for cooking. In total, you’ll need around 25-30 minutes to whip up a delicious stack of pancakes that are perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Blend the Oats:
Start by placing the rolled oats in a blender. Blend on high until they turn into a fine oat flour. This will be the base for your pancakes and help create a lovely texture.
2. Add the Remaining Ingredients:
Next, add the pumpkin puree, milk, eggs, maple syrup (or honey), vanilla extract, baking powder, spices (cinnamon, nutmeg, ginger), and pinch of salt to the blender. Blend all the ingredients together for about 30 seconds until it’s smooth and well combined.
3. Let the Batter Rest:
Now, let your batter rest for about 5 minutes. This helps it thicken a little, which makes for puffier pancakes. Use this time to heat your skillet!
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of the pancake batter onto the hot skillet. Cook until bubbles start to appear on the surface and the edges look set, about 2-3 minutes.
5. Flip and Finish Cooking:
Using a spatula, flip the pancake carefully and cook for an additional 2-3 minutes until it’s golden brown and cooked through. Repeat this process with the remaining batter, making sure to grease the skillet as needed.
6. Serve and Enjoy!
Stack your pancakes as high as you like! Add a dollop of yogurt or whipped cream on top, sprinkle with chopped pecans, and drizzle with maple syrup for some extra sweetness. Enjoy your cozy and flavorful pumpkin oatmeal pancakes, perfect for any occasion!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats as a substitute! They will blend easily into a fine flour. Just keep in mind that the texture of the pancakes may be slightly different, but they will still taste great.
How Can I Make These Pancakes Vegan?
To make these pancakes vegan, simply substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk like almond or oat milk. You can also replace the honey with maple syrup for a vegan-friendly sweetener.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet over low heat until warmed through. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag for up to 2 months.
Can I Add Mix-Ins to the Batter?
Absolutely! Feel free to mix in chocolate chips, nuts, or dried fruit after blending the batter. Just stir them in gently with a spoon before cooking the pancakes for added flavor and texture!
