These Blender Pumpkin Pancakes are fluffy and full of autumn flavor! Made with real pumpkin and spice, they’re perfect for a cozy morning.
Making these pancakes is a breeze—just toss everything in the blender! I love how quick it is, and the smell while they cook is simply irresistible! 🍁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which often works just as well.
Pumpkin Puree: Canned pumpkin is convenient, but you can make your own by roasting and pureeing fresh pumpkin. It’s sweeter and creamier. If you don’t have pumpkin, try using unsweetened applesauce for a different flavor!
Milk: You can use any kind of milk—dairy or non-dairy. Almond milk, oat milk, or soy milk work great! If you want extra creaminess, opt for full-fat coconut milk.
Spices: The mix of cinnamon, ginger, and nutmeg gives holiday vibes. If you want to simplify, a pumpkin pie spice blend can replace all the spices in one go!
What’s the Best Way to Blend Pancake Batter?
Properly blending your pancake batter makes all the difference for texture. You want it smooth without overmixing. Here’s how to do it:
- Start with your dry ingredients—blend them first to mix evenly.
- Add wet ingredients, but blend in short bursts. Stop blending once you see no lumps; over-blending can lead to dense pancakes.
- Let the batter rest for a few minutes to thicken. This helps create fluffiness as the baking powder activates.
Remember, it’s okay if there are a few tiny lumps—those will cook out! Enjoy making your pancakes fluffy and tasty!
Blender Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk (dairy or plant-based)
- 3/4 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 2 tablespoons sugar (optional, can use maple syrup)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil, plus more for cooking
Optional Toppings:
- Maple syrup
- Whipped cream or yogurt
- Chopped pecans or oatmeal
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 15-20 minutes to cook. Perfect for a cozy breakfast in under 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking oil to ensure the pancakes don’t stick.
2. Mix Your Dry Ingredients:
In a blender, add the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg. Pulse a few times to combine all the dry ingredients evenly.
3. Add Wet Ingredients:
Next, pour in the milk, pumpkin puree, eggs, sugar (if using), vanilla extract, and melted butter or oil. Blend until everything is smoothly combined, but be careful not to overblend!
4. Let It Sit:
Let the batter rest for about 2-3 minutes. This helps it thicken a little, giving you fluffy pancakes!
5. Cook the Pancakes:
Pour approximately 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Then flip the pancakes and cook for another 1-2 minutes until they’re golden brown and cooked through.
6. Repeat and Serve:
Continue with the remaining batter, greasing the skillet as needed. Once cooked, stack your pancakes high and add your favorite toppings like maple syrup, whipped cream, and chopped pecans or oatmeal.
Enjoy your quick and delicious autumn-inspired pumpkin pancakes made effortlessly in the blender! They’re sure to become a favorite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, you may need to add a bit more liquid to the batter since whole wheat flour absorbs more moisture. Start with an extra tablespoon or two of milk.
Can I Make This Recipe Vegan?
Absolutely! To make these pancakes vegan, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and use your favorite plant-based milk and oil instead of dairy milk and butter.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the pancakes by layering them between parchment paper in a freezer-safe bag, which will keep them from sticking together.
Can I Add Chocolate Chips or Nuts to the Batter?
Yes! Adding chocolate chips or chopped nuts is a fantastic way to enhance the flavor! Fold them into the batter after blending to avoid over-mixing. Just be cautious not to add too many, as it may affect the texture of the pancakes.
