These Blender Pumpkin Oatmeal Pancakes are fluffy and filled with fall flavors! Just toss everything in the blender, and you’re ready to make a yummy breakfast in no time.
I love how easy these pancakes are to whip up. Plus, they make the kitchen smell amazing! Top them with maple syrup or your favorite fruit, and you’re all set for a cozy morning. 🍂
Key Ingredients & Substitutions
Rolled Oats: These form the base of your pancakes and provide a hearty texture. If you don’t have rolled oats, quick oats can also work. Just know that the texture might be slightly different!
Pumpkin Puree: Canned pumpkin puree is perfect here for consistency. If you have fresh pumpkin, roast and blend it, substituting the fresh for canned. Just ensure it’s pureed smooth to avoid lumps.
Banana: A ripe banana adds natural sweetness and moisture. If you need to avoid bananas, try using applesauce or a little bit of yogurt as a substitute.
Eggs: These help bind the ingredients together. For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water).
Spices: Ground cinnamon is essential for that warm flavor. Nutmeg is optional but adds depth. If you want to mix it up, consider adding ginger or allspice for a different twist!
How Do You Get Fluffy Pancakes?
To achieve fluffy pancakes, it’s all about the mixing technique and cooking time. Here’s how to do it right:
- Don’t over-blend the batter! Aim for a smooth consistency, but a few lumps are okay.
- Let the batter rest for a few minutes after blending. This allows the oats to absorb some moisture, contributing to a lighter texture.
- Cook on a preheated pan. A medium heat is ideal, as it ensures the pancakes cook through without burning.
- Watch for bubbles on the surface before flipping; this indicates they’re ready for a turn!
These tips will help you make pancakes that are light, fluffy, and packed with pumpkin flavor. Enjoy your breakfast!
Blender Pumpkin Oatmeal Pancakes
Ingredients You’ll Need:
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1 ripe banana
- 2 large eggs
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- Butter or oil, for cooking
- Maple syrup, for serving
- Sliced banana and walnuts, for topping
Time Estimate:
This recipe will take about 10 minutes to prep and 15 minutes to cook, so you’re looking at roughly 25 minutes total. Perfect for a quick and delightful breakfast!
Step-by-Step Instructions:
1. Make the Oat Flour:
Begin by placing the rolled oats in a blender. Pulse until they become a coarse flour-like consistency. This is your base for the pancakes!
2. Combine the Ingredients:
Next, add in the pumpkin puree, ripe banana, eggs, baking powder, ground cinnamon, vanilla extract, nutmeg (if you’re using it), and a pinch of salt. Blend everything together until the mixture is smooth and has a nice batter-like thickness. This should take about 30 seconds to 1 minute.
3. Prepare the Pan:
Now, 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. Allow them to cook for about 3-4 minutes. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look set.
5. Flip and Finish Cooking:
Gently flip the pancakes and cook for an additional 2-3 minutes on the other side, until they’re golden brown and cooked through. Once done, remove them from the pan and keep warm while you repeat the process with the remaining batter.
6. Serve and Enjoy:
Stack the pancakes on a plate, drizzle with maple syrup, and add sliced banana and walnuts on top for extra deliciousness. Enjoy your wholesome and tasty breakfast!
Can I Use Gluten-Free Oats?
Yes, gluten-free rolled oats work perfectly in this recipe! Just check the packaging to ensure they are certified gluten-free.
Can I Make These Pancakes Vegan?
Absolutely! Replace the eggs with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients together while keeping them plant-based.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave until warmed through.
Can I Freeze These Pancakes?
Yes, you can freeze them! Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be reheated directly from frozen in the toaster or microwave.
