Blender Oatmeal Pumpkin Pancakes: Fluffy Fall Mornings (Print Version)
Whip up easy Blender Oatmeal Pumpkin Pancakes! This recipe uses oats and pumpkin for a wholesome, comforting breakfast. Quick and simple.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 cup rolled oats
02 -
1 cup milk (dairy or non-dairy)
03 -
½ cup canned pumpkin puree
04 -
1 large egg
→ Sweetener & Leavening
05 -
2 tbsp brown sugar (packed)
06 -
1 tsp baking powder
07 -
½ tsp baking soda
→ Flavor Boosters
08 -
1 tsp vanilla extract
09 -
1 tsp pumpkin pie spice
10 -
Pinch of salt
→ Finishing Touches (Optional)
11 -
Maple syrup
12 -
Whipped cream
13 -
Toasted pecans or walnuts
14 -
Extra cinnamon for dusting
# Instructions:
01 -
First things first, grab your trusty blender. I'm talking about the kind that can handle a bit of a workout. Toss in the rolled oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and that tiny pinch of salt. Give it a quick pulse, maybe 10-15 seconds, just until the oats are broken down into a coarse flour. You don't want a fine powder, but also no whole oats staring back at you. This is where I sometimes get impatient and don't blend enough, leading to slightly chunkier pancakes. Learn from my mistakes!
02 -
Now, for the wet stuff! Pour in your milk, the canned pumpkin puree, the egg, and a good splash of vanilla extract. I always take a deep breath here, because the smell of the pumpkin and vanilla together just makes my kitchen feel like autumn, even when it's not. Secure that lid tightly – seriously, learned that the hard way when I ended up with pumpkin batter splattered across my ceiling. Blend on high for about 30-60 seconds, or until the batter is completely smooth and creamy. You want it consistent, no lumpy bits!
03 -
This step is crucial, hon! Once blended, let the batter sit in the blender for at least 5-10 minutes. This gives the oats time to soak up the liquid and thicken, and allows the leavening agents to start doing their thing. It's like a little magic show happening right there in your blender. If you skip this, your pancakes might spread out too much on the griddle and not get that lovely fluffy texture. Trust me on this one; patience is a virtue here.
04 -
While the batter is resting, warm up your non-stick griddle or a large frying pan over medium-low heat. I usually go for medium-low because I've scorched enough pancakes on too-high heat to know better. Lightly grease it with a little butter or cooking spray. You'll know it's ready when a drop of water sizzles and evaporates quickly. A perfectly heated griddle is key to those golden-brown edges.
05 -
Pour about ¼ cup of batter for each pancake onto the hot griddle. You'll see little bubbles start to form on the surface, and the edges will look set. This usually takes about 2-3 minutes per side. When those bubbles pop and the edges are firm, it’s time to flip! Don't rush it; a good flip is an art form, honestly. I've had many a pancake land half-folded or entirely off the pan. It happens!
06 -
Once they’re golden brown and cooked through, transfer your beautiful Blender Oatmeal Pumpkin Pancakes to a plate. Pile them high! I love to serve mine immediately, still warm from the griddle. They should be light and fluffy, smelling absolutely divine with that sweet pumpkin spice aroma. Garnish with whatever your heart desires – maple syrup is a must, but whipped cream and a sprinkle of cinnamon? Oh, yes please!
# Notes:
01 -
Always let the batter rest for 5-10 minutes; it seriously makes a difference in fluffiness, learned that the hard way!
02 -
For best storage, cool completely then stack with parchment paper between each pancake before refrigerating or freezing.
03 -
If you're out of brown sugar, granulated sugar works, but you can also try maple syrup and just reduce other liquids slightly.
04 -
Serve these warm with a generous drizzle of real maple syrup and a dollop of whipped cream - so good!
# Equipment Needed:
01 -
Blender
02 -
non-stick griddle or frying pan
03 -
spatula
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 250
Total Fat: 8g
Total Carbohydrate: 35g
Protein: 7g