These Blender Pumpkin Pancakes are fluffy and packed with warm pumpkin flavor! Just blend the ingredients, pour, and flip—easy as pie (or should I say, cake?).
Serving them with a drizzle of maple syrup makes breakfast feel like a cozy fall day. I love making a big batch and freezing some for later—perfect for any morning treat!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient for these pancakes. If you have fresh pumpkin, you can cook and puree it as a substitute, but make sure it’s smooth and not too watery.
Milk: Use any type of milk you prefer, like almond, oat, or soy milk for a dairy-free option. I love using almond milk for its mild flavor.
Brown Sugar: Brown sugar adds a hint of caramel flavor. You can substitute it with coconut sugar or regular granulated sugar, but it may alter the taste slightly.
Spices: The mix of cinnamon, nutmeg, and ginger gives these pancakes a warm flavor. You can adjust the spices according to your taste or use a pre-mixed pumpkin pie spice blend.
How Do You Get Fluffy Pancakes?
Getting your pancakes fluffy is all about mixing the ingredients just right! Start with the dry and wet ingredients separately to avoid overmixing. Blend until just combined—not too smooth. Some lumps are okay, as they ensure a light pancake.
- Don’t skip the baking powder and baking soda; they help the pancakes rise nicely.
- Let the batter rest for a few minutes before cooking. This helps the pancakes become more fluffy.
- Cook on a preheated skillet; this helps the pancakes achieve that golden-brown color without becoming dense.
How to Make Blender Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional toppings: butter, maple syrup, chopped pecans
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15-20 minutes to cook, making the total time around 30 minutes. You’ll create these delicious pancakes in no time and have them ready to enjoy for breakfast or a cozy brunch!
Step-by-Step Instructions:
1. Blend the Ingredients:
Start by adding all your ingredients—flour, pumpkin puree, milk, egg, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and vanilla extract—into a blender. Blend on medium speed for about 30 seconds until everything is smooth and combined. It’s okay if there are a few small lumps!
2. Prepare the Skillet:
While your batter rests for a minute, heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or oil to prevent sticking. Make sure it’s nice and hot before you pour in the batter!
3. Cook the Pancakes:
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook them until you see bubbles forming on the surface and the edges appearing set, which will take about 2-3 minutes. Flip each pancake carefully and let cook for another 2 minutes until they turn golden brown.
4. Serve and Enjoy!
Once cooked, remove the pancakes from the skillet and stack them on a plate. Serve warm with a pat of butter, a generous drizzle of maple syrup, and a sprinkle of chopped pecans if you like. Enjoy every fluffy bite of these cozy pumpkin pancakes!
Enjoy a stack of cozy, flavorful pumpkin pancakes!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by cooking and pureeing it until smooth. Just make sure to drain any excess moisture to keep your pancakes from becoming too watery.
How Can I Make This Recipe Nut-Free?
If you want to keep it nut-free, simply use cow’s milk instead of almond or any other nut-based milk. Most plant-based milk alternatives have nut-free options available!
Can I Double the Recipe?
Yes! You can easily double the ingredients and make a larger batch. Just be sure your blender can handle the increased volume—blend in two batches if necessary!
How to Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the toaster or microwave. For longer storage, you can freeze them for up to 2 months—just layer them with parchment paper to prevent sticking!
