These Blender Pumpkin Pancakes are fluffy, quick, and full of fall flavor! With simple ingredients like pumpkin puree and warm spices, they make breakfast a treat!
Whipping these up in a blender is a game-changer; no messy bowls! I love enjoying them with a drizzle of maple syrup and maybe a sprinkle of nuts on top. Yum!
Key Ingredients & Substitutions
Flour: All-purpose flour works great, giving the pancakes structure. If you’re looking for gluten-free options, try almond flour or a gluten-free flour blend to keep the texture light.
Pumpkin Puree: Canned pumpkin is super convenient and is what I usually use. If you have fresh pumpkin, you can roast it, then puree it. This gives a fresh taste, but it takes more time!
Milk: I often use almond milk for a nutty flavor, but any milk works. If you’re avoiding dairy, coconut milk can add a delicious hint of sweetness!
Spices: The combo of cinnamon, ginger, and nutmeg gives these pancakes a lovely fall flavor. If you don’t have ground ginger or nutmeg, simply add extra cinnamon or pumpkin pie spice instead.
How Do You Make Fluffy Pancakes in a Blender?
The blender not only mixes the batter but helps whip air into it, which makes pancakes fluffy. Keep these tips in mind:
- Don’t overmix! Blend just until everything is combined. Lumps are okay.
- Let the batter rest for a few minutes to thicken up; this also helps with fluffiness.
- Preheat your skillet! A hot surface means a nice golden crust without burning.
These simple steps will help you get fluffy pancakes every time. Enjoy your pancake-making!
Blender Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- 3/4 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil, plus more for cooking
- 1 teaspoon vanilla extract
- Optional toppings: butter, maple syrup, chopped nuts
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes for cooking. So, you’re looking at a total of about 25 minutes to enjoy delicious pumpkin pancakes from start to finish!
Step-by-Step Instructions:
1. Blend the Dry Ingredients:
Start by adding the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to your blender. This way, the spices get evenly mixed into your pancake batter!
2. Add the Wet Ingredients:
Next, throw in the pumpkin puree, egg, milk, melted butter, and vanilla extract. Make sure to blend everything until it’s smooth and well combined—this should take about 20-30 seconds.
3. Preheat the Skillet:
While blending, heat up a large non-stick skillet or griddle over medium heat. Toss a little butter or oil on it to keep the pancakes from sticking.
4. Cook the Pancakes:
Pour about 1/4 cup of pancake batter for each pancake onto the skillet. Let them cook until bubbles start to form on the surface and the edges look set. This usually takes about 2-3 minutes.
5. Flip and Finish Cooking:
Once the bubbles appear, flip the pancakes gently and cook for another 2 minutes until they are golden and fluffy!
6. Serve and Enjoy:
Transfer your pancakes to a plate to keep warm. Repeat with the remaining batter. Finally, stack them up high and add your favorite toppings like butter, maple syrup, and a sprinkle of chopped nuts for that extra crunch. Enjoy every bite!
These fluffy, flavorful pumpkin pancakes are a delightful way to start your day or enjoy as a snack. Happy cooking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a nuttier flavor and added fiber. Just note that it may make the pancakes a bit denser, so you might need to adjust the milk slightly to achieve your desired batter consistency.
Can I Make These Pancakes Vegan?
Yes, you can easily make these pancakes vegan! Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit for 5 minutes) and use a non-dairy milk as well as a plant-based butter or oil.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. They can also be frozen! To freeze, separate each pancake with parchment paper and place them in an airtight bag—just pop them in the toaster or microwave to reheat.
Can I Make the Batter Ahead of Time?
Yes, you can make the batter ahead of time! Just store it in the fridge for up to 24 hours. Give it a quick stir before cooking, as it may thicken slightly after sitting.
