These Blender Pumpkin Pancakes are fluffy and full of fall flavors! Made with pumpkin puree and warm spices, they’re a tasty way to enjoy autumn any time of year.
Honestly, who can resist pancakes? They’re quick to whip up in a blender, and in no time, you’ll be enjoying a stack—just add syrup and maybe a sprinkle of icing sugar for fun!
I love serving them with some whipped cream on top. It feels like a treat, and they’re so easy that I don’t mind making them for breakfast or even dinner!
Key Ingredients & Substitutions
All-purpose flour: This gives the pancakes structure. If you need a gluten-free option, try almond flour or a gluten-free flour blend. Just remember, the texture might vary a bit!
Pumpkin puree: Canned pumpkin is super convenient and what I usually use. However, you can also roast and puree fresh pumpkin if you have it on hand for a fresher taste.
Milk: You can swap regular milk for almond milk, coconut milk, or any other dairy-free milk. Personally, I like oat milk for its creaminess!
Brown sugar: If you’re out of brown sugar, using white sugar with a tablespoon of molasses can work well. You could also try honey or maple syrup for a different sweetness.
How Can I Get Fluffy Pancakes Every Time?
The key to fluffy pancakes lies in not overmixing the batter. Mixing just until combined will keep the pancakes light. Here’s how to nail it:
- Blend the wet ingredients first until smooth.
- Add dry ingredients, but pulse gently. A few lumps are okay. This prevents gluten development that can make pancakes tough.
- Let the batter rest for about 5 minutes. This allows the flour to absorb liquid and makes for a thicker batter and fluffier pancakes.
Follow these tips, and you’ll have perfect, fluffy pancakes every time you make them!
Blender Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup canned pumpkin puree
- 3/4 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup, for serving
- Optional toppings: pumpkin seeds, whipped cream, butter
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 10-15 minutes to cook. In just around 25-30 minutes, you’ll have a delicious stack of pumpkin pancakes ready to enjoy!
Step-by-Step Instructions:
1. Blend the Wet Ingredients:
Start by adding the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract into a blender. Blend these ingredients together until everything is smooth and well combined. This is where the delicious pumpkin flavor begins!
2. Mix in the Dry Ingredients:
Next, add in the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Blend just until you see no more dry flour. Be careful not to overmix; a few small lumps are perfectly fine!
3. Preheat Your Skillet:
While the batter rests for a minute, preheat a non-stick skillet or griddle over medium heat. Lightly grease it with some butter or oil so your pancakes won’t stick.
4. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook them until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes. Once they’re ready, flip the pancakes over and cook for another 2 minutes until they’re golden brown and fluffy!
5. Serve and Enjoy:
Remove the pancakes from the skillet and keep them warm while you finish cooking the rest of the batter. Once all the pancakes are done, stack them high and serve with a pat of butter or whipped cream, sprinkle some pumpkin seeds if you like, and generously drizzle with maple syrup. Enjoy your cozy breakfast treat!
These moist, fluffy pumpkin pancakes are sure to brighten your day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it and then puree it. Just ensure it’s smooth and similar in consistency to canned pumpkin for the best results in your pancakes.
How Can I Make These Pancakes Vegan?
To make this recipe vegan, substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). Use a plant-based milk and oil instead of butter as well!
Can I Store Leftover Pancakes?
Yes, you can! Allow pancakes to cool completely and then store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or a toaster oven until warmed through.
What Other Toppings Go Well with These Pancakes?
Besides maple syrup, consider trying whipped cream, caramel sauce, pecans, or chopped nuts. You can also add fresh fruit like bananas, berries, or even a sprinkle of chocolate chips for an extra treat!
