These fluffy pumpkin pancakes are super easy to make in a blender! With warm spices and a hint of sweetness, they are perfect for a cozy breakfast.
They smell amazing while cooking, and they taste even better topped with syrup or whipped cream. I love having them on chilly mornings—it’s like a hug on a plate! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you don’t have canned pumpkin, you can make your own by roasting a pumpkin and blending it until smooth. It’s a fun weekend project!
Milk: You can use any milk you prefer, whether it’s whole, almond, soy, or oat milk. Each will give a slightly different flavor and texture. I usually opt for almond milk for a lighter feel.
Maple Syrup/Honey: While maple syrup adds a lovely flavor, honey works just as well. If you’re looking for a sugar-free option, try using mashed bananas or a sugar substitute like agave syrup.
Spices: This recipe uses cinnamon, nutmeg, and ginger. If you have pumpkin pie spice, you could substitute that in for these spices. It packs everything into one blend!
How Do I Make Fluffy Pancakes Without Overmixing?
Getting fluffy pancakes is all about the mixing! Start by blending your wet ingredients until smooth, then add your dry ingredients and mix until just combined. It’s okay if there are a few lumps; overmixing will make the pancakes tough.
- Blend wet ingredients first to create a smooth base.
- When adding dry ingredients, pulse the blender just enough to combine—this keeps the batter light.
- Let the batter rest for 5-10 minutes before cooking. This helps the flour absorb the liquid and can lead to better texture.
Follow these tips, and you’ll have a perfect stack of pumpkin pancakes that are light, fluffy, and packed with flavor! Enjoy your cozy breakfast! 🥞🍂
Blender Pumpkin Pancakes
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar (optional)
- 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
- Butter or oil for cooking
- Optional toppings: butter, maple syrup, pecans, whipped cream
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and 10-15 minutes to cook, making it a quick and easy breakfast option. In just under 30 minutes, you’ll have a stack of warm, fluffy pumpkin pancakes ready to enjoy!
Step-by-Step Instructions:
1. Blend the Wet Ingredients:
In your blender, add the canned pumpkin puree, milk, eggs, maple syrup (or honey), and vanilla extract. Blend everything together until it’s smooth and creamy. This will be the flavorful base for your pancakes!
2. Mix in the Dry Ingredients:
Next, add the flour, sugar (if you choose to use it), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to the blender. Blend again just until the dry ingredients are combined. Be careful not to overblend—some small lumps are perfectly fine!
3. Preheat and Cook:
Heat a non-stick skillet or griddle over medium heat, and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, watching for bubbles to form on the surface and the edges to look set.
4. Flip and Finish Cooking:
When it’s time to flip, carefully turn the pancakes over and cook for another 1-2 minutes until they’re golden brown and fully cooked through. Repeat this until all the batter is used up.
5. Serve and Enjoy:
Stack those warm pancakes high and top them with a dollop of butter or whipped cream, a drizzle of maple syrup, and a sprinkle of pecans for an extra touch. Enjoy your cozy breakfast while it’s warm!
This recipe yields a delicious stack of moist and flavorful pumpkin pancakes, perfect for those chilly mornings or whenever you’re craving the comforting taste of pumpkin. Happy cooking! 🥞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by roasting and pureeing it. Just make sure to drain any excess moisture to prevent a watery batter. About 1 cup of fresh pumpkin puree is equivalent to a can.
How Can I Make These Pancakes Gluten-Free?
You can easily substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Just ensure it includes xanthan gum for the best texture, as this helps to mimic the properties of regular flour.
Can I Store Leftover Pancakes?
Yes, you can store leftover pancakes! Place them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet and then transfer to a freezer-safe bag. Reheat in the toaster or microwave when ready to eat.
What Toppings Go Well with Pumpkin Pancakes?
These pancakes are delicious topped with maple syrup, whipped cream, or butter. You can also add chopped pecans, walnuts, or even a drizzle of caramel for an extra treat!
