These Blender Pumpkin Pancakes are fluffy and packed with fall flavors! Made with real pumpkin, they’re super easy to whip up in your blender, saving you time and cleanup.
Every bite is like a warm hug of spice and sweetness. I love topping them with maple syrup and a sprinkle of cinnamon—it’s a cozy breakfast treat that cheers up any morning!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient! If you have fresh pumpkin, you can roast and purée it as an alternative. Just make sure it’s smooth.
Milk: Any milk works well here! Use almond, soy, or oat milk for a dairy-free option. I personally like almond milk for its subtle flavor.
Flour: All-purpose flour is the go-to, but for a gluten-free version, try using a 1:1 gluten-free flour blend. I find that it works nicely in pancake recipes!
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, mix together equal parts cinnamon, nutmeg, and ginger. This blend gives your pancakes that classic fall flavor!
How Do You Get Fluffy Pancakes?
To keep your pancakes fluffy, avoid overmixing the batter. Mixing too much can develop gluten, leading to dense pancakes. Just blend until the ingredients are combined!
- Mix wet ingredients first until smooth.
- Add dry ingredients and pulse a few times—lumps are okay!
Another tip is to let the batter sit for a few minutes before cooking. This allows the baking powder to activate, creating air bubbles for fluffier pancakes. Happy cooking!
Blender Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons melted butter or oil (plus extra for cooking)
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 1/4 teaspoon salt
- Optional toppings: butter, chopped pecans, extra maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook, making it perfect for a quick breakfast. You can whip everything up and have these delightful pancakes on your table in about 25 minutes!
Step-by-Step Instructions:
1. Blend the Wet Ingredients:
In your blender, add the canned pumpkin puree, milk, eggs, melted butter (or oil), maple syrup, and vanilla extract. Blend until the mixture is smooth and fully combined. You want it nice and creamy!
2. Add the Dry Ingredients:
Next, add the all-purpose flour, baking powder, pumpkin pie spice, and salt to the blender. Pulse it a few times until everything is just mixed together. Don’t worry if there are a few small lumps—overmixing can lead to tough pancakes.
3. Heat the Skillet:
Get a non-stick skillet or griddle and heat it over medium heat. Add a small amount of butter or oil to lightly grease the surface—this will help prevent the pancakes from sticking!
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, about 2-3 minutes. This tells you it’s time to flip!
5. Flip and Finish Cooking:
Carefully flip the pancakes over and let them cook for another 2 minutes or until they are golden brown and cooked through. If your pancakes are getting too dark, you can lower the heat a bit.
6. Keep Warm and Serve:
Once cooked, transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter. Then, stack your pancakes high and get ready to top them!
7. Add Your Favorite Toppings:
Serve your delicious pumpkin pancakes with a pat of butter on top, a sprinkle of chopped pecans, and a generous drizzle of maple syrup for the ultimate fall breakfast treat!
Enjoy your moist and flavorful pancakes—perfect for those cozy mornings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it. Just make sure it’s smooth and not too watery, as canned pumpkin provides a thicker consistency that helps the pancakes hold together.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will maintain the moisture and add a bit of sweetness to the pancakes!
Can I Make These Pancakes Ahead of Time?
Yes! You can make the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking. You can also cook the pancakes and keep them warm in the oven at a low temperature until you’re ready to serve.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave, and they’ll be ready to enjoy again!
