These Blender Pumpkin Pancakes are fluffy and packed with cozy fall flavors! Made with pumpkin puree and warm spices, they bring the taste of autumn right to your breakfast table.
They come together in a flash with just a quick blend. No fancy tools needed—just a blender! I love topping mine with maple syrup and whipped cream because, why not? 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but you can make your own by roasting fresh pumpkin. Just scoop out the flesh, blend it, and voila! If you prefer, butternut squash puree can be a great alternative.
Milk: I typically use almond milk for a lighter touch. Oat milk works well too. If you’re okay with dairy, whole or 2% milk is great. For a richer taste, try using buttermilk.
Spices: The spices here really bring that fall flavor! If you don’t have ground cloves, just bump up the cinnamon or nutmeg a bit. You could also add a pinch of pumpkin pie spice if you have it handy.
Butter or Oil: I kind of prefer melted butter for a bit of extra flavor. If you’re looking for a dairy-free option, use coconut oil. It adds a nice touch too!
How Do You Get Fluffy Pancakes Every Time?
The key to fluffy pancakes is not over-mixing your batter. When you combine the dry and wet ingredients, mix just until combined—it’s okay if there are a few lumps! This helps keep the pancakes lighter and airier.
- Start with blending the wet ingredients until smooth and then add the dry ones.
- Use a gentle pulsing motion in the blender to mix; don’t blend on high.
- Let the batter rest for a few minutes; this aids in fluffiness.
When it’s cooking time, be sure your skillet is hot enough. A drop of water should sizzle on contact. Happy pancake flipping!
Blender Pumpkin Pancakes
Ingredients You’ll Need:
- For the Pancake Batter:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 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 (optional)
- For Cooking:
- Butter or oil for cooking
- Optional Toppings:
- Butter
- Maple syrup
- Chopped pecans
- Coconut flakes
How Much Time Will You Need?
You’ll need about 10 minutes for prep time and another 15 minutes for cooking. So, in just 25 minutes, you can serve up a delicious stack of pumpkin pancakes perfect for any breakfast or brunch!
Step-by-Step Instructions:
1. Blend the Wet Ingredients:
Start by pouring the pumpkin puree, milk, eggs, melted butter (or oil), maple syrup, and vanilla extract into a blender. Blend it all together on medium speed until you have a nice, smooth mixture. This will create a delicious base for your pancake batter!
2. Add the Dry Ingredients:
Next, add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the blender. Use the pulse function or blend briefly until everything is just combined. Be careful not to over-mix—some lumps are perfectly fine, and they’ll help keep your pancakes fluffy!
3. Heat Up the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Give it a light coating of butter or oil to prevent sticking. You want it hot enough that a droplet of water sizzles when you drop it on the surface.
4. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them for about 2-3 minutes until you see bubbles forming on the surface and the edges look set. This is a great time to flip! So grab your spatula and turn them over carefully.
5. Finish Cooking:
Cook for another 2-3 minutes until they’re golden brown and fully cooked through. If you’re making a large batch, you may need to add a little more butter/oil for each new pancake in the pan.
6. Serve and Enjoy:
Stack those fluffy pancakes high on a plate! Add a pat of butter on top and drizzle with maple syrup. Feel free to sprinkle on some chopped pecans and coconut flakes for added flavor and texture. Enjoy this cozy autumn breakfast!
These pancakes are perfect for a chilly morning, and they’ll definitely fill your kitchen with the warm aromas of fall!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to stick with plain pumpkin puree for this recipe. Pumpkin pie filling is sweetened and spiced, which may alter the flavor and sweetness of your pancakes. If you only have pie filling, reduce the amount of added sugar or spices in the recipe to balance it out.
Can I Make These Pancakes Gluten-Free?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the blend you’re using for any additional binding agents or adjustments needed. The pancakes may turn out slightly different in texture, but they’ll still be delicious!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the toaster or microwave—just make sure to add a little butter or syrup for moisture!
Can I Freeze These Pancakes?
Yes! Let the pancakes cool completely, then stack them with a piece of parchment paper in between each pancake. Wrap the stack tightly in plastic wrap and place it in a freezer-safe bag. They will keep well in the freezer for up to 2 months. Reheat directly from frozen or let them thaw overnight in the fridge.