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Blender Oatmeal Pumpkin Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 143 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Blender Oatmeal Pumpkin Pancakes are a quick and delicious fall-inspired breakfast. Made by blending rolled oats with pumpkin puree, milk, and warm spices, they create fluffy, nutrient-packed pancakes with a subtle pumpkin flavor. Perfect for those who love a cozy, seasonal twist to their morning meal, topped with your favorite syrup or nuts.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/2 cups rolled oats (rolled oats, not quick oats)
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 1/2 cups milk of choice (plus more if necessary to thin the batter)
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

Additional

  • Semi-sweet chocolate chips (optional)
  • Oil or butter for cooking

Instructions

  1. Blend Ingredients: Add the rolled oats, baking powder, pumpkin pie spice, salt, milk, pumpkin puree, egg, and vanilla extract to a blender. Blend everything together until the batter is smooth, ensuring even mixing and a creamy texture.
  2. Heat Cooking Surface: Place a pan or skillet over medium heat and add a small amount of oil or butter to prevent sticking and aid browning.
  3. Cook Pancakes: Pour about 1/3 cup of the batter onto the heated pan for each pancake. Cook until bubbles begin to form on the surface, roughly 2-3 minutes.
  4. Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 1-2 minutes on the other side until golden and cooked through.
  5. Repeat: Continue the process until all the batter is used and pancakes are ready.
  6. Serve: Serve pancakes immediately topped with butter, maple syrup, nuts, or your preferred toppings. Optionally sprinkle semi-sweet chocolate chips on top for added sweetness.

Notes

  • Use rolled oats, not quick oats, to ensure the batter blends to the right texture and the pancakes hold together well.
  • Add more milk if the batter is too thick to pour comfortably.
  • Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, and ginger if unavailable.
  • These pancakes freeze well – cool completely before freezing and reheat with a toaster or microwave.
  • Check doneness by ensuring both sides are golden brown and the center is cooked through.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 130
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 4.5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 35mg

Find it online: https://piesbypaula.com/blender-oatmeal-pumpkin-pancakes-recipe/