Blender Pumpkin Oatmeal Pancakes – These couldn’t be easier! Toss everything in the blender and you’ve got a cozy breakfast ready in no time. They feel like the weekend, but are simple enough for a weekday.
There is just nothing like a special breakfast. A warm, fluffy stack of pancakes is one of our favorites. I developed these right after we updated our kitchen last year. It was a long few weeks of not being able to cook, and I just couldn’t wait to get back in a kitchen! I wanted to develop a recipe that’s easy enough for a weekday but has all the cozy comfort of the weekend. These Blender Pumpkin Oatmeal Pancakes are exactly that!
For starters, they’re made entirely in the blender (or a food processor), so there aren’t a lot of bowls or dishes to do afterward. For another, blending makes them come together so quickly, you can get them on the table in no time. As for the texture, I love that they’re light and fluffy, but they also feel substantial, like you’re eating a good solid breakfast.
We eat pumpkin year round (we love it so much!), but it feels especially cozy this time of year. Warm spices and the use of oatmeal for the flour really make them incredible. Whether you’re drizzling a short stack with pure maple syrup, spreading them with Nutella (try this homemade version or this dairy-free version), or even enjoying them plain, they’re just what you need this time of year.
Add a side of eggs and fruit and your family will love you forever!
Notes on the recipe:
Don’t forget! Don’t forget the step of blending the oats first. It takes 30 seconds or less, but it makes a big difference in texture. If you forget and you add the other ingredients, you can still blend them all together, but you’ll probably have a slightly more dense texture.
Freeze your leftovers. These freeze really well. We freeze them in a single layer and you can pull out a single serving for breakfast any time! It’s like giving your future self the gift of an amazing breakfast.
Consider cast iron. There’s something completely amazing about pancakes cooked on a cast iron pan. They’re pretty inexpensive, and last forever. Once you’ve seasoned your pan well it becomes virtually nonstick and the golden crust you get on the outside is hard to beat. It’s our fave!
Like this recipe? You might also like…
- Buttermilk Syrup
- Banana Oatmeal Pancakes
- Cornmeal Pancakes with Blueberry Maple Syrup
- Baked Pumpkin Oatmeal
- 2½ cups old fashioned oats (I use certified gluten free oats)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk (I used unsweetened almond milk)
- ¾ cup pumpkin puree
- 2 eggs
- 3 Tbsp pure maple syrup
- 2 Tbsp butter, ghee, or coconut oil (can also sub dairy free butter)
- 2 tsp apple cider vinegar
- 1½ tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
- Add baking powder, baking soda, and salt and pulse to combine.
- Add milk, pumpkin puree, eggs, syrup, butter/ghee/coconut oil cider vinegar, vanilla, cinnamon. and nutmeg. Puree 20-30 seconds, or until combined.
- Let mixture rest for about 5 minutes while you heat a large skillet over medium heat. Grease the skillet with a little extra butter/ghee/oil or nonstick spray.
- Scoop batter into skillet (I use a ¼ cup measuring cup for this). Cook 3-5 minutes, or until bubbles form on the surface. Flip pancakes and cook another 1-2 minutes or until cooked through. Repeat with remaining batter.