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. hey feel like the weekend, but are simple enough for a weekday. (Gluten & Dairy Free)
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!
WHAT I LOVE ABOUT BLENDER PUMPKIN PANCAKES:
THEY COULDN’T BE EASIER! 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.
AMAZING INGREDIENTS! 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!
FAQ + NOTES ON BLENDER PUMPKIN OATMEAL PANCAKES:
BLEND THE OATS FIRST. 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.
HOW TO FREEZE LEFTOVER PUMPKIN PANCAKES. These blender pancakes 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!
PANCAKES TOO THICK? TRY THIS. Sometimes, when making these pancakes, the oats will absorb a lot more liquid and they’ll end up a bit thick. If your pancakes are too thick for your taste (or they’re cooking too fast on the outside before the centers are cooked through), I recommend adding a splash more milk to the batter and reducing the heat on your pan a bit. This will thin the pancakes a bit and give them more time to cook through.