Light, fluffy pumpkin pancakes made in the BLENDER! These are so easy and delicious–we make them all year long!
- 2 1/2 cups old fashioned oats (I use certified gluten-free oats)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk (I used unsweetened almond milk, but cashew milk, oat milk, and dairy milk work too!)
- 3/4 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
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Blend The Oats. Start by blending the oats into an oatmeal flour. Put oats into your blender and puree until a fine powder.
- Add The Rest Of The Dry Ingredients. Next, add baking powder, baking soda, and salt and pulse to combine.
- Add The Wet Ingredients. Scrape down the sides of the blender and 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-low heat. Grease the skillet with a little extra butter/ghee/oil or cooking spray.
- Cook The Pancakes. Scoop or pour the batter into skillet (I use a 1/4 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 deep golden brown on the outside and cooked through on the inside. Repeat with remaining batter.
- If your pancakes are having a tough time cooking through or are coming out too thick, add an additional splash of milk to the batter.
***Different stovetops and pans conduct heat differently, so even if you use a cast iron pan like I did, your stove may have a different level of heat than mine. A few things can help with this: If you find your pancakes are cooking (or even burning) on the outside before the middles are done, you can turn the heat down on your stove to allow more time for the middles to set. The other thing you can try is to thin out the batter with a little more milk so that your pancakes won’t be quite so thick (and will cook through easier).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Pancakes
- Method: Stovetop
- Cuisine: American
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