These Blender Pumpkin Pancakes are fluffy and packed with autumn flavors. Made with pumpkin puree and warm spices, they’re perfect for a cozy morning!
Whipping them up in a blender means less mess, and who doesn’t love that? I drizzle a little maple syrup on top, and it feels like a hug in a pancake! 🥞✨
Key Ingredients & Substitutions
Flour: All-purpose flour is ideal for these pancakes, giving them a nice structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. It usually works well in pancake recipes!
Pumpkin Puree: This adds moisture and flavor. Canned pumpkin is convenient, but if you have fresh pumpkin, you can roast it, scoop it out, and blend it to use as a substitute.
Milk: Regular milk gives a rich taste, but non-dairy milk like almond or oat milk can easily replace it if you’re lactose intolerant. Unsweetened versions work best to avoid adding extra sugar.
Spices: Cinnamon, nutmeg, ginger, and cloves are traditional for pumpkin flavor. If you don’t have all of these, don’t worry! Simply using cinnamon and nutmeg can still create delicious pancakes.
How Do I Achieve Fluffy Pancakes?
Getting pancakes fluffy is all about how you mix the batter. Here are some tips to help:
- Don’t Overmix: Once you add the dry ingredients into the wet, blend just until combined. Lumps are okay! Overmixing will lead to dense pancakes.
- Check Heat: Make sure your skillet is medium heat. If it’s too hot, the pancakes will cook too quickly on the outside but remain undercooked inside.
- Bubbles are Key: Watch for bubbles to form on the pancake’s surface before flipping. This shows they’re ready and ensures they’ll cook evenly.
Using these tips, you’ll be whipping up fluffy pancakes that everyone will love! Enjoy!
Blender Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 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)
- 1 cup canned pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Toppings: whipped cream or cream cheese, pecans, maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 10-15 minutes of cooking time, resulting in a total of around 25 minutes to enjoy delicious pancake perfection!
Step-by-Step Instructions:
1. Preheat Your Cookware:
Start by preheating a griddle or a large non-stick skillet over medium heat. Lightly grease it with a bit of butter or oil to prevent sticking.
2. Blend the Wet Ingredients:
In your blender, combine the canned pumpkin puree, milk, eggs, melted butter (or vegetable oil), and vanilla extract. Blend everything together until smooth and creamy. This will be the base of your pancake batter.
3. Mix in the Dry Ingredients:
Now, add the flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves (if using) to the blender. Blend for a short moment, just until mixed. Be careful not to over-blend; a few lumps are perfectly fine!
4. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the hot griddle for each pancake. Let them cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Then, gently flip the pancakes and cook for another 2 minutes, or until they turn golden brown and are cooked throughout.
5. Keep Warm and Serve:
Once cooked, remove the pancakes from the griddle and keep them warm (you can stack them on a plate and cover with a clean kitchen towel). Repeat the process with the remaining batter.
6. Add Your Favorite Toppings:
Stack your pancakes on a plate, then add a dollop of whipped cream or cream cheese on top. Sprinkle with pecans and drizzle with maple syrup for that extra sweetness!
Enjoy your warm, fluffy, and spiced Blender Pumpkin Pancakes! They are a delightful treat for breakfast or brunch, perfect for those chilly autumn mornings! 🍂🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour. Just keep in mind that the pancakes may be denser, so you might want to add a little extra liquid to maintain the desired texture.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet over low heat until warmed through. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Can I Make These Pancakes Vegan?
You can easily make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and using non-dairy milk and a plant-based oil instead of butter. The pancakes will still turn out fluffy and delicious!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed banana for a different flavor while maintaining moisture. Keep in mind that it will change the taste slightly, but it can be a fun variation!