I love making breakfast special without a lot of fuss. Today, I’m sharing two of my favorite easy pancake recipes that you can whip up for a delightful start to your day.
Whether you’re craving something warm and comforting for autumn or a bright, fruity stack, these recipes are simple to follow and deliver amazing taste every time.
Jump to Recipe:
Simple Blender Pumpkin Pancakes for a Cozy Morning
These pumpkin pancakes are incredibly easy because your blender does most of the work. They are perfect for a cozy breakfast, especially when the weather gets a little cooler.
Key Ingredients & Tips for Pumpkin Pancakes
- Canned Pumpkin Puree: Make sure you use plain pumpkin puree, not pumpkin pie filling, for the best and most natural pumpkin flavor.
- Don’t Overmix: Blend the batter just until it’s smooth. Overmixing can make your pancakes tough, and we want them light and fluffy.
What You Need for Pumpkin Pancakes
- 1 cup all-purpose flour
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 cup milk
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
⏱️ Time: 20 minutes🍽️ Yields: 8 pancakes
How to Make Blender Pumpkin Pancakes
Step 1: Blend the Batter Together
Add all of your ingredients into your blender. Secure the lid and blend on high speed until the mixture is completely smooth and there are no lumps left.
Step 2: Cook on a Hot Griddle
Heat a lightly oiled griddle or a non-stick pan over medium heat. Pour about 1/4 cup of the batter onto the hot surface for each pancake you want to make.
Step 3: Flip and Serve Warm
Cook each pancake for 2-3 minutes per side, until they are golden brown and cooked all the way through. Serve these warm with your favorite pancake toppings.
📝 Final Note
These pumpkin pancakes store well in an airtight container in the fridge for up to 3 days, or you can freeze them for longer-term storage.
Bright Blueberry Banana Pancakes for a Sweet Start
These pancakes combine sweet bananas and juicy blueberries for a delicious breakfast treat. They are quick to make and always a family favorite for weekend mornings.
Key Ingredients & Tips for Blueberry Banana Pancakes
- Ripe Bananas: Use very ripe bananas with plenty of brown spots. They are sweeter and easier to mash, which makes your pancakes taste even better.
- Gentle Folding: When you add the blueberries, fold them into the batter very gently. This stops them from getting crushed and keeps their juices inside.
What You Need for Blueberry Banana Pancakes
- 1.5 cups all-purpose flour
- 2 ripe bananas, mashed
- 1 large egg
- 1 cup milk
- 1/4 cup granulated sugar (optional, for extra sweetness)
- 2 teaspoons baking powder
- 1 cup fresh or frozen blueberries
- Pinch of salt
⏱️ Time: 25 minutes🍽️ Yields: 10-12 pancakes
How to Make Blueberry Banana Pancakes
Step 1: Combine Wet and Dry Ingredients
In a large bowl, whisk together the flour, sugar (if you are using it), baking powder, and salt. In a separate bowl, mash your ripe bananas, then whisk in the egg and milk until combined.
Step 2: Mix Batter and Add Blueberries
Pour the wet banana mixture into the dry ingredients. Stir just until they are combined; it’s perfectly fine if there are still a few small lumps. Then, gently fold in your blueberries.
Step 3: Cook Pancakes Until Golden
Heat a lightly oiled griddle or a non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until you see bubbles forming on top, then flip and cook until golden brown on the other side.
📝 Final Note
If you are using frozen blueberries, do not thaw them first; add them directly to the batter to keep it from becoming too runny.