These fluffy pumpkin pancakes are a treat for breakfast! Just toss everything in a blender, and you’re ready to go. Perfect for fall mornings or any day you need a little cheer!
Honestly, I can’t get enough of pumpkin spice in my life! I love how these pancakes make my home smell delicious while cooking. Top them with maple syrup, and you’ll be smiling all day! 🎃🥞
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree instead of pumpkin pie filling, as the latter has added sugar and spices. If fresh pumpkin is available, you can roast and puree it for a homemade touch!
Milk: You can use any type of milk, including almond, soy, or oat milk for a dairy-free option. I’ve found that almond milk adds a little extra flavor, which I really enjoy.
Flour: All-purpose flour works well, but for a healthier twist, try whole wheat or a gluten-free blend if needed. Just remember that the texture may change slightly with the substitutions.
Maple Syrup: While I love the flavor of maple syrup, honey or agave nectar can also be nice alternatives. Just keep in mind that this might slightly change the flavor profile.
How Do You Get Fluffy Pancakes?
To achieve fluffy pancakes, the key is all in the mixing. After blending the wet ingredients smoothly, be gentle when adding the dry ingredients. Mix just until everything is combined. Overmixing can lead to dense pancakes rather than light and fluffy ones.
- Blend wet ingredients until smooth, then gently pulse in dry ingredients.
- The batter should be thick but pourable. If it’s too runny, add a bit more flour.
- Wait for bubbles to form on the surface of the pancakes before flipping, ensuring they’re cooked properly.
Blender Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup milk (or any dairy-free milk)
- 1 tablespoon maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (can substitute with whole wheat or gluten-free blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon salt
- Butter or oil for cooking
- Optional toppings: butter, pumpkin seeds, additional maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 10-15 minutes for cooking. In total, you can enjoy these delicious pancakes in about 25 minutes!
Step-by-Step Instructions:
1. Blend the Wet Ingredients:
Start by adding the pumpkin puree, eggs, milk, maple syrup, and vanilla extract into a blender. Blend these ingredients until they’re nice and smooth. This will create a lovely base for your pancakes.
2. Add the Dry Ingredients:
Next, add the flour, baking powder, baking soda, pumpkin pie spice, and salt into the blender. Pulse or blend just until everything is combined. Be careful not to overmix; the batter should be thick but still pourable.
3. Heat the Skillet:
Heat up a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil to ensure the pancakes don’t stick.
4. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them until bubbles form on the surface and the edges look set, which takes about 2-3 minutes. Flip them carefully and continue cooking for another 2 minutes, or until they’re golden brown and cooked through.
5. Serve and Enjoy:
Once cooked, remove the pancakes from the skillet and repeat with any remaining batter. Stack your beautiful pancakes on a plate, add a pat of butter on top, sprinkle with pumpkin seeds if you like, and drizzle generously with maple syrup.
These pumpkin pancakes are moist, fluffy, and perfectly spiced — a delightful fall breakfast you can make in minutes with minimal cleanup! Enjoy the cozy flavors of fall any day of the year!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it until tender, then puree it until smooth. Just make sure it’s fully cooked and smooth to achieve the same consistency as canned pumpkin puree.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month. Just separate each pancake with parchment paper to prevent sticking, and reheat them in the toaster or microwave when ready to enjoy!
Can I Make These Pancakes Vegan?
Yes! To make these pancakes vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg). Use your favorite dairy-free milk and maple syrup as is. They still turn out deliciously fluffy!
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, you can easily make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. This blend will replicate that warm, spiced flavor beautifully!
