Blender Oatmeal Pumpkin Pancakes Recipe
These Blender Oatmeal Pumpkin Pancakes are a quick, nutritious, and delicious breakfast option that combines the warm flavors of pumpkin pie spice with wholesome oats. Perfectly fluffy and easy to make, this recipe uses a blender for effortless batter preparation and stovetop cooking for a classic pancake finish. Ideal for fall mornings or any time you crave a cozy treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings (about 16 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk of choice (plus more if needed to thin batter)
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla bean paste
Optional
- Semi-sweet chocolate chips (optional)
- Oil or butter (for cooking)
Instructions
- Prepare the batter: Add all ingredients except the oil and chocolate chips into a blender. Blend the mixture until it becomes smooth and well combined, ensuring that the oats are fully processed into the batter. If the batter seems too thick, add a little more milk to thin it out.
- Heat the pan: Place a pan or skillet on the stovetop over medium heat and add a small amount of oil or butter to prevent sticking and promote even browning.
- Cook the pancakes: Pour approximately 1/3 cup of batter onto the heated pan for each pancake. Cook the pancakes until bubbles appear on the surface and the edges start to look set, about 2 to 3 minutes.
- Flip the pancakes: Carefully flip each pancake and cook for an additional 1 to 2 minutes on the other side, until golden brown and cooked through.
- Repeat: Continue cooking pancakes in batches using the remaining batter, adding more oil or butter to the pan as needed to prevent sticking.
- Serve: Serve the pancakes immediately topped with butter, maple syrup, nuts, chocolate chips, or your favorite toppings for a delightful breakfast experience.
Notes
- To keep pancakes warm while cooking batches, place them on a baking sheet in a low oven (about 200°F/95°C).
- Use rolled oats for the best texture; quick oats may result in a thinner batter.
- If you prefer vegan, substitute the egg with a flax egg or chia egg and use plant-based milk and oil or vegan butter.
- Adjust pumpkin pie spice quantity to your taste preference.
- For thinner pancakes, add additional milk gradually until desired consistency is reached.
