Healthy Pumpkin Oatmeal Pancakes, Blender
This easy blender Pumpkin Oatmeal Pancakes recipe is a perfect breakfast for the fall season! With all the flavors of pumpkin spice, made with healthy ingredients including rolled oats & pumpkin, and sweetened naturally with pure maple syrup! I hope you enjoy them all pumpkin season long. 😊
Equipment
- griddle (or skillet)
Ingredients
Dry Ingredients
- 1½ cup rolled oats (not quick oats)
- 2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup pumpkin puree
- ¾ cup milk (more as needed)
- 2 eggs
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the oatmeal to a high-speed blender. Blend until it has a flour-like texture. Then add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Let the batter rest for about 5 minutes.
- Heat a nonstick skillet or griddle on medium-low heat. Grease your pan with cooking spray or melted butter. Add about ¼ cup of the batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup.
- Let the pancakes heat until little bubbles begin to appear on the top and the edges start to look dry. Once the first side is done cooking, flip the pancakes and let them cook for another 2-4 minutes until golden brown. Repeat with the remaining batter. The mix will make 8-10 pancakes total.
- Hint: if the batter is too thick or thickens too much as you go, add more milk.
Video
Notes
Expert Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Blend the oats first and then add the other ingredients. This helps everything be more smooth.
- If the batter seems a bit too thin after blending, let it sit for a couple of minutes. As the baking powder activates and does its magic, the batter will thicken.
- If the batter is too thick, add a bit of extra milk to thin it out.
- Don't go above medium heat because the pancakes will burn. Slow and steady is the way to make fluffier pancakes!
- Store the leftover pancakes in an airtight container in the fridge for up to 3-4 days or freezer in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1pancakeCalories: 95kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 390mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!
