Description
These Blender Oatmeal Pumpkin Pancakes are a quick and delicious way to enjoy a fall-inspired breakfast. Made with wholesome rolled oats, pumpkin puree, and warming pumpkin pie spices, these pancakes are blended to a smooth batter for an easy and fluffy texture. Perfect for a cozy morning meal, they can be customized with chocolate chips or topped with butter and maple syrup.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups rolled oats (rolled oats, not quick 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 necessary to thin the batter)
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Optional
- Semi-sweet chocolate chips
- Oil or butter for cooking
Instructions
- Blend ingredients: Add all ingredients except the oil or butter and chocolate chips into a blender. Blend until the mixture forms a smooth batter without lumps.
- Heat the pan: Place a pan or skillet over medium heat and add a small amount of oil or butter to grease it lightly.
- Cook pancakes: Pour about 1/3 cup of the batter onto the heated pan for each pancake. Cook until bubbles start to form on the surface and the edges look set, approximately 2 to 3 minutes.
- Flip pancakes: Carefully flip the pancakes and cook for an additional 1 to 2 minutes, or until they are golden brown and cooked through.
- Repeat: Continue cooking the remaining batter in batches, adding more oil or butter as needed to prevent sticking.
- Serve: Serve pancakes immediately topped with butter, maple syrup, nuts, or any desired toppings for a delightful breakfast experience.
Notes
- Use rolled oats instead of quick oats to ensure the right texture for the batter.
- If the batter is too thick, add a little more milk to thin it out for easier pouring.
- You can mix semi-sweet chocolate chips into the batter before cooking for a sweeter treat.
- These pancakes freeze well; reheat in a toaster or oven for quick breakfasts.
- To make it dairy-free, use plant-based milk and oil instead of butter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
