Pumpkin Oatmeal Pancakes (Easy Blender Recipe)
These pumpkin oatmeal pancakes are made in the blender with wholesome ingredients for a better-for-you fall breakfast that tastes like pumpkin pie.
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Ingredients
- 1 cup milk
- ½ cup pumpkin puree
- 2 eggs
- 2 tablespoons melted butter
- 1 ½ teaspoons vanilla extract
- 2 cups old-fashioned oats
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon, or pumpkin pie spice
Instructions
Make the batter
- Place the ingredients in a blender in the order listed. Blend for 60 seconds, until the batter is smooth.
- Let the batter sit for 10 minutes; this helps the oats absorb the moisture and yield consistent pancakes.
Cook:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of batter per pancake onto the greased pan and use the back of the spoon to spread the batter out.
- Cook the pancakes for 2 minutes until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for an additional 2 minutes on the other side. These pancakes need a little longer to cook, so keep the heat on medium. If the outsides brown too fast or the centers feel undercooked, the pan is too hot. Rinse the pan and lower the heat for your next batch.
- Remove the pancakes from the pan and serve or keep them warm while you cook the rest of the batter.
Serve:
- Plate a few pancakes on a plate and top them with your favorite toppings and syrups.
Nutrition
Serving: 3 pancakes | Calories: 307kcal | Carbohydrates: 43g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 566mg | Potassium: 360mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5186IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 3mg
