I’ve always been a big fan of blender pancakes. But these pumpkin ones might be my favorite version yet.

Blender pancakes have become a family tradition in my house on the weekends.

I usually make ones with bananas and oats. They’re delicious and easy to make – perfect for my 2 year old to help out with while cooking!

But of course, because it’s a fall, I had to try a pumpkin version of blender pancakes.

And wow – these ones do not disappoint.

They’re made with simple ingredients like eggs, canned pumpkin and oats. A little maple syrup gives them the perfect amount of sweetness. And a little baking powder makes them super fluffy.

I couldn’t believe how perfect the texture was on these and how delicious they are!

I’ll usually make a big batch and store them in the fridge to have breakfasts for a few days. You can also keep them in the freezer too.

Top them with chopped nuts – like walnuts or pecans – and more maple syrup. You can also add mix-ins into the batter, like chopped nuts or chocolate chips.

Prep ingredients

Prep your ingredients: 3 eggs, pumpkin purée, maple syrup, rolled oats, baking powder, cinnamon, pumpkin pie spice and butter for cooking.

Add all ingredients to blender

Add all ingredients to a powerful blender or food processor.

Blend

Blend until smooth.

Pour the batter

Add butter to a large pan over medium heat. When the butter is melted and has spread, pour pancake batter into rounds – it will make about 8-10 large pancakes. You may need to cook pancakes in 2 batches.

Cook the pancakes

Cook on each side for about 3-4 minutes.

Remove from pan

Make sure pancakes are golden and cooked through.

Serve

Add any toppings you would like (see below) and serve!

Notes

Save leftover canned pumpkin: Store it in an airtight container in the fridge and use it for other recipes, like these a pumpkin pasta sauce or these Chocolate Chip Pumpkin Bars.
Blending: If you’re using a smaller blender like a bullet, the batter may not all fit at a time. Try using a bigger blender (I’ll often use my Vitamix here) or just pour the batter into a bowl and blend in 2 batches.
Toppings: Pumpkin and walnuts just go together, imo. I love these pumpkin with a little butter, maple syrup, and chopped walnuts.
Storage: Store pancakes in airtight container in the fridge for up to 3 days. You can also store them in the freezer for up to 3 months. Simply microwave (or put them over the stove again with butter) when you’re ready to reheat and eat.

Course: Breakfast