Fluffy Blender Pumpkin Pancakes
By Sammi Brondo — September 10, 2026
These Fluffy Blender Pumpkin Pancakes are an easy 15-minute fall breakfast made with pumpkin purée, oats, warm spices, and maple syrup. A delicious and simple pumpkin pancake recipe the whole family will love!
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.
How to Make Fluffy Blender Pumpkin Pancakes
Prep ingredients
Prep your ingredients to make these easy Fluffy Blender Pumpkin Pancakes. You’ll need 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!
Fluffy Blender Pumpkin Pancakes 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.
Ingredients
- 4 eggs
- 1 cup pumpkin purée
- 1/3 cup maple syrup
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- Butter for cooking
Instructions
- Add all ingredients to a powerful blender or food processor. Blend until smooth.
- 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 on each side for about 3-4 minutes, or until golden and cooked through.
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