It doesn’t get any better than super fluffy pancakes with a pumpkin spice twist, and made fast with an easy blender batter!
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Pumpkin patch weekend!
My teenagers still wanted the whole pumpkin patch experience this year…and I’m absolutely going to take it! Farm animals, hayride, pumpkins, donuts…they wanted it all! We happened to be able to fit all of it in right in the middle of their fall break, which also meant I had some time to make a little extra special breakfast…something I’ve been trying to make just right for way too long!
Pumpkin pancakes and my “love/hate” relationship…
I am pretty sure I have taken a shot at perfecting pumpkin pancakes every fall for the last number of years. Pumpkin can be really tough to work with because it can make baked goods feel dense or heavy. Couple that with gluten free or healthier ingredients and sometimes they can be almost too moist or even gummy. But this year! This year I nailed the light and fluffy texture I was going for, and I cannot wait to share it with you!
Even the teenagers noticed!
Over the years, my older girls have become quite the food critics. They were a huge part of the recipe development for my newest cookbook, Nourished Mornings, giving the best input. When they were little it would be more of a thumbs up or down, but now they actually have thoughtful comments, and it is so cool! Their biggest feedback past pumpkin pancakes was the dense texture, or that they didn’t seem cooked through. They have called my latest pumpkin pancake creation the fluffiest pancakes they have ever had! They have asked for them every week for the last few weeks!
The Method :: The blender batter
Soft and fluffy texture, and a blender batter?! I mean, come on! I really wanted these pancakes to be easy and fast enough for a school morning, so I focused on making it a blender batter. You can literally dump all of the ingredients into the blender cup or food processor, blend, and pour.
Tip #1 for making these the fluffiest pumpkin pancakes ever!
The blender batter is going to feel thick. It will not just pour out. This is what we want. Do not add more liquid unless you want your pancakes thinner and less light and fluffy.
Tip #2 for making these the fluffiest pumpkin pancakes ever!
I like to use a small cookie scoop to get the pancake batter onto the skillet. I do 2 small scoops on top of each other and this really keeps the batter tall so that the pancakes cook tall!
Tip #3 for making these the fluffiest pumpkin pancakes ever!
Do not make the skillet or electric skillet super hot. Because the pancakes are tall and fluffy, you want to make sure you give them enough time to cook in the middle. I go for a medium heat. On my electric skillet I have the heat set between 320 and 350 degrees.
What should I serve the pumpkin pancakes with?
If you have little ones at home, they may be good with a mini pancake or 2 and a boiled egg or piece of bacon. Your older kids and teens will want some breakfast protein sides like eggs and/or sausage or yogurt. The pancakes are actually quite filling!
How can I warm up the pumpkin pancake leftovers?
This a decent sized recipe. You could even half it if you have little ones who won’t eat as much as my teenagers. They do, however, freeze and warm back up really nicely. So, if your crew likes them, you can make a bunch and have toaster pancakes for a school morning anytime.
Our favorite fluffy pumpkin pancake toppings
When my kids were toddler aged, I used to serve pancakes with butter, coconut butter, or peanut butter, and that is about it. I would have probably sprinkled cinnamon over the top too! As they got older, they would enjoy maple syrup on occasion, but I learned a quick little trick to keeping the sugar down for pancake toppings – especially pancakes that are meant for a school day. Whipped cream! The amount of sweetener in a dollop of whipped cream is significantly less than maple syrup (there’s nothing wrong with maple syrup by the way!). So I would make my own whipped cream with honey or maple syrup using more than half the amount, and it was a win-win!
Super Fluffy Blender Batter Pumpkin Pancakes
Ingredients
- 4 eggs
- 1/2 cup coconut milk or whole milk
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1-2 tsp blackstrap molasses
- 2 tbsp butter Right from the fridge or softened at room temp both work! Or you can use olive oil, avocado oil, or coconut oil
- 1 cup pumpkin puree
- 1 1/2 tbsp aluminum free baking powder
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 2/3 cup Namaste Gluten Free Flour Blend Fluff the flour before measuring
- 2/3 cup Blanched Almond Flour
- 2/3 cup Buckwheat Flour
- 1/3 cup Grassfed Collagen optional if you do not have
Instructions
- Pre-heat your skillet or electric skillet to medium heat while you prepare the pancake batter.
- Put all of the ingredients into a blender or food processor, and blend until smooth. The batter is thick – you may need to scrape the sides down once or twice. Unless you want thinner pancakes, do not add more liquid! This is how the pancakes will stack tall and fluffy!
- Melt a teaspoon or 2 of butter into your pre-heated skillet, and use a small cookie scoop or spoon to distribute the pancake batter. Leave the pancakes alone for a good 3 minutes so they really set well before flipping. Flip the pancakes over, and cook for another 3 or so minutes until the middle is set, and the outside of the pancakes are golden brown. Since we did not heat the skillet to high heat, you should be able to let the tall pancakes sit there for a bit to cook through on both sides.
- Transfer the cooked pancakes to a wire rack while you continue to cook more pancakes. Alternatively, you can place the pancakes on a sheet tray in a warm oven to stay hot while you cook the rest of the pancakes.
- The pancakes will keep in the refrigerator for a week, or in the freezer for 3 months. You can use a toaster to warm up leftover pancakes. Or, if you are warming up a larger portion of pancakes, use a sheet tray in a warm oven.
Notes
- I have not tried these pancakes with regular flour. It should work to swap the Namaste flour cup for cup, but the almond and buckwheat might need a little tweaking. Pancakes are super forgiving though, and if you want to swap all of the flours, you should be able to try this – use less of the regular flour and add more to get the consistency of the batter in the photos above. One thing to note on this topic, is that I typically use a variety of flours to get the nutrient variety. Yes, it helps with getting a good gluten free texture too, but it is nice to also use the almond and buckwheat for added nutrients and so the pancakes aren’t just a huge carb hit. So, if you’re up for it, just swap the Namaste cup for cup and try out the almond and buckwheat – you just might enjoy the flavor and texture, as well as added nutrients!
