Blender Pumpkin Pancakes

Blender Pumpkin Pancakes Recipe

Few things get me out of bed quicker than brunch. It’s my favorite meal to prepare for family and friends. And it’s even better if the prep is simple and clean, so I have more time to enjoy my food and company and less time to worry about putting away the dishes.

That’s where the KitchenAid® Diamond Blender comes in to save the day. It makes preparing and cooking perfectly round and fluffy pancakes faster, easier and with less mess. These blender pumpkin pancakes with cinnamon-vanilla syrup are sure to be the star of your next brunch menu.

Blender Pumpkin Pancakes Recipe

Pulse the dry ingredients a few times in the blender, then transfer them to a bowl.

Blender Pumpkin Pancakes Recipe

Give the wet ingredients a whir in the blender.

Blender Pumpkin Pancakes Recipe

Gradually add the dry ingredients to the wet ingredients and blend until a thick and smooth batter forms.

Blender Pumpkin Pancakes Recipe

Pour the batter onto a hot, greased griddle. Cook pancakes on both sides 2 to 3 minutes until golden brown and fluffy.

Blender Pumpkin Pancakes Recipe

Transfer cooked pancakes to a plate.


Cook the cinnamon-vanilla syrup in a saucepan on the stovetop, then drizzle over warm pancakes along with whipped cream and blueberries, if desired.

Brunch is ready!

Blender Pumpkin Pancakes Recipe

Pumpkin Pancakes with Cinnamon-Vanilla Syrup

Makes 10-12 pancakes


For the pancakes

1 1/2 cups all-purpose flour

1/4 cup light brown sugar

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

Pinch of salt

1 1/2 cups milk

3/4 cup canned pumpkin

1/4 cup vegetable oil

2 eggs

For the syrup

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 tablespoons all-purpose flour

2 teaspoons cinnamon

1 cup water

1 teaspoon vanilla


Add flour, brown sugar, baking powder, pumpkin pie spice and salt to blender; pulse a few times to combine. Transfer to a bowl.

Add milk, canned pumpkin, oil and eggs to blender; blend until smooth. Return flour mixture in three batches to blender, blending well after each addition, until batter is thick and smooth.

Pour approximately 1/4-cupfuls of batter from the blender directly onto a hot, greased griddle. Cook pancakes 2 to 3 minutes on each side until golden brown and fluffy. Transfer to a plate.

To make the syrup: Combine all ingredients in a medium saucepan over high heat. Bring to a boil, stirring constantly. Cook 3 to 5 minutes until syrup thickens.

Pour warm syrup over pancakes. Serve with whipped cream and fresh berries, if desired.



*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


The KitchenAid® Diamond Blender, with exclusive diamond blending system, provides the ultimate blending performance to stir, chop, mix, puree and liquify, with pulse 1-5 settings and crush ice mode. A robust motor, unique one-piece, BPA-Free diamond pitcher, stainless steel blades and electronic controls combine to create a powerful vortex that is fast and thorough for exceptional blending results. Addtionally, Intelli-Speed® Motor Control senses contents and maintains optimal speed to power through all ingredients.

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KitchenAid® 5-Speed Diamond Blender

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