“Soaked” Pumpkin Pancakes {Overnight Blender Pancakes}

Soaked Pumpkin Pancakes 

I make a lot of pancakes around here! I have four very hungry kids who wake up every morning asking me what’s for breakfast. They have declared these soaked pumpkin pancakes, “the best pancakes they’ve ever had”! As my food tasters, I take their opinions very seriously! They said these were light, fluffy and didn’t even need syrup. Yay!

There are two ways to make these. You can either soak the batter overnight to make it more digestible or make it all at once in the morning. I’ve included different flour options including gluten-free. I’ve also included dairy free options. 

I make my own pumpkin purée by roasting a whole pumpkin until fork tender and the cutting open and scraping out the insides. I then put it in my blender and turn it into a purée. It can either be canned or frozen to store. You can used store-bought but opt for a BPA-free can like this brand.

I have a high-powered blender (like this one). I highly recommend one because trying to blend large amounts of batter in a cheap blender is no bueno!  I’ve also included links within the recipe to Amazon (an affiliate partner) where you can purchase the ingredients easily. 



“Soaked” Pumpkin Pancakes {Overnight Blender Pancakes}



    Non-Soaked Flour Method
  1. Mix the dry ingredients in a bowl with any optional add-ins.
  2. Beat the egg in another bowl and whisk in the butter (or coconut oil), milk, maple syrup (or honey), applesauce, pumpkin puree and vanilla.
  3. Pour the dry ingredients into the wet ingredients and mix until the batter is no longer dry.
  4. Butter a griddle and ladle pancake batter onto it.
  5. When the edges of the pancakes rise and are slightly golden underneath, flip pancakes.
  6. Cook until golden on the other side.
  7. Soaked Flour Method
  8. Place the flour, milk, and apple cider vinegar (or use buttermilk instead of milk and vinegar) in a blender and blend until well-combined.
  9. Leave for 12 hours or overnight.
  10. The next morning, add the remaining ingredients and mix again in the blender.
  11. Add extra milk or flour as needed for desired consistency.
  12. Cook on griddle as directed above.
  13. Serve with extra butter, if desired and maple syrup.

This recipe makes approximately 36 pancakes.


soaked pumpkin pancakes top shot

 These are a keeper! We’ve made them three times already and I’m sure they will be a fall staple. 



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  1. Joanne says

    These look amazing! Quick question- if you are soaking over night, do you put the blended milk flour and vinegar in the fridge over night? Or is to to be left on the counter? Thanks!


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