If you are looking for a delightful way to brighten up your breakfast or brunch, this Fluffy Pumpkin Pancakes Recipe is an absolute game-changer. Imagine a stack of tender, airy pancakes infused with the warm, comforting flavors of pumpkin and pumpkin spice, perfectly balanced with a hint of sweetness. Whether it’s a crisp fall morning or you just crave something cozy, these pancakes offer a satisfying texture and taste that feels like a hug on a plate. They are easy to whip up, packed with wholesome ingredients, and guaranteed to become a favorite in your recipe collection.
Ingredients You’ll Need
The magic of this Fluffy Pumpkin Pancakes Recipe comes alive through its simple yet thoughtfully chosen ingredients. Each one plays a vital role; from adding moisture and a subtle sweetness to enhancing the texture and bringing in that signature pumpkin flavor and color. Here’s what you’ll need to make these pancakes truly shine:
- Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water): A wonderful vegan alternative to eggs that helps bind the batter while adding some fiber.
- 1 cup warm unsweetened almond milk (or plant-based milk of choice): This keeps the pancakes tender and slightly nutty without overpowering the pumpkin flavor.
- 1/2 cup pumpkin puree: The heart of the recipe, lending moisture, natural sweetness, and that beautiful orange hue.
- 2 tablespoons melted refined coconut oil (or any neutral oil): Adds richness without a strong coconut taste and keeps the pancakes moist.
- 1 tablespoon apple cider vinegar: Reacts with baking soda to create fluffiness and lightness in the pancakes.
- 1/2 teaspoon vanilla extract: Complements the pumpkin spice and rounds out the flavors exquisitely.
- 1 1/3 cup (178g) all-purpose flour: Provides structure and the perfect base for fluffy pancakes.
- 3 tablespoons coconut sugar: A natural sweetener that adds depth and a gentle caramel note.
- 1/2 tablespoon pumpkin spice or cinnamon: Brings warmth and that classic fall flavor everyone loves.
- 2 teaspoons baking powder: Essential for giving those pancakes their fluffy lift.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/4 teaspoon baking soda: Works with vinegar to create light, airy pancakes.
How to Make Fluffy Pumpkin Pancakes Recipe
Step 1: Prepare the flax egg
Start by combining 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let this sit for 10 to 15 minutes until it thickens and develops a gel-like consistency—this flax egg will work beautifully as a binder and moisture booster in your batter.
Step 2: Mix the dry ingredients
In a large bowl, whisk together your all-purpose flour, coconut sugar, pumpkin spice or cinnamon, baking powder, salt, and baking soda. This step is crucial to make sure the leavening agents and spices are evenly distributed for perfect pancakes every time.
Step 3: Combine the wet ingredients
In a separate medium bowl, blend the thickened flax egg with warm almond milk, pumpkin puree, melted coconut oil, apple cider vinegar, and vanilla extract until everything comes together in a smooth and uniform mixture.
Step 4: Bring wet and dry mixtures together
Pour the wet ingredients into the bowl with your dry ingredients. Gently fold the batter just until combined. It’s important not to overmix; some small lumps are perfectly fine and help maintain the pancakes’ tender texture.
Step 5: Let the batter rest
Give your batter a rest for about 20 minutes. This allows the flour to hydrate fully and the leavening agents to start their work—plus, it’s a great time to preheat your griddle or skillet and tidy up your kitchen.
Step 6: Cook your pancakes
Lightly grease your griddle and heat it to medium-low. Using a 1/3 cup measuring scoop, pour batter to form pancakes around 4 to 5 inches wide. Cook the first pancake as a test to check your heat: a slow, golden brown cook means the pancake will be perfectly done inside and out. Flip once bubbles form around the edges and the surface starts to set. Stack them warm as you finish cooking the batch.
Step 7: Finish and serve
Once all your pancakes are cooked to golden perfection, serve them immediately with your favorite toppings. The warm, fluffy texture combined with pumpkin’s spiced sweetness is truly an irresistible indulgence.
How to Serve Fluffy Pumpkin Pancakes Recipe
Garnishes
Topping your pumpkin pancakes can be an adventure! Classic maple syrup is a must, but consider adding a dollop of whipped coconut cream, a sprinkle of toasted pecans, or a handful of fresh berries to elevate each bite. A dusting of powdered sugar or cinnamon adds a lovely finishing touch that makes these pancakes look as good as they taste.
Side Dishes
For a complete breakfast experience, serve your Fluffy Pumpkin Pancakes Recipe alongside crispy vegan bacon, sautéed apples with cinnamon, or a fresh fruit salad. These sides add textural contrast and a balance of savory and sweet that complements the pancakes beautifully.
Creative Ways to Present
Take your presentation up a notch by layering the pancakes with cream cheese frosting or pumpkin butter between each layer for a pancake cake. Alternatively, stack pancakes on individual plates, drizzle with caramel sauce, and garnish with edible flowers for a stunning brunch centerpiece that will impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any pancakes left, simply let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. When stored properly, they retain their moisture and flavor nicely, ready for a quick breakfast or snack.
Freezing
Fluffy Pumpkin Pancakes Recipe also freeze wonderfully. Place cooled pancakes in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They keep well for up to 2 months, making it easy to enjoy seasonal flavor year-round with minimal effort.
Reheating
To reheat, simply pop the pancakes in the toaster or warm them on a skillet over low heat until heated through. This method preserves their soft texture without drying them out, so you can savor that fluffy pumpkin pancake goodness anytime.
FAQs
Can I use regular eggs instead of flax eggs?
Absolutely! If you’re not avoiding eggs, substitute 1 flax egg with 1 large egg. The texture will remain fluffy and the pancakes will have an equally delicious rise.
What if I don’t have pumpkin spice?
No worries! You can use cinnamon alone or mix cinnamon, nutmeg, and a pinch of ground cloves or ginger to replicate pumpkin spice at home. This will still deliver that wonderful warming flavor profile.
Can I make these pancakes gluten-free?
Yes, by swapping all-purpose flour with a gluten-free flour blend suited for baking, you can keep these pancakes fluffy and tasty. Just check that your baking powder and other ingredients are also gluten-free.
How do I know when the pancakes are done?
Look for bubbles forming on the surface and edges that start to set before flipping. After flipping, cook until both sides are a beautiful golden brown and the pancake feels springy to the touch.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in chocolate chips, chopped nuts, or even dried cranberries right before cooking to add texture and bursts of flavor. Just be careful not to overload the batter so it cooks evenly.
Final Thoughts
There’s something magically comforting about a stack of warm, fluffy pancakes that taste like fall wrapped up in every bite. This Fluffy Pumpkin Pancakes Recipe is incredibly simple to make, adaptable to your favorite dietary needs, and feels like a special treat that doesn’t require any fuss. I encourage you to try these pancakes and watch them become a beloved breakfast tradition in your home. You deserve a little pumpkin indulgence!
Print
Fluffy Pumpkin Pancakes Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
These fluffy pumpkin pancakes are a perfect fall-inspired breakfast, combining warm pumpkin spice flavors with a light and airy texture. Made with a flax egg and plant-based milk, they’re a delicious and wholesome vegan treat that can easily be customized with your favorite toppings.
Ingredients
Wet Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup warm unsweetened almond milk (or plant-based milk of choice)
- 1/2 cup pumpkin puree
- 2 tablespoons melted refined coconut oil (or any neutral oil)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/3 cup (178g) all-purpose flour
- 3 tablespoons coconut sugar
- 1/2 tablespoon pumpkin spice or cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Prepare the flax egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir well and set aside for 10-15 minutes until it thickens to an egg-like consistency.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, coconut sugar, pumpkin spice or cinnamon, baking powder, salt, and baking soda until fully combined.
- Combine wet ingredients: In a medium bowl, add the thickened flax egg, warm almond milk, pumpkin puree, melted coconut oil, apple cider vinegar, and vanilla extract. Mix until uniformly combined.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients bowl. Gently fold the ingredients together just until combined; a few lumps are okay. Avoid overmixing to keep the pancakes fluffy.
- Let the batter rest: Allow the batter to rest for 20 minutes. Meanwhile, preheat your griddle to medium-low and tidy up your workspace.
- Cook the pancakes: Lightly grease the heated griddle. Using a 1/3 cup scoop, pour batter onto the griddle, spreading it to about 4-5 inches wide. Test cook one pancake first to adjust the heat, aiming for golden brown and thoroughly cooked pancakes.
- Finish and serve: Continue cooking the remaining pancakes until golden on both sides. Serve warm topped with your favorite syrups, fruits, or nuts, and enjoy!
Notes
- If you prefer non-vegan pancakes, substitute the flax egg with a traditional egg.
- You can use any neutral oil instead of refined coconut oil if desired.
- Adjust pumpkin spice quantity according to your taste preference.
- Batter resting helps improve texture and allows the leavening agents to activate.
- Keep the griddle temperature medium-low to prevent burning and ensure even cooking.
- These pancakes freeze well; reheat in a toaster or oven for best results.
