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
Scale
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.