Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy Pumpkin Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 20 reviews
  • Author: admin
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let the batter rest: Allow the batter to rest for 20 minutes. Meanwhile, preheat your griddle to medium-low and tidy up your workspace.
  6. 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.
  7. 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.