Description
These Fluffy Pumpkin Pancakes are a delicious and dairy-free breakfast option perfect for fall or any time you crave a cozy treat. Made with pumpkin puree, warming spices, and a flax egg substitute, these pancakes are light, tender, and packed with seasonal flavor. They’re easy to whip up with simple ingredients and cooked on a griddle for perfect golden-brown goodness every time.
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
- Create the Flax Egg: In a small bowl, mix 1 tablespoon flaxseed meal with 3 tablespoons water. Let this mixture sit for 10-15 minutes to thicken, creating a flax egg substitute that will help bind the pancake batter.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, coconut sugar, pumpkin spice or cinnamon, baking powder, salt, and baking soda until evenly blended.
- Mix Wet Ingredients: In a separate medium bowl, combine the thickened flax egg, warm almond milk, pumpkin puree, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk until fully uniform.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Gently mix just until combined, taking care not to overmix; it’s fine if the batter has a few lumps remaining.
- Rest the Batter: Allow the batter to rest for 20 minutes. This resting period improves texture and allows the baking agents to activate. Meanwhile, preheat your griddle to medium-low heat and tidy your workspace.
- Prepare the Griddle: Lightly grease your heated griddle with coconut oil or preferred oil. Using a 1/3 cup scoop, pour batter onto the griddle, spreading slightly to form pancakes about 4-5 inches in diameter. Cook a test pancake first to ensure the heat is right; adjust temperature if necessary to prevent burning.
- Cook the Pancakes: Continue cooking pancakes until they are golden brown on both sides and cooked through, flipping carefully once bubbles form and edges look set. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or nut butter. Enjoy your fluffy, flavorful pumpkin pancakes!
Notes
- Resting the batter is important for fluffy pancakes and allows the pumpkin and flaxseed to fully hydrate.
- Use warm almond milk to help activate the baking powder and improve batter consistency.
- If you don’t have pumpkin spice, cinnamon alone works well as a substitute.
- The flax egg is a great vegan binder, but if you prefer, you may use a regular egg instead for different texture results.
- Adjust griddle heat to avoid burning pancakes on the outside while ensuring they cook through.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
