Description

These fluffy pumpkin pancakes are a perfect fall-inspired breakfast treat, combining warm spices with creamy pumpkin puree and a light flax egg substitute for a delicious and wholesome start to your day. Easy to prepare and vegan-friendly, they cook up golden and tender on the griddle, making for a comforting stack that’s perfect with maple syrup or 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

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Instructions

Prepare the flax egg: In a small bowl, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Set aside for 10-15 minutes to thicken and create a flax egg that will act as a binder in the recipe.
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 and aerated.
Combine wet ingredients: In a separate medium bowl, add the thickened flax egg, warm almond milk, pumpkin puree, melted coconut oil, apple cider vinegar, and vanilla extract. Stir until the mixture is uniform.
Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients bowl. Gently fold the mixture just until combined, being careful not to overmix. It’s okay if the batter has some lumps.
Let the batter rest: Allow the batter to rest for 20 minutes. This period helps hydrate the flour and develop flavor. Meanwhile, preheat your griddle to medium-low heat and prepare your cooking area.
Cook the pancakes: Lightly grease the preheated griddle. Using a 1/3 cup scoop, pour batter onto the griddle and spread slightly to form 4-5 inch pancakes. Test one pancake first to make sure the temperature is right, adjusting heat as needed to avoid burning or undercooking.
Finish and serve: Cook pancakes until golden brown on both sides and cooked through, flipping only once. Serve warm with your favorite toppings such as maple syrup, nuts, or fresh fruit. Enjoy your fluffy pumpkin pancakes!

Notes

Resting the batter is key for fluffy pancakes and better texture.
Use a neutral oil like refined coconut oil to avoid coconut flavor overpowering the pancakes.
Adjust cooking heat as necessary to ensure pancakes cook through evenly without burning.
For gluten-free version, substitute all-purpose flour with a gluten-free blend and adjust liquid as needed.
These pancakes are naturally vegan with the flax egg substitute.