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There is something truly magical about waking up to a stack of warm, tender pancakes infused with the rich flavors of autumn, and this Fluffy Pumpkin Pancakes Recipe delivers exactly that cozy comfort on a plate. With the perfect balance of pumpkin spice and a light, airy texture, these pancakes are not only a seasonal celebration but also a delicious way to start any morning. Whether you’re a pumpkin devotee or just in the mood for something delightfully different, these pancakes bring warmth, flavor, and smiles to the table with every bite.
Ingredients You’ll Need
This Fluffy Pumpkin Pancakes Recipe stands out because of its simple yet thoughtfully selected ingredients, each playing a special role in creating the perfect fluffy texture and that vibrant fall flavor everyone craves. From the flax egg that adds moisture and binding without the heaviness to the pumpkin puree that gives these pancakes their stunning color and subtle sweetness, every component counts.
- Flax egg: Made by mixing 1 tablespoon flaxseed meal with 3 tablespoons water, this egg substitute keeps the pancakes moist while adding a hint of nutty flavor.
- Warm unsweetened almond milk: Using plant-based milk gives the batter smoothness and ensures a tender crumb without overpowering the pumpkin’s delicate taste.
- Pumpkin puree: The star ingredient providing natural sweetness, moisture, and that unmistakable pumpkin-orange hue we all love.
- Melted refined coconut oil: Adds richness and helps with a golden crust without any strong coconut flavor.
- Apple cider vinegar: Reacts with baking soda to help the batter rise, contributing to the pancakes’ fluffiness.
- Vanilla extract: Deepens the flavor profile, complementing the pumpkin and spices beautifully.
- All-purpose flour: The base that holds everything together with just the right bite.
- Coconut sugar: Adds a mild caramel sweetness and enhances the color of the pancakes.
- Pumpkin spice or cinnamon: Infuses the pancakes with a warm, inviting aroma that instantly evokes fall.
- Baking powder: A crucial leavening agent that helps the pancakes rise and stay fluffy.
- Salt: Balances the sweetness and brings out all the flavors.
- Baking soda: Works together with apple cider vinegar to create lift, ensuring a soft, airy texture.
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 mixture sit for 10 to 15 minutes until it thickens and gels. This flax egg acts as a fantastic vegan binder that holds your pancake batter together without weighing it down.
Step 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. This blend of dry ingredients provides structure, sweetness, and that unmistakable hint of spice that makes these pancakes special.
Step 3: Combine Wet Ingredients
Next, in a medium bowl, stir together the thickened flax egg, warm almond milk, pumpkin puree, melted coconut oil, apple cider vinegar, and vanilla extract. Mixing these wet ingredients ensures the pumpkin’s moisture and flavors meld beautifully before adding to the dry mixture.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients bowl and gently fold until just combined. It’s important not to overmix here—a few lumps in the batter are perfectly okay and help keep the pancakes tender and fluffy.
Step 5: Let the Batter Rest
Allow the batter to rest for about 20 minutes. This quiet period lets the flour hydrate fully and activates the leavening agents, setting you up for pancakes that rise beautifully on the griddle.
Step 6: Preheat and Test Your Griddle
While the batter rests, preheat your griddle to medium-low and lightly grease it. Use a 1/3 cup measure to pour the batter, forming pancakes about 4 to 5 inches wide. Cook a test pancake first to make sure your heat is just right – you want golden brown, not burnt.
Step 7: Cook to Perfection
Once your temperature is dialed in, cook the pancakes in batches, flipping carefully when bubbles form on the surface and the edges look set. Golden brown on both sides means you’re ready to serve up plate after plate of morning joy.
How to Serve Fluffy Pumpkin Pancakes Recipe
Garnishes
Elevate these pancakes with a handful of toasted pecans for crunch or a dusting of powdered sugar for a delicate sweetness. A drizzle of pure maple syrup or a dollop of cinnamon-spiced whipped cream pairs wonderfully and keeping it garnished with fresh sliced apples or a sprinkle of pumpkin seeds adds an inviting touch.
Side Dishes
For a complete breakfast, serve your fluffy pumpkin pancakes alongside crispy turkey bacon, scrambled eggs, or a fresh fruit salad bursting with seasonal favorites like pomegranate and pears. These combos balance richness and freshness for a satisfying meal.
Creative Ways to Present
Try stacking the pancakes with layers of cream cheese frosting or yogurt mixed with a hint of honey and cinnamon for a fun twist. You could also make mini pancake stacks served on skewers for a cozy brunch party or top them with a spiced caramel sauce for an indulgent treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have any pancakes left (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To keep them from drying out, place parchment paper between each pancake in the stack.
Freezing
Fluffy pumpkin pancakes freeze exceptionally well. Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then stack with parchment paper between layers in a freezer-safe bag. They’ll keep for up to 2 months, ready for a quick cozy breakfast on busy days.
Reheating
Reheat pancakes simply in a toaster or oven to bring back their fluffiness and crisp edges. Microwaving works too, but the toaster or oven helps restore that fresh-off-the-griddle texture which is worth the extra minute or two.
FAQs
Can I use regular eggs instead of flax eggs in this Fluffy Pumpkin Pancakes Recipe?
Absolutely! You can substitute one large egg for the flax egg if you prefer. The pancakes will still be fluffy and delicious, though flax eggs provide a nice vegan alternative.
What’s the best way to keep these pancakes fluffy?
Gentle mixing and letting the batter rest for 20 minutes are key. Also, avoid overcooking at too high a heat—medium-low works best to cook them evenly without drying out.
Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just ensure the blend contains xanthan gum or another binder to keep the texture light and airy.
Is there a substitute for coconut sugar?
If you don’t have coconut sugar, brown sugar or maple sugar works well. These options maintain the gentle caramel notes that complement the pumpkin’s sweetness perfectly.
How do I know when the pancakes are ready to flip?
Wait until you see bubbles forming all over the surface and the edges look set and slightly dry. This indicates the bottom is cooked through and it’s time to flip without risking messy batter.
Final Thoughts
This Fluffy Pumpkin Pancakes Recipe is truly a celebration of cozy mornings and autumnal flavors. It’s simple enough for any home cook but special enough to feel like a treat. Give it a try — your taste buds and your breakfast table will thank you for it!
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Print
Fluffy Pumpkin Pancakes Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
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
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.
