Description
These fluffy pumpkin pancakes are a delicious, plant-based breakfast treat that combine warm pumpkin spice flavors with a light and airy texture. Perfect for fall mornings or whenever you crave a comforting stack of pancakes, this recipe uses a flax egg and almond milk to keep it vegan-friendly while delivering rich taste and fluffiness.
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 cups (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, mix together 1 tablespoon flaxseed meal and 3 tablespoons water. Set aside for 10-15 minutes to thicken, creating your flax egg substitute.
- Mix dry ingredients: In a large bowl, whisk together 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 uniform.
- Combine wet and dry mixtures: Pour the wet mixture into the bowl of dry ingredients. Gently mix just until combined—be careful not to overmix. It’s okay if a few lumps remain.
- Let the batter rest: Allow the batter to rest for 20 minutes. During this time, you can preheat your griddle to medium-low and clean up your workspace.
- Cook the pancakes: Lightly grease your heated griddle. Using a 1/3 cup scoop, pour batter onto the griddle and spread it out to make a pancake about 4-5 inches wide. Test cook one pancake to ensure you have the right temperature—a pancake cooked too quickly will burn on the outside before the inside is done. Adjust heat if needed.
- Finish and serve: Once the temperature is set, continue cooking the remaining pancakes. Cook until golden brown on both sides and cooked through. Serve warm with your favorite toppings and enjoy!
Notes
- Allowing the batter to rest helps the flour hydrate and the pancakes become extra fluffy.
- Use a neutral oil like refined coconut oil to prevent any strong flavors from overpowering the pumpkin spice.
- Adjust sweetness by adding more or less coconut sugar based on preference.
- Try topping with maple syrup, vegan butter, or fresh fruit to enhance the flavor.
- Ensure the griddle is not too hot to avoid burning pancakes before they cook through.
