Start your morning right with these fluffy coconut flour pumpkin pancakes! They are light, tasty, and packed with the cozy flavors of fall.
These pancakes are a hit at my house! I love drizzling some maple syrup on top and watching everyone enjoy. Plus, they’re gluten-free, which is a win for me!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe, adding moisture and flavor. You can use canned pumpkin puree for convenience. If you prefer, homemade pumpkin puree is delicious too! Just roast and blend fresh pumpkin.
Coconut Flour: Coconut flour makes these pancakes gluten-free and gives them a light texture. It absorbs a lot of moisture, so it’s important to use the correct amount. If you’re out, use almond flour with caution, as you’ll need to adjust the liquid in the recipe.
Eggs: Eggs are key for binding and fluffiness. If you’re egg-free, you can use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg). Just let it sit for a few minutes to thicken.
Milk: I like using almond milk, but you can swap it with any milk you have, like oat or soy milk. For a creamier texture, try coconut milk!
Maple Syrup: While it’s optional, I think a little maple syrup enhances the flavor beautifully. For sweetness, you can use honey or agave syrup instead.
How Do I Get Fluffy Pancakes?
To achieve those light and fluffy pancakes, focus on a few important steps. First, let the batter sit after mixing for 3-5 minutes. This allows the coconut flour to soak up moisture and expand, resulting in a denser, fluffier pancake.
- Use medium heat on your skillet. Too high, and the outside will cook too quickly, leaving the inside raw.
- Don’t overmix the batter! A few lumps are okay; it prevents excessive gluten development, keeping them light.
- Only flip when you see tiny bubbles forming on the surface! This means they’re ready and will hold together better when flipped.
How to Make Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 4 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup coconut flour
- 1/4 cup almond milk (or any milk of choice)
- 1 tablespoon maple syrup (optional, for sweetness)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Butter or coconut oil for cooking
Optional Toppings:
- Chopped walnuts
- Maple syrup
- Fresh pumpkin seeds
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and 15 minutes for cooking, making the total time around 25 minutes. It’s quick and easy, perfect for a delicious breakfast any day of the week!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a medium bowl, whisk together the eggs, pumpkin puree, almond milk, maple syrup (if using), and vanilla extract until everything is smooth and well combined. This will be the base for your pancakes and gives them that wonderful pumpkin flavor!
2. Prepare the Dry Ingredients:
In another bowl, combine the coconut flour, baking powder, pumpkin pie spice, and salt. Mix these dry ingredients well to ensure there are no clumps and everything is evenly distributed.
3. Combine the Mixtures:
Gradually add the dry mixture into the wet mixture while stirring. Keep mixing until a thick batter forms. Allow the batter to sit for about 3-5 minutes so the coconut flour can absorb some moisture and thicken up nicely.
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or coconut oil. This helps prevent sticking and gives the pancakes a lovely golden color!
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. If needed, gently spread the batter into a round shape. Let them cook for about 2-3 minutes, or until the edges look set and bubbles form on top.
6. Flip the Pancakes:
Carefully flip the pancakes and cook for an additional 2 minutes, or until they are golden brown and fully cooked through. You may need to grease the skillet again for the next batch. Repeat until all the batter is used!
7. Serve and Enjoy:
Stack your pancakes on a plate and top with chopped walnuts, a drizzle of maple syrup, or any toppings you love. Enjoy them warm for a delicious start to your day!
Can I Use Regular Flour Instead of Coconut Flour?
While you can use regular flour, you’ll need to adjust the amount since coconut flour absorbs much more moisture. If using all-purpose flour, start with about 1/2 to 3/4 cup and check the consistency of the batter.
Can I Substitute the Pumpkin Puree?
Yes! You can use mashed bananas or applesauce as a substitute for pumpkin puree. This will change the flavor slightly, but both will still provide moisture and a touch of sweetness.
How Do I Store Leftover Pancakes?
Place any leftovers in an airtight container and store in the fridge for up to 3 days. You can also freeze them! Just layer with parchment paper to prevent sticking and store in a freezer bag for up to 2 months.
Can I Make This Recipe Vegan?
Absolutely! To make these pancakes vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed combined with 2.5 tablespoons of water per egg) and make sure to use a plant-based milk option.
