These Coconut Flour Pumpkin Pancakes are fluffy and packed with fall flavors. Made with sweet pumpkin and coconut flour, they’re a tasty treat for breakfast!
Honestly, who doesn’t love pancakes? They’re perfect with a drizzle of maple syrup or a sprinkle of nuts. I make these on chilly mornings, and they always warm my heart! 🥞
Key Ingredients & Substitutions
Eggs: These are essential for binding the pancakes. If you want a vegan version, try using flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg). It works well in this recipe!
Pumpkin Puree: Use canned pumpkin for convenience, but if you have fresh pumpkin, roast and puree it. I find that roasting brings out a richer flavor!
Coconut Flour: This is great for giving pancakes a lovely texture. If you need a substitute, try almond flour, but note you’ll use more since it’s less absorbent. A 1:3 ratio (coconut flour to almond flour) usually works.
Almond Milk: Feel free to replace almond milk with any milk: dairy, soy, or oat milk. I often use coconut milk for an extra tropical taste!
Maple Syrup: While maple syrup adds a wonderful sweetness, honey or agave syrup can be used instead for a similar flavor profile.
How Do I Get Fluffy Pancakes with Coconut Flour?
Getting fluffy pancakes using coconut flour is all about technique. First, whisk the eggs well—they provide the structure. Secondly, let the batter rest after mixing the dry and wet ingredients. This allows the coconut flour to absorb the liquid for a thick, fluffy texture.
- Be careful not to over-mix the batter; stir just until combined.
- Use medium heat; too high can burn the pancakes before they cook through.
- Let pancakes bubble and edges set before flipping. This ensures they hold together.
These tips will help achieve the perfect pancake every time. Enjoy your cooking adventure!
Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
- 6 large eggs
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup coconut flour
- 1/4 cup unsweetened almond milk (or milk of choice)
- 2 tbsp maple syrup (or preferred sweetener)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- Pinch of salt
- Coconut oil or butter, for cooking
- Optional toppings: maple syrup, chopped walnuts, extra pumpkin pie spice
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 15-20 minutes to cook. In total, you’re looking at about 30 minutes from start to finish—perfect for a cozy breakfast treat!
Step-by-Step Instructions:
1. Whisk the Eggs:
Start by gathering a large mixing bowl. Crack open the eggs and whisk them together until they are smooth and well combined. This helps to create a fluffy texture for your pancakes!
2. Mix in Pumpkin and Flavorings:
Next, add the pumpkin puree, almond milk, maple syrup, and vanilla extract to the eggs. Stir everything together until it’s blended nicely. The pumpkin will add a lovely flavor and color!
3. Combine the Dry Ingredients:
In a separate small bowl, mix together the coconut flour, pumpkin pie spice, baking powder, and a pinch of salt. This ensures that all the dry ingredients are evenly distributed and ready to be mixed in.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the bowl with the wet ingredients. Stir gently until everything is well combined. Let the batter sit for about 5 minutes—this is important as coconut flour absorbs moisture and will help thicken your batter.
5. Prep the Skillet:
While the batter rests, heat a non-stick skillet or griddle over medium heat. Add a bit of coconut oil or butter to grease the surface so the pancakes won’t stick.
6. Cook the Pancakes:
Once your skillet is hot, use a measuring cup to pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 3-4 minutes, or until the edges look set and bubbles form on the surface. That’s a sign they are ready to flip!
7. Flip and Finish Cooking:
Carefully flip the pancakes with a spatula and cook for an additional 2-3 minutes until they are golden brown and cooked through. Repeat this process with the remaining batter.
8. Serve With Your Favorite Toppings:
Stack the pancakes on a plate and top with a drizzle of maple syrup, chopped walnuts, or a sprinkle of pumpkin pie spice if you like. Enjoy!
These delicious, fluffy pancakes made with coconut flour and infused with pumpkin are sure to be a hit at breakfast! Perfect for celebrating the flavors of fall!
Can I Use Other Types of Flour?
While this recipe is tailored for coconut flour, you can substitute with almond flour, but be aware that you’ll need to use more (about three times the amount) since almond flour is less absorbent. Another option is to use regular all-purpose flour, but the pancakes won’t be gluten-free.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between each pancake, then wrapping them tightly. When ready to eat, just reheat in a toaster or microwave!
Can I Make These Pancakes Dairy-Free?
Absolutely! Simply use any dairy-free milk alternative, like oat or soy milk, instead of almond milk. Many of my friends love using coconut milk for an extra burst of flavor!
Why Is My Batter Too Thick?
If your batter seems too thick, it’s likely because the coconut flour absorbed too much liquid. Add a little more almond milk, a tablespoon at a time, until it reaches your desired consistency. The batter should be pourable but still thick enough to hold shape on the skillet.
