Description
Enjoy these fluffy pumpkin pancakes, a perfect fall-inspired vegan breakfast. Made with pumpkin puree, warm spices, and a flax egg substitute, these pancakes are light, moist, and full of seasonal flavor. They’re easy to prepare and cooked on a griddle until golden brown, ideal for serving a crowd or a cozy family brunch.
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
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 and create a 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 well 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 dry ingredients. Gently mix just until combined—do not overmix. A few lumps remaining is okay.
- Let the batter rest: Allow the batter to rest for 20 minutes. Meanwhile, preheat your griddle to medium-low heat and tidy your workspace.
- Cook the pancakes: Lightly grease the heated griddle. Using a 1/3 cup scoop, pour batter onto the griddle and shape into pancakes about 4-5 inches wide. Test cook one pancake to ensure correct temperature; adjust heat if it cooks too fast or burns.
- Finish and serve: Cook pancakes until golden brown and cooked through on both sides. Serve warm with your favorite toppings and enjoy!
Notes
- Using a flax egg keeps these pancakes vegan and egg-free.
- Resting the batter helps achieve fluffier pancakes by allowing the flour to hydrate.
- Test cooking the first pancake helps you adjust griddle heat for perfect results.
- Substitute coconut sugar with brown sugar or maple syrup as desired.
- Serve with maple syrup, fresh fruit, or vegan butter for best flavor.
