These Coconut Flour Pumpkin Pancakes are fluffy and full of fall flavor! Made with coconut flour, they’re a healthier take on a breakfast classic and always a hit with family.
You can’t go wrong with pumpkin spice in the morning! ☕️ I love topping these pancakes with a drizzle of maple syrup and a sprinkle of nuts. Yum!
Key Ingredients & Substitutions
Coconut Flour: This is the base of the pancakes. It’s high in fiber and gluten-free. If you don’t have coconut flour, you can use almond flour, but you’ll need to adjust the liquid due to differences in absorbency.
Pumpkin Puree: The star of the show! You can use canned pumpkin for convenience or homemade puree. If pumpkin isn’t available, you can substitute with sweet potato puree, but the taste may vary slightly.
Eggs: They help bind the ingredients and add fluffiness. If you’re vegan or allergic to eggs, try using flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg) for a similar binding effect.
Milk: Any milk works here, whether it’s dairy or plant-based. I prefer almond or oat milk for a subtle nutty flavor!
Maple Syrup: It adds natural sweetness. Honey is a great substitute; just be mindful of its sweetness level. You can also use agave nectar or a sugar-free option.
How Do I Make the Pancakes Fluffy and Delicious?
To ensure your pancakes turn out fluffy, pay attention to the mixing and resting process. Here’s how:
- First, whisk the wet ingredients thoroughly to incorporate air, which helps with fluffiness.
- When combining wet and dry ingredients, mix just until combined. Overmixing can make the pancakes tough.
- Let the batter rest. This allows the coconut flour to absorb moisture and helps thicken the batter for fluffier pancakes.
- Use a non-stick skillet to avoid sticking, and make sure the heat is medium. Too high of heat can burn the pancakes on the outside while leaving them raw inside.
Enjoy your fluffy pancakes with your favorite toppings!
Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- ⅓ cup coconut flour
- ½ cup pumpkin puree (canned or fresh)
- 4 large eggs
- ¼ cup milk (dairy or plant-based)
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp pumpkin pie spice (or blend of cinnamon, nutmeg, and ginger)
- ¼ tsp salt
- Coconut oil or butter, for cooking
Optional Toppings:
- Butter
- Maple syrup
- Chopped walnuts
- Powdered sugar
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and an additional 15 minutes to cook, making the total time around 30 minutes. You’ll spend just a few moments mixing the ingredients and flipping the pancakes on the stove. They’re quick to whip up, perfect for busy mornings!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, add the eggs, pumpkin puree, milk, maple syrup, and vanilla extract. Whisk them together until smooth and fully combined. This is where you bring a bit of air into your mix, which helps the pancakes be fluffier!
2. Combine the Dry Ingredients:
In a separate bowl, mix together the coconut flour, baking soda, pumpkin pie spice, and salt. Use a whisk to make sure everything is evenly blended. This step ensures that your pancakes will be airy and flavorful!
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently to combine, making sure to avoid lumps. The batter will be quite thick; don’t worry, that’s normal with coconut flour!
4. Let the Batter Rest:
Let the batter sit for about 3-5 minutes. This gives the coconut flour time to absorb moisture, which thickens the batter even more. While you’re waiting, you can heat up your skillet!
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Add a little coconut oil or butter to the pan to prevent sticking.
6. Cook the Pancakes:
Scoop about ¼ cup of batters onto the skillet for each pancake. Use the back of the measuring cup to spread it slightly into a round shape. Cook for about 3-4 minutes, until the edges look set and bubbles form on top. Flip carefully and cook for another 2-3 minutes until golden brown.
7. Keep They Warm:
Once cooked, transfer the pancakes to a plate and keep them warm in a low oven while you cook the remaining batter. You’ll have a lovely stack ready to enjoy!
8. Serve and Enjoy:
Stack the pancakes on plates and top with butter, a drizzle of maple syrup, a sprinkle of chopped walnuts, and a dusting of powdered sugar if you like. These pancakes are deliciously fluffy and bursting with pumpkin spice flavor, making them a perfect treat for cozy mornings—or anytime!
Enjoy your homemade Coconut Flour Pumpkin Pancakes! 🍂💛
Can I Use a Different Flour Instead of Coconut Flour?
While coconut flour is essential for this recipe, you can use almond flour as a substitute. Just keep in mind that almond flour has different absorbency, so you may need to adjust the liquids slightly to get the right batter consistency.
Can I Make These Pancakes Vegan?
Yes! You can replace the eggs with flax eggs for a vegan version. To make one flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Additionally, ensure that you use a plant-based milk and an alternative sweetener, like agave syrup.
How Should I Store Leftover Pancakes?
Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster or microwave, adding a little butter or syrup for extra flavor!
What Can I Use as a Topping?
There are so many delicious options! You can top your pancakes with butter, maple syrup, honey, fresh fruits, or chopped nuts. For a fun twist, try adding a dollop of yogurt or a sprinkle of chocolate chips!
