These Coconut Flour Pumpkin Pancakes are fluffy and packed with rich pumpkin flavor. They’re a delightful fall breakfast you can enjoy any time of year!
Making these pancakes is a breeze! I love how the coconut flour gives them a lovely texture. Top them with syrup or your favorite fruit, and you’re all set for a cozy meal!
Key Ingredients & Substitutions
Coconut Flour: This is a unique ingredient that absorbs a lot of moisture. If you’re out of coconut flour, you could use almond flour, but you’ll need to adjust the amount since almond flour is less absorbent.
Pumpkin Puree: You can use canned pumpkin or make your own from fresh pumpkins. If you’re in a pinch, unsweetened applesauce can also work, but the flavor will be different.
Eggs: Eggs are key to binding the pancakes. You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan option.
Milk: Almond milk is a great nutty option, but any milk like oat, soy, or regular dairy milk will work just fine!
Spices: Cinnamon, nutmeg, and ginger create the warm, cozy flavor. Feel free to adjust these or skip if you prefer a simpler taste. You could also add a hint of allspice.
How Do I Get the Pancakes to Fluff Up Properly?
The key to fluffy pancakes is letting the batter rest after mixing. This allows the coconut flour to absorb liquid and expand, resulting in a thicker batter.
- Mix wet and dry ingredients separately first to avoid lumps.
- After combining, let the batter sit for about 5 minutes; it’ll become thicker.
- Cook over medium heat. If it’s too hot, the outside will burn before the inside cooks.
Don’t rush flipping them! Wait for bubbles on the surface to make sure they’re ready.
Enjoy making these pancakes and feel free to enjoy them with your favorite toppings!
How to Make Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1/2 cup coconut flour
- 1/2 cup pumpkin puree (canned or fresh)
- 4 large eggs
- 1/4 cup almond milk (or any milk of choice)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Coconut oil or butter for cooking
- Optional Toppings:
- Whipped cream or coconut cream
- Chopped walnuts
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 15 minutes to cook, so in total, you’ll spend about 25 minutes to create these delicious pancakes! With cooking in batches, you can enjoy them fresh and warm in no time!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, pumpkin puree, almond milk, maple syrup, and vanilla extract until the mixture is nice and smooth. This is where the pumpkin flavor shines through!
2. Combine the Dry Ingredients:
In another bowl, mix the coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt together. This ensures all the dry ingredients are evenly distributed and ready to add to the wet mix.
3. Prepare the Batter:
Gradually add the dry mixture into the wet ingredients, stirring well to combine everything. After mixing, let the batter sit for about 5 minutes to thicken—this is an important step for fluffiness!
4. Heat 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 lightly grease the surface.
5. Cook the Pancakes:
Use a cup or scoop to pour about 1/4 cup of batter for each pancake onto the skillet. Cook them for about 3-4 minutes. You’ll know it’s time to flip when you see bubbles form on the surface and the edges look set.
6. Flip and Finish Cooking:
Carefully flip the pancakes and let them cook for another 2-3 minutes until they are golden brown. Adjust the heat as needed to prevent burning!
7. Keep Cooking:
Repeat the process with the remaining batter, adding more oil or butter to the skillet as necessary for each batch.
8. Serve and Enjoy:
Once cooked, serve your pancakes warm! Top them with whipped cream or coconut cream, chopped walnuts, and a drizzle of maple syrup for a delicious breakfast treat.
Enjoy these delightful, fluffy Coconut Flour Pumpkin Pancakes—you’ll want them every morning!
Can I Substitute the Coconut Flour with Another Flour?
Yes, you can use almond flour or another gluten-free flour, but be aware that the amounts will differ because coconut flour is highly absorbent. Start with a 1:1 ratio and adjust until you reach the desired consistency.
How Can I Make These Pancakes Vegan?
To make this recipe vegan, replace the eggs with flax eggs—mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let the mixture sit for a few minutes until it thickens!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. Roasting the pumpkin brings out a wonderful flavor—just let it cool before mixing it into the batter.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on a skillet over low heat, adding a bit of moisture with a splash of milk for extra softness.
