These Coconut Flour Pumpkin Pancakes are fluffy and full of fall flavors. Made with coconut flour and pumpkin, they are also gluten-free and perfect for breakfast!
I love how the pumpkin adds a cozy taste. Plus, who doesn’t enjoy pancakes that are easy to whip up? Just mix, cook, and enjoy a stack topped with maple syrup!
Key Ingredients & Substitutions
Coconut Flour: This is the star here! It’s gluten-free and adds a nice texture. If you don’t have coconut flour, you can try almond flour, but the measurements will change since almond flour is denser.
Pumpkin Puree: Canned pumpkin puree is a great choice. Make sure it’s pure pumpkin and not pie filling. If pumpkin isn’t available, you can use mashed sweet potatoes or even butternut squash as a substitute.
Maple Syrup: This adds natural sweetness and flavor. If you want a lower-calorie option, try using honey or agave syrup. You could also skip sweeteners altogether if you’re watching your sugar intake.
Eggs: They help bind the pancakes. If you’re vegan or have an allergy, a popular replacement is flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
How Do I Get My Pancakes Fluffy?
Achieving fluffy pancakes is key, and here’s how! The process starts with letting the batter sit after mixing. This allows the coconut flour to absorb moisture, creating a thick batter that helps with fluffiness.
- Use a non-stick skillet or griddle and ensure it’s adequately heated. A hot pan makes a big difference.
- Don’t rush the cooking time. Cook on medium heat, letting the bubbles form on the top before flipping.
- When flipping, do it gently to keep the pancakes intact. This avoids losing all that fluffiness!
Enjoy your pancake making adventure! Remember, practice makes perfect, so feel free to adjust as needed to find your sweet spot.
Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened almond milk (or your preferred milk)
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter (plus more for cooking)
For Topping:
- Butter or whipped cream (optional)
- Chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook, making it a quick and delicious breakfast option. Just mix, cook, and serve warm!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the coconut flour, baking powder, pumpkin pie spice, and salt. This helps to ensure everything is evenly distributed and fluffs up nicely.
2. Prepare Wet Ingredients:
In another large bowl, crack the eggs and beat them well. Add the canned pumpkin puree, almond milk, maple syrup, vanilla extract, and melted coconut oil. Mix everything together until it’s smooth and creamy.
3. Combine Mixtures:
Now, slowly add the dry ingredients to the wet mixture. Stir until everything is well combined. Let the batter sit for about 5 minutes; this helps the coconut flour thicken the batter nicely.
4. Heat the Skillet:
While the batter is resting, heat a non-stick skillet or griddle over medium heat, and lightly grease it with coconut oil or butter. You want it hot enough that a drop of water sizzles when it hits the pan!
5. Cook the Pancakes:
Use a 1/4 cup measuring cup to scoop the batter and pour it onto the skillet. Lightly spread it into a round shape. Cook the pancakes for about 3-4 minutes until the edges look set and bubbles begin to form.
6. Flip Them Over:
Carefully flip the pancakes using a spatula and cook for another 2-3 minutes, until they are golden brown on both sides.
7. Keep Warm & Repeat:
Remove the pancakes from the skillet and keep them warm. Repeat the process with the remaining batter.
8. Serve & Enjoy:
Stack the pancakes on a plate, top with a pat of butter, drizzle some maple syrup, and sprinkle with chopped nuts if you like. Serve immediately and enjoy the delicious flavors!
These Coconut Flour Pumpkin Pancakes are sure to be a hit – they’re moist, fluffy, and bursting with pumpkin spice goodness, making for a perfect fall breakfast or brunch anytime!
Can I Use Other Types of Flour Instead of Coconut Flour?
You can substitute coconut flour with almond flour, but keep in mind you’ll need to adjust the quantity since almond flour is denser. Usually, you would use about three times the amount of almond flour compared to coconut flour.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, try using flax eggs! Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about 5 minutes until it becomes gelatinous before mixing it into your batter.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on a skillet until heated through.
Can I Freeze These Pancakes?
Absolutely! Cool the pancakes completely, then layer them with parchment paper in between in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them overnight in the fridge or reheat straight from the freezer in the microwave or toaster for a quick meal!