These Coconut Flour Pumpkin Pancakes are fluffy and full of fall flavors! Made with pumpkin puree and sweet coconut flour, they’re a yummy treat for breakfast.
They smell amazing when cooking, and they taste even better. I love topping mine with maple syrup and a sprinkle of cinnamon—it’s like a cozy hug in pancake form!
Key Ingredients & Substitutions
Eggs: These help bind the pancakes together and provide fluffiness. If you’re looking for a vegan option, you can use flaxseed meal mixed with water (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg).
Pumpkin Puree: Fresh or canned pumpkin works well. If pumpkin isn’t available, you can use sweet potato puree or butternut squash puree as a substitute. Both will give you a similar flavor and texture!
Coconut Flour: This flour absorbs a lot of liquid, making it perfect for pancakes. If you don’t have coconut flour, you can use almond flour or oat flour, but you’ll likely need more as they absorb less moisture.
Spices: The mix of cinnamon, nutmeg, and ginger gives the pancakes a warm flavor. Feel free to adjust these amounts to your taste—you might even add a pinch of clove for extra spice!
How Do I Get Fluffy Coconut Flour Pancakes?
To achieve the fluffiest pancakes, follow these tips: First, ensure your batter rests for 5 minutes after mixing. This lets the coconut flour absorb moisture for the best consistency. Second, make sure your skillet is at the right temperature—not too hot, or your pancakes will cook unevenly.
- Use medium heat to cook the pancakes so they cook through without burning.
- Look for bubbles forming on the surface before flipping; this indicates they’re ready to turn!
- Don’t overcrowd the skillet; cook a couple at a time for perfect results.
Coconut Flour Pumpkin Pancakes
Ingredients You’ll Need:
- 4 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey (optional, for sweetness)
- Coconut oil or butter, for cooking
- Butter and additional maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15 minutes for cooking, totaling roughly 25 minutes from start to delicious finish! You’ll have fluffy pancakes ready to enjoy in no time.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the 4 large eggs until they are well combined and a bit frothy. Then, add in the 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Mix everything together thoroughly until it’s nice and smooth.
2. Combine the Dry Ingredients:
In a separate smaller bowl, gather your dry ingredients. Combine the 1/4 cup coconut flour, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Give it a light stir to mix everything evenly.
3. Make the Batter:
Now, gradually add the dry ingredients into the wet mixture. Stir carefully to avoid lumps, creating a smooth batter. Give the batter a 5-minute rest—this allows the coconut flour to absorb moisture and thicken the mixture nicely.
4. Sweeten It Up:
If you enjoy sweeter pancakes, this is the time to stir in 2 tablespoons of maple syrup or honey into your batter. Mix it well for a little extra sweetness!
5. Heat the Skillet:
Get your non-stick skillet or griddle and heat it over medium heat. Use a little coconut oil or butter to grease the surface to prevent sticking.
6. Cook the Pancakes:
Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges begin to look set; this should take about 3-4 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until they are golden brown and fully cooked through. Remove them from the skillet and keep warm while you finish the rest of the batter.
8. Serve and Enjoy:
Stack your pancakes high on a plate and top with a pat of butter and a drizzle of maple syrup. For a little extra flair, sprinkle on a dash of cinnamon before digging in!
Enjoy your warm, spiced Coconut Flour Pumpkin Pancakes for a cozy and delightful breakfast!
Can I Use Another Flour Instead of Coconut Flour?
Yes! While coconut flour is key to the texture of these pancakes, you can use almond flour or gluten-free all-purpose flour. Just remember that coconut flour absorbs more moisture, so you may need to adjust the liquid in the recipe accordingly if substituting.
How Do 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 separating each pancake with parchment paper and placing them in a freezer-safe bag. Thaw and reheat in the toaster or microwave when ready to enjoy!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time! Just mix everything together and store it in the fridge for up to 24 hours. Give it a good stir before cooking, as it may thicken as it rests.
What Can I Top These Pancakes With?
The options are endless! Classic toppings like maple syrup and butter are always a hit. You could also try fresh fruit, yogurt, peanut butter, or even a sprinkle of chopped nuts for added crunch and flavor!
