Can I use another egg substitute instead of flaxseed?

Absolutely! Chia seeds work in the same way, and commercial egg replacers are also fine. The goal is to have a binder for maximum fluff, so feel free to experiment according to what’s in your pantry.

Can I make these pancakes oil-free?

Yes, you can omit the oil, though the pancakes will be a touch denser and less tender. Try subbing with applesauce for added moisture—you might get a slightly sweeter result.

Is pumpkin spice necessary?

Not at all! If you don’t have pumpkin spice, use cinnamon, nutmeg, ginger, or even allspice. Mix and match for your perfect blend of cozy flavor.

What plant-based milk is best for this recipe?

Any unsweetened plant milk works—oat, soy, almond, or coconut. Just ensure it’s at least room temp to activate the leaveners and avoid dense pancakes.

Fluffy Pumpkin Pancakes Recipe

Name: Fluffy Pumpkin Pancakes Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
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; 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

Description

These fluffy pumpkin pancakes are the perfect vegan breakfast treat. Made with wholesome, plant-based ingredients like pumpkin puree, flaxseed meal, and a blend of warming spices, they’re deliciously moist and full of flavor without eggs or dairy. Enjoy with your favorite syrup or toppings for a cozy autumn-inspired meal.

Ingredients

Units Scale

Wet Mixture

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 Mixture

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

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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, creating your 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 fully 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 bowl of dry ingredients. Gently mix just until combined—be careful not to overmix. It’s okay if a few lumps remain.
Let the batter rest: Allow the batter to rest for 20 minutes. During this time, you can preheat your griddle to medium-low and clean up your workspace.
Cook the pancakes: Lightly grease your heated griddle. Using a 1/3 cup scoop, pour batter onto the griddle and spread it out to make a pancake about 4-5 inches wide. Test cook one pancake to ensure you have the right temperature—a pancake cooked too quickly will burn on the outside before the inside is done. Adjust heat if needed.
Finish and serve: Once the temperature is set, continue cooking the remaining pancakes. Cook until golden brown on both sides and cooked through. Serve warm with your favorite toppings and enjoy!

Notes

Letting the batter rest ensures fluffier pancakes.
Do not overmix the batter to avoid a tough texture.
Pumpkin spice can be substituted with just cinnamon for a milder flavor.
Test one pancake first to find the ideal griddle temperature.
These pancakes are best enjoyed fresh but can be refrigerated and reheated.

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 3g
Sodium: 210mg
Fat: 3.5g
Saturated Fat: 2g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg