These pumpkin pancakes are made with a hint of cinnamon, nutmeg, and cardamom which make them super flavorful and amazingly good, they are also so fluffy and soft that your mouth will water.
And best of all, it doesn’t matter if you eat them still warm from the pan or chilled, they stay soft even after cooling. So delicious and great for a sweet breakfast or even a dinner.
HOW TO MAKE SUPER FLUFFY PUMPKIN PANCAKES STEP BY STEP
STEP 1
In a bowl mix pumpkin puree and the eggs.
STEP 2
Stir until getting a fairly homogeneous mixture.
STEP 3
Add then the coconut sugar
STEP 4
And keep stirring until it looks something like this
STEP 5
Now add all the dry ingredients
STEP 6
Mix
Note: Don’t worry if the mixture looks to thick.
STEP 7
At last pour the milk to get that perfect pancake consistency.
STEP 8
Not too thick but not too runny, that’s the exact point when you know it’s done.
STEP 9
In a skillet over medium-low heat, grease the entire surface with coconut oil
STEP 10
With the help of a spoon, make circles in the pan with the mixture of about 12 cm in diameter.
STEP 11
Let each side cook for about 1-2 minutes until they get that beautiful brownish look.
STEP 12
When serving you can add some coconut syrup or maple syrup, and a few pecans on top of it.
STEP 13
Voilà! Enjoy!
Piece of cake!.. sorry, pancake.
NOTE : All ingredients with their measurements are in the printable recipe card below.
FAQ
Which plant-based milk to use for my super fluffy pumpkin pancakes?
Well, in matters of flavor I prefer almond milk but coconut milk is also a good match because the recipe already has that coconut flavor incorporated with the sugar. But still use what you have on the your fridge, be creative!
Is it necessary to use both wheat and whole wheat flour?
No, it is not. In fact, I’ve made them fully regular wheat flour and they’re also amazing. So, if you don’t pay that much attention to carbs and that stuff then don’t worry use 1 cup of regular wheat instead of half and half.
f you try this recipe, don’t forget to comment or tag me on your Instagram or Facebook post with @shinyveggies and #shinyveggies, that way I can see your super fluffy pumpkin pancakes!
Super fluffy pumpkin pancakes
Course: Breakfast, DinnerDifficulty: Easy18
pancakes8
minutes20
minutes28
minutesThese pumpkin pancakes are made with a hint of cinnamon, nutmeg, and cardamom which make them super flavorful and amazingly good, they are also so fluffy and soft that your mouth will water.
And best of all, it doesn’t matter if you eat them still warm from the pan or chilled, they stay soft even after cooling. So delicious and great for a sweet breakfast or even a dinner.
Ingredients for 15-18 pancakes:
1 cup pumpkin puree
2 eggs
1 cup coconut sugar (regular works too)
1/2 cups wheat flour
1/2 cups whole wheat flour
1 tsp baking powder
2 tbsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 cup plant milk
coconut oil to grease
- Optional:
pecan nuts
coconut syrup
steps
- In a bowl mix pumpkin puree and the eggs and stir until getting a fairly homogeneous mixture.
- Add then the coconut sugar and mix.
- Add all the dry ingredients, keep mixing. At last pour the milk to get the perfect consistency for pancakes.
- In a skillet over medium heat, grease the entire surface with coconut oil
- With the help of a spoon, make circles in the pan with the mixture of about 12 cm in diameter.
- Let each side cook for about 1-2 minutes until they get that beautiful brownish look.
- When serving you can add some coconut syrup or maple syrup, and a few pecans on top of it.
- Enjoy!
Video
Notas
- Perfect pancake consistency is: Not too thick but not too runny, that’s the exact point when you know it’s done. Add a splash of extra milk if to thick or a teaspoon of flour if too runny.
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