If you love making pumpkin pancakes like me, you are going to love this recipe. The fluffiest pumpkin pancakes have entered the chat! I actually love the taste of pumpkin but trust me it is not overwhelming at all. The pumpkin works as a mashed banana or apple sauce would. It gives the pancakes their moisture and soft texture. If you’re in the mood for trying something new, these pancakes are a must! I hoe you love this recipe and please do leave a comment if you try it!
How to make the Fluffiest Pumpkin Pancakes:
Ingredients:
Pumpkin Puree: You can choose to either use store bough pumpkin puree. But you can also buy fresh pumpkin, boil it and then mash it up. I prefer to do this because I think fresh pumpkin really adds to the flavour of “the fluffiest pumpkin pancakes”.
Sugar: I did add some sugar to this recipe, but if you prefer you can use substitutes. For example, you can use Xylitol, maple syrup or honey etc.
Flours: This recipe is not gluten free, unfortunately. But I do think that if you want to substitute regular all purpose flour for GF flour you can do so. Make sure the gluten free flour (with Xanthan Gum) is of a good quality. Note: I have not tried this before but I think it could potentially work for this recipe.
Vinegar/Lemon Juice: I used lemon juice in this recipe because I feel like it has a similar level of acidity as vinegar. If you only have vinegar on hand that will work perfectly well too.
Sweetener: I added maple syrup as a sweet topping for these fluffy pancakes, but you can use anything you would like. This way you can also avoid sugar in the batter and just add any sweetener for each servings as needed.
The Fluffiest Pumpkin Pancakes
12-16
servings10
minutes15
minutesThis gorgeous stack of pumpkin pancakes is one of the best recipes you will ever try! The pancakes are incredibly light and fluffy, the softness comes from the pumpkin. This is a very easy recipe to make and one that you will love for a good long time!
Ingredients
- Pumpkin Pancakes
1 1/4 cups milk
1 cup pumpkin puree/mashed pumpkin
1 egg
2 tbsp. melted butter
2 tbsp. lemon juice
2 cups AP flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
Directions
- In a medium sized bowl, whisk together the milk, pumpkin puree, lemon juice, melted butter and egg. Make sure to add the lemon juice last. Whisk to combine.
- Then, in a separate bowl, add the dry ingredients together. Whisk well to make sure there are no lumps.
- Then add the dry ingredients to the wet and whisk.
- In a medium to large sized pan, heat up some coconut oil/butter and once it is melted and warm add in a 1/4 cup of batter at a time. A quarter cup makes small to medium sized pancakes.
- When you are ready to serve, top with plain yoghurt and maple syrup.
