Fluffiest Pumpkin Pancakes

Looking to strengthen your pumpkin and pancake game and make the ultimate scrummy irresistibly delicious breakfast? I got all you need right here! With these fluffy pumpkin pancakes (made with real pumpkin!) you'll not only impress your own tastebuds but also win anyone else's tastebuds (or love).

I love making pancakes! It just makes me so happy. I learnt to appreciate them from early on since my mum made us pancakes so often, and even savoury ones. Her pancakes are still the best I think (thanks mum if you're reading this <3).

So I've been making pancakes forever now and love experimenting with different flavours, making savoury and sweet pancakes too. Lately, I've been wanting to make desserts and breakfasts with pumpkin since it was pumpkin season in Europe. Now I'm in Australia though and it's in the middle of summer here so I guess I might need to use other veg like sweet potato or butternut squash. Also, still can't believe this is actually happening and Christmas is just a few doorsteps away!

Look at that yellow orange colour man! It's unreal but totally the pumpkin that lives through the pancakes. Pumpkin is such a classic flavour that can be enjoyed in nearly every meal and drink. The best part is that these bad boys are totally free from any animal ingredients and perfect for any occasion. So techniqually you could make them every weekend! I had pancakes today because it's Pancake Sunday (as it is every week amiright).

But let's move on to the fluffiest pumpkin pancake recipe, shall we?

Fluffiest Pumpkin Pancakes

Change up your pancake game with pumpkin! Whether you're making them for yourself or friends, these totally irresistible vegan fluffy pumpkin pancakes taste like heaven at any time of the day and year. These pancakes are naturally flavoured with real pumpkin and therefore can be enjoyed totally guilt-free. The recipe doesn't contain any sugar, just some maple syrup that you could leave out if you want to make it totally sugar-free of course.

Course: snack, breakfast, dessert

Servings: makes 8-12 pancakes

Cuisine: vegan

Does it keep? 1 day in the fridge


2  cup all-purpose flour/ spelt

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

½ tsp ground cloves

1 ½  cup milk

1 ½ or 2 cup pumpkin puree

1/4 cup maple syrup

4 tbsp coconut oil, melted

1 tsp vanilla extract

apple cider vinegar 2 Tbsp 

Method 1. First, mix the apple cider vinegar with milk in a small bowl and set aside. 2. Mix dry ingredients in a big bowl. 3. Add the rest of wet ingredients to the milk and apple cider and combine. Then, add the wet to the dry ingredients and wisk until combined.

4. This makes a fairly thick batter. If it turns out too runny, simply add a little more flour.

5. Let them sit in the fridge for 15-30 minutes. 6. Heat up your pancake pan(s) and add a soup spoon full of batter to the pan to make small pancakes. Simply pour it on one spot and let the batter spread naturally, that's how you'll attain perfectly round pancakes. After about 4 minutes or once they change colour, flip them on the other side and let them fry for another couple of minutes or until done.

7. Serve with maple syrup and / or ice cream, pecans, chocolate drops, banana, chocolate spread or peanut butter. All these toppings work quite well and are not too overpowering so that you can still taste the pumpkin flavour. However, I love them just with maple syrup or even plain because they taste so good already on their own.

8. Enjoy, and make sure to tag me on instagram @blissfoodflower #blissfoodflower. Really keen to see how yours turn out!

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