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Pumpkin Orange Pancakes
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Fluffy Orange Pumpkin Pancakes

These orange pumpkin pancakes are fluffy, soft, flavorful, and easy to make. Just a few minutes to prep, barely any utensils, and the pancakes made with pumpkin purée are on the table in no time!
Prep Time20 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American, World
Diet: Vegan
Servings: 6 Pancakes
Calories: 242kcal
Author: Natasha Minocha

Ingredients

  • 1.5 cup Wholewheat flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/8 tsp Salt
  • 1 tbsp Orange zest
  • 1/2 tsp Pumpkin pie spice Recipe given below
  • 3/4 cup Pumpkin puree
  • 1 cup Light coconut milk You can use any milk of your choice.
  • 1/4 cup Orange juice Freshly squeezed
  • 2 tbsp Coconut oil You can use vegetable oil too.
  • 1 tbsp Maple syrup/ Honey optional

Toppings

  • 2-3 Tbsp Dairy free chocolate or Dark chocolate (70%) chips, Pumpkin pie spice chips optional
  • Orange zest, Walnuts
  • Maple syrup/ Honey for drizzling on top

Pumpkin pie spice

  • 1 tbsp Cinnamon
  • 1.5 tsp Ground ginger
  • 1/2 tsp Ground cloves
  • 1/2 tsp Ground nutmeg
US Customary - Metric

Instructions

Pancakes

  • In a medium sized bowl, add the wholewheat flour, baking powder, baking soda, salt, pumpkin spice and orange zest.
  • In another bowl, whisk together the pumpkin puree, coconut milk, orange juice, coconut oil, and maple syrup or honey ( if using).
    Stir in the liquid mixture into the dry mixture and stir until no lumps remain. Don't overmix and let the batter rest for 10 minutes.
    You want a slightly thick, soft-dropping, cake-like batter. If the batter is too thick, add more coconut milk or orange juice to thin it down.
  • In the meanwhile, Heat a heavy-bottomed pan to about medium hot.
    Grease the pan well and ladle in about 1/4 cup of batter. Once the underside is almost cooked, sprinkle some chocolate chips, if using.
  • Flip when bubbles appear in the middle and the underside is browned, be careful not to burn.
  • Cook for 1-2 minutes more on the other side.
  • Repeat till you've used up all the batter.
  • Stack up the pancakes, top with maple syrup or honey, some extra orange zest, walnuts. Serve warm and enjoy!!

Pumpkin pie spice

  • Combine all the spices together in a small bowl. Store in an airtight container.

Notes

For the fluffiest pancakes:
  1. Don't overmix the batter.
  2. Let the batter rest for a few minutes before using.
  3. Flip the pancakes using a spatula, very gently, and don't press them down.

Nutrition

Serving: 1 Pancake | Calories: 242kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 0.05mg | Sodium: 247mg | Potassium: 176mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4866IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 2mg