Coconut Oil Pumpkin Spice Pancakes

Coconut oil and buttermilk are the keys to what makes these pancakes so perfect! Loaded with tons of falls spices and pumpkin, you'll never find a more fluffy and ultra-soft pancake in the world!

5 from 1 vote

Coconut oil and buttermilk are the keys to what makes these pancakes so perfect! Loaded with tons of falls spices and pumpkin, you’ll never find a more fluffy and ultra-soft pancake in the world!

Prep Time 10

Cook Time 5

Total Time 15

Servings pancakes

Ingredients

2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon coconut sugar or brown sugar
2 teaspoons pumpkin pie spice
1/4 cup coconut oil
1-1/2 cups buttermilk
1/2 cup pumpkin puree
1 large egg
Maple syrup and mini chocolate chips for serving

Instructions

In a large bowl, whisk flour, baking powder, baking soda, salt, sugar, and spice. Set aside for a moment.
Place coconut oil and milk in a small saucepan. Heat over medium-high heat, stirring occasionally until oil is melted and milk is warm (do not boil or simmer milk) Remove from heat and set aside for a moment. In a separate large bowl, whisk pumpkin and egg until smooth. Whisk in warm milk/coconut oil mixture until smooth and combined. Gently fold flour mixture into liquid until just combined.
Heat a nonstick skillet to medium-high heat. Cook batter in batches by 1/4 cupfuls 1-2 minutes each side or until golden. Serve pancakes warm with maple syrup and mini chocolate chips if desired.