These vegan pumpkin pancakes are fluffy, warm, and full of fall flavor! Made with nutritious pumpkin puree and cozy spices, they are perfect for breakfast or a sweet treat.
If you’re like me, a stack of these pancakes with maple syrup makes mornings a little brighter. Who can resist that pumpkin goodness? 🎃✨
It’s so easy to whip up these pancakes since you just mix everything together, pour, and flip! Enjoy them with your favorite toppings for a feel-good breakfast.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your pancakes. If you’re gluten-free, you can use a 1-to-1 gluten-free flour blend, which works great here. I also love to mix in some whole wheat flour for added nutrients.
Pumpkin Puree: Canned pumpkin is super convenient, but homemade pumpkin puree works well too! Just steam or bake fresh pumpkin, then blend until smooth. You could also substitute applesauce for a different flavor and moisture level.
Plant-Based Milk: I usually go for almond or oat milk because they not only taste great but also make the pancakes really fluffy. Any unsweetened plant milk works fine, so choose your favorite!
Oil: Coconut oil adds a lovely flavor, but if you don’t have it, any neutral oil like canola or sunflower works just as well. You can also omit it for a lighter pancake.
What’s the Best Way to Ensure Fluffy Pancakes?
Fluffy pancakes are all about mixing the ingredients just right! Don’t overmix the batter. Stir it until just combined, leaving a few lumps. This keeps the batter lighter and results in fluffy pancakes.
- Use a medium heat setting to ensure pancakes cook evenly without burning.
- Make sure your skillet is properly heated before pouring the batter – it helps achieve that golden-brown color.
- If batter thickness seems off, add a bit more plant milk to get the right pourable consistency.
Enjoy flipping these delicious vegan pumpkin pancakes that are sure to impress your family and friends!
Vegan Pumpkin Pancakes
Ingredients You’ll Need:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar (maple sugar or brown sugar can be used)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup plant-based milk (soy, almond, oat, or any preferred)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- For Serving:
- Maple syrup, for serving
- Chopped pecans or walnuts, for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 10-15 minutes to cook. In total, you’ll be enjoying warm, delicious pancakes in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. This step helps to evenly distribute the baking powder and spices to ensure every bite is flavorful.
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, plant-based milk, oil, and vanilla extract until well combined. This mixture is what gives your pancakes that delicious pumpkin flavor and moisture!
3. Combine Both Mixtures:
Pour the wet pumpkin mixture into the dry ingredients. Stir gently until just combined; the batter should be slightly thick but still pourable. Be careful not to overmix, as this can make the pancakes tough.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. If it tends to stick, lightly grease it with a bit of oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2-3 minutes, or until golden brown and cooked through. They should be fluffy and just the right amount of crispy on the outside!
6. Serve and Enjoy:
Transfer the pancakes to a plate, repeat with the remaining batter, and then stack them high. Drizzle with maple syrup and sprinkle with chopped pecans or walnuts. Enjoy your cozy breakfast!
These warm, spiced vegan pumpkin pancakes are perfect for any occasion, but especially delightful during the fall season. Enjoy every fluffy bite! 🍂🥞
Can I Substitute the Flour in This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend to make this dish gluten-free. Just ensure you’re using a 1-to-1 gluten-free flour mix for best results.
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can replace it with mashed banana or unsweetened applesauce for a different flavor. Just be aware that this will slightly change the taste and texture of the pancakes.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or toast them for a few minutes for extra crispiness.
Can I Make This Batter Ahead of Time?
While it’s best to cook the pancakes right after mixing, you can prepare the dry ingredients in advance and store them in an airtight container. Just add the wet ingredients on the morning you want to make the pancakes for fresher results.
