These vegan pumpkin pancakes are fluffy, warm, and full of fall flavors! Made with pumpkin puree and warm spices, they’re perfect for a cozy breakfast.
Every bite feels like a hug in your tummy! I love to top mine with maple syrup and some pecans—what’s your favorite topping? 🍁
Ingredients & Substitutions
All-Purpose Flour: Traditional flour works well, but whole wheat adds flavor and nutrition. For gluten-free, use a 1:1 gluten-free baking flour mix, which can help keep pancakes fluffy!
Pumpkin Puree: Canned pumpkin is super convenient, but homemade is just as tasty. Just cook and blend fresh pumpkin until smooth. You can even use sweet potato puree for a different twist.
Plant-Based Milk: I love almond milk for its mild flavor, but feel free to use soy, oat, or even coconut milk for a creamier texture. Just stay away from flavored varieties unless you want a surprise!
Vegetable Oil: If you prefer a richer taste, use melted coconut oil. You can also use any neutral oil, like canola or sunflower—whatever you have on hand!
How Do I Make Sure My Pancakes Stay Fluffy?
Getting fluffy pancakes is all about the mixing and cooking technique! Here’s what to keep in mind:
- Mix the dry ingredients thoroughly before adding the wet ones to ensure even flavor.
- When you combine wet and dry, stir gently. Some lumps are fine; overmixing can make them tough.
- Cook pancakes on medium heat. If the heat is too high, they might burn outside and stay soggy inside.
- Look for those bubbles before flipping! They’re a sign your pancake is ready for a turn.
With these tips, your pancakes will be soft and delicious. Enjoy your cooking!
Vegan Pumpkin Pancakes
Ingredients:
- 1 cup all-purpose flour (can substitute with whole wheat or gluten-free flour)
- 1 tablespoon sugar (optional, can adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree (canned or homemade)
- 1 cup plant-based milk (almond, soy, oat, etc.)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
- Maple syrup and pecans for serving (optional)
Time Needed:
This recipe takes about 10 minutes of prep time and 15-20 minutes of cooking time. In total, you’ll need around 30-35 minutes to make these delicious vegan pumpkin pancakes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, add the all-purpose flour, sugar (if using), baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk everything together until it’s well mixed and there are no lumps. This helps to ensure that your pancakes are evenly flavored!
2. Combine the Wet Ingredients:
In a separate medium bowl, mix the pumpkin puree, plant-based milk, vegetable oil (or melted coconut oil), vanilla extract, and apple cider vinegar (or lemon juice). Stir until everything is blended nicely together.
3. Mix Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula or spoon until just combined. Be careful not to overmix—having a few small lumps is perfectly fine!
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil or vegan butter. Once hot, pour 1/4 cup of your pancake batter onto the skillet for each pancake. Cook for about 3-4 minutes until you see bubbles forming on the surface and the edges look set.
5. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2-3 minutes, until they’re golden brown and cooked through. If they’re not flipping well, give them another minute or so on the first side!
6. Keep Warm and Serve:
Once all the pancakes are cooked, keep them warm on a plate or in a low oven while you finish the rest of the batter. Serve the pancakes stacked high, drizzled with maple syrup, and topped with chopped pecans if you like!
Enjoy your warm, fluffy, and flavorful vegan pumpkin pancakes! They make for a delightful breakfast or brunch that the whole family will love!
Can I Use a Different Type of Flour?
Absolutely! You can use whole wheat flour for added nutrition, or a 1:1 gluten-free flour blend if you need a gluten-free option. Just keep in mind that the texture may vary slightly with different flours.
Is There a Substitute for Pumpkin Puree?
Yes! If you don’t have pumpkin puree, you can use sweet potato puree or even applesauce for a different twist. Both alternatives will still provide moisture and a bit of sweetness.
Can I Make the Batter Ahead of Time?
While it’s best to use the batter fresh, you can prepare it and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking to redistribute any ingredients that may have settled.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster, microwave, or skillet until warmed through. They also freeze well—just stack them between layers of parchment paper and store in a freezer bag for up to 3 months!
