Vegan Pumpkin Pancakes

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Embrace the cozy vibes of fall with a plate of warm and fluffy Vegan Pumpkin Pancakes. They are a comforting, warm-spiced, and utterly satisfying breakfast that will be a hit with both kids and adults.

In just 25 minutes or less, you can have a stack of these hearty and satisfying vegan pumpkin pancakes on the table, making them perfect for busy mornings. They're not only incredibly easy to make but also a fantastic way to celebrate the flavors of autumn.

The blend of cinnamon, nutmeg, and that unmistakable pumpkin goodness is simply irresistible and your family will love them! They pair beautifully with a steaming cup of coffee or hot cocoa on a chilly morning. But, if you want to go all out, you can enjoy them with my vegan pumpkin spice latte.

Are you ready to give them a try? This recipe is a great addition to your fall breakfast menu along with my pumpkin pie overnight oats, vegan pumpkin waffles, or pumpkin spice oatmeal recipe. They are all delicious!

• All-Purpose Flour - You can also use a 1.1 gluten-free all-purpose variety.
• Sugar - I used regular cane sugar, but you can also use light/dark brown sugar or coconut sugar. Just bump up the amount to 4 tablespoons.
• Baking Powder - This will help the pancakes rise perfectly and cook up fluffy.
• Pumpkin Pie Spice - If you don't have it, you can use 2 tsps cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ½ teaspoon of ground ginger.
• Pumpkin Puree - Make sure to use puree and not pumpkin pie filling or the batter will be too sweet.
• Neutral-flavored Oil -  Such as grapeseed, canola, avocado, vegetable, and sunflower will all work well. A lightly flavored olive oil is nice too.
• Non-Dairy Milk - I used soy, but any variety will work here such as almond, coconut, rice, cashew, or oat.
• Vanilla - This complements the pumpkin flavor beautifully but it's optional.

• In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Whisk to combine well, then set aside.
• In a second bowl, combine the pumpkin puree, milk, water, oil, and vanilla.
• Pour the wet ingredients into the dry ingredients.
• Fold together with a spatula until just combined. Let the batter rest for 5 minutes.
• Heat a griddle or non-stick skillet over medium heat and lightly spray with oil. Scoop ⅓ cup of batter and place it onto the hot pan/griddle. Cook for 2-3 minutes, until there are bubbles visible on the surface and the edges appear dry. Flip over and cook for 1-2 minutes more. Repeat until all the batter is gone.

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Recipe

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5 from 2 votes

Vegan Pumpkin Pancakes

Embrace the cozy vibes of fall with a plate of warm and fluffy Vegan Pumpkin Pancakes. They are a comforting, warm-spiced, and utterly satisfying breakfast that will be a hit with both kids and adults.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Servings: 4 people

Calories: 289kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

• ▢ 1 ½ cups (187g) all-purpose flour
• ▢ 2 ½ tablespoons cane sugar (or 4 TB of brown sugar)
• ▢ 1 tablespoon baking powder
• ▢ 2 teaspoons pumpkin pie spice
• ▢ ¾ teaspoon sea salt
• ▢ ⅔ cup (156g) pumpkin puree (not pumpkin pie filling)
• ▢ 1 cup (236ml) non-dairy milk (soy, almond, rice, etc.)
• ▢ ½ cup (118ml) water
• ▢ 2 tablespoons neutral-flavored oil (avocado, sunflower, grapeseed, etc)
• ▢ 2 teaspoons vanilla extract
• ▢ Cooking spray or any neutral-flavored oil

Recommended Equipment

• 1 Large Non-Stick Skillet
• 1 Large Mixing Bowl
• 1 Medium Mixing Bowl
• 1 Mixing Spatula
• 1 Whisk

Cook ModePrevent your screen from going dark

Instructions

• In a large bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, and salt to combine well, then set aside.
• In a second bowl, whisk the pumpkin puree, milk, water, oil, and vanilla until combined well.
• Pour the wet ingredients into the dry ingredients. Fold together with a spatula until just combined (batter should be thick). Don't over mix or your pancakes will be tough inside. Lumps are perfectly fine. Let the batter rest for 5 minutes.
• Heat a griddle or large non-stick skillet over medium heat for about 1-2 minutes. When the pan/griddle is evenly heated, lightly spray with cooking spray or drizzle with oil and spread with a paper towel.
• Scoop ⅓ cup of batter for each pancake and place it onto the hot pan/griddle, leaving plenty of room between each one. You can cook 2-4 at a depending on the size of your pan/griddle. (*Tip: I used a heaped amount of batter in a 2-ounce ice cream scoop which is about ⅓ cup. Works great!)
• Cook for 2-3 minutes, until there are some bubbles visible on the surface and the edges appear dry. Flip over and cook for 1-2 minutes more until golden brown. You may need to lower the temperature if the pan is getting too hot or smoky.
• Repeat until all the batter is gone. Before placing more batter down, add a spritz of oil. Serve immediately or place them in a warm oven until you're ready to serve.
• Serve topped with pumpkin seeds, maple syrup, chopped nuts, or vegan butter.

Notes

Measuring Ingredients: It's best to use a scale to weigh your ingredients for accurate results. If you don't have a scale, measure them as accurately as possible using measuring cups and spoons. To measure the flour without a scale, use this spoon and level method: aerate the flour first by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup until it's a heaped amount. Do not pack or tap the cup. Once filled, use a butter knife to carefully level off the top and remove any excess flour.

Storage: Let the pancakes completely cool then place a piece of wax paper between each one and stack them together. Place into an airtight container or ziptop bag and store in the refrigerator for 3-4 days. Wrap in paper towels and reheat in the microwave for 1 minute. They can also be stored in the freezer for up to 2 months.

Flavor - Feel free to bump up the pumpkin spice by adding more or add some ground cinnamon, nutmeg, or ginger. I usually add a little extra cinnamon. 

Yields: 8, 4-inch pancakes

See the post above for step-by-step photos, extra tips, and FAQs

Nutrition

Serving: 2pancakes | Calories: 289kcal | Carbohydrates: 58g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 210mg | Fiber: 4g | Sugar: 9g

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