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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!
Ingredients and Common Replacements
You don't need a lengthy list of ingredients to whip up a batch of these pancakes. Here are the basic ingredients needed for the recipe:
- 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.
Step-by-step visual instruction
This process is easy! Just make the batter, let it rest, and heat your pan or griddle before you begin. Here's how to do it:
- 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.
Expert Tips
With these tips in mind, you'll be well on your way to becoming a pancake pro!
- Don't Overmix: When combining the wet and dry ingredients, be gentle and avoid overmixing. When mixing the flour and liquid, gluten molecules develop and form elastic strands. This is good, but too much will yield tough, flat, and rubbery results. Some lumps in the batter are perfectly fine and will result in fluffier pancakes.
- Batter Resting Time: This allows the flour to fully hydrate and relax the gluten, resulting in smoother, more tender pancakes. Resting will also enhance the overall flavor by allowing ingredients to meld, eliminating unwanted air pockets, and thickening the batter for better shape retention during cooking.
- Proper Heat: Ensure your griddle or skillet is evenly heated before adding the batter. You can test this by flicking a drop of water onto the surface. If it sizzles and dances before evaporating, you're good to go.
- Keep Warm: If you're making a large batch, keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.
FAQs
Feel free to fold in ¾ cup of chopped walnuts, pecans, or mini chocolate chips right after you combine the wet and dry ingredients.
Yes, a 1.1 gluten-free all-purpose is a great alternative to regular flour.
You can top these pancakes with vegan whipped cream, vegan butter, maple syrup, agave nectar, pumpkin seeds, walnuts, pecans, raisins, or dried cranberries.
More vegan pumpkin recipes
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Recipe
Vegan Pumpkin Pancakes
Ingredients
- 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 Or Griddle
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Mixing Spatula
- 1 Whisk
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.
- 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 (especially the flour). To measure flour without a scale, use a spoon to scoop it 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 level off the top and remove 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
Caroline
Wow! They came out so perfect. Soft, fluffy and flavorful. I tried a few other pumpkin pancake recipes and they turned out gummy. Your ratios are perfect! Thank you so much for this fab recipe.
Melissa Huggins
Hi Caroline, Yay! I'm so happy you loved them. Thanks for much for the wonderful feedback. 🙂