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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 289kcal

Author Melissa Huggins

Equipment

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

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

US Customary - Metric

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