These vegan pumpkin pancakes are fluffy and full of fall flavor! With delicious pumpkin puree and warm spices, they’re a perfect treat for breakfast or brunch.
Making these pancakes always brightens my day. I love how quick they come together. Top them with maple syrup, and you have a cozy morning waiting for you!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the dish! You can use canned pumpkin puree for convenience, or make your own by roasting and blending fresh pumpkin. If you need a substitute, mashed sweet potatoes or butternut squash work well too.
Flour: All-purpose flour keeps the pancakes fluffy, but consider using whole wheat flour for added nutrients. If you’re gluten-free, almond flour or a gluten-free blend can replace traditional flour.
Plant-Based Milk: I like using almond milk for its subtle flavor, but soy, oat, or coconut milk are great options too. Just make sure to pick an unsweetened variety so that the flavors stay balanced.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves adds warmth to your pancakes. If you’re in a pinch, you can use pumpkin pie spice instead, which contains a blend of these spices.
How Do You Make Fluffy Vegan Pancakes?
Fluffy pancakes are all about mixing the ingredients properly and not overdoing it. Here’s how to ensure your pancakes turn out light and airy:
- Mix dry ingredients in one bowl and wet in another to avoid overmixing once combined.
- Stir gently until just combined; it’s okay to have lumps.
- Let the batter sit for a few minutes before cooking. This helps create a fluffier pancake.
- Cook on medium heat. Too high and the outsides will burn before the insides cook.
Keep these tips in mind and you’ll be serving up perfectly fluffy pancakes every time!
Vegan Pumpkin Pancakes
Ingredients:
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons maple syrup or agave nectar
- 2 tablespoons melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- Optional toppings: coconut whipped cream, pecans, pumpkin seeds, maple syrup
Time Needed:
This recipe will take about 10 minutes to prepare and another 15-20 minutes to cook, so you can have a delicious stack of vegan pumpkin pancakes ready in about 30 minutes. Perfect for a cozy morning treat!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is well-blended so your pancakes rise nicely!
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, plant-based milk, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined and smooth. This creamy mixture adds flavor and moisture to your pancakes!
3. Create the Batter:
Gently pour the wet ingredients into the bowl of dry ingredients. Stir just until everything is combined. Be careful not to overmix; a few small lumps are absolutely fine. This helps keep your pancakes light and fluffy!
4. Preheat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of coconut oil or use cooking spray to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, around 3-4 minutes. Flip the pancakes carefully using a spatula and cook the other side, which will take 2-3 minutes until they are golden brown.
6. Keep Warm and Serve:
Transfer your cooked pancakes to a plate and cover them to keep warm while you cook the remaining batter. Once ready, stack the pancakes, and don’t be shy with the toppings! Add a dollop of coconut whipped cream, sprinkle with pecans and pumpkin seeds, and drizzle with maple syrup.
7. Enjoy!
Serve warm and dig into your delicious, fluffy vegan pumpkin pancakes. They’re perfect for a comforting fall breakfast or anytime you want a treat!
With their rich pumpkin flavor and a touch of spice, these pancakes are sure to create a cozy atmosphere in your kitchen!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains a binding agent, such as xanthan gum, for the best texture.
What If I Don’t Have Pumpkin Pie Spice?
No problem! You can mix your own using cinnamon, nutmeg, and ginger as outlined in the recipe. If you have cloves, add a pinch for extra flavor, but it’s not essential.
Can I Store Leftover Pancakes?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster or microwave, adding a little maple syrup to freshen them up.
How Can I Make These Pancakes Oil-Free?
If you prefer not to use oil, you can replace it with unsweetened applesauce or an extra tablespoon of pumpkin puree for moisture. This will still keep your pancakes fluffy and delicious!
