These fluffy vegan pumpkin pancakes are perfect for a cozy breakfast! Made with pumpkin puree and warm spices, they’re both tasty and filling. Plus, they’re super easy to whip up!
Who doesn’t love pancakes that taste like fall? I like to top mine with maple syrup and a sprinkle of nuts. It feels like a warm hug on the plate! 🥞🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you need a gluten-free option, try using almond flour or a gluten-free flour blend. I sometimes use whole wheat flour for extra nutrition and a slightly nuttier flavor.
Pumpkin Puree: Canned pumpkin puree is convenient, but you can also roast and puree fresh pumpkin. Just make sure it’s pure pumpkin and not pumpkin pie filling! If you don’t have pumpkin, mashed bananas or applesauce can work as substitutes.
Plant-Based Milk: Almond, soy, and oat milk are great choices. I prefer oat milk for its creaminess! You can even use regular dairy milk if you’re not strictly vegan.
Spices: The warm spices are essential here. Feel free to adjust them based on your palate. Adding a pinch of allspice or cardamom gives a nice twist. If you don’t have all the spices, cinnamon alone can still bring a lovely flavor.
What’s the Best Way to Ensure Fluffy Pancakes?
Getting that fluffiness just right is all about the mixing technique. Here’s how to do it:
- When combining wet and dry ingredients, mix gently—overmixing leads to tough pancakes. A few lumps are perfectly alright!
- Let the batter rest for about 5-10 minutes before cooking. This helps the baking powder activate, leading to fluffier pancakes.
- Cook on medium heat. If the heat is too high, pancakes can burn before they’re fully cooked. It’s worth a few practice rounds to find the right temperature!
Vegan Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 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
- 1 cup pumpkin puree (canned or fresh)
- 1 cup plant-based milk (such as almond, soy, or oat)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, vegan whipped cream, chopped pecans
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 15-20 minutes to cook the pancakes. In total, you’re looking at around 30 minutes for a delicious breakfast that serves 2-3 people.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, cloves) until everything is well mixed.
2. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, plant-based milk, vegetable oil (or melted coconut oil), and vanilla extract until the mixture is nice and smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; a few lumps in the batter are perfectly okay!
4. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of oil to prevent sticking.
5. Cook the Pancakes:
Using a measuring cup, pour 1/4 cup of the batter onto the heated skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Gently flip the pancakes and cook for another 2 minutes or until they are golden brown and fully cooked through. You can add a little more oil to the skillet if needed.
7. Keep Warm and Continue Cooking:
Transfer the cooked pancakes to a plate and keep them warm while you repeat the process for the remaining batter.
8. Serve and Enjoy:
Stack the pancakes high on your plate. Top with a generous dollop of vegan whipped cream, a sprinkle of chopped pecans, and a drizzle of maple syrup for the perfect finish. Enjoy your cozy breakfast!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be a healthier option, but it may result in a denser pancake. You might want to consider a mix of whole wheat and all-purpose flour for the best texture. If you do use all whole wheat, try adding a splash more plant-based milk to maintain moisture.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them! Just place parchment paper between each pancake and store them in a freezer-safe bag for up to 2 months.
Can I Make These Pancakes Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum, or you can add a teaspoon on your own to help with binding.
What Toppings Pair Well with Vegan Pumpkin Pancakes?
In addition to maple syrup and vegan whipped cream, you can try topping them with fresh fruit like bananas or berries, a sprinkle of nuts, or even a dollop of nut butter for added flavor and nutrition!
