These vegan pumpkin pancakes are fluffy, delicious, and perfect for a cozy breakfast! Made with pumpkin puree, spices, and a hint of sweetness, they taste like autumn on a plate.
I love drizzling them with maple syrup and adding some nuts on top. It’s a great way to start the day, and honestly, who can resist pancakes? 🥞
Key Ingredients & Substitutions
All-Purpose Flour: This recipe uses standard flour for a fluffy texture. If you’re gluten-free, almond flour or a gluten-free blend can work well, but you might need to adjust the liquid slightly.
Pumpkin Puree: Canned pumpkin is ultra-convenient and gives consistent flavor. Fresh pumpkin is great too! Just make sure to roast it and puree it until smooth. If you can’t find pumpkin, you could also use sweet potato puree.
Plant-Based Milk: Almond or oat milk is ideal here. For creaminess, try coconut milk, but be aware it might add a bit of a coconut flavor. Soy milk could also work as a thicker option.
Spices: Ground cinnamon, nutmeg, and ginger are key for that warm fall flavor. If you’re missing any, don’t hesitate to experiment with other spices like allspice or pumpkin pie spice for a different twist.
How Can You Ensure Fluffy Pancakes?
The key to fluffy pancakes is careful mixing. After combining the wet and dry ingredients, only stir until just blended; small lumps are totally okay! Overmixing can result in dense pancakes.
- Use medium heat to avoid burning while ensuring the inside cooks through.
- Don’t skip the resting time! Letting the batter sit for a few minutes before cooking lets the baking powder do its work.
What’s the Best Way to Cook Pancakes Evenly?
Cooking pancakes properly is crucial. Preheat your skillet over medium heat and consider using a non-stick skillet to prevent sticking. Lightly grease the surface with a little vegetable oil or coconut oil; too much can make them greasy.
- Pour the batter in the center and let it spread naturally.
- Check for bubbles forming—this indicates they’re ready to flip! If your pancake is browning too quickly, reduce the heat.
Enjoy these tips along with your delicious vegan pumpkin pancakes!
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 1/4 cups plant-based milk (such as almond or oat milk)
- 1/2 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or melted coconut oil
- Maple syrup, pecans, and pomegranate seeds for topping
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare and around 15 minutes to cook. In total, expect to spend about 25-30 minutes to have a delicious stack of vegan pumpkin pancakes ready to serve!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). This helps evenly distribute the leavening agents and spices throughout the batter.
2. Combine the Wet Ingredients:
In a separate bowl, mix together the plant-based milk, pumpkin puree, vanilla extract, and vegetable oil. Stir until everything is well blended and smooth.
3. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. You can leave a few small lumps in the batter; you don’t want to overmix, as this can make the pancakes tough.
4. Preheat and Grease Your Skillet:
Heat a non-stick skillet or griddle on medium heat. Lightly grease it with a bit of vegetable oil or coconut oil. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle, you’re good to go!
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Allow them to cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Then, carefully flip the pancakes over and cook for another 2-3 minutes on the other side until they are golden brown.
6. Repeat Cooking:
Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning. Make sure each batch is evenly cooked.
7. Serve and Enjoy:
Stack up your pancakes on a plate and drizzle generously with maple syrup. Top with chopped pecans and a few pomegranate seeds for a delightful crunch and pop of color. Enjoy your cozy and flavorful vegan pumpkin pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can definitely substitute whole wheat flour! Just keep in mind that it may alter the texture slightly, making the pancakes a bit denser. You might also need to add a little extra liquid to compensate.
Can I Make These Pancakes Without Pumpkin Puree?
Absolutely! If you don’t have pumpkin puree, you can use mashed bananas or applesauce as a substitute. Keep in mind that the flavor will change, but they will still be delicious!
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the microwave for a quick warming or toast them in a toaster or toaster oven for a crispy texture.
Can I Add Other Ingredients to the Batter?
For sure! Try adding chocolate chips, chopped nuts, or dried fruit like raisins or cranberries for extra flavor and texture. Just gently fold them into the batter to avoid overmixing!
