Vegan Pumpkin Pancakes

Whip Up These Irresistibly Fluffy Vegan Pumpkin Pancakes in Just 20 Minutes for a Cozy Fall Breakfast!

Vegan Pumpkin Pancakes are the perfect way to start your day. They combine the warm flavors of pumpkin with the comforting essence of a traditional pancake, all while being completely plant-based! These fluffy pancakes are not just delicious, but they also make for an impressive breakfast to share with family or friends. Whether it’s a special occasion or just a cozy weekend morning, you’ll find these pancakes hard to resist.

Why Make This Recipe

There are so many reasons to make Vegan Pumpkin Pancakes! First, they are incredibly easy and can be whipped up in about 20 minutes. Perfect for busy mornings when you still want something delicious! Second, they are packed with wholesome ingredients like pumpkin puree, which adds moisture and nutrients. That means you’re enjoying breakfast that not only tastes amazing but is good for you too.

These pancakes are also dairy-free and can be customized to meet various dietary needs. Whether you’re vegan, lactose intolerant, or just looking for a healthier alternative, these pancakes fit the bill perfectly. Plus, who wouldn’t love the delicious aroma of pumpkin spice filling their kitchen?

How to Make Vegan Pumpkin Pancakes

Making Vegan Pumpkin Pancakes is simple and straightforward. Here’s how to do it step-by-step:

Ingredients:

1 cup (240 ml) dairy-free milk
2 tablespoons + 1 teaspoon (35 ml) liquid oil
Packed ⅔ cup (150 grams) pumpkin puree
2 teaspoons vanilla extract
1½ cups + 2 tablespoons (200 grams) all-purpose flour
2 tablespoons sugar (white, cane, coconut, or brown)
1 tablespoon baking powder
½ teaspoon baking soda (bicarbonate of soda in the UK)
2 teaspoons pumpkin spice
½ teaspoon fine sea salt

Directions:

Begin by adding the dairy-free milk, liquid oil, pumpkin puree, and vanilla extract into a medium bowl. Whisk these wet ingredients together until they’re well combined.
In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. Use a whisk to mix them all together.
Pour the wet ingredients into the dry ones, stirring gently until just combined. It’s perfectly fine if there are a few small lumps; avoid over-mixing to keep the pancakes fluffy.
Let the batter rest while you preheat your skillet or griddle over medium-low heat.
Once hot, add some vegan butter or oil to the pan. Give it about 30 seconds to warm up.
For each pancake, pour about ⅓ cup of the batter into the pan. Don’t overcrowd the pan to ensure even cooking. Cook undisturbed until you see bubbles forming on the surface and the sides look set.
Carefully flip the pancakes and cook for an additional 2 minutes or until they turn golden brown.
Serve them hot or keep them warm on a plate in the oven at its lowest setting while you finish cooking the rest.

How to Serve Vegan Pumpkin Pancakes

Serving Vegan Pumpkin Pancakes can be just as fun as making them! You can pile them high and drizzle your favorite maple syrup on top. Add a sprinkle of powdered sugar for extra sweetness or some chopped nuts for a nice crunch. Fresh fruit, like banana slices or blueberries, make a yummy addition too. If you’re feeling really indulgent, a dollop of dairy-free whipped cream or a sprinkle of additional pumpkin spice can take your pancakes to the next level!

How to Store Vegan Pumpkin Pancakes

If you have any leftover pancakes (which is rare!), you can store them easily. Just let them cool completely and place them in an airtight container in the fridge. They’ll be good for about 3-4 days. For longer storage, consider freezing them. Lay the pancakes flat on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. When you’re ready to eat, you can reheat them in the toaster or microwave!

Tips to Make Vegan Pumpkin Pancakes

Pumpkin Puree: Use pure pumpkin puree instead of pumpkin pie filling to keep the flavors balanced. They are not interchangeable!
Don’t Overmix: Mixing too much can lead to dense pancakes. Just stir until everything is barely combined.
Preheat Properly: Make sure your pan is hot enough before pouring in the batter. A test pancake can help you determine the right temperature!

Variation

Feel free to get creative with these pancakes! You can mix in some chocolate chips for a sweet surprise or add nuts for added crunch. You can also experiment with different spices, like cinnamon or nutmeg, to switch up the flavor profile to your liking.

FAQs

Can I use gluten-free flour?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check the ingredients to avoid any allergens.
Can I substitute the dairy-free milk?
Absolutely! Any plant-based milk, like almond, soy, or oat milk, will work well in this recipe.
What if I don’t have pumpkin spice?
If you’re out of pumpkin spice, you can make your own blend using equal parts ground cinnamon and nutmeg, plus a pinch of ginger and cloves.

Enjoy your delicious Vegan Pumpkin Pancakes and happy cooking!