These vegan pumpkin pancakes are fluffy, tasty, and perfect for a cozy morning! With their warm spices and creamy pumpkin, they’ll make your breakfast feel like a hug.
Who can resist the fall flavors of cinnamon and nutmeg? I love topping mine with maple syrup and a sprinkle of nuts. It’s like a tasty autumn celebration on my plate! 🍁
Key Ingredients & Substitutions
Flour: I like using all-purpose flour for a light texture, but whole wheat flour adds a nutty flavor and more fiber. If you need a gluten-free option, try using almond flour or a gluten-free blend.
Pumpkin Puree: Canned pumpkin is super convenient! You can also use homemade puree if you have fresh pumpkins, just ensure it’s smooth. For a change, butternut squash puree works well too.
Plant-Based Milk: Almond, soy, and oat milk are all great choices. If you’re looking for a richer flavor, coconut milk is a delicious option. Just make sure it’s unsweetened!
Maple Syrup: I love using maple syrup for sweetness, but agave syrup or date syrup are excellent alternatives. They add a unique flavor and work well in this recipe.
How Do You Achieve Fluffy Pancakes?
The key to fluffy pancakes is all in the mixing! Here’s how to ensure your pancakes turn out light and airy:
- Do not overmix the batter! Stir until just combined; a few lumps are okay. Overmixing can lead to dense pancakes.
- Let the batter rest for about 5-10 minutes. This allows the baking powder and baking soda to activate and will help with fluffiness.
- Make sure your skillet is at the right temperature; too hot can burn the pancakes, while too low can lead to soggy centers. Medium heat is usually perfect.
Follow these tips, and you’ll have a stack of fantastic vegan pumpkin pancakes ready to enjoy!
Vegan Pumpkin Pancakes
Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 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 cup canned pumpkin puree
- 1 cup plant-based milk (e.g., almond, soy, oat)
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or melted coconut oil, plus more for cooking
- Optional toppings: vegan butter or coconut cream, chopped pecans or walnuts
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and about 20 minutes for cooking, giving you a total of 30 minutes from start to finish. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is well combined. This will help evenly distribute the leavening agents and spices.
2. Combine Wet Ingredients:
In a separate bowl, combine the pumpkin puree, plant-based milk, maple syrup, vanilla extract, and vegetable oil. Mix until everything is smooth and creamy.
3. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients, and gently stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy. A thick batter is key for fluffy pancakes!
4. Prepare the Pan:
Heat a non-stick skillet or griddle over medium heat and add a small amount of oil to lightly grease the surface. This will help ensure the pancakes don’t stick.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until you see bubbles forming on the surface and the edges looking set. It’s important to not rush this step, as letting them cook longer will help them become fluffy.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and fully cooked through. You should have a lovely, fluffy pancake!
7. Repeat the Process:
Continue with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
8. Serve and Enjoy:
Stack the pancakes on a plate as high as your heart desires! Top with a dollop of vegan butter or coconut cream, drizzle with extra maple syrup, and sprinkle some chopped pecans or walnuts on top for that added crunch!
Enjoy these delightful pumpkin pancakes warm, and embrace the cozy flavors of fall. Perfect for sharing with friends or savoring all by yourself! 🥞🍂
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Absolutely! You can use fresh pumpkin if you prefer. Just cook and puree it until smooth. Make sure to drain any excess moisture to avoid a watery batter.
What Can I Use Instead of Maple Syrup?
If you don’t have maple syrup, agave syrup or honey (if not strictly vegan) can work as substitutes. You might even try using a fruit puree for sweetness if you’re looking for something different!
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave, and enjoy them warm!
Can I Freeze These Pancakes?
Yes, you can freeze the pancakes! Let them cool completely, then stack them with parchment paper in between each pancake, place them in a freezer-safe container, and they can last up to 2 months. Reheat in the toaster or microwave directly from frozen!
