These vegan pumpkin pancakes are fluffy, spice-filled delights perfect for a cozy breakfast. Made with pumpkin puree and warm spices, they taste like fall on a plate!
Who knew pancakes could be this exciting? I love topping them with maple syrup and walnuts. Every bite feels like a hug! Just be ready to make a big stack—they’re hard to resist!
Key Ingredients & Substitutions
Flour: All-purpose flour works well, but you can swap it with a gluten-free blend if needed. I’ve tried almond flour too, and it adds a nice nutty flavor while keeping things light.
Flaxseed: Ground flaxseed is a great egg substitute for binding. If you’re in a pinch, chia seeds work similarly—just grind them and mix with water!
Pumpkin Puree: Canned pumpkin is easy and convenient! But if you have fresh pumpkins, you can roast or steam them and mash for a fresh taste. Just make sure it’s pure pumpkin, not pumpkin pie filling!
Plant-Based Milk: Almond, soy, or oat milk are all good choices. I like oat milk for its creaminess, but feel free to use what you have on hand.
Maple Syrup: For a less sweet option, you could use agave syrup or coconut sugar instead. If you want a hint of sweetness throughout, adding mashed bananas to the batter can also be delicious!
How Do I Get Fluffy Pancakes Every Time?
Making fluffy pancakes is all about mixing the batter gently and cooking at the right temperature. Here are my tips:
- Mix wet and dry ingredients until just combined; it’s fine if there are some lumps. Overmixing can lead to tough pancakes.
- Make sure your skillet is at a medium heat. Too hot, and they’ll burn outside while staying raw inside.
- Look for bubbles on the surface as a sign to flip your pancakes. This tells you they’re ready for the other side.
Following these tips will help you achieve that perfect fluffy texture every time!
Vegan Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup pumpkin puree
- 1 cup plant-based milk (almond, soy, oat, etc.)
- 2 tablespoons maple syrup (plus extra for serving)
- 1 tablespoon coconut oil or vegetable oil (plus more for cooking)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For Topping (Optional):
- Dairy-free whipped cream
- Chopped pecans or walnuts
- Pumpkin seeds
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-20 minutes of cooking, so you can have fluffy pancakes ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Create Your Flax Egg:
In a small bowl, combine the ground flaxseed and water. Set it aside for about 5 minutes to thicken—this will act as your egg substitute to help bind the pancakes.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This helps to evenly distribute the leavening agents and spices, ensuring every pancake has great flavor!
3. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, plant-based milk, maple syrup, coconut oil, and the prepared flax egg. Whisk everything together until it’s smooth and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—it’s perfectly fine if there are a few lumps! Overmixing can lead to tough pancakes, and nobody wants that!
5. Heat the Skillet:
Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with a little oil to ensure the pancakes don’t stick.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes, until you see bubbles forming on the surface and the edges look set. This is your cue to flip!
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes, until they are golden brown and cooked through. Remove them from the skillet and repeat with the remaining batter, adding more oil as needed.
8. Serve and Enjoy:
Stack the pancakes on a plate. Top with a dollop of dairy-free whipped cream, a sprinkle of chopped nuts, and pumpkin seeds for an extra crunch. Drizzle generously with maple syrup!
And there you have it—delicious, fluffy vegan pumpkin pancakes that are perfect for any breakfast or brunch occasion. Enjoy your cozy stack!
Can I Make These Pancakes Gluten-Free?
Absolutely! Just use a gluten-free flour blend instead of all-purpose flour. Many options are available, and they work well in pancake recipes!
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To freeze, place parchment paper between each pancake, and store in a freezer-safe bag for up to a month.
Can I Substitute Ingredients?
Yes! If you don’t have ground flaxseed, you can use chia seeds instead for your egg substitute. Additionally, feel free to swap maple syrup for agave syrup or coconut sugar if you prefer a different sweetener.
What Can I Use Instead of Pumpkin Puree?
If you can’t find pumpkin puree, mashed banana or applesauce can work as a replacement, but keep in mind that the flavor and texture will change slightly!
