These vegan pumpkin pancakes are the ultimate fall treat. There's no crazy ingredients in this recipe, just common pantry ingredients. And, the result is a light, fluffy pumpkin spiced pancake that's so delicious you won't be able to stop at just one.
Jump to:
Pumpkin season has arrived, and vegans won't be missing out! I've made you guys recipes for vegan pumpkin scones which you loved, as well as my popular vegan chocolate swirl muffins.
So, I got to thinking - why haven't I made a great, simple recipe for fluffy vegan pancakes? Well, here it is! And, I know you're going to love it.
💚Reasons You'll Love This Recipe
💚 You only need 8 simple ingredients to make these fluffy vegan pancakes.
💚 This is a one bowl recipe that only takes 5 minutes prep time to make.
💚 You can customize you pancakes by following my suggestions below.
💚 Is there a breakfast or brunch treat that's better than pumpkin pancakes?
🛒Ingredients
- Self-Rising Flour: Self-rising flour contains baking powder and salt, which are necessary for the pancakes to rise and become fluffy. If you don't have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour. Alternatively, you can use a gluten-free flour blend if you're on a gluten-free diet.
- Oat or Almond Milk: Oat or almond milk provides moisture and helps create a smooth batter. You can substitute it with any other plant-based milk like soy, coconut, or rice milk, depending on your preference.
- Baking Powder: Baking powder is a leavening agent that helps the pancakes rise and become light and fluffy.
- Bicarbonate Soda (Baking Soda): Bicarbonate soda is another leavening agent that reacts with the acid in the pumpkin puree to give the pancakes extra rise and fluffiness.
- Pumpkin Puree: Pumpkin puree provides the pumpkin flavor and moisture needed for these pancakes. You can make your own pumpkin puree by cooking and mashing pumpkin or use canned pumpkin puree. You can also substitute it with mashed sweet potato or butternut squash puree for a similar texture and flavor.
- Cinnamon and Nutmeg: These spices add warmth and depth to the pancakes. You can adjust the amount of spices to suit your taste or experiment with other spices like ginger, cloves, or allspice.
- Cane Sugar: Sugar adds sweetness to the pancakes. You can adjust the amount of sugar to your preference or substitute it with other sweeteners like maple syrup, agave nectar, or coconut sugar.
- Cooking Spray or Olive Oil: These are used to prevent the pancakes from sticking to the pan and help with browning. You can use other cooking oils like vegetable or coconut oil as a substitute.
👨🍳How To Make Vegan Pumpkin Pancakes
- In a large mixing bowl, whisk together dry ingredients: flour, baking powder, bicarbonate soda, cane sugar, nutmeg, and cinnamon.
- Add the milk and pumpkin puree. Using a whisk or an electric mixer beat the mixture for about 1-3 minutes or until all ingredients are incorporated.
- Lightly Spray a pan or griddle with oil. Heat it up over medium low heat and drop about ½ cup of the batter onto it to make a medium sized pancake- about 2 in in diameter.
- Fry until brown then flip the pancake over, cook for about 2 minutes or until golden brown.
💡Variations
- Chocolate Chip Pumpkin Pancakes: For a sweet twist, add vegan chocolate chips to the batter. They will melt and create pockets of gooey chocolate in the pancakes.
- Nutty Pumpkin Pancakes: Incorporate chopped nuts like walnuts or pecans into the batter for added texture and a nutty flavor. You can also sprinkle some on top as a garnish.
- Pumpkin-Apple Pancakes: Mix in grated or finely chopped apples into the batter for a flavor combo.
- Coconut Pumpkin Pancakes: Add shredded coconut to the batter for a tropical twist. You can also top the pancakes with coconut yogurt or toasted coconut flakes.
- Pumpkin Spice Latte Pancakes: Combine your love for pumpkin pancakes and pumpkin spice latte by adding a shot of espresso or strong coffee to the batter. This will give your pancakes a coffee-infused flavor.
🍽️Serving Suggestions
- Classic Maple Syrup and Fruit: Drizzle your pumpkin pancakes with pure maple syrup and top them with a selection of fresh or sautéed fruits such as sliced bananas, strawberries, blueberries, or even caramelized apples for a classic, sweet breakfast.
- Coconut Whipped Cream and Toasted Nuts: Top your pancakes with a dollop of coconut whipped cream (made from chilled coconut cream) and a sprinkle of toasted chopped nuts like almonds, pecans, or walnuts for a creamy and crunchy contrast.
- Vegan Yogurt and Berries: Serve your pancakes with a generous scoop of dairy-free yogurt (such as almond or coconut yogurt) and a handful of mixed berries like raspberries, blackberries, and a few mint leaves for a refreshing and tangy twist. Check out my yogurt granola bowls for a fantastic side dish.
- Pumpkin Spice Drizzle: Create a simple pumpkin spice drizzle by mixing powdered sugar, a dash of pumpkin pie spice, and a little water or plant-based milk until you reach your desired consistency. Drizzle this over your pancakes for extra pumpkin flavor.
- Savory Twist with Avocado and Salsa: If you're in the mood for something savory, consider topping your pancakes with sliced avocado and a spoonful of your favorite salsa. You can also add a sprinkle of nutritional yeast or vegan cream cheese for extra savory goodness.
❄️Storage Instructions
After cooking your delicious vegan pumpkin pancakes, allow any leftovers to cool to room temperature. Once cooled, stack the pancakes with parchment paper or wax paper in between to prevent sticking, and place them in an airtight container or a resealable plastic bag. Store the container in the refrigerator for up to 2-3 days.
To freeze the pancakes for longer storage, wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. Frozen pancakes can be stored for up to 2-3 months. When you're ready to eat them, reheat in the microwave, oven, or toaster until heated through.
🙋Frequently Asked Questions
Vegan pumpkin pancakes can be a relatively healthy breakfast option when compared to traditional pancakes, especially if you make them using whole-food ingredients and minimal added sugars. Pumpkin itself is a good source of fiber, vitamins, and antioxidants. Using plant-based milk and omitting eggs and dairy reduces saturated fat and cholesterol. However, the overall healthiness of the pancakes will also depend on factors like portion size, toppings, and any added sweeteners, so it's essential to exercise portion control and choose wholesome toppings to maintain a balanced breakfast.
To make vegan pumpkin pancakes gluten-free, substitute the self-rising flour with a gluten-free flour blend, such as a combination of rice flour, tapioca flour, and potato starch. Additionally, ensure that the baking powder you use is labeled as gluten-free to avoid any cross-contamination. Adjust the amount of gluten-free flour to achieve the desired batter consistency, as gluten-free flours may absorb moisture differently.
Yes, you can use water as a substitute for milk in a pancake recipe if you're in a pinch or have dietary restrictions. However, it's essential to note that using water will result in plainer, less creamy pancakes since milk adds flavor, fat, and moisture. You may want to compensate for this by adding a little extra fat, such as a tablespoon of vegetable oil or melted vegan butter, to maintain a desirable texture and flavor in your pancakes.
love pumpkin?
Vegan Pumpkin Bread
This vegan pumpkin bread is moist and perfectly spiced, and it comes with a decadent vegan cream cheese frosting.
You Might Also Enjoy These Recipes
📖 Recipe
Vegan Pumpkin Pancakes
Ingredients
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate soda
- 2 tablespoons cane sugar
- ½ tablespoon nutmeg
- ½ tablespoon cinnamon
- 1 ½ cup oat or almond milk
- ½ cup pumpkin puree
- Cooking spray or 1 tablespoon olive oil for frying
Instructions
- In a large mixing bowl, whisk together dry ingredients: flour, baking powder, bicarbonate soda, cane sugar, nutmeg, and cinnamon.
- Add the milk and pumpkin puree. Using a whisk or an electric mixer beat the mixture for until all ingredients are incorporated. Be careful not to overmix your batter.
- Lightly Spray a pan or griddle with oil. Heat it up over medium low heat and drop ½ cup of pnacke batter onto it to make a medium sized pancake- about 2 in in diameter.
- Fry until golden brown. Then, flip the pancake over, cook for about 2 minutes or until golden brown.
- Enjoy your vegan pumpkin pancakes!
Comments
No Comments