These Vegan Pumpkin Pancakes are fluffy and full of fall flavors! Made with pure pumpkin and warm spices, they feel cozy and inviting in every bite.
Flipping these pancakes is a blast, and the smell? Absolutely dreamy! I love topping them with maple syrup and some fresh fruit for extra yumminess!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the pancakes. If you want a gluten-free option, try using almond flour or a gluten-free flour blend, which can work just as well.
Pumpkin puree: Canned pumpkin is convenient and works perfectly, but if you have fresh pumpkin, simply roast, and puree it! It adds a richer flavor.
Plant-based milk: Any unsweetened non-dairy milk works. I prefer almond milk for its light taste, but oat milk gives a creamier texture.
Maple syrup: This sweetens the pancakes. If you’re looking for a lower-calorie option, agave nectar or date syrup can be good substitutes.
Spices: The blend of spices brings warmth to the pancakes. Feel free to adjust the amounts or leave out cloves if you’re not a fan. Pumpkin spice blend can also be a great shortcut!
How Do I Get Fluffy Pancakes without Eggs?
Fluffiness in pancakes comes from the right mix of ingredients and technique. Without eggs, we rely on baking powder. Make sure it’s fresh, as it’s key to making your pancakes rise!
- Mix the dry ingredients thoroughly before adding wet ingredients to distribute the baking powder evenly.
- Beat the wet ingredients until smooth so they blend easily without overmixing.
- Avoid overmixing the batter; a few lumps are okay! This helps keep the pancakes light and airy.
Vegan Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
- 1/2 cup canned pumpkin puree
- 2 tablespoons maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or melted coconut oil
- Pecans, for topping (optional)
- Coconut flakes, for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15-20 minutes to cook. So, you can whip up a delicious batch of vegan pumpkin pancakes in about 30-35 minutes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by grabbing a large bowl. Whisk together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, cloves (if you want that extra spice!), and salt. Make sure they are well combined to ensure even flavor in your pancakes.
2. Combining the Wet Ingredients:
In a separate bowl, mix the unsweetened plant-based milk, pumpkin puree, maple syrup, vanilla extract, and oil. Stir until everything is smooth and blended well. This is where the pumpkin flavor comes to life!
3. Creating the Batter:
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a spoon, gently stir everything together. Remember, it’s okay if the batter is a bit lumpy—overmixing can make the pancakes tough.
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until you see bubbles forming on top and the edges look set, which should take about 2-3 minutes.
5. Flipping and Finishing:
Carefully flip the pancakes and cook for another 2 minutes or until golden brown. Repeat this process with the remaining batter, adding oil to the skillet as needed.
6. Serving Up:
Once all the pancakes are cooked, stack them on a plate. Drizzle with maple syrup and sprinkle with pecans and coconut flakes if desired. Enjoy your warm, delicious vegan pumpkin pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour adds a nuttier flavor and extra fiber. Just note that the texture may be slightly denser, so you might want to increase the plant-based milk a tablespoon or two to achieve the right consistency.
How Can I Make These Pancakes Gluten-Free?
To make gluten-free pumpkin pancakes, use a gluten-free all-purpose flour blend that contains xanthan gum. This will help mimic the texture of traditional pancakes. Adjust the liquid slightly if needed!
Can I Store Leftover Pancakes?
Yes! Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them in a toaster, an oven, or a microwave—just add a splash of plant-based milk if they seem dry.
What Other Toppings Can I Use?
Get creative! You can top your pancakes with fresh fruits like bananas or berries, nut butter, or even a dollop of coconut yogurt. A sprinkle of chia seeds or a drizzle of almond butter would also be delicious!