These fluffy vegan pumpkin pancakes are perfect for a cozy breakfast. Made with pumpkin puree and warm spices, they are both tasty and filling!
Every bite feels like fall! I love to top them with maple syrup and a sprinkle of cinnamon. Who said vegan pancakes can’t be yummy? 🥞🍁
Key Ingredients & Substitutions
All-Purpose Flour: This gives the pancakes a light and fluffy texture. You can substitute with whole wheat flour for a healthier option or gluten-free flour if needed. My personal preference is a blend of both for added nutrition!
Pumpkin Puree: Canned pumpkin puree works great here, but homemade is fantastic as well. Just roast and blend fresh pumpkin. If you’re in a pinch, you can use applesauce for a fruity twist—just reduce the spices a bit!
Plant-Based Milk: Almond milk is a favorite, but any plant-based milk will do. Soy milk adds a bit more creaminess. If nut allergies are a concern, oat milk is a great alternative.
Maple Syrup: This sweetener adds great flavor. For a change, you can use agave syrup or even date syrup. Honey is not vegan, but if you’re okay with it, it substitutes well!
How Do I Achieve Fluffy Pancakes?
Fluffiness is key for perfect pancakes! The mixing technique makes a big difference. Here are some tips:
- Mix dry and wet ingredients separately before combining. This keeps your batter from getting overmixed.
- Stir gently when combining the mixtures—stop as soon as you see no dry flour. It’s okay if there are a few lumps; they help keep the pancakes fluffy.
- Cooking temperature is crucial. Medium heat is perfect; too hot means burnt outsides and raw insides.
- Wait for bubbles on the surface before flipping—this shows the batter has set. Flip gently to keep them fluffy!
These simple tips can turn your pancake experience into a fluffy delight. Happy cooking!
Vegan Pumpkin Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup pumpkin puree (canned or homemade)
- 1 cup plant-based milk (almond, soy, oat, etc.)
- 2 tbsp maple syrup (plus extra for serving)
- 1 tsp vanilla extract
- 2 tbsp vegetable oil or melted coconut oil
- Optional Toppings:
- Vegan yogurt or whipped coconut cream
- Pecans
- Pumpkin seeds
- Maple syrup
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes for prep and 15 minutes for cooking, so you can enjoy a warm breakfast in just 25 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This helps to evenly distribute the leavening agents and spices for the best flavor and texture.
2. Combine the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, plant-based milk, maple syrup, vanilla extract, and oil. Mix well until smooth. This pumpkin goodness will lend moisture and flavor to your pancakes!
3. Blend the Mixtures:
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Remember, it’s okay to have a few lumps; overmixing can make the pancakes tough.
4. Prepare the Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil to prevent sticking. You want the skillet hot enough that a drop of water sizzles when it hits the surface!
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This helps to indicate they are ready to flip!
6. Flip and Finish:
Flip the pancakes and cook for another 2 minutes or until they are golden brown and fully cooked through. Keep an eye on them to avoid burning!
7. Keep Warm and Serve:
Transfer the pancakes to a plate and keep them warm. Repeat with the remaining batter. If desired, you can keep them in a low oven while you finish cooking.
8. Add Your Favorite Toppings:
Serve your delicious stack of pumpkin pancakes topped with a dollop of vegan yogurt or whipped coconut cream. Sprinkle with pecans and pumpkin seeds for added crunch, and drizzle generously with maple syrup. Enjoy every flavorful bite!
These pancakes are a celebration of fall flavors and make for a delightful breakfast or brunch treat!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure to check that your baking powder is also gluten-free to keep the recipe entirely gluten-free.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave for about 30 seconds or place them in a toaster or toaster oven until heated through.
Can I Make the Pancake Batter in Advance?
Yes, you can prepare the batter the night before! Just keep it covered in the refrigerator. Before cooking, give it a gentle stir, as it may thicken overnight. If it’s too thick, mix in a splash more plant-based milk.
What Toppings Go Well with These Pancakes?
The possibilities are endless! Try topping them with vegan yogurt, maple syrup, fresh fruit like bananas or berries, chopped nuts, or even a dash of nut butter for added creaminess. Mix and match to find your favorite combination!
