Easy vegan pumpkin pancakes

Fluffy pumpkin pancakes

Easy vegan pumpkin pancakes. You can’t go wrong with fluffy, delicious vegan pancakes that are perfect for a fall breakfast. Made with pumpkin puree, maple syrup and warming spices

It’s pumpkin season! That time of year where the leaves start to change, there’s a bite in the air and everything suddenly becomes pumpkin spiced.

I love how easy this recipe is. Here is how to make delicious vegan pumpkin pancakes full of fall flavors.

This recipe is

• Vegan & Vegetarian
• Egg free
• Dairy Free
• Healthy
• Quick & Easy
• Can easily be made gluten free

Ingredients

• All purpose flour – You can use whole wheat pastry flour, or whole wheat flour as well, if you’d like to make these a bit healthier and add more protein.
• Vinegar – We’re mixing apple cider vinegar in with our plant milk to make vegan buttermilk. This will give a delicious taste to the pancakes, as well as making them really fluffy, because the vinegar will react with the baking soda to create lift. If you don’t have vinegar, use lemon juice.
• Plant milk – Use whatever dairy free milk is your favorite. Oat milk, soy milk, almond milk and coconut milk all work great!
• Maple syrup – This is my sweetener of choice. You can also use brown sugar instead.
• Pumpkin puree
• Baking soda & baking powder – This gives the pancakes lift for a light and fluffy texture.
• Pumpkin pie spice
• Vanilla Extract

Recipe tips

Stir the dry ingredients well, before adding in the wet ingredients, to ensure it’s mixed well.

After mixing the pancake batter, let it sit for five minutes for best results. This will give the vinegar time to react with the baking soda to make super fluffy pancakes.

Don’t over mix the batter! It will make the pancakes tough.

If you’re not using a non-stick pan, then use a little more butter in between cooking the batches.

Let your pan or electric griddle heat up, with vegan butter or oil, for at least five minutes, before putting the batter on the frying pan. Don’t flip until the bubbles in the batter have mostly popped. This will ensure the pancakes come out perfect and golden brown. This should take about 3-4 minutes, depending on your heat.

Make sure to not put the pan on too high of heat. A low and slow cooking for pancakes is best. Use medium low heat.

To keep the pancakes warm, place them on a baking sheet in the oven on low. You can also cover them with a towel, or place them in an airtight container until you’re ready to eat them.

Mix ins and toppings

If you’d like to jazz up these fluffy vegan pumpkin pancakes, feel free to add some of these item to the pancake mix

• dairy free chocolate chips
• toasted chopped pecans
• top the pancakes with some dairy free yogurt, a drizzle of maple syrup or dairy free whipped cream.

FAQ’s

Can I freeze these pancakes?

Yes! Leftover pancakes are great to freeze. Just make a big batch. Then set them on a baking tray, spread out. Let them freeze like that first, for a few hours. Then transfer them to a freezer friendly bag, separated by parchment paper. This will ensure they don’t freeze sticking together.

Can I make these gluten free?

These pancakes can easily be made gluten free by using gluten free flour. Be warned, they won’t turn out as fluffy and may come out a bit gummy.

Bob’s red mill has a great gluten free all purpose flour. You can also use oat flour. Also check to make sure your all of your other ingredients are gluten free, if you have a severe gluten allergy.

If you don’t have a gluten allergy, I highly recommend using all purpose or whole wheat flour instead.

How do I reheat leftover pancakes?

Leftover pancakes reheat really well in a toaster oven. Place them in there for a few minutes, until they’re warmed through.

Try these recipes next

• Crispy breakfast burritos
• Grapefruit breakfast fruit salad
• Vegan oatmeal banana pancakes
• Vegan breakfast casserole

If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

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