These vegan pumpkin pancakes are fluffy, delicious, and perfect for fall mornings. Packed with pumpkin puree and spices, they’re a warm hug on a plate!
I love drizzling maple syrup on top for that extra sweetness. Who can resist a stack of these soft pancakes? They make breakfast feel like a treat! 🎃🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our pancakes. If you’re looking for a gluten-free option, try using oat flour or a gluten-free all-purpose blend. They work well for a lovely texture!
Pumpkin Puree: Canned pumpkin puree is super convenient. If you have fresh pumpkin, you can roast it and blend it into a puree instead! Just make sure to strain any excess water.
Plant-Based Milk: Almond, soy, or oat milk are all great choices. If you’re looking to add creaminess, try coconut milk – it will give a richer flavor!
Sweetener: I often use coconut sugar as it adds a nice caramel flavor, but regular sugar works just fine. For a sugar-free option, a bit of maple syrup can be used instead.
How Can I Make My Pancakes Fluffy and Delicious?
The secret to fluffy pancakes lies mainly in the mixing technique. Overmixing can lead to dense pancakes. Here’s how to do it right:
- Mix dry and wet ingredients separately first, as described in the steps.
- Combine them gently. It’s perfectly fine if there are some lumps; they’ll cook out as the pancakes heat up.
- Letting the batter rest for 5-10 minutes can also help the pancakes rise better while cooking.
Additionally, cooking at the right temperature is crucial. If the skillet is too hot, the outside will cook faster than the inside. A medium heat ensures even cooking!
How to Make Vegan Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup: all-purpose flour
- 1 tbsp: sugar (or coconut sugar)
- 1 tbsp: baking powder
- 1/2 tsp: baking soda
- 1/4 tsp: salt
- 1 tsp: ground cinnamon
- 1/2 tsp: ground nutmeg
- 1/4 tsp: ground ginger
- 1 cup: pumpkin puree
- 3/4 cup: plant-based milk (almond, soy, oat, etc.)
- 2 tbsp: vegetable oil or melted coconut oil
- 1 tsp: vanilla extract
- Optional: 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg) for extra binding
How Much Time Will You Need?
This delightful recipe will take about 10 minutes of prep time and around 15-20 minutes for cooking, making it about 30 minutes total. Perfect for a quick breakfast or brunch that can be shared with loved ones!
Step-by-Step Instructions:
1. Prepare the Flax Egg (if using):
In a small bowl, combine the ground flaxseed and water. Allow it to sit for about 5 minutes so it can gel. This will add moisture and binding to your pancakes!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This combo provides a warm, cozy flavor to your pancakes.
3. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, vanilla extract, and the flax egg (if you’re using it). Stir until everything is well blended.
4. Create the Batter:
Pour the wet mixture into the dry ingredients bowl. Gently stir until just combined — it’s okay if the batter has a few lumps. This is key to keeping the pancakes fluffy!
5. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with oil to prevent sticking.
6. Cook the Pancakes:
Using a measuring cup, pour about 1/4 cup of batter for each pancake onto the heated skillet. Cook them for about 3-4 minutes, or until you see bubbles forming on the surface and the edges of the pancakes appear set. Flip them gently and cook for an additional 2-3 minutes until they’re golden brown.
7. Keep Warm & Repeat:
Transfer the cooked pancakes to a plate to keep warm. Repeat the process with the remaining batter, adding more oil to the skillet as needed.
8. Serve and Enjoy:
Stack your delicious pancakes high, drizzle them with maple syrup and add a sprinkle of chopped pecans or walnuts on top for some extra crunch. Enjoy a cozy and delightful breakfast!
These vegan pumpkin pancakes are a delicious way to start your day. They’re fluffy, flavorful, and packed with the lovely essence of fall!
Can I Substitute the All-Purpose Flour?
Yes! You can use whole wheat flour for a nuttier flavor or a gluten-free all-purpose blend if you’re avoiding gluten. Just keep in mind that different flours may slightly alter the texture of the pancakes.
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can use applesauce for a fruity twist. Alternatively, mashed bananas work well too, providing natural sweetness and moisture to the pancakes.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. Just make sure to place a piece of parchment paper between pancakes to prevent sticking. To reheat, pop them in the toaster or microwave!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the pancake batter the night before and store it in the fridge. Just give it a gentle stir before cooking, as it may thicken up a bit. For the best results, it’s recommended to make the pancakes fresh for the fluffiest texture!