To be honest, I usually make vegan pancakes from a mix and add some flax egg or a mashed banana, some vegan milk and call it a day. I love pumpkin so much though that I decided to create a pumpkin pancake from scratch but it had to be easy and require no special egg replacers. This one is it my friends! Pumpkin is sometimes already used as an egg replacer like applesauce or the above mentioned bananas so it adds moisture but no fat so we need to make sure to add some to make sure the pancakes are tender and delicious. Let’s go.
Here are some tips to make delicious pancakes every time!
- Don’t over-mix the batter! Stir until just moistened and no more!
- Let the batter rest for 15 minutes before making pancakes.
- Wait to see bubbles form on the top of the pancakes before flipping.
- Make sure the griddle is hot enough. Flick a few drops of water onto the surface and if they dance, you’re ready.
These are great any time of year but especially in the fall slathered with vegan butter and maple syrup and paired with a good strong cup of coffee. Enjoy!
Easy Vegan Pumpkin Pancakes
4
servings20
minutes5
minutesTender, delicious and perfectly spiced pumpkin pancakes that are vegan of course!
Ingredients
1 1/2 cups all purpose flour
3 tablespoons vegan cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 1/2 cups vegan milk
1 teaspoon lemon juice or apple cider vinegar
1/2 cup pumpkin purée (not pumpkin pie filling)
1/4 cup melted vegan butter, vegetable or coconut oil
maple syrup and extra vegan butter to top
Directions
- In a large mixing bowl, combine all the dry ingredients and whisk until combined and to remove any lumps.
- Mix the lemon juice or vinegar into the vegan milk and let sit for a few minutes to thicken slightly. Add this and the remaining wet ingredients to the dry and stir just until combined with no steaks of flour left. Let sit for 15 minutes.
- While the batter is resting, heat a griddle pan or fry pan until medium hot. You don’t want it too hot or your pancakes will burn nor too cool or they won’t brown and will look pasty. Flick the surface with a few drops of water and they should dance on the surface telling you the pan is hot enough. Using a measuring cup or large scoop, drop a few pancakes at a time on the griddle and cook until you see small bubbles start to form on the top of the exposed batter side. Flip them and cook for another minute or two on the other side then remove to a plate and eat immediately or keep warm in a low oven until ready to serve. If feeding a crowd you may want to keep them warm to serve all at once.
- Top with warmed maple syrup and vegan butter and enjoy!
Notes
- Use your favorite vegan milk but nothing too low fat. I used soy milk.
- I used vegetable oil, but melted vegan butter or coconut oil will work as well.
- You can add one tablespoon of pumpkin spice blend instead of the individual spices if you’d like but I feel the flavor is better with separate ingredients.
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I made these the other day and they came out great! I ate them over the course of a few days and were even more pumpkin-y the next day.
Thanks for the great review Jonathan! I love that they were even better the next day! Pumpkin-y is definitely squash goals!
Just finished making perfect pumpkin pancakes! They were scrumptious. I tried using batter to make couple of waffles and it worked great. Served with plant based bacon and fresh fruit.
I’m so glad you liked them! I have to try making waffles myself, great idea! 🧡
These came out great, my new go-to pumpkin pancake recipe. We added chopped pecans to the batter, which made them extra extra delicious. Thank you!
I’m so glad you loved them! Pecans added sounds amazing. Thanks for sharing your thoughts!