Vegan Pumpkin Pancakes

These vegan pumpkin pancakes are the perfect way to start off your morning during the fall season when cozy breakfasts are a must! They're healthy, easy to make, and they taste delicious too.

🧡 Why you will love them

1. Nutrient-Rich
2. Guilt-Free Indulgence
3. Easy to Make
4. Customizable Flavor
5. Fun and Versatile

So, are you ready to elevate your breakfast game? Keep scrolling for the full recipe, and prepare to be amazed. 🤩

Since we are pumpkin fans, we love pairing it with our Vegan Pumpkin Spice Latte!

🧾 Ingredients

The best pumpkin pancakes are those that require minimal and easy-to-get ingredients. To make these pancakes vegan, we remove the eggs and replace them with a mix of almond milk and lemon to make vegan buttermilk, that will hold things together.

• Wheat pastry flour (or whole wheat flour): This is the primary structure-building ingredient in the pancakes; it provides the necessary gluten that helps the batter to rise and become fluffy when cooked.
• Oat flour: Oat flour is included for its fiber and whole grain benefits, lending a unique, slightly nutty flavor and a more tender texture to the pancakes.
• Non-dairy milk: This liquid component hydrates the dry ingredients, helping to create a pourable batter; it also contributes to the overall texture and flavor of the pancakes.
• Lemon juice (or apple cider vinegar): Used as a vegan buttermilk substitute, it reacts with the baking powder, enhancing the pancakes' fluffiness and adding a subtle tanginess to the flavor.
• Pumpkin purée (natural or canned): The star ingredient that imparts a rich pumpkin flavor and moistness to the pancakes while also providing a good source of vitamins and fiber.
• Pure vanilla extract: Adds depth and complexity to the flavor profile, enhancing the sweetness and warmth of the other ingredients.
• Coconut sugar (or organic, brown sugar, or granulated sugar): This sweetener balances out the savory flavors, complements the pumpkin and spice, and contributes to a desirable golden-brown color when cooked.
• Agave nectar (or maple syrup): A liquid sweetener used to increase the overall sweetness of the pancakes without adding too much-granulated sugar; it also adds moisture and helps create a desirable texture. You can also use date paste.
• Baking powder: The leavening agent that causes the batter to rise when heated, resulting in fluffy, airy pancakes.
• Pumpkin pie spice (or ground cinnamon, nutmeg, and ginger): the same you would use to make a vegan pumpkin pie or pumpkin overnight oats. These spices complement the flavor of the pumpkin purée, giving the pancakes their characteristic autumnal, cozy taste.
• Salt: This crucial ingredient enhances all the other flavors in the recipe, providing balance and contrast to the sweetness.

🔪 Instructions

Oil or No Oil? You can totally spritz some cooking spray, dab vegan butter, or drizzle melted coconut oil if that's your jam. But honestly, if your pan is truly non-stick, you can skip the extra calories and let the pan do its thing. 🙌

Optional Add-ins

Blueberries and vegan chocolate chips are our favorite additions to twist the pumpkin pancake recipe. In both cases, only add them to the pancake batter before pouring it into the nonstick pan.

You can top your healthy vegan pumpkin pancakes with chopped pecans or caramelized walnuts, like the ones we use on our pumpkin spice overnight oats. Remember not to overdo the nuts if you are counting calories or watching your weight.

Serve with vegan butter and a drizzle of maple syrup, just as you would a batch of vegan French toast, or your favorite vegan waffles, and you have your perfect fall morning breakfast.

💡 Expert tips

You can use canned pumpkin, homemade pumpkin puree, or even leftovers.

I like making our pumpkin pancakes as healthy as possible, so I make my own pumpkin purée by steaming and mashing it. It is not only easy and timeless, but the pumpkin flavor is more prominent.

Don't forget to check our comprehensive guide on cooking with pumpkin. This fantastic fruit (yes... it is a fruit!), has fantastic health benefits.

To make extra fluffy pancakes, add ¼ teaspoon of baking soda. I think the baking powder does a great job on its own, and I always feel a little bit of the baking soda aftertaste, even though nobody around me does!

So, I decided to go for pure baking powder, and it worked wonderfully.

📖 Variations

Antioxidants boost: add two teaspoons of flax meal.

Gluten-free: to make this vegan recipe gluten-free, the only ingredient you'll need to change is wheat flour. These pumpkin spice pancakes work perfectly with oat flour or gluten-free flour mix. You can swap in any of these options at a similar rate to conventional flour.

Pumpkin puree: you can also use sweet potato puree for a change! It delivers equally cozy Autumn flavors.

🥢 How to pair and serve

❓FAQ

🥡 Storing

Leftover pancakes can be stored in the refrigerator in an air-tight container and then reheated on the stovetop or microwave.

Reheat in a microwave oven or toaster until heated through. And they're frozen-safe as well as delicious! Let them cool up thoroughly before they are frozen, and then heat them in the microwave.

You can also save leftover vegan pumpkin pancake batter in a mason jar in the fridge. I kept it for three days, and they were fine. I haven't tried leaving them for longer, as they always fly!

If you have a thick batter in the fridge after a couple of days, add some oat milk or almond milk to thin the pancake batter up and stir it.

Don't be scared to make a batch; leftover pancakes are great partners for busy mornings, busy husbands, and hungry, sweet-toothed kids. You are sure to give them a healthy and fiber-full breakfast.

📚 More pumpkin recipes you'll enjoy

Also, try our matcha pancakes, which are packed with antioxidants and super easy to put together!

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

🎥 Video

📋 Recipe