These fluffy vegan pumpkin pancakes are a delightful treat! Made with pure pumpkin, warm spices, and no eggs or dairy, they’re perfect for a cozy breakfast.
Just imagine sinking your teeth into these pumpkin delights with a drizzle of maple syrup. Trust me, they can make even the grumpiest morning feel cheerful! 🎃
Key Ingredients & Substitutions
Flour: All-purpose flour works great, but you can use whole wheat flour for more fiber. For a gluten-free option, try using almond flour or a gluten-free blend!
Pumpkin Puree: Canned pumpkin is so convenient! If you can’t find it, you can use homemade pumpkin puree from roasted squash. Just make sure to blend it until smooth!
Non-Dairy Milk: Almond milk is my favorite for its mild flavor, but soy, oat, or coconut milk also work well. Each type will add a slightly different taste!
Oil: I prefer coconut oil for the subtle flavor it adds. But feel free to use vegetable oil or melted vegan butter to keep it simple.
Spices: I love using cinnamon, nutmeg, and ginger for that classic pumpkin pie taste. Don’t hesitate to adjust the amounts based on your spice preference!
What’s the Key to Fluffy Pancakes?
The secret to fluffy pancakes is ensuring you don’t overmix the batter! Mixing too much can develop the gluten and make them tough. Here’s how to do it:
- Mix the dry and wet ingredients separately before combining.
- When you combine them, stir gently until just mixed. It’s okay if there are a few lumps!
- This keeps the batter light and airy, resulting in fluffy pancakes.
Also, remember to allow the batter to rest for about 5 minutes before cooking. This helps it thicken up a bit and makes the pancakes even fluffier!
Vegan Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsweetened non-dairy milk (almond, soy, oat, etc.)
- 1/2 cup canned pumpkin puree
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
For Toppings (Optional):
- Chopped pecans
- Maple syrup
- Powdered sugar
How Much Time Will You Need?
This recipe requires about 10-15 minutes of preparation time and around 15 minutes to cook. You’ll have delicious pancakes ready in about 30 minutes—perfect for a quick breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This creates a flavorful base for your pancakes.
2. Combine the Wet Ingredients:
In a separate bowl, combine the non-dairy milk, pumpkin puree, oil, and vanilla extract. Mix well until smooth. This will give your pancakes a lovely pumpkin flavor and keep them moist.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay! This step is key to fluffy pancakes.
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or vegan butter to prevent sticking.
5. Cook the Pancakes:
Pour 1/4 cup portions of batter onto the skillet. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. Then, flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
6. Repeat:
Remove the pancakes and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.
7. Serve and Enjoy:
Stack the pancakes on a plate and top them with chopped pecans, a drizzle of maple syrup, and a light dusting of powdered sugar, if desired. Enjoy your cozy, fluffy vegan pumpkin pancakes!
Can I Use a Different Type of Flour?
Absolutely! You can swap all-purpose flour for whole wheat flour for added fiber. If you’re looking for a gluten-free option, try a gluten-free flour blend or almond flour, keeping in mind that this may alter the texture a bit.
Can I Make These Pancakes In Advance?
Yes, you can prepare the batter ahead of time! Store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken a bit while resting.
How Do I Store Leftover Pancakes?
Allow the pancakes to cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them by placing parchment paper between each pancake to prevent sticking and keeping them in a freezer-safe bag for up to 2 months.
Can I Add Mix-ins to the Batter?
Definitely! Chocolate chips, walnuts, or even dried fruit can be mixed into the batter for extra flavor and texture. Just gently fold them in after combining the wet and dry ingredients.