Vegan Pumpkin Pancakes
These Vegan Pumpkin Pancakes are tender, fluffy and loaded with pumpkin spice flavor! They are the perfect plant-based breakfast for family and friends.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast/Brunch
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 servings (3 pancakes each)
Calories: 261kcal
Place the flour in a bowl with the baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
Whisk to mix.
Add the pumpkin puree, milk and vanilla to the bowl.
Use a spatula to mix them gently until there are no dry ingredients. Stop mixing as soon as the batter comes together. A slightly lumpy batter is good.
Heat a non-stick griddle or a cast iron griddle over medium heat. Coat with oil or cooking spray. Pour out pancakes using a spoon or cup measure (I use a ¼ cup measure, which gives me 18 pancakes). The batter is a little thicker than your average pumpkin batter so use the bottom of the spoon or cup to help shape the pancakes into rounds, if necessary.
Flip the pancakes when the edges turn dry and you see a few bubbles on top. Cook for a minute more or until golden-brown on the bottom.
Serve immediately with maple syrup.
Troubleshooting tips
- This is a thick pancake batter but if it's not easy at all to spread add a little more non-dairy milk, a few tablespoons at a time.
- Don't cook the pancakes over very high heat. Maintain medium heat and lower heat if the pancakes start to brown too fast, to ensure they cook through and evenly.
Variations
- Stir ½ cup vegan chocolate chips into the batter to make vegan chocolate chip pumpkin pancakes.
- Stir ½ cup chopped walnuts into the batter for added crunch.
- Add ½ teaspoon ground cloves to the batter for even more fall flavor.
Storage instructions
- Refrigerate: Store leftover pancakes in the fridge for up to three days.
- Freeze: Flash freeze the pancakes on a baking sheet, then place in freezer safe bags or containers and freeze for up to three months.
- Reheat: Reheat the pancakes in a baking sheet in a 350 degrees Fahrenheit oven or in a toaster oven or microwave before serving.
Serving: 3pancakes | Calories: 261kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 227mg | Potassium: 369mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11177IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 4mg