Vegan Pumpkin Pancakes – Easy, Healthy & Perfectly Spiced

I still remember the first time I attempted to make pancakes for my family. I excitedly woke up before everyone else, determined to whip up a breakfast surprise. With flour on my face and chaos in the kitchen, I could hardly contain my laughter when I realized I had used baking powder instead of baking soda—what a flop! Fast forward to now, making perfect pancakes is one of my favorite ways to kick off a cozy family breakfast, especially when it comes to these delightful Vegan Pumpkin Pancakes. This post will walk you through a simple, stress-free experience that’s totally doable—even if it’s your first try in the kitchen!

Pumpkin brings so much flavor to the table, whether sweet or savory. You can explore more of my favorite vegan pumpkin recipes here.

Why I Love This Recipe of Vegan Pumpkin Pancakes

What I adore about this Vegan Pumpkin Pancakes recipe is how it blends delightful flavors with a comforting, nutritious twist. Pumpkin is packed with vitamins and fiber, making these pancakes not just a treat, but a healthy option for busy mornings. Moreover, this recipe is perfect for beginner cooks! The straightforward ingredients and simple method empower anyone to create this cozy meal. It’s a dish that champions warmth, family time, and delightful memories. Plus, after one bite, the kids will likely be asking for seconds!

Ingredients You’ll Need for Vegan Pumpkin Pancakes

To make these lovely Vegan Pumpkin Pancakes, gather the following ingredients:

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Essentials:

• Dairy-Free Milk – 1 cup (240 ml)

  • This could be almond milk, oat milk, or coconut milk. Each will add a unique flavor.

• Liquid Oil – 2 tablespoons + 1 teaspoon (35 ml)

  • You can opt for canola oil, vegetable oil, or melted coconut oil, which adds a subtle flavor.

• Pumpkin Puree – Packed ⅔ cup (150 grams)

  • Whether using canned or homemade pumpkin puree, the key is to ensure it’s thick and smooth.

• Vanilla Extract – 2 teaspoons

  • The sweet aroma of vanilla harmonizes beautifully with pumpkin.

• All-Purpose Flour – 1½ cups + 2 tablespoons (200 grams)

  • Essential for creating a fluffy pancake texture.

• Sugar – 2 tablespoons

  • You can use white sugar, cane sugar, brown sugar, or coconut sugar based on your sweetness preference.

• Baking Powder – 1 tablespoon

  • This will help your pancakes rise and become fluffy.

• Baking Soda – ½ teaspoon

  • Also crucial for achieving a delightful lift and airy texture. (In the UK, use bicarbonate of soda.)

• Pumpkin Spice – 2 teaspoons

  • A magical blend of cinnamon, ginger, nutmeg, and allspice that elevates the pumpkin flavor.
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  Fine Sea Salt – ½ teaspoon

• A small amount of salt enhances all the flavors beautifully.

Optional Add-Ons

You have the freedom to customize these pancakes with optional add-ons like:

• Chopped Nuts: Walnuts or pecans add a nice crunch.
• Chocolate Chips: Dairy-free chocolate chips for an indulgent twist.
• Fresh Fruit: Blueberries or banana slices can be folded into the batter for extra nutrition and sweetness.

Substitutions and Shortcuts

If you’re in a pinch, here are a few substitutions and shortcuts to simplify your cooking experience:

• Flour: Whole wheat flour can replace all-purpose flour for a hearty option.
• Sweetener: Maple syrup can be used instead of sugar for a touch of natural sweetness.
• Pumpkin Puree: If you don’t have pumpkin puree, you can use mashed ripe bananas instead for moisture and flavor.

How to Make Vegan Pumpkin Pancakes Step-by-Step

Creating these Vegan Pumpkin Pancakes is straightforward and fun! Follow these steps:

Step 1: Prepare the Wet Ingredients

In a medium-sized bowl, combine 1 cup of your choice of dairy-free milk, 2 tablespoons plus 1 teaspoon of liquid oil, ⅔ cup of packed pumpkin puree, and 2 teaspoons of vanilla extract. Whisk them together until well blended. You should have a smooth, creamy mixture that forms the base of your pancake batter.

Step 2: Mix the Dry Ingredients

In a large bowl, combine 1½ cups plus 2 tablespoons of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 2 teaspoons of pumpkin spice, and ½ teaspoon of fine sea salt. Use a whisk to mix the dry ingredients thoroughly, ensuring there are no clumps.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. The batter will be thick, and it’s perfectly fine to have a few small lumps. This thickness means that your pancakes are going to be wonderfully fluffy. Resist the temptation to thin it out!

Step 4: Rest the Batter

Once combined, let the batter sit for about 5-10 minutes. This resting period allows the flour to fully absorb the wet ingredients for even fluffier pancakes.

Step 5: Preheat the Griddle

While the batter rests, heat a large skillet or griddle over medium-low heat. After it’s warmed, add a small amount of vegan butter or oil. Allow it to heat for about 30 seconds. You want your surface to be hot enough to cook the pancakes without burning them.

Step 6: Cook the Pancakes

Using a ladle or measuring cup, pour about ⅓ cup of batter onto the hot skillet. Ensure not to overcrowd the pan, as this can lead to uneven cooking. Let the pancakes cook undisturbed until bubbles form all over the surface and the edges look set. This usually takes about 3-4 minutes.

Step 7: Flip and Finish Cooking

Carefully flip the pancakes with a spatula and let them cook on the other side for about 2 minutes, or until they turn a lovely golden brown. Once ready, transfer them to a plate.

Step 8: Keep Warm

If you’re making a big batch, keep the cooked pancakes warm in the oven on its lowest setting until you’re finished cooking all of them.

Common Mistakes to Avoid

1. Overmixing the Batter

One of the biggest culprits of tough pancakes is overmixing. If you mix the batter too vigorously, you’ll develop the gluten in the flour too much, which leads to a rubbery texture. Mix gently until just combined, and don’t worry about small lumps—they’re your friends!

2. Skipping the Resting Time

Letting the batter rest is essential for achieving fluffy pancakes. This step allows the flour to absorb the liquids and can lead to lighter, airy results. It might feel like a wait, but it’s worth it!

3. Cooking at Too High of a Temperature

Flipping pancakes too soon, or cooking over high heat, will leave you with burnt outsides and raw insides. Give them time to cook on medium-low heat; this will help you achieve that perfect golden exterior and soft interior.

4. Not Monitoring Cooking Time

Every stovetop is different, and pancakes can go from perfect to burnt quickly. Keep an eye on them, and when you see bubbles forming, it’s your indication that it’s time to flip!

Easy Variations for Vegan Pumpkin Pancakes

1. Chocolate Chip Pumpkin Pancakes

For a delightful twist, add dairy-free chocolate chips to the batter before cooking. They melt into sweet pockets of chocolatey goodness that make each bite even more indulgent—perfect for those chocolate lovers in the family.

2. Nutty Pumpkin Pancakes

Mix in chopped nuts such as pecans or walnuts for added crunch and healthy fats. You could even sprinkle some on top when serving for an attractive presentation.

3. Gluten-Free Option

If you’re gluten-free, you can easily replace the all-purpose flour with a gluten-free flour blend. Make sure that the blend you choose includes xanthan gum for the best texture.

4. Banana Pumpkin Pancakes

For a sweet and fruity kick, fold in some ripe mashed bananas into the batter. It not only enhances the flavor but also adds moisture, giving you a deliciously rich pancake.

Serving Suggestions for Vegan Pumpkin Pancakes

1. Maple Syrup

A classic choice, drizzle your pancakes with warm maple syrup for that perfect sweet touch. It pairs wonderfully with the warm spices and pumpkin flavor.

2. Fresh Berries

Top your pancakes with fresh berries like strawberries, blueberries, or raspberries. They add a fresh bite that goes well with the comfort of pancakes.

3. Dairy-Free Yogurt

Adding a dollop of dairy-free yogurt on top of your pancakes enhances the texture and adds a tangy flavor that balances the sweetness.

4. Spiced Whipped Cream

For a festive touch, whip up some coconut cream with a dash of pumpkin spice and a little vanilla. It’s a perfect light topping that complements the pumpkin flavor perfectly.

Conclusion

So there you have it—making Vegan Pumpkin Pancakes is easier than it looks! With just a few simple steps, you can whip up a batch that’s not only bound to impress but also customizable to fit your family’s tastes. Whether you enjoy them purely or with jazzed-up toppings, they’re a cozy classic that’s been beginner-approved time and time again. Next time you’re craving a warm, hearty breakfast, give this recipe a whirl!

I’d love to hear your experiences with these pancakes. What variations are you excited to try? Let me know in the comments below, and don’t forget to share this recipe with your friends and family.

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FAQs About Vegan Pumpkin Pancakes