These vegan pumpkin pancakes are so fluffy and will be your new favorite fall breakfast! Full of cozy spices like cinnamon and topped with maple syrup, they’re ready in just 15 minutes and a healthy treat for the entire family.
Another pumpkin recipe and I am not sorry about it!!
Let’s face it, you have some pumpkin left over from making a smoothie the other day, and this is the best use for it.
Saturday mornings in fall are basically made for a fluffy stack of pancakes with a side of steaming coffee. So throw on a sweater and stay a while! This recipe takes just 15 minutes and is a nourishing breakfast that will keep you satisfied for hours.
What are some benefits of pumpkin?
- Pumpkin is naturally high in fiber, antioxidants, Vitamin A, Vitamin E, and Potassium. Feel free to read more about its health benefits here.
- When used in baked goods, pumpkin acts as an excellent binding agent. This means that these pancakes are naturally vegan without eggs.
- It’s affordable. We’re using canned pumpkin here (not pumpkin pie filling) which is just about $1 at most grocery stores!
I am the kind of person that usually enjoys the same breakfast day in and day out (avocado toast, I’m looking at you).
However, every now and then when the feeling strikes to put in a little extra effort, I try to take note. What’s wonderful about this recipe is that, in reality, we’re using ingredients you likely already have on hand AND it’s done in just about 15 minutes total. Total win.
Plus if you’re having company over, pancakes are a surefire crowd pleaser.
Three tips for making the best pumpkin pancakes:
- Be sure not to over-mix the batter. It’s OK if you have a few clumps, but stirring too much may activate gluten in the dough and cause it to become tough and flat.
- Keep your griddle temperature in the medium/medium low range (adjusting slightly lower throughout batches as the pan retains more heat). A pan that is too hot will cause these to burn on the outside and remain uncooked on the inside. No thank you!
- Resist the urge to flip pancakes more than just once. I recently learned that flipping pancakes more than one time (in the middle of the cooking cycle) will cause them to flatten out.
What are some substitutions I could include?
- I am using a mixture of all-purpose and whole wheat pastry flour since that is what I had on hand, but oat flour should work if you’re gluten-free. The pancakes may be a little more dense so be sure that your oats are very finely ground in this case.
- I have not tried making this recipe without oil, but I am guessing that some applesauce could be substituted in place of 1 TBS.
- I am guessing that if you do not have flax seed on hand, it could be omitted. If you try this way, please report back! If you are not vegan, feel free to add in 1 egg for extra protein.
- I am serving with dairy-free yogurt, nuts, and maple syrup, but feel free to add whatever fruit you have (apples and bananas would be delicious), along with some nut butter!
I hope you love these pancakes and enjoy making them all autumn long! Please be sure to let me know on Instagram at @garlic_head if you give them a try🥞🎃.
These vegan pumpkin pancakes are so fluffy and will be your new favorite fall breakfast! Full of cozy spices like cinnamon and topped with maple syrup, they're ready in just 15 minutes and a healthy treat for the entire family.
- 1 TBS flax meal, ground from flax seeds ((recommended, but you can omit if you don't have on hand))
- 1 and 1/2 cups flour of choice ((I used an equal mix of AP flour and whole wheat pastry, but oat flour will work in a gluten-free version))
- 1 TBS baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice ((a mixture of 1/8 allspice, 1/2 cinnamon, 1/4 nutmeg, and 1/8 cloves))
- 1/2 TBS lemon juice ((can sub apple cider vinegar))
- 1 cup almond milk
- 2 TBS coconut oil, melted ((can sub olive oil))
- 2 TBS sugar
- 1/2 cup pumpkin pureé ((not pumpkin pie filling))
- 1 tsp vanilla extract
- Maple syrup to serve
- Add your ground flax to a small cup with 3 TBS water. Set aside to gel.
- Combine your flour, baking powder, salt, and pumpkin pie spice in a large bowl and set aside.
- In a medium sized bowl, add lemon juice to milk and stir. This will create a "buttermilk" that helps the pancakes become extra fluffy! After a minute or so, add in coconut oil, sugar, pumpkin, and vanilla.
- Slowly add your wet ingredients to dry, taking care not to over-mix.
- Lightly oil a griddle, heat to medium-low, and scoop batter into 1/3 cup for each pancake. Cook for about 2 minutes, flip once puffy and bubbling, and cook 1-2 minutes more. Serve with toppings of choice!
This recipe will keep in the freezer for about a month, just be sure to freeze in a single layer (like on a cookie sheet) before sticking into a bag so that pancakes do not get stuck together.
- Category: Breakfast
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