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Vegan Pumpkin Pancakes

The Best Fluffy Vegan Pumpkin Pancakes Recipe

These Fluffy Vegan Pumpkin Pancakes are the ultimate cozy autumn breakfast! This easy, no-fail recipe uses real pumpkin puree and a warm, homemade blend of pumpkin pie spices to create incredibly light, tender, and flavorful pancakes. They are 100% vegan and the perfect way to celebrate a crisp, fall weekend morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 cup 240 ml unsweetened plant-based milk
  • 1 tbsp apple cider vinegar
  • ⅔ cup 150g 100% pure pumpkin purée
  • 2 tbsp neutral oil
  • 2 tbsp light brown sugar packed
  • 1 tsp vanilla extract
  • 1 ½ cups 180g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Pumpkin Spice Blend: 1 ½ tsp cinnamon ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves

Method
 

  1. Make "Buttermilk": In a medium bowl, stir together the plant-based milk and apple cider vinegar. Set aside for 5 minutes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all the pumpkin spices.
  3. Combine Wet Ingredients: To the "buttermilk," whisk in the pumpkin puree, oil, and vanilla extract until smooth.
  4. Make Batter: Pour the wet ingredients into the dry. Mix with a spatula just until combined. The batter will be thick and lumpy. Do not overmix.
  5. Rest: Let the batter rest for 5-10 minutes.
  6. Cook: Heat a lightly oiled skillet over medium-low heat. Pour ¼ cup of batter for each pancake. Cook for 3-4 minutes until the edges are dry, then flip and cook for another 2-3 minutes until golden brown.
  7. Serve: Serve immediately with maple syrup and toasted pecans.

Notes

Notes / Tips & Variations:
  • The batter should be thick; do not thin it out.
  • Cook on a lower heat than regular pancakes to prevent burning.
  • For a treat, fold in ½ cup of vegan chocolate chips.