Hello fall, and pumpkin season!
I hope to get your season started with this super easy, vegan pumpkin pancakes recipe. Made with pumpkin puree and spiced with warm fall flavors, they cook up light, moist and delicious!
These vegan pumpkin pancakes are:
- dairy free
- freezer friendly
- ready in 15 minutes!
Start your mornings off right with a batch of freshly cooked pancakes. Served right off the griddle with a drizzle of pure maple syrup and chopped nuts. You may even crave these pumpkin pancakes for lunch or dinner!
On a side note, although I haven’t been on the forefront of the blog, I have been working on updating some older recipes. There are so many oldie but goodies in the archives.
- These Stuffed Avocados were one of the first recipes on the blog. They are fun, festive and super versatile.
- This Greek Chickpea & Quinoa Salad is loaded with color and Mediterranean flavors.
- If you love french toast, I think you’ll find this Orange French Toast to be a tasty version.
- Saving the sweets for last, these gluten-free Salted Chocolate Pecan Sandies are da boom!
Now let’s make some vegan pumpkin pancakes!
The ingredient list is minimal, with just flour, pumpkin puree, a little sugar, non-dairy milk, vanilla, spices and baking powder.
- For the flour, I used light spelt flour but you can substitute using all-purpose, whole wheat, buckwheat, or oat flour with good results. If using whole wheat or oat flour, you may just need to add a tad more milk.
- For the spices, I had pumpkin pie spice on hand and used that, but you can use cinnamon too.
This round I added a tad more milk than the recipe calls for, they were a little thinner than my first batch but just as delicious. So for fluffier pancakes, use the amount suggested in the recipe.
However you like your pancakes, fluffy or on the thin side, welcome your day with these easy, flavorful pumpkin pancakes!
Enjoy the delicious flavors of fall! 🍁
For more pancake inspiration:
VEGAN PUMPKIN PANCAKES RECIPE
Healthy, vegan pumpkin pancakes with pumpkin puree and warm fall spices made easy. Enjoy the delicious flavors of fall!
- 1 1/4 cups flour (I used spelt)
- 3 tablespoons organic cane sugar
- 2 teaspoons baking powder
- 3/4 teaspoon pumpkin pie spice or cinnamon
- pinch of salt
- 1/2 heaping cup 100% pumpkin puree
- 1 1/4 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 – 2 tablespoon coconut oil, for griddle
- pure maple syrup, to serve
Pre-heat: Pre-heat griddle to manufacturers instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat oven to 200 degrees (for keeping pancakes warm), place cookie sheet on middle rack while oven is warming.
Mix: In a medium size mixing bowl, add the flour, sugar, baking powder, and spice, mix well. Add in the pumpkin puree and non-dairy milk, mix well.
Cook: Add enough oil to coat the griddle/skillet. Using a 1/4 measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Add oil to the griddle/skillet, and repeat until batter is gone.
Place finished pancakes on a the warm cookie sheet, place in the oven to keep warm while cooking the remaining pancakes.
Serve with pure maple syrup. Adding 2 tablespoons of chopped pecans over top will add protein and texture.
Store leftovers in the refrigerator for up to 5 days, or keep in the freezer for up to 2 months. Reheat in the microwave or toaster oven.
Makes about 8 – 6 inch pancakes, serving 3 – 4.
For fluffier pancakes use less milk, for thinner pancakes use a tad (splash or two) more. For the pancakes shown here, I used a tad more milk.
If using a heavy flour, such as whole wheat or oat, add a tad more milk to the batter (start with a tablespoon or two).