Vegan Pumpkin Pancakes

Delicious, fluffy, moist vegan pumpkin pancakes make the perfect Fall breakfast. They're packed with cozy pumpkin spices and pumpkin puree making them a fall favorite breakfast!

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Delicious, fluffy, moist vegan pumpkin pancakes make the perfect Fall breakfast. They're packed with cozy pumpkin spices and pumpkin puree making them a fall favorite breakfast!

Fall flavors, pumpkin spice lattes, and pumpkin pancakes! These are a favorite for adding to your cozy Autumn mornings but they can also be great year round.

📋 Ingredients

• Pumpkin Puree.
  • Did you know pumpkin puree is also a great egg and oil substitute? That's why pumpkin works so well in vegan recipes because it acts as a binding agent for recipes.
  • Pumpkin is also low in fat, low in calories, and high in fiber making it a nutrient-dense food. It is also a great source of Vitamin A which helps with protecting your vision as well as boosting your immune system (perfect for fighting those fall viruses!) to name a few.
• Pumpkin Spice Mix.
  • You can use a store-bought pumpkin spice blend or make your own at home! In this recipe, I use my own.
• All Purpose Flour.
  • You may also use wheat flour or bread flour in place of regular all-purpose flour.
• "Buttermilk" + Baking Powder + Baking Soda.
  • The soy milk and lemon juice form our vegan buttermilk, which gives the pancakes a fluffy and soft texture. Baking soda reacts with the vegan buttermilk and activates the soda aiding in the fluffiness of the pumpkin pancakes. With the addition of baking powder, the reaction makes the pancakes nice, tender, and fluffy. You can also use oat milk in place of soy milk but I wouldn't use a thinner plant-based milk, such as almond milk.
• Vegan Butter.
  • I used vegan butter as the fat for the pancakes. The fat content is important to bind the ingredients in the cooking process, especially since this is a vegan recipe and does not include fat from regular milk or protein from the eggs that would be used in a non-vegan recipe. You can also substitute with coconut oil but know it will slightly alter the flavor. A neutral oil (such as avocado, grapeseed, or canola) is another option as well, but again, I felt the vegan butter gave the best flavor experience!

📖 Instructions

1. In a bowl, add the soy milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
2. In another bowl, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice mix. Combine well.
3. To the buttermilk, add the brown sugar until it starts to dissolve. Add the vegan butter, pumpkin puree, and vanilla. Combine well.
4. Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
5. Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form.
6. Flip and cook for 2-3 minutes more, until golden brown.

The final pancake batter should not be completely smooth but should contain lumps. This lumpy consistency allows less gluten to be formed by the flour, compared to batter that was smooth and over-mixed 

🍴Storage

These vegan pumpkin pancakes can be cooked and stored in the fridge for 2-4 days. You can also store the pancakes in the freezer for up to 3 months. To reheat, place in the microwave for 30 seconds to 1 minute. You may also, reheat them in the oven. Preheat an oven to 350 degrees F, place pancakes on a baking sheet lined with parchment paper and covered with foil, and heat for about 10 minutes or until heated thoroughly.

More Fall Recipes

• Vegan Apple Crisp
• Apple Pie Bites
• Chai Cookies
• Vegan Mini Baklava Cups

If you loved this Vegan Pumpkin Pancakes recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!

📖 Recipe

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5 from 5 votes

Vegan Pumpkin Pancakes

Delicious, fluffy, moist vegan pumpkin pancakes make the perfect Fall breakfast. They're packed with cozy pumpkin spices and pumpkin puree making them a fall favorite breakfast!

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 6 Pancakes

Author: Shweta

Ingredients

Pumpkin Pancake Batter

• 1 cups soy milk* + splash at the end if it’s too dry
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 ½ tablespoons organic brown sugar
• 1 ½ tablespoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 3 tablespoons vegan butter melted plus more for serving

Homemade Pumpkin Spice

• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• Maple syrup for serving

Instructions

• In a bowl, add the soy milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
• In another bowl, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice mix. Combine well.
• To the buttermilk, add the brown sugar until it starts to dissolve. Add the vegan butter, pumpkin puree, and vanilla. Combine well.
• Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
• Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form.
• Flip and cook for 2-3 minutes more, until golden brown.
• Serve with vegan butter and maple syrup. Additional toppings can include pecans, plant-based whipped cream, or pumpkin seeds!

Notes

*When mixing, if you feel your pancake batter is too dry, add an additional tablespoon or two at the end and combine. Try not to overmix or get the batter too watery.

STORAGE: These vegan pumpkin pancakes can be cooked and stored in the fridge for 2-4 days. You can also store the pancakes in the freezer for up to 3 months. To reheat, place in the microwave for 30 seconds to 1 minute. You may also, reheat them in the oven. Preheat an oven to 350 degrees F, place pancakes on a baking sheet lined with parchment paper and covered with foil, and heat for about 10 minutes or until heated thoroughly.

 

Nutrition Info

Serving: 1Pancake | Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 681mg | Potassium: 127mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3264IU | Vitamin C: 2mg | Calcium: 303mg | Iron: 2mg

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