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Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are the ultimate Fall breakfast! Bursting with cozy pumpkin pie flavor and perfect for any plant-based brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 207
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup pumpkin puree
  • 1 cup soy milk or other plant milk
  • 1/2 cup water
  • 2 tablespoons canola oil, melted coconut oil, or applesauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour or whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Equipment

  • Mixing bowl
  • Whisk
  • Spoon
  • griddle or large pan
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together pumpkin puree, soy milk, water, oil/applesauce, maple syrup, and vanilla until smooth.
  2. Add flour, baking powder, salt, cinnamon, ginger, and nutmeg to the wet mixture. Stir with a large spoon until just combined; a few lumps are okay.
  3. Heat a griddle or large pan over medium-high. Lightly grease if needed. Drop 1/3 cup of batter onto the pan and cook until bubbles form, 1–2 minutes.
  4. Flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter. Adjust heat to avoid burning if needed.
  5. Serve warm with vegan butter, syrup, whipped cream, pecans, or chocolate chips if desired.

Notes

For a whole grain version, use whole wheat pastry flour or white whole wheat flour. For gluten-free, use a quality gluten-free flour blend. Any non-dairy milk (almond, hemp, cashew, coconut) works. You may substitute sugar for maple syrup. Store leftovers in the fridge for 4 days or freeze for later.