Vegan Pumpkin Pancakes

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These Vegan Pumpkin Pancakes are thick, fluffy, and packed with warm fall spices. They come together in just 25 minutes and make the coziest breakfast for chilly mornings. Top them with maple syrup, vegan butter, or your favorite add-ins for the ultimate fall treat.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: pancakes

Calories: 188kcal

Author: Iosune Robles

Ingredients

¾ cup unsweetened non-dairy milk I used soy milk
¾ cup pumpkin puree
¼ cup water
2 tablespoons canola oil
1 teaspoon vanilla extract
¼ cup brown sugar
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoon pumpkin pie spice or a blend of 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Mix the non-dairy milk, pumpkin puree, water, canola oil, vanilla extract, and brown sugar in a large bowl until smooth.
Add the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Stir with a spatula just until the batter comes together, don’t overmix or the pancakes can turn out dense or flat.
Heat a griddle or non-stick pan over medium and lightly grease it with oil, vegan butter, or cooking spray (I used canola spray). Scoop ⅓ cup of batter (80 ml) for each pancake and cook for about 2–3 minutes, until bubbles form on top and the edges start to look set.
Flip and cook the other side for about 1–2 minutes, or until golden brown. Serve warm with your favorite toppings. I love them with warm maple syrup, vegan butter, and chopped pecans.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days.
Freeze for 2–3 months with parchment paper between the pancakes to prevent sticking.
Reheat in the microwave for 20–30 seconds or in the toaster until warm; frozen leftovers can be reheated straight from the freezer with no need to thaw.

Nutrition