Golden and super fluffy Vegan Pumpkin Pancakes! They are packed with pumpkin flavour, perfectly spiced and just perfect served with copious amounts of vegan butter and maple syrup!
Vegan Pumpkin Pancakes are here in time for all of your fall brunching needs! Just like my chocolate banana pancakes, this recipe is an adaptation of my very popular vegan banana pancakes and if you've tried that recipe then you know how absolutely amazing and ridiculously fluffy they are.
Well, this fall version is just as good! We're talking golden, hearty, cozy completely eggless pumpkin pancakes with just the right amount of pumpkin spice for the best flavour. And they are Fluffy. Beyond your dreams fluffy and light.
Ingredients & equipment
For detailed measurements and instructions, see the printable recipe card.
So, here’s the rundown on what’s going on in these vegan pumpkin pancakes and why:
- Flour - Use all-purpose flour (plain flour in the UK) to get the fluffiest results and the best pumpkin flavour. If you want to sacrifice a bit of fluffiness you could use half all-purpose and half whole wheat. Spelt flour will work ok too. White flour doesn't compete with the pumpkin flavour though so is my flour of choice for this recipe.
- Baking Powder + Baking Soda - Yes both. This is what makes your pumpkins thick and fluffy. Don't be tempted to reduce either of them. The baking soda reacts with the slightly acidic pumpkin and creates more lift and fluffiness than the baking powder can do alone.
- Pumpkin Spice - The perfect pumpkin accompaniment and the ultimate fall flavour. Most grocery stores have it (you'll find it with the spices) or you can use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger instead.
- Pumpkin Puree - It is important to measure your pumpkin accurately. Too much or too little will really affect results and could make your pancakes either dry or soggy.
- Vanilla & Salt - For flavour. Salt is so important in sweet and savoury recipes for enhancing flavour.
- Oil - Just a little. Some fat is needed to make the pancakes perfectly fluffy. If you don't use oil in your cooking you can sub cashew butter. I give directions in the recipe.
- Sugar - Not much, just a touch of sweetness which helps bring out the pumpkin flavour.
- Non Dairy Milk - Unsweetened is best. Don't be tempted to sub water. You will get flat, heavy pancakes.
You will also need a non-stick skillet or frying pan. I love to use a cast-iron skillet. It makes the outsides golden and deliciously crust. A great contrast with the soft, fluffy insides!
How to make vegan pumpkin pancakes
These eggless pumpkin pancakes are made in just a few easy steps. Here's how:
- Add the dry ingredients to a bowl and whisk together.
- Add the wet ingredients to another bowl and whisk them together.
- Add the set to the dry and stir gently to combine.
- Cook scoops of the pancake batter in a skillet.
For the best results when making this recipe, take note of these tips:
- Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results.
- There is a reason that there is so much baking powder in this recipe. It starts with fluffy-wuffy and ends with A-mazing. It's not a typo. Don't cut it down or you'll lose some serious fluff.
- If you're feeling lazy you can blend everything up in the blender and the pancakes will turn out well, but mixing the batter by hands makes the pancakes that much more tender and fluffy.
- Whisk batter until just combined, no more. A few lumps are ok. Do not over mix!
- Don't be tempted to thin the batter. It is THICK and thick is your friend. That's why the pancakes are massively fluffy!
- For optimal visual appeal, I have found that vegan butter works much better than oil for greasing the pan when cooking pancakes so if you have some I recommend you use it.
- Cook each one slowly over a medium low heat for ultimate fluffy texture. Don't rush them.
How to store & reheat leftovers
In the very rare event, you have some leftover vegan pumpkin pancakes, put them in an airtight container or bag, then in the fridge or freezer. They will keep in the fridge for 2 or 3 days or in the freezer for up to 2 months.
From the fridge, reheat them in the microwave for 20-30 seconds, or pop them in a toaster or skillet until heated through.
From the freezer, defrost in the microwave gently until warm, or pop in the toaster direct from the freezer. They will need 2 to 3 rounds in the toaster to defrost and heat through.
This vegan pumpkin pancake recipe is fantastic as it is, but make it your own by:
- Adding some chocolate chips to the batter.
- Adding some orange zest .... Orange works incredibly well with pumpkin. Have you tried my Baked Pumpkin Orange Donuts?
- Use this Vegan Pumpkin Pancake batter in your waffle maker. Add the batter over a medium heat, and keep cooking them until the steam stops coming out the sides. Even if your waffle maker tells you otherwise. That's the trick to perfect waffles!
To make oil-free
To make the pancakes oil-free, use cashew butter instead of the oil. It will provide the necessary fat for a good texture and also give a mild, buttery flavour. Blend it up with the milk in a blender before you start so that it gets combined well. Then continue with the recipe as written.
To make gluten-free
Use a good all-purpose gluten-free blend like Bob's Red Mill 1 to 1 Baking Flour.
No pumpkin spice?
If you can't get hold of pumpkin spice use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger.
Nothing else is needed here except a rather large pat of vegan butter and a hefty drizzle of maple syrup. That's always my pancake topping of choice and the best way to eat these IMO. You could also try:
- Sliced banana
- Cubes of roasted pumpkin or squash
- Chopped nuts (pecans and walnuts work best with the pumpkin flavour)
- Chocolate sauce
- Vegan Caramel Sauce
- Pumpkin Caramel Sauce
- Coconut whipped cream
- Date caramel
- Vegan yogurt
- Dairy-free ice cream
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Vegan Pumpkin PancakesAuthor:
- 1 cup (240 ml) unsweetened non dairy milk
- 2 tablespoons + 1 teaspoon (35 ml) neutral liquid oil of choice * such as mild olive oil, sunflower, canola or vegetable oil. See recipe oil-free option.
- Packed ⅔ cup (150 grams) pumpkin puree
- 2 teaspoons vanilla extract
- 1½ cups + 2 tablespoons (200 grams) all-purpose flour , (plain flour in the UK), or spelt, wholewheat, or gluten-free all-purpose 1 for 1 baking flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- ½ teaspoon fine sea salt , not table salt
- 2 teaspoons pumpkin spice , see recipe notes for alternative
- Add the milk, oil, pumpkin puree and vanilla extract to a medium bowl and whisk together until well combined.
- To a large bowl add the flour, sugar, baking powder, baking soda, salt and pumpkin spice. Whisk them together to combine.
- Pour the wet ingredients into the dry ingredients and stir them together gently until just combined. Do not beat it and do not over mix. Over-mixing makes pancakes tough and less fluffy. A few small lumps are ok. Stop stirring once you can no longer see any dry flour. It will be a thick batter. That is normal. Don't be tempted to thin it as it is the thick batter that makes these pancakes so fluffy.
- Let the batter rest while you preheat the pan/griddle.
- Grease a large skillet or griddle with some vegan butter or neutral tasting oil and warm over a medium heat. Once hot add about ⅓ cup or a ladle full at a time to the hot pan/griddle. Spread it a little to tidy it up if you need to but leave it quite thick (a little under ½ inch is ideal). Turn the heat to medium low and leave the pancakes to cook undisturbed until a few bubbles start to appear in the top and the edges are starting to firm up a little.
- Flip gently and allow to cook on the other side for 2 to 3 minutes until golden brown. Serve immediately or keep warm on a plate in the oven on its lowest setting until you have finished cooking them all.
To make gluten-free Use a good gluten-free flour blend like Bob's Red Mill 1 To 1 Baking Flour
No pumpkin spice? If you can't get hold of pumpkin spice use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger.
Measuring flour As always with any recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best and consistent results. If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $15. It's so worth it!
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Any squash puree will work in this recipe, as will sweet potato puree.
First, don't cook them over too high a heat. They should be cooked medium-low. They don't have egg to set them so need time to dry out and become fluffy. Also, make sure you weigh and measure the ingredients properly. The wrong ratios (even slight) will affect the texture of the pancakes.
This recipe was originally published on October 17th, 2019. I've since rewritten the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!