Golden and super fluffy Vegan Pumpkin Pancakes! They are packed with pumpkin flavor, 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! 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 flavor. And they are fluffy. Beyond your dreams fluffy and light. Enjoy them on rotation with my vegan pumpkin muffins for fall feasting perfection!
Here is what you will be needing to make vegan pumpkin pancakes:
And a few ingredient notes:
- Flour - All-purpose flour gives the fluffiest results and the best pumpkin flavor but you can use whole wheat or spelt instead if you prefer.
- Pumpkin Spice - Sometimes called pumpkin pie spice. If you don't have any you can use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger instead.
- Pumpkin Puree - From a can or homemade is fine.
- 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.
- Plant Milk - Any non-dairy milk will do, such as soy milk, almond milk, oat milk or cashew milk.
Some chocolate chips or orange zest added to the batter is really good if you fancy switching them up a bit!
Success Tip - With any recipe 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. DO NOT scoop the flour up into the cup as it will affect the outcome of the recipe. Digital scales are available at most big grocery stores for around $15. It's so worth it!
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 wet to the dry and stir gently to combine. Don't be tempted to thin the batter. It is THICK and thick is your friend. That's why the pancakes are massively fluffy!
- Cook scoops of the pancake batter in a skillet. Be sure to cook each one slowly over a medium low heat for ultimate fluffy texture. Don't rush them.
Success Tip - I love to cook these pancakes in a cast-iron skillet. It makes the outsides golden and deliciously crusty. A great contrast with the soft, fluffy insides!
Put leftover pancakes in an airtight container or bag then store in the fridge or freezer. They will keep in the fridge for 2 or 3 days or in the freezer for up to 3 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.
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:
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.
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.
Yes. 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!
Hungry For More?
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Pumpkin PancakesAuthor:
- 1 cup (240 ml) plant milk
- 2 tablespoons + 1 teaspoon (35 ml) liquid oil , such as mild olive oil, sunflower, canola or vegetable oil. See recipe notes for 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 , white, cane, coconut or brown
- 1 tablespoon baking powder
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- ½ teaspoon fine sea salt
- 2 teaspoons pumpkin spice
- 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 over-mix. A few small lumps are ok. 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 of the batter 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 bubbles start to appear all over the top.
- Flip gently and allow to cook on the other side for about 2 minutes or 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.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
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!