Vegan Pumpkin Pancakes
These easy vegan pumpkin pancakes are the ultimate weekend brunch in the fall time. The pumpkin puree, autumnal spices, vanilla and maple syrup add nostalgic fall flavor to the fluffy, thick batter. Serve these delicious pumpkin pancakes or pumpkin waffles with a few of your favorite toppings for the perfect sweet start to your day.
Top Tips For The Best Vegan Pumpkin Pancakes
- Preheat the pan or waffle maker.
- Use canned pumpkin puree, as it’s a slightly different consistency to fresh pumpkin. The fresh variety may seem healthier, but it will be too watery in the batter and may not work in the recipe.
- Edit the batter consistency to your liking. The recipe should give you the perfect thickness, but if you prefer a runnier batter, add a bit of vegan plant milk or add a few extra tablespoons of flour for a thicker, fluffier pancake.
- Use applesauce for vegan pumpkin pancakes oil-free, to replace the coconut oil.
- Always grease the pan to ensure the batter doesn’t stick, even if you wish to keep this recipe oil-free. It is best to use coconut oil or vegan butter. However, you could use a good non-stick pan and a little spray oil as an alternative.
Pumpkin Pancake Serving Ideas
Keep things simple and top with fresh fruit and maple syrup, or go all out with your toppings.
My favorite toppings include:
- Banana
- Berries
- Liquid sweeteners, such as maple syrup or agave nectar
- Melted Biscoff spread or Biscoff topping sauce (the cinnamon in this spread works perfectly with these fall pancakes)
- Dash of cinnamon or mixed pumpkin spice seasoning
- Vegan butter
- Chopped nuts, such as almonds, pecans, or hazelnuts
- Chocolate chips or shavings
- Vegan whipped cream
- Crumbled biscuits
You could also add vegan chocolate chips or blueberries into the batter.
How To Make Skull Shape Pancakes
To make these fluffy vegan pumpkin pancakes even more seasonal, use these Halloween theme mini waffle makers to transform your mix into a spooky skull and pumpkin design. Then, add your toppings and serve as usual.
Can You Make Gluten-free Vegan Pumpkin Pancakes?
Wheat flour is preferable for this recipe for the thick texture that holds together and fluffs up beautifully with the heat. However, you can substitute the whole wheat pastry flour for a gluten-free alternative, such as oat flour, in a 1 to 1 ratio.
Can You Make The Batter In Advance?
Yes, of course! This is an excellent idea if you are entertaining guests or cooking for your family. Simply make the batter following the instructions and then store it in an airtight container in the fridge. The batter should keep for about 4-5 days and is ready to use straight from chilled.
If you like to have vegan pumpkin waffles or pancakes on hand ready to reheat at a moment’s notice, you can freeze the pre-cooked pancakes or waffles for two months. Store the pancakes in airtight bags or containers, then reheat in the oven or microwave. You may need to keep each individual pancake or waffles with a piece of parchment in between a layer to avoid them sticking together in one block.
INGREDIENTS
- 1 can pumpkin puree
- 1 cup unsweetened soy milk, or other plant milk
- 1/2 cup water
- 2 tablespoons melted coconut oil or applesauce
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon light brown sugar, optional
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- additional coconut oil, or plant-based butter, for cooking
METHOD
- In a large mixing bowl whisk together the pumpkin puree, plant milk, water, coconut oil, maple syrup, and vanilla until smooth and well combined.
- To the wet ingredients, slowly add in the flour, baking powder, salt, sugar, cinnamon, and nutmeg and whisk until combined, but do not over mix.
- To make pancakes: In a medium skillet over medium-low heat, heat the coconut oil or plant-based butter. Using a 1/4 measuring cup, pour batter into the pan. Cook each pancake for 2 to 3 minutes and flip them over when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden.
- To make waffles: Cook the waffles according to your waffle maker’s instructions.
Plate the waffles and top them with fresh fruit, plant-based butter, and warm maple syrup.
Vegan Pumpkin Pancakes
Ingredients
- 1 can pumpkin puree
- 1 cup unsweetened soy milk or other plant milk
- 1/2 cup water
- 2 tbsp melted coconut oil or applesauce
- 2 tbsp pure maple syrup plus more for serving
- 1 tsp vanilla extract
- 1.5 cups whole wheat pastry flour or all purpose flour
- 1 tbsp light brown sugar optional
- 3 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- additional coconut oil, or plant-based butter for cooking
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, plant milk, water, coconut oil, maple syrup, and vanilla until smooth and well combined.
- To the wet ingredients, slowly add in the flour, baking powder, salt, sugar, cinnamon, and nutmeg and whisk until combined, but do not over mix.
- To make pancakes: In a medium skillet over medium-low heat, heat the coconut oil or plant-based butter. Using a 1/4 measuring cup, pour batter into the pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden.
- To make waffles: Cook the waffles according to your waffle maker’s instructions.Plate the waffles and top them with plant-based butter, and warm maple syrup.
