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These fluffy vegan pumpkin pancakes are a cozy, spice-infused delight, perfect for embracing the fall season guilt-free!

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Made with pumpkin puree, soy milk, coconut oil (or applesauce), maple syrup, and aromatic spices, combined with pastry flour for a flavorful, plant-based breakfast.

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STEP 1: In a large mixing bowl whisk together the pumpkin puree, plant milk, water, coconut oil, maple syrup, and vanilla until smooth and well combined.

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STEP 2: 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.

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STEP 3: In a skillet over medium-low heat, melt coconut oil or plant-based butter and cook 1/4 cup batter per pancake for about 2-3 minutes per side until golden, flipping when bubbles form.

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Enjoy these vegan pumpkin pancakes hot off the griddle, a comforting taste of autumn in every bite.

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