These fluffy vegan pumpkin pancakes are perfect for a cozy breakfast! Made with wholesome pumpkin puree and warm spices, they are tasty and comforting.
Who doesn’t love pancakes? I love adding maple syrup on top, and my kitchen smells amazing while cooking. A delicious way to start the day, for sure!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the pancakes their flavor and moisture. You can use either canned pumpkin or homemade puree. If you want to switch it up, try using mashed bananas or sweet potato for a different taste.
Flour: All-purpose flour works great, but whole wheat flour adds more nutrients. If you’re gluten-free, you can use a gluten-free all-purpose flour blend instead. Just make sure it has xanthan gum to help with texture.
Ground Flaxseed: This acts as an egg substitute. If you don’t have flaxseed, you can use chia seeds in the same ratio. Simply mix them with water and let them sit until they thicken.
Plant-Based Milk: Almond, soy, or oat milk are my favorites! Feel free to use coconut milk for a creamier texture or any milk alternative you enjoy. Just steer clear of sweetened varieties to keep the pancakes balanced.
How Do You Get Fluffy Pancakes Every Time?
The key to fluffy pancakes is all in the mixing! When you combine the wet and dry ingredients, mix just until they come together. It’s okay to have lumps in the batter; overmixing can make the pancakes tough and dense. Keep your heat at medium to avoid burning while ensuring the inside cooks through!
- Make sure your pan is well-heated but not too hot to prevent burning.
- Pour the batter onto the pan in 1/4 cup amounts, allowing space for spreading.
- Watch for bubbles forming on the surface before flipping – it indicates they’re ready!
How to Make Vegan Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup pumpkin puree (canned or homemade)
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tbsp maple syrup (plus extra for serving)
- 1 cup plant-based milk (such as almond, soy, or oat milk)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 tsp vanilla extract
For Cooking and Toppings:
- Coconut oil or any neutral oil for cooking
- Chopped pecans or walnuts for topping
- Vegan whipped cream or coconut cream for topping (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare, and it cooks in just 20 minutes. So, in about half an hour, you can whip up these delightful pumpkin pancakes to enjoy a cozy breakfast!
Step-by-Step Instructions:
1. Prepare the Flax Egg:
In a small bowl, combine the ground flaxseed and water, stirring well. Let it sit for about 5 minutes to thicken; this mixture will act as a substitute for eggs in your pancakes.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This will create a flavorful base for your pancakes!
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, plant-based milk, maple syrup, vanilla extract, and the thickened flaxseed mixture. Stir until everything is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If your batter seems too thick, add a splash more plant-based milk.
5. Heat the Pan:
Heat a non-stick pan or griddle over medium heat and lightly grease it with coconut oil or your choice of cooking oil.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the heated pan. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip them carefully and cook for another 2 minutes on the other side until golden brown and cooked through.
7. Keep Warm:
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. You can cover them with a clean kitchen towel to retain warmth.
8. Serve and Enjoy:
Stack your pancakes high and serve with a dollop of vegan whipped cream or coconut cream, a generous drizzle of maple syrup, and a sprinkle of chopped pecans or walnuts for an extra crunch.
Dig in and enjoy your cozy, delicious vegan pumpkin pancakes! Perfect for any day you want a sweet and comforting breakfast.
Can I Substitute the Pumpkin Puree?
Yes! If you don’t have pumpkin puree, you can use mashed bananas or sweet potato puree as an alternative. Just ensure they are smooth to maintain the batter’s texture.
Can I Make These Pancakes Gluten-Free?
Absolutely! Simply replace the all-purpose flour with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum to help with the pancake structure.
How Do I Store Leftover Pancakes?
After cooling, store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster or microwave for a quick breakfast!
Can I Sweeten the Pancakes More or Less?
Definitely! Adjust the maple syrup to suit your taste. If you prefer them less sweet, reduce the maple syrup slightly, or for a sweeter pancake, add more to the batter or drizzle on top when serving.
