Riri's RecipesThese easy vegan pumpkin pancakes are the perfect breakfast to celebrate fall. They are so easy to make, taste so delicious and are great to prep for the week! I love making a big batch of these pumpkin pancakes on Sunday and eating them for breakfast for the rest of the week. It’s such a cozy, delicious breakfast that helps to switch up your normal routine!
These pancakes are a fall spin on my Fluffy Vegan Blueberry Pancakes recipe, but with a few tweaks to make this more fun for fall!
What ingredients do I need to make these easy vegan pumpkin pancakes?
- Flax Egg. This is a mixture of ground flaxseed /flaxseed meal and warm water. Mixing these two together creates a vegan egg, or flax egg!
- Plant Milk. I love using either almond or oat milk, but you can use any plant milk of choice. You can use either unsweetened or sweetened milk since this is not a savoury recipe!
- Pumpkin Purée. I use E.D Smith pure pumpkin puree. I love using this over pumpkin pie filling because it’s only pumpkin as the ingredient – no added sweeteners included. I think this is important considering it is being used in a breakfast recipe, and we’ll be adding maple syrup to top these pancakes which will make them sweeter. However, if you only have pumpkin pie filling, you can still use this and it will work just the same!
- Vanilla Extract. Adding one teaspoon of vanilla helps to give these pancakes such a delicious hint of flavour.
- Pumpkin Pie Spice. This adds such a cozy flavour to the pancakes and really helps to elevate the pumpkin taste. If you don’t have pumpkin pie spice, you can also use allspice.
- Sugar. I like to add one tablespoon of sugar to this recipe to help the pancakes become more fluffy. You can definitely omit the sugar if you prefer to only drizzle maple syrup on top.
- Salt. Just a pinch!
- Baking Soda + Baking Powder. To help make these pumpkin pancakes extra fluffy.
- All-Purpose Flour. I’ve always used all-purpose flour for this recipe and it works wonderfully! I always make sure to measure my flour using the spoon and level method. This is the best method because it helps to ensure your pancakes will be fluffy and light.
Tips on making the perfect vegan pumpkin pancakes
- Add all wet ingredients together first. Ensure to make your flax egg first in a small bowl, then combine all wet ingredients together and whisk until combined.
- Use the spoon and level method to measure your flour. As previously mentioned, this is the best way to measure your flour so that your pancakes do not become dense. The spoon and level method ensures you don’t pack too much flour in your measuring spoon and keeps the pancakes light and fluffy.
- Let the batter rest for 5 minutes before cooking your pancakes. This is essential! After adding the baking powder and baking soda, stir the batter only until you don’t see any dry clumps of flour. Do not over-mix otherwise the pancakes won’t be as fluffy! Giving the batter time to rest before you begin cooking will also allow it to grow and give you the fluffiest pancakes!
How to store your easy pumpkin pancakes
You can keep your pancakes in the fridge for up to one week. If you’d like to freeze them, you definitely can! Let the pancakes cool completely, place them in an airtight container and freeze for up to one month.
Craving more?
- If you’re looking for more easy and healthy breakfast recipes, try making my Vegan Breakfast Bagel! Simple to make and packed with plant-based protein.
- If you consider yourself more of a waffle person, then you will love my Easy Vegan Belgian Waffles!
- Looking for a breakfast recipe you can take with you on the go? My Vegan Apple Oatmeal Breakfast Cookies are the perfect breakfast to enjoy for any busy morning.
Easy Vegan Pumpkin Pancakes
These easy vegan pumpkin pancakes are the perfect breakfast to celebrate fall. They are so easy to make, taste so delicious and are great to prep for the week! They are such a cozy, delicious breakfast that helps to switch up your normal routine!
Ingredients
- 2 Flax Eggs (2 tbsp flax seeds + 6 tbsp warm water)
- 4 tbsp Pumpkin Purée
- 2 cups Plant Milk (almond, cashew, oat milk, etc)
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice Or Allspice
- 1 tbsp Granulated White Sugar
- 2 cups All-Purpose Flour using spoon and level method (can use whole wheat 1:1)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
Instructions
- In a small bowl, make your flax egg. Let sit for 5 minutes.
- In a medium-sized bowl, add in flax egg, pumpkin purée, plant milk, vanilla extract, pumpkin pie spice, and sugar and mix with a hand mixer or whisk.
- Add in flour, baking powder, and baking soda, and mix with a hand mixer until well combined. Continue blending until no chunks remain and everything is well mixed. Let batter sit for 5 minutes before cooking so it becomes fluffy.
- Plug in your griddle and spray it lightly with cooking spray. Turn the heat of your griddle to 400ºF. Once it is hot, use a ladle to pour one scoop of batter onto the griddle. You can cook 5-6 pancakes at a time, depending on the size of your griddle.
- Once the edges of the pancake start to brown slightly and bubbles form in the middle of the pancake (after about 1-2 minutes), gently slide a spatula underneath it and flip your pancakes.
- Repeat steps 5 and 6 for the rest of your pancake batter.
- Once your pancakes are cooked, top with nut butter, bananas, berries, maple syrup, or whatever you’d like and enjoy!
Video
Notes
How to store: Place in an airtight container in the fridge for up to one week.
How to freeze: Let pancakes cool completely, place in an airtight container and freeze for up to one month.
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