Fluffy vegan pumpkin pancakes are the perfect way to kick off a beautiful fall Sunday morning. It’s such a delicious seasonal breakfast recipe that I love having every weekend. What’s a Sunday morning without pancakes?!
I love having super simple recipes for breakfast since I wake up starving and I don’t want to spend too much time cooking (obviously want to spend more time enjoying a delicious pancake stack). That’s why this recipe is super simple and only requires 1 bowl and a hand mixer. Using a hand mixer is great for this recipe because it helps to incorporate all of the ingredients together and does not leave any clumps of flour behind.
Pumpkin Pancake Cooking Tip
I have made these pancakes on a frying pan before and they’ve turned out well, but nothing compares to cooking pancakes on a griddle! I cook 3 pancakes at a time, they all cook evenly (at the same temperature) and they become so fluffy! I never cook pancakes on anything else because it is SUCH a game changer. Trust me, you need one if you want outrageously fluffy cakes for breakfast.
Another tip is to use a hand mixer to blend all your ingredients together. It ensures there are no flour clumps left in the batter and really combines everything together.
I also love to add blueberries to my pancakes! I don’t mind chocolate chips in my pancakes, but it’s not my go-to for breakfasts (I know you probably think I’m crazy but what can I say, blueberries are truly the s tier fruit if you ask me). You can opt out of the blueberries and put chocolate chips instead, but I find blueberries or any other berry adds a delicious, light, natural sweetness to the pancake.
These vegan pumpkin pancakes are:
- Super fluffy
- naturally sweet
- pillowy soft
- pumpkin-flavoured (but not too much!)
And, if you’re looking for another delicious pumpkin recipe, you can try this pumpkin spice vegan french toast!
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