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    Home » Breakfast Recipes

    Vegan Pumpkin Pancakes

    Published: Sep 24, 2021 by Richa 21 Comments

    Jump to Recipe   Print Recipe

    Ditch the pancake mix and make a stack of fluffy Vegan Pumpkin Pancakes from scratch with this easy recipe. A quick vegan buttermilk pancake batter swirled with a mix of pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Fall-tastic! Gluten-free option + Nutfree + soy-free.

    a stack of vegan pumpkin pancakes against a white brick wall

    The first crisp fall mornings have arrived. Time to gather in the kitchen for cozy breakfasts. These fluffy vegan pumpkin pancakes are just the thing to make on a grey fall morning. A light and fluffy vegan buttermilk pancake batter swirled with a mix of pumpkin puree, pumpkin spices, maple syrup and brown sugar. Fall Central! These pumpkin pancakes look, feel and taste oh so special, but are quick to stir together.

    Trust me, these are so much better than Trader Joe’s Pumpkin Pancake Mix .

    a stack of vegan pumpkin pie pancakes with one wedge cut out

    The recipe features a quick homemade vegan buttermilk batter and  a pumpkin pie spice swirl that gives the batter a pretty orange color and that signature pumpkin pie taste. I don’t mix the pumpkin purée directly in the batter. The purée is cooked with the pie spice and maple syrup and thickened to a pumpkin butter which is swirled into the batter. This adds bursts of pumpkin flavor in the pancakes!

    a stack of pancakes being drizzled with maple syrup

    Feeding a crowd of more than 2 or three and don’t feel like sweating over that skillet while everyone else is chatting at the breakfast table? Turn these into sheet pan pancakes! That’s right – no stressing over first batches getting cold while trying to get everything on the table at the same time. You can easily double the recipe! The instructions for sheet pan pumpkin pancakes are at the bottom of the step-by-step instructions.

    More pancake recipes to try:

    • Banana Oat Pancakes
    •  Chocolate Pancakes with ganache. 
    • Tiramisu Pancakes. 
    • Cinnamon streusel Pancakes
    • Samoa Cookie Pancakes
    • Cinnamon Swirl Cake
    • Banana French Toast

    Print Recipe
    5 from 9 votes

    Vegan Pumpkin Pancakes

    Ditch the pancake mix and make a stack of fluffy Vegan Pumpkin Pancakes from scratch with this easy recipe. A quick vegan buttermilk pancake batter swirled with a mix of pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Fall-tastic! Gluten-free option + soy-free +Nutfree .  Makes 8-10 pancakes
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Breakfast, brunch
    Cuisine: American
    Keyword: pumpkin pancake recipe, vegan pumpkin pancakes
    Servings: 4
    Calories: 411kcal
    Author: Vegan Richa

    Ingredients

    • 2 cups (250 g) all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/3 teaspoon salt
    • 1 1/2 cups (350 ml) non-dairy milk
    • 1 teaspoon vinegar
    • 1/2 cup (120 ml) water
    • 3 tablespoons of oil
    • 1/2 teaspoon vanilla extract

    For the pumpkin pie swirl mixture:

    • 1/2 cup (120 g) pumpkin puree
    • 2 tablespoons maple syrup
    • 3 tablespoons brown sugar or coconut sugar
    • 1 teaspoon cinnamon
    • 3/4 teaspoon ginger
    • 1/8 teaspoon nutmeg
    • good pinch of clove powder and allspice

    Instructions

    • In a bowl, mix the flour, baking powder, baking soda, salt and set aside.
    • In another bowl, mix the milk, vinegar, water, oil, and vanilla and set aside to curdle.
    • In a small skillet, add the pumpkin puree with the maple, sugar, and spices and mix well. Cook until the mixture starts to bubble nicely and thickens and starts to get fragrant.
    • Once it's bubbling, cook for another minute and then switch off heat. Let this mixture cool a little bit.
    • Mix the milk mixture into the flour mixture until well combined to make pancake batter
    • Then lightly fold in the pumpkin puree mixture until it's half combined and half kind of swirly (see pictures).
    • Heat your pancake skillet. When it's hot, add a drizzle of oil and spread all over with a paper towel.
    • Then pour a 1/4 to 1/3 cup of the pancake mix on the skillet and cook 3-4 minutes per side. Repeat for all the batter and serve freshly cooked
    • You can also bake this mixture into sheet pancakes. To make this sheet pancakes, add 2 tablespoons of almond flour and 2 tablespoons of more flour into the mixture and mix and then pour into a greased 9 by 13 inch or larger baking sheet and then bake at 400 degrees Fahrenheit for 15-20 minutes.
    • Serve the pancakes with maple syrup, vegan butter, or candied pecans.

    Notes

    • You can use 2 tsp of pumpkin spice or blend 1 teaspoon cinnamon with 3/4 teaspoon ginger, 1/8 teaspoon nutmeg
      and a good pinch of clove powder and allspice
    • coconut sugar can be used instead of brown sugar
    • Gluten-free: to make these Glutenfree, use 3/4 cup almond flour, 1 cup oat flour and 1/3 cup potato starch. For the liquid, use 3/4 cup non dairy milk and 1/3 cup or more club soda. 

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Pancakes
    Amount Per Serving
    Calories 411 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Sodium 294mg13%
    Potassium 422mg12%
    Carbohydrates 68g23%
    Fiber 3g13%
    Sugar 16g18%
    Protein 7g14%
    Vitamin A 4768IU95%
    Vitamin C 1mg1%
    Calcium 263mg26%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • all-purpose flour – you can use gluten-free flour for gluten-free
    • a mix of baking powder and baking soda gives the perfect rise
    • by mixing non-dairy milk with vinegar we create a quick homemade vegan buttermilk that makes these pancakes extra fluffy
    •  oil adds some richness – use a neutral-tasting one
    • vanilla  extract, always
    • For the pumpkin pie swirl mixture, we blend pumpkin puree with maple syrup, brown sugar and pumpkin spices

    Tips & Substitutions:

    • You can use 2 tsp of pumpkin spice or blend 1 teaspoon cinnamon with 3/4 teaspoon ginger, 1/8 teaspoon nutmeg
      and a good pinch of clove powder and allspice
    • coconut sugar can be used instead of brown sugar
    • these reheat well in the microwave the next day

    ingredients for vegan pumpkin pancakes on a marble slate

    How to make Pumpkin Pancakes

    In a bowl, mix the flour, baking powder, baking soda, salt and set aside.

    In another bowl, mix the milk, vinegar, water, oil, and vanilla and set aside to curdle.brown sugar pumpkin spice swirl for pancake batter in a saucepan

    In a small skillet, add the pumpkin puree with the maple, sugar, and spices and mix well. Cook until the mixture starts to bubble nicely and thickens and starts to get fragrant.

    Once it’s bubbling, cook for another minute and then switch off heat. Let this mixture cool a little bit.

    vegan pancake batter in a glass bowl

    Mix the milk mixture into the flour mixture until well combined.


    Then lightly fold in the pumpkin puree mixture until it’s half combined and half kind of swirly (see pictures).

    pumpkin pancake batter in a glass bowl

    Heat your pancake skillet when it’s hot. Add a drizzle of oil and spread all over with a paper towel.

    pumpkin pancakes in a frying pan

    Then pour a 1/4 to 1/3 cup of the pancake mix on the skillet and cook 3-4 minutes per side.

    To freeze, make pancakes as directed, and let cool completely once they are cooked through. Layer pancakes between sheets of waxed paper in a freezer container or bag. Seal and freeze for up to 2 months.

     

    Make Sheet Pancakes:

    pumpkin pancakes baked on a small sheet pan

    You can also bake this mixture into sheet pancakes.

    To turn these into sheet pancakes, add 2 tablespoons of almond flour and 2 tablespoons of more  flour into the mixture and mix and then pour into a greased 9 x 13 inch or larger baking sheet and then bake at 400 degrees Fahrenheit for 15-20 minutes.

    Serve the pancakes with maple syrup, vegan butter,  candied pecans and a dash of pumpkin spice.

    Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

    a half-eaten stack of vegan pumpkin pancakes drizzled with maple syrup

    Can I freeze these?

    To freeze, make the pumpkin pancakes as directed, then let them cool completely once they are cooked through. Layer pancakes between sheets of waxed paper in a freezer container or bag. Seal and freeze for up to 2 months.

    a stack of vegan pumpkin pancakes being drizzled with maple syrup

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    Diwani Handi Vegetables »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Ape

      October 12, 2021 at 2:10 pm

      5 stars
      So good! J made some slight changes: used 1 cup whole wheat flour & 1 cup APF. Used apple cider vinegar for buttermilk. Subbed cardamom for all spice. Used unsweetened soy milk. Added 2 more tablespoons of pumpkin purée. Added some chopped roasted pecans to pancakes after flipping. The batter is thick, so I may add a little more soy milk. So good, I will make again.

      Reply
      • Richa

        October 12, 2021 at 8:00 pm

        The Wheat flour would need more moisture so yes ass more soy milk

        Reply
      • Ape

        October 18, 2021 at 1:19 pm

        5 stars
        Made again / 2 cups whole wheat flour. Added a few extra slashes of soy milk to batter after mixing everything. Thanks for the pro-tip. Super delicious.

        Reply
    2. Jennifer

      October 10, 2021 at 6:27 am

      5 stars
      Great recipe! My husband says these may have been the best recipe he’s ever had. 🙂

      Reply
      • Richa

        October 10, 2021 at 6:17 pm

        ❤️❤️❤️

        Reply
    3. Crystal

      October 03, 2021 at 11:08 am

      5 stars
      These were amazing. Kids mowed through them.

      Reply
      • Richa

        October 03, 2021 at 7:06 pm

        Awesome

        Reply
    4. LALA

      October 02, 2021 at 10:58 am

      5 stars
      Delicious!

      Reply
      • Richa

        October 02, 2021 at 9:33 pm

        Thanks!

        Reply
    5. Khushbu

      September 30, 2021 at 8:11 pm

      5 stars
      This pancakes are so amazing. I can say this is extra delicious and easy to make. Thanks Richa for sharing this delicious and healthy pancake.

      Reply
      • Vegan Richa Support

        October 01, 2021 at 2:33 pm

        thank YOU SO much

        Reply
    6. Kristi

      September 28, 2021 at 7:41 am

      5 stars
      Ok. That’s some next level pancake voodoo witchery…
      Absolutely delicious. I almost passed on these because it’s a school morning but went with it anyway. Glad I did. The swirl of “pumpkin butter goodness” is so wonderful in these pancakes. So lovely. I used half white whole wheat flour to great success. Thank you for another rotation entry, Richa!

      Reply
      • Richa

        September 28, 2021 at 8:49 am

        Yay!! So glad you tried them

        Reply
    7. Alena

      September 26, 2021 at 10:10 pm

      5 stars
      Just wanted to let you know that I made these (gf) for the first time. Our almost 4 yo literally went “mmmm!” with every bite for at least the first two pancakes- & we agreed!!

      Thanks for another winner!

      Reply
      • Richa

        September 27, 2021 at 2:11 am

        Awesome

        Reply
        • Julie Merante

          October 31, 2021 at 6:44 am

          These were a disaster! I don’t know if it was because I reduced the recipe to 2 servings or what. They barely cooked and made a mess when trying to flip. Dumped the rest into two ramekins and baked. They were tasty but won’t be making this one again.

          Reply
          • Richa

            October 31, 2021 at 2:59 pm

            I am sorry they didn’t work out. The batter might have needed more moisture or a longer cooking time. How was the batter consistency? Pans and stoves and pumpkin purees vary. You want to spread the pancake batter if it’s too thick and cook until Golden at the bottom. Some pumpkin purée brands are thick so they would add some Cooking time as well.

            Reply
        • Monica

          October 02, 2022 at 4:42 am

          This recipe says 1/3tsp of salt. Should that be 1/2? Thanks 🙂

          Reply
          • Vegan Richa Support

            October 02, 2022 at 5:55 pm

            1/3

            Reply
    8. Emily

      September 25, 2021 at 7:42 pm

      5 stars
      Made these today! They have so much fall
      Flavor! And so moist!

      Reply
      • Richa

        September 25, 2021 at 8:14 pm

        Awesome

        Reply

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