Fluffy Vegan Pumpkin Pancakes
These vegan pumpkin pancakes should be at the top of your fall breakfast recipes list! They’re tender, fluffy, and full of aromatic spices. Ready with just 10 ingredients and less than 30 minutes!
Equipment
- Mixing bowl
- Spatula
- Skillet
- Whisk
Ingredients
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine-grain salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 ¾ cups vegan buttermilk
- 1 tablespoon neutral vegetable oil
- 3 tablespoons brown sugar
- 1 cup canned pumpkin purée (we use Libby’s)
- 1 teaspoon vanilla extract
For serving
- Vegan butter
- Toasted pumpkin seeds
- Maple syrup
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate mixing bowl, whisk together the vegan buttermilk, brown sugar, pumpkin purée, and vanilla extract.
- Make a well in the dry ingredients, then pour the wet ingredients into the center. Gently stir the batter with a spatula or wooden spoon until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a bit of butter and ladle ⅓-cup pancakes into the skillet.
- Cook for 3 minutes, or until bubbles start to form in the batter on top and the pancakes are golden underneath. Flip and cook on the other side for 2-3 minutes until golden.
- Repeat with the remaining batter. Serve your vegan pumpkin pancakes while warm with more vegan butter, toasted pumpkin seeds, and maple syrup. Happy eating!
Video
Notes
- Use fresh leavening agents: When it comes to leavening agents, use new or properly stored baking powder and baking soda.
- Rest the batter: Allow the batter to sit for 5-10 minutes as the pan heats up. This helps in achieving tender and fluffy pancakes.
- Non-stick pan: A griddle pan or a wide, non-stick skillet with a heavy bottom means less oil and perfectly golden pancakes.
- Heat management: Keep your pan over medium heat or griddle at 375F to prevent burning the exterior while the inside remains uncooked.
- Test pancake: Cook a small test pancake first to check your batter's consistency.
- Uniform size: Use a ladle or measuring cup for evenly sized pancakes. We like to use a third cup to keep them consistent.
- Don’t flip too early: Wait for bubbles to form on the surface of the pancakes before flipping for a perfect cook on both sides.
- Flip once: To prevent hockey puck pancakes, you only want to flip them once.
- Keep warm: If you’re serving a large batch, place the cooked pancakes on a wire rack over a baking pan, and keep them in the oven set to 200F.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 17.8g | Protein: 2.8g | Fat: 2.2g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 3.3mg | Sodium: 296.9mg | Potassium: 99.3mg | Fiber: 1g | Sugar: 4.6g | Vitamin A: 2774IU | Vitamin C: 0.8mg | Calcium: 80.1mg | Iron: 1.1mg
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