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Easy Vegan Pumpkin Pancakes

Fluffy and warming vegan pancakes infused with pumpkin pie spice, perfect for a cozy breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (leveled, not scooped) This provides the perfect fluffy base.
  • 1 tablespoon baking powder To give your pancakes that delightful lift.
  • 1.5 teaspoons pumpkin pie spice This aromatic blend brings warmth and nostalgia.
  • 3 tablespoons white table sugar Just the right amount of sweetness to balance the spices.
  • 1/4 teaspoon salt Enhances all the flavors in the pancakes.
Wet Ingredients
  • 1/2 cup pumpkin puree Creamy and rich, it’s the star of the show.
  • 1 cup unsweetened plant-based milk (preferably soy) Adds moisture while keeping it vegan.
  • 1 tablespoon white vinegar Creates a buttermilk effect when mixed with soy milk.
  • 1 teaspoon vanilla extract Aromatic and flavorful, it rounds out the taste.
  • 2 tablespoons canola oil plus extra for brushing the pan Keeps the pancakes moist and adds a golden hue.

Method
 

Preparation
  1. In a mixing bowl, sift together the all-purpose flour, baking powder, pumpkin pie spice, sugar, and salt.
  2. In a separate bowl, whisk together the pumpkin puree, plant-based milk, white vinegar, vanilla extract, and canola oil until smooth.
  3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Let the batter rest for about five minutes.
  4. While the batter is resting, preheat a non-stick pan over medium-high heat, lightly brushing it with canola oil.
Cooking
  1. Once the pan is hot, pour about a quarter cup of batter for each pancake. Immediately reduce the heat to medium.
  2. Cook for approximately 1.5 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another minute until golden brown.
  3. Keep cooked pancakes warm in a low oven while repeating with the remaining batter.
Serving
  1. Serve pancakes with toppings like maple syrup, fresh fruit, or coconut whipped cream.

Notes

For fluffier pancakes, let the batter rest a little longer. Feel free to add more pumpkin pie spice or a mix of nutmeg and cinnamon for extra warmth. Try whole wheat or gluten-free flour for alternatives.