Vegan pumpkin pancakes - super fluffy, lightly spiced, easy to make and utterly delicious; these pancakes are perfect for a cozy Autumn breakfast.
I know that I have been posting a lot of pumpkin recipes recently; but the pumpkin spice mania is one American trend that I am fully on board with. I really love the flavour of pumpkin with warming spices; and obviously adding hidden vegetables to your baked goods is a plus.
These vegan pumpkin pancakes make a wonderful Autumn weekend breakfast; they are incredibly light and fluffy, perfect for soaking up maple syrup! They have a lovely, lightly spiced flavour, are really easy to make and you would never know that they don't contain eggs or dairy.
I like to serve them with a generous drizzle of maple syrup (obviously non-negotiable) and a scattering of chopped toasted pecans and some cacao nibs for crunch.
They would also be lovely with chocolate sauce, or with chocolate chips cooked into the pancakes; and a dollop of whipped coconut cream wouldn't go amiss either!
How To Make Vegan Pumpkin Pancakes:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. *
To make these vegan pumpkin pancakes, I applied the same method that I use for a lot of vegan cakes to create rise - adding vinegar and bicarbonate of soda to the batter. The reaction between the two makes the pancakes rise well and gives them their light and fluffy texture.
To make the pancakes, whisk together pumpkin puree, non-dairy milk, maple syrup, sunflower oil, cider vinegar and vanilla extract.
Sift in flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and salt and fold together until smooth. The batter should be quite thick.
I use a dry, very non-stick pan to cook my pancakes to avoid adding extra oil. If your pan is not so non-stick then you will need to add a little oil or vegan spread.
Add about ¼ cup of batter to the hot pan and spread it out a little. Cook the pancakes for a couple of minutes per side over a low heat.
I used tinned pumpkin puree to make these vegan pumpkin pancakes which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. If you can’t find it however it is also really easy to make your own; you just need to roast and puree a pumpkin or butternut squash – here’s a helpful guide on how to make pumpkin puree.
More Vegan Pumpkin Recipes:
If you've got some pumpkin puree left over why not try one of these recipes to use it up?
Vegan pumpkin chocolate chip cookies
Vegan pumpkin cake with maple pecans and cinnamon buttercream
Pumpkin chocolate chip cake bars
More Vegan Pancake Recipes:
Vegan crepes with berry compote and chocolate sauce
Vegan chocolate pancakes with chocolate sauce
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Vegan Pumpkin Pancakes
Ingredients
- 120 g (½ cup) pumpkin puree
- 240 ml (1 cup) non-dairy milk (I use unsweetened soy)
- 80 ml (⅓ cup) maple syrup
- 3 Tbsp sunflower oil
- 1 ½ Tbsp apple cider vinegar
- 2 tsp vanilla extract
- 250 g (2 cups) plain (all-purpose) flour
- 1 Tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1 ½ tsp mixed spice/pumpkin pie spice
- ¼ tsp salt
Instructions
- Whisk together the pumpkin puree, milk, maple syrup, sunflower oil, cider vinegar and vanilla extract.
- Sift in the flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and salt and stir until well combined. The batter should be quite thick.
- Place a dry, very non-stick frying pan over a low heat (if your pan is not so non-stick then you will need to grease it with a little oil or vegan spread).
- Scoop ¼ cup of the batter into the pan and use the cup to spread it out slightly. Cook for a couple of minutes until bubbles form on the surface then carefully flip the pancake over and cook for a couple more minutes until browned and cooked through.
- Repeat with the rest of the batter then serve the pancakes topped with maple syrup and your choice of things to scatter.
Notes
Sally Hossack
These look delicious but I bet they soak up loads of maple syrup
Betsi
That’s the magic of them!
Gracious Store
Thanks for sharing recipe for this pumpkin pancakes
Lakin
I made these for me and my girlfriend this morning and they turned out great! Fluffy and just the right amount of pumpkin flavor. I topped mine with some melted almond butter but I think I would have enjoyed them more topped with powdered sugar and maple syrup so I’m going to try that next time! It was also really easy to halve the recipe since I was just baking for two. As always, thanks for the great recipe!
Letitia
These look so good! Do you think it would make a big difference to leave out the maple syrup? Or if it would work to sub in extra pumpkin or even applesauce? I am wanting to make them for my pumpkin-loving baby and want to limit the sugar. Thanks!
hannahhossack
Hi Letitia, you should be fine to omit the maple syrup but you may need to add a drop more milk to compensate.
Keri
Can the sunflower oil be substituted for olive oil? Any Tbsp adjustment with it? Looks amazing! Keri
hannahhossack
Hi Keri, yes olive oil is absolutely fine, just use the same amount.
Amy Alton
These pancakes were amazing. A big hit with the family and easy to make, very light and fluffy.
Dani
I used some butternut squash I'd steamed (oven is broken) and mashed; I was worried it looked a bit thick compared to canned purée, but these came out amazingly fluffy, the fluffiest pancakes I've ever made! I had a couple of other subs, too: golden syrup instead of maple, and ginger instead of cinnamon (I'd run out of both!). A lovely, versatile recipe! Many thanks!