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:
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 1/4 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 Pumpkin Recipes:
If you’ve got some pumpkin puree left over why not try one of these recipes to use it up?
Vegan Pumpkin Pancakes
Vegan pumpkin pancakes - super fluffy, lightly spiced, easy to make and utterly delicious; these pancakes are perfect for a cozy Autumn breakfast.
- 120 g (1/2 cup) pumpkin puree
- 240 ml (1 cup) non-dairy milk (I use unsweetened soy)
- 80 ml (1/3 cup) maple syrup
- 3 Tbsp sunflower oil
- 1 1/2 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 1/2 tsp mixed spice/pumpkin pie spice
- 1/4 tsp salt
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 1/4 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.
Makes about 12 pancakes.