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Vegan Pumpkin Pancakes

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Vegan Pumpkin Pancakes are fluffy, dairy-free, egg-free pancakes packed with pumpkin puree and warm spices. They’re an easy, cozy breakfast that tastes like pumpkin pie in pancake form—perfect for fall mornings.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/4 tsp salt
  • 3/4 cup pumpkin puree
  • 1 cup plant-based milk (almond, soy, or oat)
  • 2 tbsp maple syrup or other sweetener
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar or lemon juice
  • 2 tbsp neutral oil (canola or melted coconut oil)

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
  2. In a separate bowl, whisk pumpkin puree, plant milk, maple syrup, vanilla, vinegar, and oil until well combined.
  3. Pour wet ingredients into dry ingredients and stir just until combined. Let the batter rest for 5 minutes.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface.
  6. Flip and cook for another 2–3 minutes until golden brown and cooked through.
  7. Serve warm with maple syrup, toasted pecans, or dairy-free whipped cream.

Notes

  • Use pumpkin pie spice instead of individual spices for convenience.
  • Add chocolate chips or nuts for extra texture.
  • Swap flour with a gluten-free 1:1 blend for gluten-free pancakes.
  • Store leftovers in the fridge for 3 days or freeze for up to 2 months.
  • Keep pancakes warm in a 200°F (90°C) oven while cooking the rest.

Nutrition

Find it online: https://recipesbyliza.com/vegan-pumpkin-pancakes/