Fluffy Pumpkin Pancakes

October 9, 2021

Breakfast

By: Jasmine Briones 

The perfect vegan pumpkin pancake recipe! These pancakes are soft and fluffy, plus packed with the perfect fall flavor with pumpkin and warming spices. They’re easy to put together and ready in an hour!

up close image of syrup being poured onto pumpkin pancakes

What You’ll Need to Make Fluffy Pumpkin Pancakes

Wet Ingredients

  • Almond milk: Or any unsweetened plant-based milk of your choice. Learn how to make your own here
  • Apple Cider Vinegar: As an acid, the vinegar reacts with the baking soda to give the batter a lift as it cooks.
  • Melted Coconut Oil: If you don’t have coconut oil, any neutral oil should work. 
  • Pumpkin Puree: Make sure you use pumpkin puree and not pumpkin pie filling. We used store-bought, but you could also make your own
  • Flaxseed Meal: Acts as a binding agent and egg substitute in these pumpkin pancakes.
  • Vanilla Extract: Enhances the flavor of the pancakes.

Dry Ingredients

  • All-Purpose Flour: We have not tested this recipe with other flours, so we do not recommend substituting anything else as it will yield a result that we cannot guarantee! 
  • Coconut Sugar: Adds the perfect touch of sweetness. Brown sugar will also work. 
  • Pumpkin Pie Spice: 1/2 tbsp seems like a lot but trust me, you’ll need a lot to be able to taste the spice! We used a premade pumpkin pie spice for these pancakes, but you could also make your own with a combination of 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, and a pinch of cloves.
  • Salt: Don’t skip the salt! Salt helps with the pancake texture while also working to enhance the flavor and color.
  • Baking powder and baking soda: Chemical leavening agents that cause the batter to rise when cooked. Be sure not to mix up the two! 
overhead image of ingredients for pancakes

Equipment

Tips For The Best Pumpkin Pancakes

  • Make sure you use pumpkin puree and not pumpkin pie filling. To take it to the next level, you can make your own
  • Mix the wet and the dry ingredients separately before combining. This way, you won’t overmix the batter when you combine the two; stir until just until combined. A few clumps in the mixture are ok!
  • Allow the batter to rest for 20 minutes for even hydration, for the gluten to relax, and for the lumps to smooth out a bit.
  • Cook your pancakes on a griddle, if possible, for even heat. 
  • Take a test run! Use the first pancake to gauge whether or not your griddle is at the right temperature. Adjust the heat based on the results of the first pancake.
  • Don’t flip until bubbles cover the surface of the pancake and the underside is golden brown. After you flip the pancakes, the second side should take half as long as the first. 
  • Don’t flatten the pancakes with the spatula.
  • Enjoy the pancakes as you cook them– they are best when eaten warm and fresh! If you would like, you could keep them warm in a 200°F oven on a wire rack or cookie sheet while you finish cooking the others.
  • Grease the pan before each pancake (we like to use vegan butter, oil, or cooking spray).

Can You Freeze Pumpkin Spice Pancakes?

Yes! These pancakes can be frozen and enjoyed at a later date.

  • Place all your pancakes in a single layer on a baking sheet pan and freeze for 30 minutes or until frozen. Remove them from the tray and place them in the resealable bag, as many as will fit. Pop them back into the freezer and keep them frozen for up to 1 month. For a baking sheet-free option, stack the pancakes between wax or parchment paper and place those stacks in the resealable bag to freeze.
  • These will also last in the refrigerator for about 5 to 7 days.
  • You can reheat the pancakes a few different ways. Oven method: Place them in a single layer on a cookie sheet. Cover with foil and bake in a 350°F oven for about 8 to 10 minutes, or until hot. Toaster method: Pop the frozen slices into the toaster (or toaster oven) until warmed through and crisp. Microwave: Place some pancakes on a plate and cover them with a damp paper towel. Heat it in increments 15 to 20 seconds until warmed through. 
up close image of pumpkin pancakes

How To Serve Pumpkin Pancakes

Although these pancakes are great on their own, toppings can be added to elevate them! Here are a few ideas:

  • Vegan Whipped Cream: We have a recipe for homemade coconut whipped cream that would pair perfectly with this! If you happen to be allergic to coconut or if you’re not a fan of the taste, Reddi-Wip has a dairy-free variety made with almond milk.
  • Vegan Butter: What’s pancakes without a dollop of butter, right?
  • Maple Syrup: Although the batter has sugar in it, we recommend adding a healthy amount of syrup on top, too.
  • Powdered Sugar: Adds a pop of additional sweetness and also makes for some extra photogenic pancakes.
  • Crushed Nuts: Whether it’s walnuts, pecans, peanuts, or almonds, adding crushed nuts will add some additional texture and flavors to your pumpkin pancakes. If you want to add even more flavor, candy the nuts first!

More Pancake Recipes You’ll Love:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

Print
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up close image of syrup being poured onto pumpkin pancakes

Fluffy Pumpkin Pancakes


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 55 minutes
  • Yield: 8 pancakes
  • Diet: Vegan

Description

The perfect vegan pumpkin pancake recipe! These pancakes are soft and fluffy, plus packed with the perfect fall flavor with pumpkin and warming spices. They’re easy to put together and ready in an hour!


Ingredients

Wet Mixture

  • 1 flax egg (1 tablespoon Bob’s Red Mill flaxseed meal + 3 tablespoons water)
  • 1 cup warm unsweetened almond milk (or plant-based milk of choice)
  • 1/2 cup pumpkin puree
  • 2 tablespoons melted refined coconut oil (or any neutral oil)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon vanilla extract

Dry Mixture

  • 1 1/3 cup (178g) all-purpose flour
  • 3 tablespoons coconut sugar
  • 1/2 tablespoon pumpkin spice or cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/4 teaspoon baking soda

Equipment


Instructions

  1. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 10-15 minutes to thicken.
  2. In the meantime, prepare the dry ingredients by mixing them all together in a large bowl.
  3. Once the flax egg is prepped, add it along with all of the wet ingredients to a medium-sized mixing bowl and until uniform.
  4. Pour the wet ingredients into the dry and mix just until combined, being sure not to overmix. If a few clumps are left that is ok!
  5. Allow the batter to rest for 20 minutes. In the meantime, we like to clean up our dishes and preheat our griddle to medium-low. 
  6. Grease your griddle and add in a 1/3 cup scoop of the batter, spreading it out the batter so that the pancake is about 4-5 inches wide.  We recommend only cooking 1 to start to determine whether or not your cooking it at the right temperature. The pancake will burn on the outside and be undercooked on the inside if the griddle is too warm. You want a pancake that is cooked through and golden brown.
  7. Once the griddle is at the right temperature, continue cooking the remaining pancakes.
  8. Serve warm and enjoy! 

Notes

  • Almond milk: can be replaced with any unsweetened plant-based milk of your choice. Learn how to make your own here.
  • Coconut Oil: If you don’t have coconut oil, any neutral oil should work.
  • Pumpkin Puree: Make sure you use pumpkin puree and not pumpkin pie filling. We used store-bought, but you could also make your own.
  • All-Purpose Flour: We have not tested this recipe with other flours so we do not recommend substituting anything else as it will yield a result that we cannot guarantee!
  • Coconut Sugar: Brown sugar will also work.
  • Pumpkin Pie Spice: 1/2 tbsp seems like a lot but trust me, you’ll need a lot to be able to taste the spice! We used a premade pumpkin pie spice for this, but you could also make your own with a combination of 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, and a pinch of cloves.
  • Freezing: Place all your pancakes in a single layer on a baking sheet pan and freeze for 30 minutes or until frozen. Remove them from the tray and place them in the resealable bag, as many as will fit. Pop them back into the freezer and keep them frozen for up to 1 month. FOr a baking sheet-free option, stack the pancakes between wax or parchment paper and place those stacks in the resealable bag to freeze.
  • These will also last in the refrigerator for about 5 to 7 days.
  • Reheating: You can reheat the pancakes a few different ways. Oven method: Place them in a single layer on a cookie sheet. Cover with foil and bake in a 350°F oven for about 8 to 10 minutes, or until hot. Toaster method: Pop the frozen slices into the toaster (or toaster oven) until warmed through and crisp. Microwave: Place some pancakes on a plate and cover them with a damp paper towel. Heat it in increments 15 to 20 seconds until warmed through. 
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop

Keywords: breakfast, fall, pancakes, pumpkin, cinnamon, spiced

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Michelle says:

    I made the pumpkin pancakes as well as the pumpkin bread recipe and both were beautiful, delicious with perfect texture. Your recipes never fail me! Thank you so much for creating such wonderful content! Love you guys!

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