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!
- 1 flax egg (1 tablespoon 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
- 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
- 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.
- In the meantime, prepare the dry ingredients by mixing them all together in a large bowl.
- Once the flax egg is prepped, add it along with all of the wet ingredients to a medium-sized mixing bowl and until uniform.
- 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!
- 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.
- 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.
- Once the griddle is at the right temperature, continue cooking the remaining pancakes.
- Serve warm and enjoy!
- 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