Pumpkin Pancakes

These vegan pumpkin spice pancakes are light, fluffy, and filled with all of the delicious flavors of fall!

This recipe for vegan pumpkin pancakes is one of my favorite vegan fall recipes! You'll get a delicious taste of creamy pumpkin and hints of cinnamon and nutmeg in every bite. Pour a drizzle of sweet maple syrup on top for the perfect autumn meal.

If you're looking for other fall recipes, be sure to try these recipes as well:

• Fall Harvest Salad
• Green Apple Smoothie
• Vegan Pumpkin Chili

Ingredients

Pumpkin: I used canned pumpkin puree for this recipe. It's inexpensive, shelf stable, and available all year round!

Flour: This recipe calls for classic all-purpose flour. If you are interested in making gluten free pumpkin pancakes you can substitute cup for cup gluten-free flour in its place.

Pumpkin Spice: This pre-mixed container of spices has everything you need from nutmeg, to cinnamon, and more. Here is where you get those delicious fall flavors. Any brand should be just fine.

Salt: Though it might seem like a strange ingredient, don't omit the salt! This will balance your flavors.

Baking Powder and Baking Soda: Make sure you use fresh baking powder and soda to get the best possible results

Vanilla: Use pure vanilla extract for the best possible flavor in this recipe.

Olive oil: This will help your pancakes come out nice and moist, yum!

Optional: Maple syrup to drizzle on top! This guide walks you through the different types and flavors of maple syrup.

See recipe card for quantities

Instructions

1. Start by mixing all of the dry ingredients together in a large mixing bowl.
2. Next using a different bowl, mix all of the wet ingredients together.
3. Pour the wet ingredients into the bowl of mixed dry ingredients.
4. Using a whisk, gently mix the wet and dry ingredients together until just combined. It's really important not over over-mix in this step. If you do over-mix, your pancakes will come out dense and won't have the nice fluffy pancake texture we love! You might have some small clumps in your batter and that's okay.
5. Heat the griddle or non-stick pan to about 375 degrees.
6. I like smaller pancakes so I scoop and pour about ¼ cup of batter onto the griddle for each pancake.
7. Let the first side cook for about a minute and a half, or until the bottom side is golden-brown. Then gently flip and let the other side cook until it's also golden-brown.
8. Remove from the griddle once fully cooked, let cool slightly, and serve with maple syrup, powdered sugar, or your favorite toppings!

Substitutions and Additions

Make gluten free pumpkin pancakes: simply swap out the all-purpose flour for gluten-free flour instead.

You can also swap the sugar out for maple syrup instead. This will also add more delicious fall flavor into the recipe.

To make pumpkin protein pancakes, simply add a scoop of your favorite protein powder (preferably vanilla) into the dry ingredients in step 1.

Storage

In my opinion, pancakes are always best when eaten right away. You do however have the option of letting them cool completely, and storing them in an airtight bag in the freezer for up to a month.

When you're ready to serve them, simply remove from the freezer and reheat in the microwave. Let cool slightly, serve with your favorite plant-based butter, maple syrup, or powdered sugar.

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Food Safety Tips

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.