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Light and Fluffy Vegan Pumpkin Pancakes

Name: Vegan Pumpkin Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 cup pumpkin puree; 1 cup non dairy milk; 1/3 cup maple syrup or white sugar; 3 tbsp vegetable oil; 1 1/2 tbsp white vinegar; 2 tsp vanilla; 2 cups all purpose flour; 1 tbsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/4 cup dairy-free chocolate chips (optional); 1/4 cup pecans (optional); dairy-free whipped cream (optional)

You wouldn’t believe that pumpkin puree can make such delicious fluffy vegan pumpkin pancakes! This one-bowl recipe is so easy to make and is quite the crowd-pleaser! Grab your griddle and get your brunch going with these light and lovely pumpkin-spices pancakes. The batter will be quite thick – you can add a bit more plant milk if you like them thinner.

Add your favorite toppings, pecans, and maple syrup. Fresh or thawed berries or chocolate chips. Add coconut whipped cream, or make your own with aquafaba. Check out our step-by-step recipe for an easy do-it-yourself for cheap Aquafaba Whipped Cream here.

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Starfrit Electric Griddle

For more great pumpkin-based recipes, visit my post on Cheap and Easy Vegan Meals Using One Large Pumpkin.

Vegan Pumpkin Pancakes

Light and fluffy, spiced just right. These pancakes are so easy to make and perfect for your fall breakfast!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast, Side Dish, Snack

Cuisine American, French

Servings 6 people

Calories 280 kcal

Equipment

mixing bowl
griddle or non-stick frying pan

Ingredients

1/2 cup pumpkin puree
1 cup non dairy milk
1/3 cup maple syrup or white sugar
3 tbsp vegetable oil
1 1/2 tbsp white vinegar
2 tsp vanilla
2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 cup dairy-free chocolate chips optional
1/4 cup pecans optional
dairy-free whipped cream optional

Instructions

In one bowl, mix the wet ingredients together: pumpkin puree, milk, maple syrup, oil, vinegar and vanilla.
Sift in dry ingredients: flour, baking powder, baking soda, and spices. Add chocolate chips if using. Stir dry into wet until just combined. Do not overmix. The batter will be thick.
Set a dry non-stick griddle or pan on medium heat.
Scoop 1/4 batter rounds into the pan and spread lightly. Cook for a couple of minutes then flip when golden brown. Cook evenly on both sides, and continue with rest of batter until all done.
Serve immediately with vegan whipped cream, maple syrup and pecans. (optional -suggestion)