These gentle, fluffy pumpkin pancakes are best for crisp autumn mornings. With the comforting scent of pumpkin spice as they prepare dinner, they're packed with the goodness of pumpkin and herbal sweetness from maple syrup.

If you’re seeking to fill your kitchen with the warming and comforting scents that fall is so cherished for, then appearance no in addition! The fact is though, that we revel in those egg-loose and dairy-unfastened pancakes all year lengthy. So thick and fluffy, they’re simply too true to maintain for autumn breakfasts!

Too busy to make pancakes on weekdays? Don’t store them for just pancake Sundays – make a huge batch, then freeze the extras for the week. Let the pancakes cool absolutely on a wire rack, then stack them in a freezer bag or air tight box and freeze them. When you need a pancake, take one out of the freezer, and pop it into the toaster. They're ideal this way, and simply as easy and brief as toast however manner better!

Baking pan filled with freshly made pancakes

Guidelines for ideal Vegan Pumpkin Spice Pancakes:

Mix the dry and wet ingredients collectively simply till mixed. A few lumps may continue to be that is high-quality. Over mixing effects in tough, rubbery pancakes – we’re going after gentle, fluffy ones here!

Preheat your griddle or grill. I haven’t seemed lower back in view that getting an electric powered grill final year – as soon as preheated, it’s a dream for making pancakes. I like that i'm able to preset the temperature, it cooks lightly and gives me nicely golden pancakes whenever.

In case you don’t have an electric grill, the usage of a non-stick pan is the next quality option while making pancakes. Preheat the pan over medium heat then take a look at with a drop of water – if the water dances over the lowest of the pan, you’re prepared to start cooking your pancakes! Adding the batter to an unheated pan will purpose your pancakes to stick, and to not be as fluffy or tall.

For spherical pancakes, assist them a piece with shaping as soon as they hit the pan. While you drop the batter onto the grill, lightly push the batter out a piece from the center to get a pleasing round pancake – this batter may be thick so the pancakes are tall and fluffy however need a piece of help to spread. Those pancakes make for the prettiest stacks!

Use a darkish maple syrup. The dark grades of maple syrup are lots extra flavorful than the mild amber types, and are inexpensive, too!

Don’t pass the pumpkin spice blend! It creates the nice and cozy flavors that pair so perfectly with the earthy pumpkin. It’s to be had in maximum stores, and from time to time referred to as pumpkin pie spice because it carries all the spices maximum typically used in making pumpkin pie. Pumpkin spice is a blend of cinnamon, nutmeg, ginger and cloves. Every now and then you’ll see allspice in there, too. It’s a cute blend to have handy for dressed up lattes and fall baking.

Stack of pancakes with the first chew lacking

More Vegan Breakfast and Brunch ideas:

Cinnamon Swirl Banana Bread

Churro Waffles

Roasted Strawberry Oat truffles

Brioche Cinnamon Rolls

In case you make those vegan Pumpkin Pancakes, please provide them a rating inside the recipe card and leave a remark underneath! Follow alongside on Instagram in which you may tag me in your creations the use of my recipes, i really like seeing what you’re cooking! You may also observe me on Pinterest for vegan recipe thought and on facebook. Thank you for reading!

Stack of Pancakes on a plate being drizzled with maple syrup

Vegan Pumpkin Pancakes

Those smooth, fluffy pumpkin pancakes are perfect for crisp autumn mornings. With the comforting heady scent of pumpkin spice as they cook, they're full of the goodness of pumpkin and herbal sweetness from maple syrup.

Direction: BreakfastCuisine: AmericanKeyword: Pumpkin Pancakes, Vegan Pancakes, Vegan Pumpkin Recipes Prep Time: 10 minutesCook Time: eight minutesTotal Time: 18 minutes Servings:12

 4″ pancakes calories: 154kcal creator: Bronwyn


2 cups all-motive flour

2 tbsp baking powder

Half of tsp salt

2 tsp pumpkin spice mixture

1 2/3 cups plant-primarily based milk of preference

2/three cup canned pumpkin purée (now not pumpkin pie filling)

1/3 cup maple syrup (darkish or lower grades have the best taste)

3 tbsp impartial oil (e.G. Avocado, canola and so on)

1 tsp vanilla extract

US standard – Metric


In a small bowl, combine and stir the plant-based totally milk, pumpkin purée, maple syrup, oil and vanilla. In a huge bowl, sift in the flour, baking powder, pumpkin spice and salt. Pour the liquid components in, stirring simply until nearly combined, taking care no longer to over stir.

Warmth a gently greased non-stick pan over medium warmness, or an electric griddle set to 380°F. Add the batter via 1/4-1/three cupfuls, gently pushing the batter out for round cakes as the batter is thick. Cook dinner for 3 mins or till bubbles just start to break the surface; turn the pancakes and prepare dinner every other three minutes or till lightly browned. Brush the pan or griddle with a mild amount of oil between each batch. Serve with whipped coconut cream and maple syrup, or as desired.

Nutrition info:

Energy Carbohydrates: 25g fat: 4g fat Sodium: 117mg diet nutrition C: 3mg