pumpkin spice pancakes

vegan pumpkin spice pancakes_hot for food

It’s all pumpkin spice all the time once the first day of fall hits, right! And I’m totally okay with that.

Whip up a stack of pumpkin spice pancakes for brunch and indulge with the one you love… that’s pumpkin of course! It takes basically no time to mix up this batter and fry up a stack of goodness. 

Check out this post for more fall-themed fun, where I whipped up 3 more pumpkin recipes! (Pssst… there’s recipes for breakfast, dinner, and dessert in there!) With my help, you can be in pumpkin heaven all season long while keeping it 100% vegan! 

vegan pumpkin spice pancakes_hot for food
vegan pumpkin spice pancakes_hot for food
4.67 from 3 votes
Print Recipe

pumpkin spice pancakes

These fluffy pumpkin spice pancakes will solve all of life’s problems!

Course Breakfast
Keyword pancakes, pumpkin, pumpkin spice, vegan pancakes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 8 pancakes
Author Lauren Toyota

Ingredients

  • 1/2 C all-purpose flour
  • 1/4 C whole wheat flour
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground all-spice
  • 1/8 tsp ground ginger
  • pinch sea salt
  • 1/4 C pure pumpkin pureé
  • 1 tbsp maple syrup
  • 1 C unsweetened nondairy milk
  • 1-3 tbsp vegan butter (for cooking)

Instructions

  1. Heat a non-stick pan to medium/medium-low, and preheat oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.

  2. In a mixing bowl, combine the flours, spices, baking powder, and sea salt together with a fork. Add pumpkin puree, maple syrup, and milk and whisk together until well combined.

  3. Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. I like using a paper towel to spread it evenly around the pan. Scoop batter into the center of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that’s when you flip it. It’s approximately 2 minutes each side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.

  4. Serve with more vegan butter and real maple syrup!
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12 thoughts on “pumpkin spice pancakes”

  1. I used hemp milk instead of almont milk, its what I had, I also used cardamom instead of ginger, the flavor is good, however they dont turn crispy, they come off the griddle a bit mushy, any suggestions?

    1. I have yet to try this recipe, but a few others that I was using, holy crap, I thought I’d never be able to have normal pancakes again.

      My issue was that the heat wasn’t high enough on my electric griddle, so if you’re using an electric one then that might be your problem. I borrowed by mother’s two burner griddle/skillet/large pan?…cranked up the heat and problem solved.

      Over mixing was another, and be sure to wait until bubbles start to form before flipping. With vegan pancakes if that first side isn’t well on it’s way, it’s hard for it to continue cooking through after the flip.

      Sorry if you already knew all of this info but wanted to cover all the bases and maybe someone else was having issues as well. I wish you luck if things weren’t already resolved!

    1. I tried it with water and the pancakes were kinda bland.
      I don’t have much of a sweet tooth but if I were to make this again, I would add in a few more Tbsp of maple syrup or use sweetened almond milk.

  2. The flavour of these are good but oh boy did they make a sticky mushy mess…….and never seemed to quite cook through however hot or warm quick or slow we cooked them……maybe it’s the pumpkin??

  3. I had the same trouble that others had with them not cooking through. I have never had trouble making pancakes before but these ended in the garbage. I set my griddle to 400 and cooked them forever. I thought maybe the batter was too thick so added more milk to thin it out and had the same issue. Even the edges were mushy.

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