Description
These vegan pumpkin pancakes are a perfect fall breakfast treat, combining warm spices and pumpkin puree for a flavorful, fluffy stack. Made without eggs or dairy, they are wholesome and delicious, served best with maple syrup and optional toppings like toasted pecans and vegan yogurt.
Ingredients
Pancake Batter
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1½ cups (180g) all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Heaping 1 teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- ½ cup canned pumpkin puree
- 1 cup plus 3 tablespoons almond milk, at room temperature
- 2 tablespoons melted coconut oil, plus more for brushing the skillet
- 1½ teaspoons vanilla extract
For Serving
- Maple syrup (essential)
- Yogurt or vegan yogurt (optional)
- Pecans (optional)
Instructions
- Prepare flax egg: In a small bowl, mix ground flaxseed with water and set aside for 5 minutes to thicken into a gel-like consistency, which acts as an egg substitute.
- Combine dry ingredients: In a large bowl, whisk together all-purpose flour, cane sugar, baking powder, baking soda, cinnamon, and sea salt until evenly mixed.
- Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, almond milk, melted coconut oil, vanilla extract, and the thickened flaxseed mixture until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick with some lumps—avoid overmixing to keep pancakes fluffy. If batter is too thick, add a little more almond milk.
- Heat skillet: Warm a nonstick skillet or griddle over medium heat and lightly brush with coconut oil to prevent sticking.
- Cook pancakes: Using a ⅓-cup measuring cup, pour batter onto the skillet and gently spread it slightly with the back of the cup. Cook pancakes for about 2 minutes on the first side until bubbles form and edges are set. Flip carefully and cook another 2 minutes on the other side. Adjust heat to low as needed to cook through without burning.
- Serve: Stack pancakes and serve warm with maple syrup. Optionally add dollops of yogurt and toasted pecans for extra texture and flavor.
Notes
- For best results, use room temperature almond milk to help the batter mix smoothly.
- Do not overmix the batter to avoid dense pancakes; lumps are okay.
- Adjust heat carefully—start medium and lower it as the pan retains residual heat to prevent burning.
- All-purpose flour can be substituted with a gluten-free flour blend if desired.
- These pancakes can be frozen and reheated gently in a toaster or oven.
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
