These easy vegan pumpkin pancakes are rich and hearty, but moist and fluffy. They're loaded with your favorite fall flavors, and the perfect breakfast on a cold morning.
¼teaspoonground gingeror ¼ teaspoon pumpkin pie spice
¼teaspoonall spiceor ¼ teaspoon pumpkin pie spice
¼teaspoonnutmegor ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
1 1/4cupsflour150g, or for gluten free, oats ground in a food processor or in a coffee grinder
1tablespoonbaking powder
Instructions
In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
Let the batter sit for 5 minutes.
Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
Spray or grease ¼ cup measuring cup with some oil so the batter doesn't stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
Enjoy!
Notes
If you’re making a lot of pancakes, you can preheat your oven to 200°F and keep them on a baking pan in the oven while you make the rest.
Expert Tips & FAQ
Pancakes are very simple to make once you know a few key tips:
Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter, that’s okay you can still make the recipe, I do recommend it however.
While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.