Vegan Pumpkin Pancakes

Stack of Pancakes on a plate being drizzled with maple syrup

These tender, fluffy pumpkin pancakes are perfect for crisp autumn mornings. With the comforting scent of pumpkin spice as they cook, they are filled with the goodness of pumpkin and natural sweetness from maple syrup.

5 from 2 votes

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Course: Breakfast

Cuisine: American

Keyword: Pumpkin Pancakes, Vegan Pancakes, Vegan Pumpkin Recipes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 12 4" pancakes

Calories: 154kcal

Author: Crumbs & Caramel

Ingredients

2 cups all-purpose flour
2 tbsp baking powder
1/2 tsp salt
2 tsp pumpkin spice blend
1 2/3 cups plant-based milk of choice
2/3 cup canned pumpkin purée (not pumpkin pie filling)
1/3 cup maple syrup (dark or lower grades have the best flavor)
3 tbsp neutral oil (e.g. avocado, canola etc)
1 tsp vanilla extract

US Customary - Metric

Instructions

In a small bowl, combine and stir the plant-based milk, pumpkin purée, maple syrup, oil and vanilla. In a large bowl, sift in the flour, baking powder, pumpkin spice and salt. Pour the liquid ingredients in, stirring just until almost combined, taking care not to over stir.
Heat a lightly greased non-stick pan over medium heat, or an electric griddle set to 380°F. Add the batter by 1/4-1/3 cupfuls, gently pushing the batter out for circular cakes as the batter is thick. Cook for 3 minutes or until bubbles just start to break the surface; flip the pancakes and cook another 3 minutes or until lightly browned. Brush the pan or griddle with a light amount of oil between each batch. Serve with whipped coconut cream and maple syrup, or as desired.

Nutrition Info:

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