Vegan Pumpkin Pancakes

There’s something undeniably magical about mornings filled with the aroma of fresh pancakes, especially when those pancakes are Vegan Pumpkin Pancakes. I remember the very first time I experimented with pumpkin in my pancake batter. It was a crisp autumn morning, and the leaves were painting the ground with their vibrant hues. I decided to make a breakfast that captured the essence of the season. The moment the skillet sizzled with the rich golden batter, the warmth of spices and pumpkin wafted through the kitchen, wrapping me in a comforting hug. These pancakes not only look stunning with their deep orange hue but also taste delightful, combining the natural sweetness of pumpkin with the fragrant spices of cinnamon and nutmeg. Whether it’s a lazy weekend brunch or a holiday breakfast, these pancakes are a heartwarming way to start your day.

What I love most about making Vegan Pumpkin Pancakes is how versatile they are! They can be topped with anything from fresh fruits to decadent vegan chocolate chips. It’s also a fantastic way to sneak in some veggies for those who might be averse to them. Plus, the recipe is simple enough that anyone can whip it up, whether you’re an experienced vegan or a curious newbie in the kitchen. You won’t believe how quickly they come together! Just blend the ingredients, and you’re ready to cook. These pancakes are fluffy, flavorful, and perfect for everyone, regardless of dietary preferences.

Ingredients Overview for Vegan Pumpkin Pancakes

When it comes to pancakes, the right combination of ingredients is key to creating a perfect batter. For these Vegan Pumpkin Pancakes, we focus on wholesome, plant-based ingredients that not only work beautifully together but also ensure a delightful flavor experience. The star of the show, of course, is the pumpkin puree, which adds moisture and a rich taste, complemented by the creamy coconut milk and the perfect blend of spices that make every bite a celebration of autumn.

• Pumpkin Puree: 1/3 cup of smooth and velvety pumpkin puree is the heart of this recipe. It brings moisture and a natural sweetness that pairs perfectly with the spices.
• Coconut Milk: 2/3 cup of full-fat canned coconut milk adds creaminess and richness to the batter, making the pancakes extra fluffy.
• Grapeseed Oil: 3 tablespoons of grapeseed oil (or coconut oil) provides the fat needed for a tender pancake while also ensuring easy cooking.
• Maple Syrup: Both 3 tablespoons of pure maple syrup in the batter and an additional tablespoon for topping add a lovely sweetness to balance the pumpkin.
• Gluten-Free All-Purpose Flour: 1 cup of gluten-free flour creates the base for these pancakes, ensuring they are light and fluffy.
• Sea Salt: 1/4 teaspoon brings out the flavors of the other ingredients, enhancing the overall taste.
• Baking Powder: 2 teaspoons help the pancakes rise and achieve that fluffy texture we all love.
• Cinnamon, Nutmeg, and Cardamom: These spices (1 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and an optional 1/8 teaspoon of cardamom) give the pancakes their warm, comforting flavor and are closely associated with pumpkin dishes.
• Toasted Walnuts and Pumpkin Seeds: For a crunchy topping, 1/3 cup of chopped walnuts and 2 tablespoons of pumpkin seeds add texture and nutrition.

Vegan Pumpkin Pancakes Instructions

Making Vegan Pumpkin Pancakes is a breeze, and I promise you’ll enjoy every step of the process! Follow these simple directions to create a breakfast that’s both delicious and satisfying.

1. Start by gathering all your ingredients. In a blender, combine 1/3 cup of pumpkin puree, 2/3 cup of coconut milk, 3 tablespoons of grapeseed oil, and 3 tablespoons of maple syrup. Blend until everything is well combined. The mixture will be thick, and that’s exactly what you want! If you don’t have a blender, a hand mixer or whisk will work just fine.
2. Next, in a separate bowl, whisk together 1 cup of gluten-free all-purpose flour, 1/4 teaspoon of sea salt, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, and the optional 1/8 teaspoon of ground cardamom. This combination of dry ingredients adds the perfect spice blend to your pancakes.
3. Now, pour the blended wet ingredients into the bowl of dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to thicken slightly.
4. While the batter rests, heat a large skillet over medium-high heat and add 1 to 2 tablespoons of oil. You want the skillet hot enough that when you splash a drop of water on it, it dances and evaporates.
5. Once your skillet is ready, measure out a scant 1/4 cup of the batter and pour it onto the hot skillet. Note that the batter will not spread like regular pancake batter, so you can use your finger or a spoon to shape it into a nice disc. Cook for about 1 to 2 minutes until the edges look set and the bottom is golden brown.
6. Carefully flip the pancake with a spatula and cook for another 1 to 2 minutes on the other side, until golden brown and cooked through in the center. Check that it’s cooked by inserting a toothpick; it should come out clean.
7. Repeat the process with the remaining batter, adding more oil to the skillet as needed. You’ll want to keep the pancakes warm in a low oven while you cook the rest.
8. For a crunchy topping, heat another small skillet over medium-high heat. Add 1 to 2 teaspoons of oil and toss in 1/3 cup of chopped walnuts and 2 tablespoons of pumpkin seeds. Cook while stirring frequently until the nuts and seeds are sticky and caramelized—this should take about 5 to 8 minutes.
9. Once done, remove from heat and set aside until ready to serve. Top your Vegan Pumpkin Pancakes with the maple-toasted walnuts and pumpkin seeds for a delightful crunch!

Recipe Tips about Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are not only delicious but also come with a variety of tips to enhance your cooking experience!

• Storage: After cooking, let the pancakes cool completely, then place them in an airtight container in the refrigerator for up to three days. Reheat individually in a toaster or microwave.
• Freezing: You can freeze these pancakes for up to a month! Place parchment paper between each pancake to prevent sticking, then store them in a freezer-safe bag.
• Pairing: These pancakes pair wonderfully with fresh fruit like bananas or berries, or even a dollop of coconut yogurt for added creaminess.
• Serving Size: Adjust the serving size based on your appetite! This recipe makes about 9 pancakes, perfect for sharing with family or friends.
• Flavor Boost: If desired, mix in some chocolate chips or nuts into the batter for additional flavor and texture.

Accompaniments for Vegan Pumpkin Pancakes

When serving Vegan Pumpkin Pancakes, there are so many delightful ways to enjoy them beyond just the pancakes themselves. Here’s how you can make the most out of your breakfast experience:

• Fresh Fruit: Serve the pancakes with a side of fresh fruit like strawberries, blueberries, or sliced bananas. The freshness perfectly balances the rich flavors of the pancakes.
• Vegan Yogurt: A dollop of creamy vegan yogurt adds a tangy touch that complements the sweetness of the pancakes beautifully.
• Maple Syrup: Drizzle additional maple syrup over the pancakes for an extra boost of sweetness. It’s the classic topping that everyone loves!
• Nut Butter: Spread some almond or peanut butter on top for a protein-packed twist. The nuttiness pairs perfectly with the pumpkin flavor.
• Nutty Crunch: Sprinkle some granola or toasted nuts on top for added texture and crunch. The combination of flavors will elevate your pancake experience!
• Seasonal Drinks: Pair your pancakes with a warm spiced chai or a pumpkin spice latte to enhance the fall experience.

FAQ

Conclusion

The Vegan Pumpkin Pancakes are a delightful way to start your day, combining the rich flavors of pumpkin with warm spices that evoke the spirit of fall. They’re not just a treat for your taste buds but also a comforting dish that brings warmth and satisfaction. I encourage you to give this recipe a try; you won’t regret it. Each bite is a reminder of why breakfast can be the best meal of the day!

Vegan Pumpkin Pancakes

The ultimate comfort food for fall! These Vegan Pumpkin Pancakes are fluffy, spiced, and oh-so-delicious. Perfectly sweetened and topped with nutty crunch, they make a perfect breakfast treat anytime. Treat yourself to these mouthwatering pancakes tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 9 pancakes

Calories 220 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Blender
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1/3 cup Pumpkin Puree I used canned
• 2/3 cup Full-Fat Canned Coconut Milk
• 3 tablespoons Grapeseed Oil or coconut oil
• 3 tablespoons Pure Maple Syrup
• 1 cup Gluten-Free All-Purpose Flour
• 1/4 teaspoon Sea Salt
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Nutmeg
• 1/8 teaspoon Ground Cardamom optional
• 2 teaspoons Grapeseed Oil or oil of choice
• 1/3 cup Raw Walnuts chopped
• 2 tablespoons Raw Pumpkin Seeds
• 1 tablespoon Pure Maple Syrup
• 1/4 teaspoon Ground Cinnamon
• 1 pinch Sea Salt

Instructions

 

• Add all ingredients for the pancakes to a blender and blend until combined. The batter will be thick - this is normal!
• Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc.
• Cook 1 to 2 minutes per side, until golden-brown and cooked through in the center. Repeat for remaining batter.
• Top pancakes with maple-toasted walnuts and pumpkin seeds, and a drizzle of Chai-Spiced Paleo Salted Caramel (or pure maple syrup).
• Heat the oil over medium-high heat in a small skillet. Add the remaining ingredients and cook, stirring frequently, until nuts and seeds have absorbed much of the liquid and appear sticky, about 5 to 8 minutes. Remove from heat and set aside until ready to use.

Notes

Extra tips or suggestions here.

Keyword Fall Pancake Recipes, Healthy Pancake Breakfast, Pumpkin Pancakes Recipe, Vegan Pumpkin Pancakes

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!