Vegan Pumpkin Pancakes

Need a Recipe For Pumpkin Spice Pancakes?

Anyone else obsessed with pumpkin season?

These vegan pumpkin pancakes contain both pumpkin puree and pumpkin spice making them the perfect fall time breakfast.

I love making pancakes on weekends and these healthy pumpkin pancakes take the lead during the chilly autumn months.

They are also very easy to prepare so everyone can give them a try!

INGREDIENTS FOR FLUFFY PUMPKIN PANCAKE

• Pumpkin puree – canned or homemade (I’m using homemade pumpkin puree made in my Instant Pot)
• All-purpose flour
• Oat milk
• Coconut sugar
• Coconut oil
• Flax egg
• Pumpkin spice
• Vanilla essence
• Baking powder
• Baking soda
• Salt

Making a flax egg: Add one tablespoon of ground flaxseed meal to three tablespoons of water. Mix and let stand for about 15 minutes in the fridge to thicken and become nice and gooey.

Non-Vegan alternatives: Not vegan? You can easily substitute the oat milk and flax egg for regular dairy milk and an egg.

READ: SIMPLE VEGAN COCONUT YOGURT BREAKFAST BOWLS

INSTRUCTIONS FOR HEALTHY PUMPKIN PANCAKES

1. Prepare your flax egg and place it in the fridge to set before gathering your other ingredients.
2. In a large bowl mix together your dry ingredients: flour, coconut sugar, pumpkin spice, baking soda, baking powder, and a pinch of salt. Mix to combine.
3. In a smaller bowl, you want to mix together your wet ingredients until combined: pumpkin puree, vanilla essence, melted coconut oil, oat milk, and flax egg.
4. Add your wet mixture to your dry mixture. Mix until combined but do not go overmix.
5. Your mixture will look thick but this will help make them nice and thick.
6. Place a non-stick pan on the stove at medium heat. Let it get nice and hot. Add some coconut oil to the pan and add roughly 1/2 cup of batter to the pan.
7. Use the back of the measuring cup to smooth out your mixture into the roundest shape possible.
8. Because your pancakes will be thick, you need to let them cook properly, a good 3-4 minutes per side on low-medium heat.

Note: As your pan is on the stove, it will start to retain heat, so adjusting the temperature lower generally becomes needed.

If I were to leave my pan on medium heat the entire time, the pancakes would brown quickly on the outside but be raw on the inside. 

FAVORITE TOPPINGS

• Real maple syrup
• Vegan chocolate chips
• Peanut butter drizzle
• Walnuts or pecans
• Fresh fruit

OTHER PUMPKIN RECIPES

THE BEST MOIST PUMPKIN CHOCOLATE CHIP MUFFINS (OVO-VEGETARIAN)

RANCH PUMPKIN SEEDS

EASY INSTANT POT PUMPKIN PUREE – NO PEELING, NO CUTTING METHOD

VEGAN PUMPKIN PANCAKES

Clara @ Blue World Dreams

These vegan pumpkin pancakes contain both pumpkin puree and pumpkin spice making them the perfect fall time breakfast.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Breakfast, Brunch

Cuisine American

Servings 8 Medium pancakes

Equipment

• Stove

Ingredients

  

• 1.5 cups All purpose flour
• 1 1/4 cup Oat milk
• 0.5 cup Pumpkin puree
• 1 Flax egg
• 2 tbsp Coconut sugar
• 2 tbs Vanilla essense
• 2 tbs Pumpkin spice
• 2 tbsp Melted Coconut oil
• 1 tbsp Baking powder
• 0.5 tsp Baking soda
• Pinch of salt

Instructions

 

• Prepare your flax egg and place it in the fridge to set before gathering your other ingredients.
• In a large bowl mix together your dry ingredients: flour, coconut sugar, pumpkin spice, baking soda, baking powder, and a pinch of salt. Mix to combine.
• In a smaller bowl, you want to mix together your wet ingredients until combined: pumpkin puree, vanilla essence, melted coconut oil, oat milk, and flax egg.
• Add your wet mixture to your dry mixture. Mix until combined but do not go overmix.
• Your mixture will look thick but this will help make them nice and thick.
• Place a non-stick pan on the stove at medium heat. Let it get nice and hot. Add some coconut oil to the pan and add roughly 1/2 cup of batter to the pan.
• Use the back of the measuring cup to smooth out your mixture into the roundest shape possible.
• Because your pancakes will be thick, you need to let them cook properly, a good 3-4 minutes per side on low-medium heat.

Notes

Making a flax egg: Add one tablespoon of ground flaxseed meal to three tablespoons of water. Mix and let stand for about 15 minutes in the fridge to thicken and become nice and gooey.

Note: As your pan is on the stove, it will start to retain heat, so adjusting the temperature lower generally becomes needed.

If I were to leave my pan on medium heat the entire time, the pancakes would brown quickly on the outside but be raw on the inside. 

FAVORITE TOPPINGS

• Real maple syrup
• Vegan chocolate chips
• Peanut butter drizzle
• Walnuts or pecans
• Fresh fruit

 

Non-Vegan alternatives: Not vegan? You can easily substitute the oat milk and flax egg for regular dairy milk and an egg.

Keyword Fluffy, Healthy, Pancakes, Pumpkin, Pumpkin spice, Vegan

Vegan Pumpkin Pancakes