Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are unbelievably fluffy, warmly spiced, and perfect for a cozy fall breakfast or dessert. Made with simple pantry staples and no eggs, they're soft, golden, and filled with pumpkin flavor.
Equipment
- Mixing bowl
- Whisk
- Frying pan or skillet
- Spatula
Ingredients
- 1 1/4 cups (156g) all-purpose flour
- 3 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup (180ml) soy milk or other non-dairy milk
- 1/3 cup (75g) pumpkin purée (canned or fresh)
- 1 tablespoon olive oil or melted coconut oil
- Olive oil, for frying
Instructions
- Sift the flour into a mixing bowl. Add the sugar, baking powder, pumpkin pie spice, and salt, then mix together.
- Pour in the soy milk, then add the pumpkin purée and oil. Whisk until smooth and no lumps remain.
- Heat a frying pan with a little olive oil. When the pan is very hot, pour in about 1/4 cup of batter for each pancake.
- When bubbles appear on the surface, flip the pancake. Continue flipping and gently pressing until cooked through.
- Repeat with remaining batter. Serve hot with your favorite toppings such as maple syrup, nuts, or fruit.
Notes
📌 Tips: For accuracy, weigh your flour on a food scale or use the spoon-and-level method (spoon flour into the cup, then level off). Do not scoop directly into the bag. For gluten-free pancakes, substitute with a gluten-free all-purpose flour blend such as Bob’s Red Mill. Leftovers keep well in the fridge for up to 5 days and can be reheated in the toaster or microwave. These pancakes are freezer-friendly too!