We’re well into Winter now, months beyond Fall, and I still just can’t stop with the Pumpkin Spice. It’s just too good.. too cozy.. too comforting to put in the rearview for another 8 months. I know it’s a signature Fall flavor and something to look forward to as the season change. But we might just have to adopt it year-round with these Vegan Pumpkin Spice Pancakes because they are our new favorite Sunday morning fuel.
These Vegan Pumpkin Spice Pancakes are light, fluffy, and irresistibly delicious. The batch you’re seeing in the pictures.. yes this “photo shoot” batch that no one was supposed to touch until I was done dressing them up.. well they disappeared before I could even make the spiced coconut whipped cream to go on top. So I highly recommend you try them topped with spiced coconut whipped cream, but maybe make it first so you still have a pancake left to try it on.
Can I use a pre mixed Pumpkin Spice blend instead?
I’ve broken down the spice combination between cinnamon, nutmeg, and cloves – my Pumpkin Spice go-to trio. But if you have a favorite pre-mixed pumpkin spice jar sitting on your shelf – use it! Pumpkin spice pre mixes are everywhere and should sub in well around 4 tsp for the entire recipe. Scale back to 3 tsp if you don’t like as much spice in your baked goods.
Can I use Pumpkin Pie Filling instead?
Honestly, I haven’t tried it – but I don’t think so. Canned pumpkin pie filling is full of sugars and flavors that would overpower anything we’re adding to this recipe. The texture is usually thinner than Pure Pumpkin Puree, so it would change the ratios in the pancakes and they would likely need more flour. Would it be a healthy swap? No. But if you try it be sure to leave me a comment with your results. I’d love to know how it worked out.
Are Pumpkin Spice Pancakes easy to make?
You betcha. They’re easy to throw together in one bowl, and as you can see from the photo below – that extra step of sifting is totally optional. Mix together the pure pumpkin, plant-based milk (I used soy or almond typically), cane sugar, and vanilla. Whisk it smooth, and then add the dry ingredients, starting with the flour. Use the whisk to give the dry ingredients a little mix on top, and then whisk them right into the batter.
Resist the urge to keep whisking past the point of a smooth batter. I know, I know… it’s just so satisfying to hear the whisk clinking against the sides of the bowl that’s exuding pumpkin spice deliciousness. But hold yourself back and stop the second the batter is well combined. We want to keep all of those little air bubbles in the batter, and therefore in the finished pancakes.
These Vegan Pumpkin Spice Pancakes are..
- Perfectly spiced
- Well balanced
- Full of pumpkin
- Easy to make (and eat!)
- Freeze well – just throw them in the toaster from frozen
- Made in just 1 bowl
- Cozy, comforting and deliciously fluffy
To be honest, I kind of just want to give them a hug.
Want more breakfast deliciousness?
- Perfect Vegan Aquafaba Waffles
- The BEST Vegan Bagels
- 4 Ingredient Vegan Crepes
- Double Chocolate Granola
So here they are, our Vegan Pumpkin Spice Pancakes. If you make them, let us know how it went! We hope you love them as much as we do – Enjoy!
📖 Recipe
Vegan Pumpkin Spice Pancakes
Equipment
- Non stick frying pan or flat top griddle
- Measuring cups and spoons
- Mixing bowl, spatula and whisk
Ingredients
Wet ingredients
- 1 cup Pure pumpkin puree
- 1½ cups Plant based milk I used almond or soy typically but any one will do
- 2 tsp Pure vanilla extract
- ¼ cup Organic cane sugar
Dry ingredients
- 1½ cups All purpose flour *can sub spelt for whole grain option, it will change the texture to be slightly less fluffy but healthier
- 1½ tbsp Baking powder
- 1 tbsp Cinnamon
- 1 tsp Baking soda
- ½ tsp Sea salt
- ½ tsp Nutmeg
- ¼ tsp Cloves
Instructions
- Combine wet ingredients in a mixing bowl and whisk until well combined
- Sift in dry ingredients beginning with the flour
- Whisk again until batter comes together and it evenly mixed throughout
- Heat flat top griddle or non stick frying pan to 400°F or medium high heat
- Spray with non stick olive oil or use a pastry brush dipped in oil to grease the pan
- Scoop out ½ cup of batter at a time onto the hot cooking surface for each pancake
- Cook 3-4 minutes per side, flipping to the second side when bubbles start to form and pop in the raw batter side
- Serve immediately with maple syrup, spiced apples, coconut whipped cream and more!
- Freeze any leftovers for 1-2 months in an airtight container. Just pop the frozen pancakes into the toaster when you're ready to eat them. They toast up beautifully!
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