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Vegan Pumpkin Spice Pancakes

These delicious vegan pancakes are bursting with everyone's favorite Fall (but really year round) flavor - Pumpkin Spice!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, brunch
Cuisine: North American, Vegan, Vegetarian
Keyword: best pancakes, easy pancakes, pancakes, pumpkin spice, pumpkin spice pancakes, vegan pancakes
Servings: 12 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
  • 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

  • cups All purpose flour *can sub spelt for whole grain option, it will change the texture to be slightly less fluffy but healthier
  • 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!