Homemade vegan pumpkin pancakes need to be made ASAP! Don't let the pumpkin season pass you by without making at least one batch of these delicious fall pancakes.
We are on a pumpkin roll (pun kind of intended, and we need to create one soon)! We’ve made all kinds of yummy recipes with our favorite orange gourd this season, and here’s one more for you.
These sweet and savory pancakes where a total collaboration between me and The Breakfast King, aka, my husband. We worked harmoniously together to come up with my new favorite hotcakes. These are winners through and through, and I can’t wait for you to try them.
They’re savory because they have all the spices you’d expect in a pumpkin recipe, cinnamon, nutmeg, ginger, and cloves. They’re sweet because they’re smothered in pure maple syrup. Together, the earthy pumpkin, the spices, the syrup, and of course, the nutty pecans (highly suggested) sprinkled on top, make one fabulous fall pancake recipe that you’re going to look forward to every year.
Pumpkin spice pancakes, they’re delicious and they have a healthy component to them. PUMPKIN! Did you know that it's a great source of vitamin A, potassium, folate, iron, and more?
HOW TO MAKE PUMPKIN PANCAKES FROM SCRATCH
First – Whisk the dry ingredients together.
Second – Whisk the wet ingredients together.
Third – Combine the wet and dry ingredients and stir until just blended.
Fourth – Pour about ¼ cup of batter on a hot griddle and cook for approximately 2 minutes per side.
Fifth – Serve with warm maple syrup and toasted pecans.
Note – Pumpkin puree is wet, so the pancakes will be slightly denser than our Old Fashioned Pancakes.
It’s so easy to make pancakes with pumpkin puree. It takes less than 15 minutes to whip up a batch of the delicious batter, so go wild and make it on the weekdays as well. We like to freeze our extra pancakes so we can toast them in the toaster during the week. Talk about a quick and delicious breakfast.
These would be perfect for a hearty and festive Thanksgiving morning breakfast, or for a nourishing meal before hitting the stores on Black Friday. I’ll be making them for my family after we run in our local 10K Turkey Trot. Nothing feels better than hot pumpkin pancakes fresh off of the griddle with steamy mugs of maple pecan lattes.
Make them soon and come back and let us know what you think. We love to hear from you.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
HOMEMADE VEGAN PUMPKIN PANCAKES
- 1 tablespoon ground flax seed plus 2 tablespoon (30 ml) water, mixed until blended
- 2 cups all-purpose flour
- 2 tablespoon vegan sugar
- 2 teaspoon aluminum-free baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground sea salt
- ⅛ teaspoon ground cloves
- 1 ¾ cup unsweetened almond milk
- ¾ cup pumpkin puree
- 1 tablespoon lemon juice, this activates the leavening, it’s not for flavor
- 1 teaspoon pure vanilla extract
- Toasted pecans
- Pure maple syrup
- Vegan butter we like Earth Balance brand
- Make the flax egg and set aside.
FOR THE DRY INGREDIENTS
- In a large mixing bowl, whisk the dry ingredients together until completely combined, approximately 30 seconds.
FOR THE WET INGREDIENTS
- In a medium bowl, whisk the wet ingredients together until completely combined
- Add the wet ingredients to the dry and stir to combine, approximately 30 to 45 seconds. The batter should be smooth and runny, and you shouldn’t see any clumps of dry ingredients.
- Heat a pancake griddle or a large pan on medium-high heat. If your pan sticks, add a thin layer of vegetable oil.
- When the pan is hot, pour about ¼ cup (62 g) of batter on the pan. It should form a circle. Add more, depending on the size of the pan. Cook for approximately 2 minutes and flip. The edges should be dry and the top bubbly before flipping to the other side. Cook for another 2 minutes. If the pancake doesn’t spring back when you gently press the center, flip and cook another minute per side.
- Continue with the rest of the batter.
- Warm the syrup and pour on top of the pancakes, and add a pat of vegan butter and sprinkle the pecans over top.