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? Check this out to see just how healthy pumpkin is for you.
Now, let’s make some.
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.
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- 1 tbsp ground flax seed plus 2 tbsp (30 ml) water, mixed until blended
- 2 cups all-purpose flour
- 2 tbsp vegan sugar
- 2 tsp aluminum-free baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground sea salt
- 1/8 tsp ground cloves
- 1 ¾ cup unsweetened almond milk
- ¾ cup pumpkin puree
- 1 tbsp lemon juice, this activates the leavening, it’s not for flavor
- 1 tsp pure vanilla extract
- Toasted pecans
- Pure maple syrup
- Vegan butter we like Earth Balance brand
- Make the flax egg and set aside.
- In a large mixing bowl, whisk the dry ingredients together until completely combined, approximately 30 seconds.
- 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.
The Nutrition Facts are an estimate only.