Celebrate fall (or any time, for that matter!) by breakfasting on a maple syrup-drenched stack of these moist, fluffy and spice-infused vegan pumpkin pancakes.
You know how, when you go shopping for clothes, all the stores stock clothes that they think you’ll need next season? Like in February, there’s not a sweater to be found, but if you’re looking for a new bikini, you’re in luck? Well, it drives me nuts!
But I kind of understand it. Because in my case, it’s really hard for me to hold back on, say, a bunch of fall and wintry comfort food, in say, the middle of summer. But I do it, because I know how it feels when you need a sweater and there isn’t one in sight. Probably something like it feels when you want some slaw and all you can find are pumpkin pancakes. Right?
I’ve been holding this one back for a while, and recognizing that I’m a little partial to fall food makes me aware that I might not have the best judgement when it comes to timing. So I hemmed and hawed a bit before deciding to throw caution to the wind. It is, after all, post Labor Day. And be honest with yourself: you’d go for a big old stack of spiced up vegan pumpkin pancakes any day of the year, right?
These were totally welcome at my breakfast table, even in the 90+ degree heat. I’m sure I’ll enjoy them even more as things cool off.
One thing of note: the number of notes in the recipe. I made these a bunch of times, which means…you’ve got options. I liked my pancakes best made from batter mixed up in the blender, made with the maximum amount of pumpkin, but we’ve all got different tastes and different kitchen equipment, so take the recipe and do your thing!
P.S. If you’re looking for even more fall breakfast inspiration, try my cranberry cheesecake stuffed French toast or vegan buckwheat pancakes. These would also be nice topped with my vegan maple cream cheese topping.
Vegan Pumpkin Pancakes
- 1 1/4 cups spelt or all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups unflavored soy or almond milk
- 1/3 to 1/2 cup canned pumpkin puree, see note
- 2 tablespoons unsulfured molasses
- 1 teaspoon vanilla extract
- oil, for grilling
- Option 1: For blender pancakes (recommended), place all ingredients into a blender and blend until completely smooth, about 30 seconds, stopping to scrape down the sides of the pitcher as needed.
- Option 2: Stir flour, baking powder, cinnamon, ginger, allspice, nutmeg, cloves and salt together in a medium mixing bowl. Make a well in the center of your dry ingredient mixture, and add milk, pumpkin puree, molasses and vanilla until completely smooth. Beat the mixture on high speed with an electric mixer until completely smooth, about 1 minute, stopping to scrape down sides of bowl as needed.
- Lightly oil a griddle or skillet and place over medium heat. When cooking surface is hot, drop 1/4 cup of batter down. You can spread the batter out a bit at this point by wiggling the pan around. Cook until batter begins to brown around the edges and a bubble or two forms in the center, about 4 minutes. Flip and cook about 2 minutes on opposite side. Repeat until all batter is used, adding oil to cooking surface as needed between pancakes.
- Serve with vegan butter, maple syrup and cinnamon.
1/3 cup of pumpkin puree will yield fluffier pancakes, but with less pumpkin flavor. 1/2 cup will yield moister pancakes with more pumpkin flavor. You can forego both the blender and the electric mixer and do everything by hand, though the texture won't be as nice. I recommend going with the lower amount of pumpkin if you do this. I like a lot of spice in my pancakes. Cut back if the amounts seem like a lot for you. Also, feel free to substitute 1 1/2 tablespoons pumpkin pie spice for the mixture of spices.