Vegan Pumpkin Pancakes

5 from 2 votes

Warning: once you try my vegan pumpkin pancakes, you're going to want them every day! They're super moist, bursting with spices, and so perfect with a cup of piping hot coffee on a fall morning. They also cook up in minutes!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 114kcal

Author: Alissa

Ingredients

1 ½ cups all-purpose flour (Note 1)
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unflavored and unsweetened non-dairy milk
½ cup canned pumpkin puree
2 tablespoons organic brown sugar
2 tablespoons vegetable oil, plus more for the pan
1 teaspoon vanilla extract
Toppings of choice, such as organic powdered sugar, fresh fruit, vegan butter, and maple syrup

US Customary - Metric

Instructions

Whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together in a large mixing bowl.
In a separate container, stir together the milk, pumpkin puree, brown sugar, oil, and vanilla.
Add the milk mixture to the bowl with the flour mixture. Whisk the batter until completely combined.
Lightly oil the bottom of a medium skillet (Note 2). Place it over medium heat. Give the oil a minute to heat up, then drop the batter on the hot skillet, using about ⅓ cup per pancake. You can cook multiple pancakes at a time if they'll fit, as long as you avoid crowding the skillet.
Once you see bubbles forming in the center of a pancake, after about four minutes, you can test it out to see if it's ready to flip. Gently place a spatula under an edge of the pancake. If it feels stable, flip it. Cook each pancake for two or thee more minutes after flipping.
If possible, serve the pancakes immediately after they come out of the pan. If not, place them on a wire rack until ready to serve.
Transfer the pancakes to plates and top them with toppings of choice. Serve.

Notes

I created this recipe using Libby's pumpkin puree. Some types of pumpkin puree, particularly organic ones, are thinner. If your pumpkin puree is on the runny side, consider increasing the amount of flour to 1 ¾ cups. If you're unsure, make the batter according to the recipe, cook one pancake, and if you find it a little flat, add a scant quarter cup of flour to the remaining batter.
If you're using a nonstick cooking surface you can skip oiling it, if desired. I like to use a light coating of oil anyway, as it helps to get some light crisping on the outside of my pancakes.
Nutrition information does not include toppings.

Nutrition