Vegan Pumpkin Pancakes

on Sep 27, 2020, Updated Jan 27, 2022

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In a perfect world I would make these pancakes on the first chilly weekend in Fall. A day when the morning air is crisp and fresh. The windows are open, coffee is brewing, and there’s no where in particular that I need to be.

On a day like that – aka my ideal Saturday – I’d put on an episode of Gilmore Girls and head into the kitchen to whip up these Vegan Pumpkin Pancakes.

They’re light and fluffy, thanks to a base of wholesome oats and creamy pureed pumpkin (which I scoop directly out of the can) A dash of nutmeg and a sprinkle of coconut sugar give these pancakes great flavor and a cozy scent that fills the kitchen.

When they’re ready, I top these pancakes with a pat of vegan butter and a drizzle of warm maple syrup. Pair a stack with a cup of coffee and a lazy morning spent on the couch in fuzzy socks and you’ve got the perfect Saturday setup.

And whether you prepare these pancakes on an idyllic Fall Saturday, or just on a regular ol’ Tuesday, I hope you enjoy them as much as I do because perfect mornings are great when they come around, but I think that any morning would be made a little more perfect with a stack of these vegan pumpkin pancakes.

Happy cooking!

Vegan Pumpkin Pancakes

By: Nicole Vranjican

Prep: 10

Cook: 15

Rest Time: 10

Total: 35

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Ingredients

Wet Ingredients

2 cups almond milk, unsweetened
1 tsp apple cider vinegar
1/3 cup pumpkin puree , canned, unsweetened

Dry Ingredients

2 1/3 cups quick cooking oats
1 tbsp baking powder
2 tbsp coconut sugar
1/2 tsp nutmeg
pinch of salt

For the Pan

refined coconut oil, vegan butter, or cooking spray

Instructions

Start by combining the almond milk and apple cider vinegar in a bowl. Stir and set aside for about five minutes.
In the meantime, add the oats to a blender, pulse twice, then blend for about 10 seconds and viola! You just made oat flour! Then transfer the oat flour to a large bowl and add the remaining dry ingredients. Wisk to combine, then stir in the almond milk mixture and pumpkin puree.
Mix and then let the batter sit for 10 minutes to thicken while you heat up a frying pan to medium high heat.
After the batter has rested, add a little refined coconut oil or vegan butter to a nonstick pan set to medium heat.
Then add the batter, 1/4 cup at a time, to the pan to form the pancakes. Cook for 3 minutes or until golden brown around the edges and slightly puffed up with lots of bubbles on the surface of the pancake.
Flip and cook for another 2 minutes. Repeat until all 8-10 pancakes are made. Serve warm with a dollop of unsweetened coconut yogurt and a drizzle of warm maple syrup 🍁

Notes

Consistency: The batter that’s in the bowl might thicken up a little too much while you’re making the other pancakes. If that happens just add a little more almond milk until it’s the desired consistency again. Start with a tbsp of almond milk and add as needed.

Don’t have quick cooking oats?

Old fashioned will work instead.

Don’t have coconut sugar?

Regular cane sugar is a good substitute.

Pancake making tips:

Use a nonstick pan. It makes a world of difference, as does keeping the heat turned to medium. It can be tempting to crank the heat to make the pancakes cook faster but that will just make them burn on the outside while undercooking the inside. I start on medium and reduce the heat as needed since the pan tends to heat up between rounds of pancakes. Low and slow is the name of the game.

Give it time. The pancakes should have lots of air bubbles on the surface before flipping. This will ensure that the pancake is cooked through. When you flip, the underside should be evenly golden brown, if it’s not, the heat may be too low. More pancake making tips can be found in the step by step video above.

Serving:

I really like using CoYo unsweetened plain yogurt on top of these pancakes instead of butter. It’s not the cheapest yogurt but the creamy, tart flavor works so well with the sweetness of the maple syrup and the spicy nutmeg.

…ok and vegan butter is also really good too. As is pecan or almond butter.

To add a serving fruit to my meal, I like to sauté apples with a splash of water and a sprinkle of cinnamon. Sometimes I’ll add a dash of vanilla and some maple sure while they cook and soften up and then I’ll pour the warm apples on top of the pancakes. It’s sooo delicious.

Chopped pecans, walnuts, or a sprinkle of cinnamon granola are great choices too. So many options!

How to Freeze Pancakes:

Allow the cooked pancakes to cool completely, then freeze in a single layer. I do this on a cookie sheet. Once frozen store in an airtight container – between layers of parchment for best results – in the freezer until ready to serve. Freezing pancakes is such a great way to have pancakes at the ready on a busy morning. Just heat and enjoy!

How to Thaw Frozen Pancakes:

I put them in the toaster like a toaster waffle. It usually takes 1.5 – 2 times (on the medium setting) before its all they’re all way thawed.