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Vegan Pumpkin Pancakes, vegan recipe

Vegan Pumpkin Pancakes

Fluffy vegan pumpkin pancakes made with drained pumpkin puree, a vegan buttermilk from oat milk and vinegar, and a measured flour ratio, with no flax egg and no egg replacer needed.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 2 tablespoons cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice or 1 1/2 teaspoons cinnamon plus a pinch each of ginger, nutmeg, and cloves
  • 1/2 teaspoon fine sea salt
Wet ingredients
  • 3/4 cup canned pumpkin puree not pumpkin pie filling, patted dry
  • 1 1/4 cups unsweetened oat milk or another unsweetened plant milk
  • 1 teaspoon apple cider vinegar or fresh lemon juice
  • 3 tablespoons refined coconut oil melted, plus more for the pan
  • 1 teaspoon vanilla extract
For serving
  • maple syrup for drizzling
  • vegan butter for the stack
  • 1/3 cup chopped pecans or vegan chocolate chips optional add-ins, stirred into the batter

Method
 

  1. Whisk the oat milk and apple cider vinegar together in a small bowl and set it aside for 5 minutes, until it looks slightly thickened and curdled. Press the pumpkin puree between a few layers of paper towel to pull out excess water, then measure out 3/4 cup of the drier puree.
  2. In a large bowl, whisk the flour, cane sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined. In a medium bowl, whisk the drained pumpkin, the curdled oat milk, melted coconut oil, and vanilla until smooth.
  3. Pour the wet ingredients into the dry and fold with a spatula until just combined, stopping while a few small lumps still show. Do not overmix. If the batter looks thin, sprinkle in another tablespoon of flour. Let the batter rest for 10 minutes to thicken while you heat the pan.
  4. Heat a nonstick skillet or griddle over medium heat, around 350F, and brush it lightly with refined coconut oil. Pour about 1/4 cup of batter per pancake and gently spread it into a round. Cook for 2 to 3 minutes, until bubbles break across the surface and the edges look dry and set.
  5. Flip the pancakes and cook for 1 to 2 minutes more, until the second side is golden brown and the centers feel firm when you press them. Move the cooked pancakes to a plate and keep them warm while you cook the rest, adjusting the heat down a notch if the pan starts to run hot.
  6. Serve the pancakes warm with maple syrup, a pat of vegan butter, and a scatter of pecans or chocolate chips if you like. Leftovers cool completely before they are stored.

Notes

Canned pumpkin varies in water content from brand to brand, so pat the puree dry and be ready to add a spoonful of flour if the batter looks loose. Do not overmix once the flour goes in, because a few lumps are what keep the pancakes tender rather than chewy. Pumpkin pie spice works as written, or stir together cinnamon, ginger, nutmeg, and cloves yourself. If you open a large can of pumpkin, portion the rest out and freeze it for the next batch. For the classic finish, serve with maple syrup and a pat of vegan butter.