Deliciously spooky vegan pumpkin pancakes - with a delicious hint of pumpkin spice for the autumn/fall season!
Vegan Pumpkin Pancakes
I love my pancakes like I like the seasons, so it's no surprise that I'm sharing vegan pumpkin pancakes with you this autumn/fall, is it? This pancake recipe is wonderfully soft and fluffy with a delicious pumpkin spice flavour - delicious for the fall season!
What you'll need to make Vegan Pumpkin Pancakes
Ingredients
- plant milk (e.g. soya)
- apple cider vinegar
- vegan yoghurt
- maple syrup
- canned pumpkin puree (or homemade)
- plain flour (all-purpose)
- ground cinnamon
- ground ginger
- ground nutmeg
- ground allspice (optional)
- ground cloves
- salt
- baking powder
- baking soda
- coconut oil
Equipment
- 1 mixing bowl
- 1 mixing jug
- a whisk
- non-stick pancake pan: I love mine from Tefal!
How to make Pumpkin Pancakes Vegan
To get our pancakes so wonderfully soft and fluffy, let's start by making some vegan-friendly buttermilk! To do so, simply combine the apple cider vinegar and plant milk, stir and set aside to curdle for a few minutes.
In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, nutmeg, allspice, cloves, salt, baking powder and baking soda.
Once the vegan buttermilk has curdled, whisk in the dairy-free yoghurt, pumpkin puree and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.
Lightly grease your non-stick pancake pan with a little coconut oil and pour your pancakes into the hot pan. Use the back of a spoon to shape the individual pancakes, then allow them to set for about 1-2 minutes. Gently flip once the edges begin to firm up and become golden. Cook on the second side for another 1-2 minutes and once your pancakes are nice and golden on both sides, remove them from the pan.
To serve your pumpkin spice pancakes, serve them up as a stack with your favourite toppings! Some of my favourites are protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), and chocolate sprinkles. Simply delicious!
This recipe is:
- 100% vegan
- easy to make gluten-free
- super soft and fluffy!
- full of pumpkin spice flavours
- resulting in the most perfect pancakes
- wonderful for breakfast in autumn/fall or great any time of the year!
- refined sugar-free
- nut-free
- egg-free
📖 Recipe Card
Vegan Pumpkin Pancakes
Ingredients
- 200 ml plant milk
- 1 tablespoon apple cider vinegar
- 2 tablespoon vegan yoghurt
- 2 tablespoon maple syrup
- 2 tablespoon pumpkin puree canned or homemade
- 150 g plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a pinch of ground nutmeg
- a pinch of ground allspice optional
- a pinch of ground cloves
- a pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- coconut oil to grease your non-stick pan
Instructions
- In a jug, combine the plant milk and apple cider vinegar, stir together and set aside to curdle for 10 minutes.
- In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, nutmeg, allspice, cloves, salt, baking powder and baking soda.
- Once the milk has curdled, whisk in the yoghurt and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.
- Grease a non-stick pan with a little coconut oil and pour your pancakes into the hot pan. Use a wooden spoon to shape the individual pancakes, and gently flip when the edges become golden.
- Serve your vegan pumpkin pancakes with your favourite toppings! Some of my favourites are protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), and chocolate sprinkles.
If you love pancakes and sweet breakfasts just as much as I do, you'll surely love these:
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