Vegan Pumpkin Pancakes are perfect for fall, but taste delicious year round! They’re fluffy, delicious and the perfect combo of pumpkin with a little cinnamon spice.
People often ask me why I make so many vegan recipes. There are actually tons of reasons, one being that I have several vegan friends, so I frequently cook for them.
But the second reason is that so many kids today have allergies to a variety of foods, many specifically to dairy and eggs.
Since vegans don’t eat any animal products or foods made by animals such as honey, these dishes are good for some kids with specific allergies. And you wouldn’t even know that they’re vegan by the way they taste. I made these pancakes for a bunch of friends who aren’t vegan and they didn’t know that they were dairy and egg free until they had cleaned their plates .
Light as feathers, but with tons of depth of flavor and added texture from the spelt or buckwheat, these pancakes are a real treat. I actually served them for dessert later that night and the kids had a blast eating them with their hands and dipping them in syrup. See, pancakes really can be enjoyed morning, noon and night!
If you’re looking for more delicious recipes perfect for fall try these Sweet Potato Pancake, Pumpkin Apple Muffins, or Baked Pumpkin Doughnuts. My kids love all things pumpkin and pumpkin spice so we will be making these several times in the coming weeks, I’m sure. They’re comforting and just remind us of fall. Even if it’s still really warm here in LA we still love a good fall-ish recipe.
Let me know what you think of these Vegan Pumpkin Pancakes! Tag me on social media so I can see yours. I always love seeing Weelicious recipes in the wild!
Vegan Pumpkin Pancakes
Ingredients
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 1/4 cup almond, oat, soy or other plant based milk of choice
- 1 tablespoon maple syrup, plus more for serving
- 1 tablespoon vegetable oil, plus more for greasing
- 1/2 cup pumpkin puree
Instructions
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
- Heat a griddle or large saute pan over medium heat and lightly
- grease with oil.
- Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
- Flip the pancakes and cook another 2 minutes.
- Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
- Serve with maple syrup and enjoy.
- *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
I agree! 😉
Delish!
CAN THE BATTER BE MADE THE NIGHT BEFORE? MORNINGS ARE HECTIC
These were yummy and healthy. My 4 year old and husband both enjoyed them. For some reason I had trouble with them sticking to my pan (an iron cast skillet) so next time I will try the nonstick pan. Thanks for the great recipe.