Soft and ultra fluffy vegan pumpkin pancakes. Whip these up in less than 20 minutes for the perfect fall breakfast.
These Fluffy Pumpkin Pancakes are heavenly. They are soft, fluffy, and will melt-in-your mouth. Douse them in maple syrup and top with a pad of butter for the ultimate fall breakfast.
These Fluffy Pumpkin Pancakes will be my go-to breakfast this fall season. They are filled with warming fall flavors from the pumpkin spice and pumpkin puree.
I highly suggest drowning these in maple syrup and top with a pad of softened butter (my personal favorite).
How to make The Best Fluffy Pumpkin Pancakes:
- In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.
- In a large mixing bowl, whisk together the milk mixture, pumpkin puree, melted butter, and vanilla extract until combined. Add flour, brown sugar, pumpkin spice, baking powder and soda, and salt. Use a wooden spoon or spatula to fold wet ingredients into dry until a smooth batter forms.
- Heat a large skillet over medium-heat. Use ½ tsp vegan butter for each pancake to grease skillet. Once the butter slightly sizzles, pour in about ⅓ cup of pancake butter into the skillet. Spread into a circle. Cook until small bubbles form on the surface and edges become slightly matte. Flip and cook until golden brown on the other side. Repeat with remaining pancakes.
- Serve pancakes topped with maple syrup and a pad of butter. You could also mix in a bit of maple syrup into your butter to make maple butter!
Can I make these pumpkin pancakes gluten-free?
I have not tested a gluten-free version of this recipe, but you may be able to substitute with a 1-1 gluten-free all-purpose flour. If you try that out, please let me know!
Can I substitute the vegan butter and non-dairy milk for regular butter and dairy milk?
Yes, you can definitely substitute with dairy alternatives!
Can I freeze these pancakes?
Wrap the room-temperature pancakes in plastic wrap (making sure to tightly wrap) and store in the freeze for up to 1 month.
To reheat using the microwave: place frozen pancakes on a microwave-safe plate and heat on low for 30 sec to start. Continue microwaving in 15-sec increments until hot all the way through.
To reheat using a skillet: lay frozen pancake in a single layer on the skillet. Cover with a lid and heat for ~5 -7 min. until evenly heated. Flip them halfway through cooking.
If you’re looking for more delicious fall breakfast recipes, you’ll also love these Sticky Toffee Pudding Inspired Pancakes, these Banana Nut Muffins, and this Coffee Cake Baked Oatmeal.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft and ultra fluffy vegan pumpkin pancakes. Whip these up in less than 20 minutes for the perfect fall breakfast.
- 1 cup + 1 tbsp non-dairy milk
- 1 tsp apple cider vinegar
- ½ cup pumpkin puree
- 1 tbsp melted vegan butter
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tbsp brown sugar
- 1 ½ tsp pumpkin spice
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
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In a liquid measuring cup, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes.
-
In a large mixing bowl, whisk together the milk mixture, pumpkin puree, melted butter, and vanilla extract until combined. Add flour, brown sugar, pumpkin spice, baking powder and soda, and salt. Use a wooden spoon or spatula to fold wet ingredients into dry until a smooth batter forms.
-
Heat a large skillet over medium-heat. Use ½ tsp vegan butter for each pancake to grease skillet. Once the butter slightly sizzles, pour in about ⅓ cup of pancake butter into the skillet. Spread into a circle. Cook until small bubbles form on the surface and edges become slightly matte. Flip and cook until golden brown on the other side. Repeat with remaining pancakes.
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Serve pancakes topped with maple syrup and a pad of butter. You could also mix in a bit of maple syrup into your butter to make maple butter!
