Vegan Pumkin Pancake
These vegan pumpkin pancakes are fluffy, spiced, and perfect for fall! Made with pumpkin purée, warm spices, and dairy-free ingredients, they come together in just 15 minutes for a quick and cozy breakfast.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 97 kcal
- ½ cup pumpkin purée
- ¾ cup dairy-free milk almond, oat, or soy
- 1 flax egg 1 tbsp flaxseed + 3 tbsp water
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 ¼ cups flour whole wheat, oat, or all-purpose
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp pumpkin spice blend cinnamon, nutmeg, ginger, and cloves
- 1 tbsp coconut oil or vegan butter
In a bowl, whisk together pumpkin purée, dairy-free milk, flax egg, maple syrup, and vanilla extract.
In a separate bowl, whisk flour, baking powder, salt, and pumpkin spice blend.
Gently fold the wet ingredients into the dry, mixing until just combined. Do not overmix!
Heat a non-stick skillet over medium-low heat and grease lightly with coconut oil.
Pour ¼ cup of batter per pancake, cook for 2-3 minutes, then flip and cook for another 1-2 minutes.
Stack the pancakes and top with maple syrup, pecans, or coconut whipped cream.