Simple Vegan Pumpkin Spice Pancakes

These vegan pumpkin spice pancakes deliver all the cozy flavors of fall mornings in an easy plant-based package. They come out fluffy and deeply spiced, and make the whole kitchen smell wonderful with very little effort. Once October rolls around, this recipe appears almost every weekend in my house. I love prepping the dry ingredients before bed so I can just mix and cook in the morning without fuss.

Even my non vegan family members gobble them up without realizing there are no eggs or dairy. I started making these to use up extra pumpkin puree and now they are an autumn tradition for us.

Ingredients

• Unsweetened vanilla almond milk: adds moisture without dairy I recommend unsweetened for better control of the pancake sweetness
• Lemon juice or white vinegar: reacts with baking soda for extra fluffiness I often grab apple cider vinegar for a little extra depth
• Pumpkin puree: brings moisture and true pumpkin flavor Canned or homemade well drained pure pumpkin works best
• Melted vegan butter: gives rich texture and flavor You can also use avocado oil or coconut oil if preferred
• Vanilla extract: balances earthy pumpkin with sweet aroma Look for pure vanilla for the fullest taste
• Light brown sugar: adds caramel depth and balances spices Coconut sugar works marvelously too
• Maple syrup or agave nectar: for natural sweetness and fall flavor I often use real maple syrup when I have it on hand
• Baking powder and baking soda: for the essential rise Always check freshness before baking
• Salt: brings out all the spiced notes of pumpkin pie spice Just a pinch makes a big difference
• Pumpkin pie spice blend: adds all the cozy flavor Mix your own with cinnamon ginger nutmeg and a hint of cloves and allspice if you run out
• Ground cinnamon: for extra warmth and aroma I always add a touch more because my family loves it
• Whole wheat pastry flour: for a light yet wholesome base A mixture of flours such as half oat flour can be used for extra nutrition

Step-by-Step Instructions

Preheat the Griddle or Skillet:

Make sure your griddle or skillet reaches medium heat for even cooking Not too hot or the outsides will burn before the inside cooks through Flick a little water on the surface and listen for a gentle sizzle before starting your batter

Prepare the Vegan Buttermilk and Wet Ingredients:

Combine your almond milk with lemon juice or vinegar in a large bowl then let it sit for five minutes so it thickens slightly Add pumpkin puree melted vegan butter vanilla brown sugar and maple syrup then whisk everything together until completely smooth and there are no lumps of pumpkin or sugar left

Sift and Add Dry Ingredients:

Sift whole wheat pastry flour baking powder baking soda salt pumpkin pie spice and cinnamon together over the wet mixture Fold gently with a spatula until just combined You want a thick batter but not dry If it seems too thick add a bit more almond milk Letting the batter rest for five to ten minutes helps it thicken and become even fluffier

Cook the Pancakes:

Lightly grease the preheated griddle or skillet Pour batter in about quarter cup portions per pancake Watch as bubbles appear and the edges start to look set this usually takes a couple of minutes on each side Flip gently with a spatula and cook another minute or two until both sides are golden brown I always test the first pancake for color and consistency before cooking the rest

Serve and Top the Pancakes:

Transfer pancakes to a plate and top with more vegan butter or vegan whipped cream and a drizzle of maple syrup Dust with extra cinnamon or pumpkin pie spice for an extra autumn finish Serve warm for the best texture but they also reheat nicely

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Pumpkin puree is what makes these so special for me I still remember the first morning the spicy aroma drew everyone to the kitchen before breakfast was even ready We ate them so quickly I barely had time to sit down That happy chaos will always remind me of chilly mornings with family

Storage Tips

Store leftover pancakes in an airtight container in the fridge with parchment between layers to keep them from sticking They stay fresh for about three days You can also freeze cooked pancakes individually wrapped for up to two months My favorite way to reheat is popping them straight from the freezer into the toaster which restores their fluffy texture perfectly

Ingredient Substitutions

If you run out of pumpkin you can easily use the same amount of mashed sweet potato or butternut squash Make sure whichever puree you use is well drained to avoid runny batter Use any nut or seed milk that is unsweetened All purpose flour works in place of whole wheat and coconut sugar can replace brown sugar in equal measure If you do not have pumpkin pie spice blend cinnamon ginger nutmeg and a tiny pinch of cloves and allspice make a beautiful substitute

Serving Suggestions

I like stacking these pancakes high and adding toasted pecans or walnuts for crunch For special breakfasts a spoonful of cranberry compote or a handful of fresh apple slices brings out the autumn flavors Kids love whipped coconut cream and a dusting of spice If you want a balanced plate serve with savory vegan breakfast sausages and a hot cup of spiced tea or coffee

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Cultural and Historical Context

Pumpkin spice is a classic North American autumn flavor inspired by the spices used in traditional pumpkin pie These flavors become a hallmark of fall with their warming cinnamon nutmeg ginger and clove notes Making pumpkin pancakes is a cozy way to bring this tradition to breakfast whether or not you observe the holiday season

Frequently Asked Questions

→ What’s the best type of pumpkin puree to use?

Use plain canned pumpkin puree, not pumpkin pie filling. Homemade puree from sugar pumpkins works well too.

→ How do I get fluffy pancakes without eggs?

Let the batter rest for 5-10 minutes and use a mix of baking powder, baking soda, and acid like lemon juice.

→ Can I swap out the flour type?

Yes! Use whole wheat, all-purpose, or a mix with oat flour for different textures. Avoid heavy flours that add density.

→ What toppings work well with these pancakes?

Try maple syrup, vegan butter, chopped nuts, or fresh fall fruits like apples and pears for added flavor.

→ How do I store and reheat leftovers?

Store in the fridge up to 3 days or freeze for 2 months. Reheat in the toaster, oven, or microwave until warm.

→ What’s a good substitute for almond milk?

Oat, soy, or coconut milk work well. Choose unsweetened options for best control over sweetness.