Pumpkin Spice Pancakes

Super fluffy and so delicious, these vegan pumpkin spice pancakes are made with pumpkin pie spice, rather than pumpkin puree. They also feature a homemade vegan buttermilk, made using plant-based milk and apple cider! Ready in 30 minutes, these plant-based pancakes are incredible served with pumpkin sauce, maple syrup, and coconut whip.

Being a food blogger for over 8 years means I have had time to develop lotssss of vegan breakfast recipes for this site! I am most definitely a vegan pancake person, but if you’re more of a vegan crepes or vegan french toast person, I have recipes for you too! And if you’re looking for a recipe to bring to a brunch, vegan cinnamon rolls are the recipe for you.

Ingredients You’ll Need:

• Nondairy milk – like soy, oat or almond
• Apple cider vinegar
• All-purpose flour
• Baking powder
• Sugar
• Pumpkin pie spice
• Salt
• Oil, plus extra oil for frying
• Pumpkin sauce – for serving
• Maple syrup – for serving
• Coconut whip – for serving

What You’ll Love About Them:

If you loved my pumpkin pie French toast, you will LOOOOVE this vegan pancake recipe. I devoured this stack of fluffy pancake goodness with dollops of pumpkin sauce.

You’ll want to use a nonstick frying pan or griddle to cook the pancakes on. You can use a measuring cup or ladle to ensure you use the same amount of batter each time for uniformly-sized pancakes.

Swaps and Substitutions:

• Gluten-free: to make these pancakes gluten-free you can use a 1:1 gluten-free baking blend Like Bob’s Red Mill.
• Soy-free/Nut-free: simply use your favourite nondairy milk. If allergic to nuts, use soy milk. If allergic to soy, try oat or almond. Also, ensure you check the ingredients list for allergens if using a store-bought coconut whipped cream.

Pillowy Soft Pumpkin Spice Pancakes (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Olivia Biermann
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 pancakes
• Category: pancakes
• Diet: Vegan

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Description

Super fluffy and so delicious, these vegan pumpkin spice pancakes are made with pumpkin pie spice, rather than pumpkin puree. They also feature a homemade vegan buttermilk, made using plant-based milk and apple cider! Ready in 30 minutes, these plant-based pancakes are incredible served with pumpkin sauce, maple syrup, and coconut whip.

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Ingredients

• 1 cup nondairy milk
• 1 tsp apple cider vinegar
• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp sugar
• 2 tsp pumpkin pie spice
• pinch of salt
• 1 tbsp oil
• extra oil for frying
• pumpkin sauce, for serving
• maple syrup, for serving
• coconut whip, for serving

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Instructions

1. Combine the nondairy milk and apple cider vinegar, stirring well. Set aside.
2. In a mixing bowl, whisk together flour, baking powder, sugar, pumpkin spice and salt.
3. Add the oil to the milk mixture and stir. Then pour into dry mixture.
4. Mix until JUST combined. Small lumps are okay! Do not over-mix.
5. Heat a frying pan to medium heat. Spray oil lightly onto pan.
6. Using a 1/3 cup measuring cup, scoop batter into round pancake shapes, leaving some room for spreading. I usually do 2 at a time. BE PATIENT! Let it cook until bubbles rise to the surface then burst, and the edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side (the second side takes much less time to cook).
7. Serve hot with pumpkin sauce, maple syrup and coconut whip.

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