Put on your comfiest clothes because it’s time for some Vegan Pumpkin Spice Pancakes. The days are shorter, the air holds a chill and the leaves turn a kaleidoscope of colours that scream- it’s time for Pumpkin Spice everything!
A pumpkin spice blend is easy to make and in this post, I show you how to make your own.
Caution! These Pancakes are Crave-Worthy!
Start your morning off right by enjoying a stack of warm, fluffy Pumpkin Spice Pancakes that are full of fall flavors. Made with a mix of oat flour for the consistency you crave, healthy pumpkin puree, and warm pumpkin pie spice, these fluffy, vegan pancakes are the perfect combination of pumpkin pie and pancakes. Plus, this recipe is gluten-free adaptable too!
How to Make Your Own Pumpkin Pie Spice
For all of you pumpkin lovers out there, it’s time to make your own spice! I suggest doubling the recipe to keep on keep it on hand for lattes, oatmeal, puddings and pies.
In a bowl combine:
3 tbsp ground cinnamon
2 tsp nutmeg
2 tsp ginger
1 ½ tsp clove
1 ½ allspice
Store leftovers in a sealed container.
Can I Use Fresh Pumpkin Puree in this Recipe?
Fresh pumpkin puree is acceptable to use in this recipe, however, it has more moisture in it than canned pumpkin so you’ll need to reduce the amount of plant milk you add by 2 tbsps.
Can I Use Pumpkin Pie Filling in Pumpkin Spiced Pancakes?
I don’t recommend using pumpkin pie filling in this recipe. Pumpkin Pie filling has spices and sweeteners and these pancakes will taste more like a dessert. However, if all you have is pumpkin pie filling I would recommend tasting the batter before adding additional sweetener or spices to the batter. You will likely have to use less.
How To Make Pumpkin Pie Pancakes
Making this recipe is so easy and quick! The only tools required are one large mixing bowl, one large non-stick frying pan or griddle, a sieve and a whisk or large spoon. Whisk together pumpkin puree, non-dairy milk, vanilla, apple cider vinegar, and melted coconut oil in a large mixing bowl.
Sift the remaining dry ingredients into the bowl and stir with a spatula or spoon until combined.
1. Make sure not to overmix the batter.
2. Cook the pancakes in a non-stick pan.
3. If your pan is not non-stick you may need to oil your pan.
4 .Flip pancakes when the bubbles appear on the surface pop and leave holes.
5. Enjoy warm with vegan butter, pecans and maple syrup.
6. Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 week
More Fall Recipes to Enjoy
If you enjoyed these Vegan Pumpkin-Spiced Pancakes
–Pumpkin Pie Chia Overnight Oats
–Vegan Pumpkin Spaghetti Alfredo
Sharing Is Caring
When you make your first batch of Vegan Pumpkin-Spiced Pancakes share it with me at @SusanCooksVegan. I’ll feature your beautiful pancakes on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
There is a comment section below if you have any questions. I love hearing from you. Star ratings let me know how you like this recipe.
Thanks for the love, my friends!
In gratitude,
Susan
Vegan Pumpkin Spiced Pancakes
Start your morning off with warm Vegan Pumpkin-Spiced Pancakes that are full of fall flavors and so easy to make. Made with a mix of all-purpose and oat flour, pumpkin puree, and pumpkin pie spice, these fluffy moist vegan pancakes are the perfect combination of pumpkin pie and pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10–12 pancakes 1x
- Category: Breakfast
- Diet: Vegan
Ingredients
- 1/2 cup pumpkin puree
- 2 cups plant milk
- 1/3 cup coconut sugar ( sub brown sugar, white sugar or monk sugar)
- 3 tbsp coconut oil, melted (sub canola oil, melted vegan butter)
- 1 1/2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 cup all-purpose flour (gluten-free if needed)
- 3/4 cup oat flour * see note
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin spice
Instructions
- Whisk together pumpkin puree, non-dairy milk, vanilla, apple cider vinegar, and melted coconut oil in a large mixing bowl.
- Sift the remaining dry ingredients into the bowl and stir with a spatula or spoon until combined. Make sure not to overmix the batter.
- Cook the pancakes in a non-stick pan. If your pan is not non-stick, you may need to oil your pan.
- Flip pancakes when the bubbles appear on the surface, pop and leave holes.
- Enjoy warm with vegan butter, pecans and maple syrup.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 weeks.
Notes
Tip: If you don’t have oat flour, blend whole oats in a high-speed blender to make oat flour.
