Delicious Vegan Pumpkin Pie Pancakes – Easy Fall Recipe!

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Discover the ultimate recipe for Vegan Pumpkin Pie Pancakes! These easy-to-make pancakes capture the warm, spiced flavors of pumpkin pie, making them perfect for a cozy fall breakfast or a holiday brunch treat.

More Pancake Recipes? Check out 20 Amazing Vegan Pancake Recipes to Dive Into, these Peanut Butter Banana Protein Pancakes and The Best Vegan Banana Pancakes!

Why We Love These Vegan Pumpkin Pie Pancakes

• • Delicious Fall Flavor: These Vegan Pumpkin Pie Pancakes are bursting with the warm, comforting flavors of fall. The rich pumpkin puree combines perfectly with pumpkin pie spices like cinnamon, nutmeg, and cloves, creating a flavor that is reminiscent of a classic pumpkin pie. Every bite delivers a cozy blend of spices that will make you feel like you’re enjoying a slice of pie in pancake form.
  • Balanced Sweetness: The natural sweetness from the pumpkin and a touch of organic brown sugar provide just the right amount of sweetness. These pancakes are not overly sweet, making them perfect for pairing with maple syrup, vegan whipped cream, or a sprinkle of cinnamon sugar. The hint of sweetness enhances the spices without overpowering the flavor.
  • Creamy and Moist Texture: The pumpkin puree adds a creamy richness to the batter, resulting in pancakes that are moist and tender. They have a perfect texture that is soft and fluffy while still holding up well to toppings and syrups. You’ll love the way they melt in your mouth with every bite.
  • Kid-Approved Flavor: Even the kids loved these pancakes, including those who usually aren’t fans of pumpkin pie. The familiar pancake texture combined with the subtle pumpkin spice makes them a hit for both kids and adults. It’s a great way to introduce children to the warm flavors of fall.
  • Customizable Flavor Profile: The vegan pumpkin pancake recipe allows for easy customization. You can adjust the spices to make them more cinnamon-forward or add a bit more nutmeg for a deeper spice flavor. You could even mix in some dairy-free chocolate chips or chopped nuts to add a little extra texture and flavor to each bite.
  • Perfect for Any Time of Day: While these pancakes are ideal for a fall breakfast, they also make a great brunch or even a cozy dessert option. The comforting flavors make them versatile enough to enjoy any time you’re craving a warm, spiced treat.

These pumpkin pancakes are the perfect way to enjoy the flavors of fall in a healthy, vegan breakfast!

Ingredients You Need

Delicious Vegan Pumpkin Pie Pancakes Recipe

• flax ground, plus 5 tbsp water to make flax eggs
• pumpkin puree (not pumpkin pie filling)
• non-dairy milk preferably unsweetened
• organic brown sugar or organic cane sugar
• all purpose flour
• baking powder
• baking soda
• cornstarch
• pumpkin pie spice 

How to Make The Best Easy Vegan Pumpkin Pie Pancakes

1. Make your flax eggs by combining 2 tbsp ground flax with 5 tbsp water in a small bowl. Stir it together and let it sit for 5 minutes.
2. In a large bowl stir together: 1/2 cup pumpkin, 1 & 1/2 cups non-dairy milk, 1/3 cup brown sugar, and 2 flax eggs.
3. Add the dry ingredients to the large bowl: 1 & 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp corn starch, and 1 tbsp pumpkin pie spice. Stir it just until it’s mixed well, try not to over-mix too much.
4. Heat a non-stick griddle or large pan onto medium heat. Drop 1/4 cup amounts of batter onto the griddle/pan for each pancake. Once the pancakes start to get dry around the edges and several bubbles have formed give them a flip. Cook the other side of the pancakes for another 2-3 minutes.
5. Serve with maple syrup and whipped cream!

Tips and Tricks for Perfect Pumpkin Pancakes

• Prevent Sticking: Use a non-stick griddle or pan to prevent the pancakes from sticking. If your non-stick surface is a bit worn, lightly grease it with a small amount of coconut oil or vegan butter before cooking.
• Make Them Fluffier: For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking. This allows the baking powder to activate fully, creating a lighter, airier texture.
• Substitute for Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own blend using 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of cloves. Adjust these spices to taste based on your preference.
• Check for Doneness: Wait until you see bubbles forming on the surface of the pancake and the edges look set before flipping. This ensures the pancakes cook evenly and achieve a golden brown color on both sides.
• Add a Protein Boost: For an added nutritional boost, mix in a scoop of your favorite plant-based protein powder to this vegan pumpkin pancake recipe. Adjust the batter consistency with a bit more non-dairy milk if needed.

More Variations for Vegan Pumpkin Pie Pancakes

• Add Chocolate Chips: For a sweet twist, mix some dairy-free chocolate chips into the batter. They melt slightly during cooking, adding a delicious burst of chocolate to each bite.
• Experiment with Different Spices: Enhance the flavor by experimenting with other spices. Try adding a pinch of ground ginger, cardamom, or even a bit of allspice to complement the pumpkin and create a unique spice blend.
• Make Them Gluten-Free: To make these pancakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent to maintain the pancakes’ texture.
• Go Oil-Free: For an oil-free version, skip the oil altogether. The pumpkin puree provides enough moisture to keep the pancakes soft and tender. You can also use a non-stick pan or griddle to prevent sticking without adding oil.
• Add Nuts or Seeds: For extra texture and nutrients, fold in some chopped walnuts, pecans, or sunflower seeds into the batter. This adds a crunchy element that pairs wonderfully with the soft, fluffy pancakes.
• Incorporate Seasonal Flavors: For a holiday twist, add some dried cranberries or raisins to the batter. You can also drizzle a bit of molasses or maple syrup into the batter for a deeper, richer flavor when you indulge in this vegan pumpkin pancake recipe!

Serving Suggestions for Vegan Pumpkin Pie Pancakes

• Top with Fresh Fruit: Add a colorful and nutritious topping by serving the pancakes with fresh fruit like sliced bananas, strawberries, blueberries, or apple slices. The fresh fruit adds a natural sweetness and a refreshing contrast to the warm, spiced pancakes.
• Sprinkle with Nuts or Seeds: Sprinkle some chopped pecans, walnuts, or pumpkin seeds over the pancakes for added crunch and flavor. This also adds a boost of healthy fats and protein, making the pancakes even more satisfying.
• Serve with a Dollop of Vegan Whipped Cream: A dollop of vegan whipped cream or coconut whipped cream adds a creamy texture that complements the spiced flavors of the pancakes perfectly.
• Drizzle with Maple Syrup or Fruit Compote: Maple syrup is a classic choice, but for something different, try drizzling a homemade fruit compote over the pancakes. Blueberry, raspberry, or apple compote works well with the pumpkin spice flavors.
• Pair with Vegan Sausage or Tempeh Bacon: For a savory contrast, serve these pancakes alongside vegan sausage or tempeh bacon. The combination of sweet and savory makes for a well-rounded, delicious breakfast.
• Enjoy with a Hot Beverage: Pair your pancakes with a warm beverage like a spiced chai latte, hot chocolate, or a pumpkin spice coffee for the ultimate cozy fall breakfast experience.

FAQ for Vegan Pumpkin Pie Pancakes

Can I make these pancakes ahead of time?

• Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Alternatively, you can cook the pancakes and store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Can I freeze these pancakes?

• Absolutely! Cooked pancakes can be frozen for up to 2 months. To freeze, lay them flat on a baking sheet to freeze individually before transferring them to a freezer-safe bag. To reheat, warm them in a toaster or on a skillet over medium heat.

What can I use instead of flax eggs in this vegan pumpkin pancake recipe?

• If you don’t have flaxseed, you can use chia seeds to make chia eggs. Combine 2 tablespoons of chia seeds with 5 tablespoons of water and let it sit for 5-10 minutes until it forms a gel-like consistency.

How do I prevent my pancakes from being too dense?

• To avoid dense pancakes, make sure not to over-mix the batter. Mix just until the dry ingredients are incorporated into the wet ingredients. Allowing the batter to rest for a few minutes before cooking can also help create fluffier pancakes.

Can I use a different type of squash instead of pumpkin?

• Yes, you can substitute pumpkin puree with butternut squash puree or sweet potato puree for a slightly different flavor profile while maintaining the same texture and moisture.

What toppings go well with these pancakes?

• In addition to maple syrup and whipped cream, try topping these pancakes with chopped nuts, seeds, a dusting of powdered sugar, or even a drizzle of nut butter for extra flavor and texture.

 Can I make these pancakes without any sugar?

• Yes, you can omit the sugar if you prefer. The natural sweetness from the pumpkin and non-dairy milk will still provide some sweetness. You can also add a touch of maple syrup or another sweetener to the batter if desired.

These vegan pumpkin pie pancakes provide an irresistible combination of flavors and texture that will not only satisfy your seasonal cravings but also your appetite for a healthier lifestyle. Low in sugar and full of flavor, these pancakes are sure to become a favorite breakfast staple.

Plus, the recipe adds an extra layer of cozy warmth to your morning. So, why not take a step towards a healthier lifestyle and make your mornings a little sweeter with vegan pumpkin pie pancakes?

More Fall Delish Recipes

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• Starbucks Copycat Pumpkin Bread
• Best Vegan Double Chocolate Cookies
• Vegan Caramel Stuffed Snickerdoodles
• 10 Tasty Vegan Pumpkin Recipes
• Classic Vegan Pumpkin Pie
• Vegan Pumpkin Chocolate Chip Cookies