Vegan Pumpkin Pie Pancakes

Print Recipe

An easy Vegan pancake recipe that delivers a delicious pumpkin pie flavor.

Prep Time5 mins

Cook Time10 mins

Course: Breakfast

Cuisine: Vegan

Keyword: easy vegan breakfast recipe, Pancakes, Pumpkin, Pumpkin Pie

Servings: 12 pancakes

Ingredients

2 tbsp flax ground, plus 5 tbsp water to make flax eggs
1/2 cup pumpkin puree (not pumpkin pie filling)
1 & 1/2 cups non-dairy milk preferably unsweetened
1/3 cup organic brown sugar or 1/4 cup organic cane sugar
1 & 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp corn starch
1 tbsp pumpkin pie spice *if you can't find it, see recipe notes

Instructions

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.
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.
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.
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.

Notes

*Pumpkin Pie Spice consists of cinnamon, ginger, cloves, nutmeg, and cardamom. Here is a recipe for it in case you're unable to find it: Homemade Pumpkin Pie Spice.