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vegan pumpkin pancakes with maple syrup and raspberries on linen tablecloth

Vegan Pumpkin Pancakes

Nisha Vora
Pumpkin pancakes so incredibly fluffy and tender, no one will know they're vegan (or made with whole wheat flour). They're packed with warming pumpkin spices and pumpkin puree and are guaranteed to become a fall favorite (but are tasty year round). 
5 from 16 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 8 large pancakes
Calories 186 kcal

Ingredients
  

  • 2 cups (480) mL full-fat oat milk*
  • 1 ½ tablespoons apple cider vinegar
  • 2 cups (250g) whole wheat pastry flour**
  • 1 tablespoon organic brown sugar
  • 1 1/2 tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/2 cup (120g) canned pumpkin puree***
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegan butter melted, plus more for serving****
  • Neutral-flavored oil of choice for cooking pancakes
  • Pure maple syrup for serving

Homemade Pumpkin Spice*****

  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves

Instructions
 

  • Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
  • In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
  • To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
  • Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix - lots of lumps are fine. Allow the batter to rest for 10 minutes.
  • Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan - if they sizzle as soon as they hit the pan, the pan is ready.
    Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
  • Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
  • Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
  • Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
  • Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.

Notes

*I like using full-fat Oatly, but these also work well with the original Oatly milk.  
** You can sub whole wheat pastry flour with all-purpose flour (same measurements). I haven't tried these with regular whole wheat flour, but they should work - they will just be a bit more nutty and toothsome. You could also try half and half whole wheat flour and all-purpose flour. And I believe spelt flour would also work well. 
*** Most canned pumpkin purees will work, but I had the best results with a non-organic variety (Libby's). 
**** One of my favorite things about these pancakes is the buttery flavor, but if you don't eat or have access to vegan butter, you can sub coconut oil. 
***** For the best pumpkin flavor, I really recommend making the homemade pumpkin spice instead of a store-bought pumpkin spice blend.