Pumpkin season is in full swing. And I thought I had tried every possible way to eat pumpkin: from pie to porridge to bread to cheesecake. But I was wrong! These pumpkin pancakes are another easy and delicious way to enjoy more of my favorite fall vegetable.
All you need is some pumpkin puree (I recommend making your own instead of buying pre-made puree) and some basic ingredients. The pumpkin adds moisture and sweetness to the batter. So you don’t have to add any additional sweetener. And with the typical spices, it feels like you are eating pumpkin pie for breakfast.
These pumpkin pancakes are vegan. I don’t follow a strict vegan diet because I don’t believe in labels and dogmatically following a certain diet. But I do like vegan recipes because of the positive impact on our bodies and our planet. But the result has to be delicious. And these vegan pumpkin pancakes definitely check that box.
You can top them with some maple syrup and some roasted pecans. But I wanted to add even more pumpkin flavor and made some pumpkin sauce to go with the pancakes. Either way, these pumpkin pancakes will be the perfect addition for your fall breakfast or brunch.
If you are a pancake lover, make sure to check out the recipe for sugar-free coconut pancakes or savory spinach pancakes.
Have fun baking!
Love,
Marion
Pumpkin Pancakes
Ingredients
- For the pancakes:
- 140g (1 ¼ cups) flour (I used half wholegrain spelt flour and half white spelt flour)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
- 145g (½ heaping cup) pumpkin puree
- 240ml (1 cup) plant-based milk (I used oat milk)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1-2 tablespoon coconut oil, for the pan
- For the pumpkin sauce (optional):
- 75g (1/4 cup) pumpkin puree
- 1/2 tablespoon maple syrup or more to taste
- 1 tablespoon coconut oil
- 1/4 teaspoon cinnamon
- To decorate:
- A handful of roasted pecans, roughly chopped
Directions
- Step 1 In a large bowl, mix the flour, baking powder, spices, and salt.
- Step 2 Add the pumpkin puree, milk, vanilla extract, and apple cider vinegar and whisk until well combined (don’t overmix).
- Step 3 Let the batter sit for 5 minutes.
- Step 4 Preheat the oven to 100°C/200°F.
- Step 5 Add some coconut oil to a pan and heat over medium heat.
- Step 6 Using a small measuring cup, scoop the batter into the pan and cook pancakes for 2-3 minutes on each side.
- Step 7 Transfer pancakes to the oven to keep them warm.
- Step 8 Add oil to the pan, and repeat with the remaining batter.
- Step 9 For the pumpkin sauce (if using): In a small saucepan, mix pumpkin puree, 2-3 tablespoons water, coconut oil, maple syrup, and cinnamon. Cook on low heat for 5 minutes. If the sauce is too thick, add some more water until you reach the desired consistency.
- Step 10 Top pancakes with pumpkin sauce or maple syrup and sprinkle with roasted pecans.
