These vegan pumpkin pancakes are a delightful fall treat, boasting a cozy blend of pumpkin spice and fluffy pancake perfection. Topped with a drizzle of warm apple butter and a sprinkle of cinnamon, they offer a taste of autumn’s finest flavors. Whether you’re enjoying them for breakfast or brunch, these vegan pumpkin pancakes are a comforting and satisfying way to embrace the season’s bounty.

Tasty Toppings for Vegan Pumpkin Pancakes

Here are some delicious toppings to consider for your vegan pumpkin pancakes:

Maple Syrup: A classic choice that complements the natural sweetness of the pancakes.
Vegan Butter: A pat of vegan butter that melts over the warm pancakes adds richness and a creamy texture.
Apple Butter: Is a fantastic topping. It’s sweet and slightly spiced spread that pairs beautifully with these autumn pumpkin pancakes.
Chopped Nuts: Sprinkle chopped nuts like pecans, walnuts, or almonds for a delightful crunch and nutty flavor.
Fresh Berries: Fresh berries like blueberries, raspberries, or strawberries add a burst of color and fruity freshness.
Coconut Whipped Cream: Vegan coconut whipped cream can provide a luscious and creamy topping.
Sliced Bananas: Sliced bananas are a sweet and creamy addition that complements the pumpkin flavor.
Dried Fruit: Try topping with dried cranberries, raisins, or chopped dried apricots for a chewy and sweet contrast.
Vegan Chocolate Chips: If you love chocolate, vegan chocolate chips can be a decadent choice.
Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance.
Pumpkin Seeds: Sprinkle pumpkin seeds (pepitas) for a crunchy texture and a nod to the pumpkin theme.
Cinnamon or Nutmeg: A pinch of ground cinnamon or nutmeg adds warmth and enhances the pumpkin spice flavor.
Vegan Yogurt: A dollop of vegan yogurt, such as almond or coconut yogurt, can provide a tangy contrast.
Lemon Zest: A bit of lemon zest can brighten up the flavors and provide a citrusy aroma.

More Delicious Breakfast Recipes

Total Time:25

Ingredients

1 ¼ cup all-purpose flour
2 tablespoons brown sugar (or coconut sugar)
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 cup canned pumpkin puree
1 cup unsweetened plant-based milk (such as almond, soy, or oat)
2 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Instructions

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate bowl, combine the canned pumpkin puree, plant-based milk, vegetable oil (or melted coconut oil), and vanilla extract. Mix well until everything is thoroughly combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
Preheat a non-stick skillet or griddle over medium-high heat and lightly grease it with oil or cooking spray.
Pour 1/4 cup portions of the pancake batter onto the hot skillet to form pancakes. Use the back of a spoon to spread the batter into a circular shape if needed.
Cook the pancakes until you see bubbles forming on the surface and the edges look set, usually about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until they are golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm. Repeat the process with the remaining batter.
Serve the vegan pumpkin pancakes hot with your favorite toppings such as maple syrup, vegan butter, chopped nuts, or fresh berries. Enjoy your delicious and fluffy vegan pumpkin pancakes!