Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing so the baking powder stays active. However, you can combine the dry ingredients in advance and whisk in the wet ingredients just before cooking.

Why are my vegan pancakes flat?

Flat pancakes usually mean your baking powder is old, or you overmixed the batter. Always use fresh leavening and stir until ingredients are just combined.

What can I use instead of vegan butter?

You can use coconut oil, avocado oil, or another neutral-tasting oil. Coconut oil will add a slightly sweeter flavor and crispier edges.

How do I know when to flip the pancakes?

Wait until you see small bubbles forming on the surface and the edges start to look set. Flip gently, and cook the other side until golden brown.

My pancakes taste gummy — what happened?

Gummy pancakes usually mean the heat was too low or the batter was too wet. Try a slightly higher heat setting and reduce the liquid a bit next time.

How do I keep the pancakes warm while finishing the batch?

Place cooked pancakes on a parchment-lined baking sheet in a 200°F (95°C) oven while you finish the rest. This keeps them warm without drying out.

Vegan Pumpkin Pancakes

Stack of pumpkin pancakes on a plate with a fork, topped with cinnamon butter.

Print Recipe

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Soft, pillowy pumpkin spice pancakes topped with homemade cinnamon butter. All vegan!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6-8 Pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

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For the Pancakes

1 1/4 cups all purpose flour

3 tablespoons light brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup pumpkin puree

1 1/4 cups nondairy milk

2 tablespoons vegan butter, melted

1 teaspoon bourbon-infused vanilla extract*

For the Cinnamon Butter

1/2 cup vegan butter

1/4 cup powdered sugar

1 teaspoon ground cinnamon

pecans and maple syrup for topping (optional)

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Instructions

Mix: In a large bowl, whisk together the all purpose flour, brown sugar, baking powder, salt, and spices. Form a well in the center of the dry ingredients and add in the pumpkin puree. Pour in the nondairy milk, melted butter and vanilla extract. Mix until just-combined. Do not over-mix. A few lumps in the batter is fine.
Rest: Once batter is prepared, set it aside for about 10 minutes to rest. During this time, heat a large skillet over medium-low on the stove.
Beat: Add vegan butter, powdered sugar and cinnamon to a large bowl. Beat with an electric hand mixer until smooth. Scoop into a small bowl, cover with plastic wrap and set in the fridge to set.
Cook: Lightly grease your skillet and pour 1/2 cup of pancake batter into the pan. Cook until bubbles start to form around the perimeter of the pancake before flipping over to cook on the other side. In a properly pre-heated skillet, pancakes should cook for around 3 minutes on the first side and 2 additional minutes on the other but pay close attention as this varies. Transfer cooked pancake to a serving plate and continue until all of the pancake batter has been used.
Serve: Divide your pancakes into stacks and dress with your toppings of choice. These can include maple syrup, pecans and fresh cinnamon butter.

Equipment

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Notes

*Bourbon infused vanilla extract is absolutely delicious but if you can’t find it you can totally substitute regular vanilla extract.

*Resting the batter is really important - do not skip! Resting allows time for the baking powder to activate and the gluten to develop. Failing to rest will result in gummy, dense pancakes.

Find it online: https://censoredbaker.com/vegan-pumpkin-pancakes/