Posted in Recipes on 15.09.2023
Vegan Pumpkin Pancakes
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 14 large pancakes Print recipe?
These easy to make, super fluffy vegan pumpkin pancakes with warming spices are the perfect cosy autumn breakfast!
I don’t know what it is about pancakes that makes my favourite meal of the day – breakfast – seem all the more special. Add in my favourite season – Autumn – and I could make and eat these vegan pumpkin pancakes every single day and not get tired of them. Because yes it’s September and officially autumn in my book.
Do you look for signs of autumn? Darker nights, chilly nip in the air, leaves changing colour and us food bloggers coming at you with pumpkin spice EVERYTHING?! 😉
As much as I love all the fruits and veggies that summer brings I generally can’t wait for autumn and all the cosy cooking and baking. I’ve got SO many good things in development – breads, cakes, pasta, risotto, granola, soup. Makes my little autumn heart so happy to share these with you. And that I get to eat them of course – not gonna lie, that’s the bestest best bit.
How to make pumpkin puree:
If you can’t get hold of pumpkin puree in a can, it’s SO easy to make your own. Grab a pumpkin, slice in half and remove the seeds. Place the pumpkins cut side down on a tray and pop in the oven preheated to 180 Fan / 200 C / 400 F / Gas 6. Roast for 45-60 minutes. They’re done once the skin easily pulls away from the flesh. Leave them until they’re cool enough to handle, peel away and discard the skin then blitz the flesh in a food processor until smooth.
Don’t worry about having a tonne of pumpkin puree – this stuff freezes wonderfully! Or check out these other pumpkin recipes. Oh and the dogs love it too!
How to make fluffy vegan pancakes:
I wanted to make these egg free pancakes as simple as possible with no strange ingredients. You also don’t need a blender to make these and it’s just one bowl, one whisk, a spatula and a large frying pan.
Start by whisking the milk with the apple cider vinegar. This curdles the milk, making buttercream and it’s what I do for pretty much anything baked as it gives such a wonderfully rich flavour. Set that aside to thicken while you prepare the dry ingredients.
In a large bowl whisk together the flour, baking powder, bicarb, light brown sugar and pumpkin spice*
Homemade Pumpkin Spice Blend:
*I tend to blend my own pumpkin spice mix as I like it a little more nutmgeggy and a lot less gingery than anything bought. I also make a batch of it rather than repeatedly having to open all the little pots come pumpkin spice season! I use equal quantities of nutmeg and cinnamon, then half that but also equal quantities of ginger and allspice. So for example 4 tablespoons each of cinnamon and nutmeg and 2 tablespoons each of ginger and allspice. Keep in a labelled and lidded jar for all your autumn baking needs!
Back to the pancakes …
Add the pumpkin puree to the milk and whisk well. Then whisk this into the bowl of dry ingredients. The batter will be fairly thick. If it’s too thick add a little more milk or pumpkin puree.
Heat a large non-stick frying pan or skillet over a medium high heat. Add a large spoonful of batter then gently spread slightly with the back of the spoon into a circle. Don’t spread it too thinly as you want tall, fluffy pancakes! Dependent on the size of pan you’re using, add a couple more spoonfuls. Don’t overcrowd the pan, you still need space to flip them!
Once bubbles start to form on the top of the pancakes, use a large spatula or fish slice to carefully but confidently flip them over. Cook for a further minute or two on the other side.
Repeat until you’ve used all the batter.
Keep the cooked pancakes warm in a low oven or reheat in the microwave.
This mix makes around 14 large pancakes – cool any extras and store in an airtight container in the fridge. Reheat in the microwave. I’ve heard about reheating them in the toaster but never tried this .. maybe I should?!
Looking for even more vegan pancake recipes? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Vegan Pumpkin Pancakes
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 14 large pancakes
- 1 + 1/4 cups (300ml) non dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup (270g) pumpkin puree (see note)
- 2 cups (350g) plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 cup (50g) light brown sugar
- 1/2 teaspoon each of ground cinnamon and nutmeg (see note)
- 1/4 teaspoon each of ground ginger and allspice (see note)
Optional to serve:
- Maple syrup and vegan butter
- In a small bowl or jug whisk together the milk and apple cider vinegar and set aside to thicken while you prepare the dry ingredients
- In a large bowl whisk together the flour, baking powder, bicarb, sugar and spices
- Whisk the pumpkin puree into the milk then whisk all of that into the bowl of dry ingredients - the batter should be quite thick but still drop off a spoon. Add a little more milk or pumpkin puree if too thick
- Heat a large non-stick frying pan or skillet over a medium high heat and add spoonfuls of the pancake batter, spreading each one slightly and spacing apart so you have room to flip
- Once bubbles start to form on the top of the pancakes carefully but confidently flip them over and cook for a further minute or two on the other side
- Repeat until you've used all the batter. Keep the cooked pancakes warm in a low oven or reheat in the microwave
- Cool any extras then store in an airtight container in the fridge. Reheat in the microwave
- Serve the pancakes warm with a drizzle of syrup and a dot of vegan butter.
- Super easy method for making your own pumpkin puree in blog post
- Substitute the individual spices for 1 + 1/2 teaspoons pre-blended pumpkin spice - either your own blend or shop bought
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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