These soft vegan pancakes are a delicious way to enjoy the flavors of fall with a hint of pumpkin spice. Perfect for a cozy morning, they’re easy to make and wonderfully fluffy without any eggs or dairy.
Start by mixing the flour, baking powder, pumpkin pie spice, and salt together in a bowl. In another bowl, whisk the milk, brown sugar, pumpkin puree, vanilla, oil, and water until everything is well combined. Make a little well in the dry ingredients and pour in the wet mixture, then stir just until everything comes together — don’t overmix.
Heat a nonstick skillet over medium-high heat. Once it’s hot, scoop about a 1/4 cup of batter onto the pan. Cook the pancakes until you see bubbles forming on the surface and the edges look set, which usually takes around 3 to 5 minutes. Flip them gently and cook for another 3 to 5 minutes until the other side is golden brown. Keep going until all the batter is used up, and enjoy!
- Use a non-stick pan or lightly oil your griddle to prevent sticking.
- Pour the batter gently and cook on medium heat to avoid burning the outside while keeping the inside soft.
- Let the pancakes rest for a minute before flipping to help them hold together better.
These pancakes are light, fluffy, and full of warm pumpkin flavor. They are completely plant-based, making them perfect for anyone avoiding dairy or eggs. Plus, they’re easy to make and bring a cozy touch to your breakfast table.
Serve warm with a drizzle of maple syrup or agave nectar. Fresh fruit like sliced bananas or berries pairs wonderfully. For an extra cozy touch, sprinkle some cinnamon or chopped nuts on top.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a toaster or microwave before serving. You can also freeze pancakes by placing parchment paper between each one and storing them in a freezer-safe bag for up to one month.
