Fall

Vegan Pumpkin Pancakes

by:
September 19, 2014
4
3 Ratings
Vegan Pumpkin Pancakes
Photo by Alpha Smoot
  • Serves 4 to 6
Author Notes

A fluffy, delicious, and reliable vegan pancake that's infused with everybody's favorite autumn vegetable. —Gena Hamshaw

What You'll Need
Watch This Recipe
Vegan Pumpkin Pancakes
Ingredients
  • 2 cups all-purpose flour (you can also use 3/4 cup all-purpose flour and 1/2 cup spelt or whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons organic sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups almond milk
  • 1 teaspoon apple cider vinegar
  • 1 cup pumpkin purée
  • 3 tablespoons melted coconut oil, plus extra for the griddle
  • 1 teaspoon vanilla extract
Directions
  1. Whisk the flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg together in a large mixing bowl.
  2. Heat a griddle over medium heat, and grease it lightly with coconut oil.
  3. In a medium mixing bowl, whisk together vigorously the almond milk and apple cider vinegar until the mixture is a little frothy. Mix in the coconut oil, the pumpkin, and the vanilla.
  4. Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth. Allow the batter to sit for a few minutes. Use a 1/4 cup dry measuring cup to ladle the batter onto your griddle. Once you see bubbles at the top of your pancakes and their edges begin to turn golden, they're ready to flip. Flip the pancakes and allow them to cook for a few minutes on the other side.
  5. Serve the pancakes with maple syrup, a handful of chopped walnuts, and a sprinkle of pomegranate arils, if you like.
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  • Sheri D. Maple
    Sheri D. Maple
  • Monique Fresquez
    Monique Fresquez
  • Mikaela Larsen
    Mikaela Larsen
  • Margaux
    Margaux
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26 Reviews

tracy O.
tracy O. September 23, 2019
I loved these, but after I made a couple tweaks. I added 1 tsp of pumpkin pie spice, I reduced the amount of canned pumpkin to half a cup, swapped almond milk for oat milk and used 2 T avocado oil instead of coconut oil. Also note these take longer to cook than normal recipes. Would love to know how to convert this recipe to waffles.
 
LULULAND
LULULAND January 7, 2018
I made these today. I made waffles with the batter. I think I would add more spice 2 teaspoons cinnamon, 1 teaspoon freshly ground nutmeg, and 1/2 teaspoon allspice. Very hearty and thick. Should have sprayed waffle iron again after first batch, waffles stuck and split apart. Overall a good recipe, will make again!
 
Sheri D.
Sheri D. November 12, 2017
I don’t know about a tablespoon of baking soda. Is it a teaspoon of baking soda and a tablespoon of baking powder.
 
Sheri D.
Sheri D. November 19, 2017
Hi Katie, thank you. I look forward to making these pancakes during Thanksgiving.
 
Monique F.
Monique F. November 10, 2017
These are AWFUL. Do yourself a favor and don’t make these. The texture is horrible and the taste even worse. Also had the issue with them not cooking through properly.
 
Sara F.
Sara F. March 13, 2016
I should have read the comments beforehand, too. I made these today and they weren't good at all. There was an overwhelming taste of baking soda and they never cooked through. Anyone have a vegan pancake recipe they like? I'm still looking for the perfect one.
 
Mikaela L.
Mikaela L. June 28, 2015
this recipe makes me crazy. why ? because its all off if the first recipe is right (& i think it is) : http://www.huffingtonpost.com/food-52/vegan-pumpkin-pancakes_b_6031172.html?ncid=txtlnkusaolp00000592 <<< I made that one & it was ok... This one makes no sense, but has the instructions on it. I made this one too, but it wasnt nearly as good... IF you DOUBLE the first recipe, its even more baking soda... hmmmm
 
SF E.
SF E. April 18, 2015
I agree with the recent comments. Bad. Did the author proofread her recipe? The flour count is off if you use the whole wheat flour, and the baking soda … blecchhh. What a waste of time and ingredients.
 
belle
belle January 7, 2015
theres no way this is supposed to have 1 tb baking soda, maybe 1 ts? or baking powder...theres just no way these wouldn't taste overwhelmingly of bs enough to make you barf
 
belle
belle January 7, 2015
this recipe is a disgrace to vegan pancakes, 1 tb of baking soda is evil
 
carriemb
carriemb January 6, 2015
Same here. Baking soda taste was overwhelming. Also took forever to cook. Wish I had read the comments before making them.
 
Anne
Anne December 2, 2014
i had the same experience with the overwhelming taste of baking soda. I wonder if it should be powder?
 
Margaux
Margaux November 23, 2014
I was really excited to try these but...flop. They look great, but I can barely taste pumpkin and I get this awful baking soda-ish aftertaste. The texture and fluff is what I was hoping for, but the taste makes them barely edible :/ I don't understand, this is so disappointing. Is it supposed to be 1.5 teaspoons of baking soda, not 1 tablespoon? Or baking powder instead? Maybe a combination of coconut milk and almond milk, too... no idea. One more thing: it says you can also use 3/4 cups all-purpose + 1/2 cup spelt instead of just all-purpose. Those amounts don't add up to the 2 cups of flour in the recipe...
 
Kmac
Kmac November 23, 2014
I wanted to like these but they tasted like baking soda. They also took forever to cook until I added an extra 1/2 c of flour.
 
Sarah
Sarah October 22, 2014
Followed everything to the letter and was so excited, but they turned out horribly. Took forever to cook and not nice at all. So disappointed.
 
Fiona Y.
Fiona Y. October 19, 2014
Although these weren't the absolute best pancakes I've ever had, these were really yummy! My husband and I made these for breakfast with all whole wheat pastry flour and really enjoyed them and how they reminded us of fall.
 
Carren L.
Carren L. October 19, 2014
Is there a way t print recipes?
 
Esther M.
Esther M. October 19, 2014
We use coconut oil for anything that requires oil, butter, etc. It smells like coconut coming out of the jar but does not impart any coconut flavor at all in whatever it is you're preparing. It can be used on so many things including your body for skin softness so I use it quite exclusively. I buy the organic item, totally pure. Love it, so healthy as well.
 
Gina
Gina October 19, 2014
I have not cooked with coconut oil. Does it add flavor or may a different oil be subsituted?
 
Carol
Carol October 19, 2014
Nutritional Information. Calories?
 
Cat W.
Cat W. October 6, 2014
These were fantastic. The texture and fluffiness was just right and I would have never guessed these were vegan/eggless. The spice/sweetness level was perfect.