What’s better than a hot stack of pumpkin pancakes on a cool fall morning? These guys are soft, fluffy & deliciously spiced. So easy, and so yummy!
Let’s make pumpkin pancakes!
I’ve been baking up a storm of pumpkin-ey things lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with pumpkin pancakes, you might as well go ahead and make pumpkin cake… and then, well, maybe some pumpkin cookies. After all, you have to use it up! (She says while eating said cookie.)
Anyway, I’ve had so many requests for pumpkin pancakes, and this recipe is our favorite! They’re super simple to mix together, and they’re soft, fluffy, and deliciously spiced. What more could you want in a cozy fall breakfast? These are best the day they’re made, but I enjoyed the frozen leftovers as well 🙂
My Pumpkin Pancake Recipe Ingredients
Because this recipe is vegan, it’s totally egg-free. Pumpkin is the perfect natural egg-replacer, giving these pancakes moisture and lift, so they’re nice and fluffy! Here’s what else makes this pumpkin pancake recipe one of my fall favorites:
- A little flax helps them bind. You could use egg if you don’t have flax.
- A touch of cane sugar sweetens them up.
- Baking powder and baking soda make them thick and fluffy.
- Cinnamon gives them that essential warm “pumpkin spice” flavor.
- Coconut oil adds richness.
- Almond milk adds moisture and loosens the batter. While I use almond milk because it’s the type of milk that I keep on hand, regular milk will work just fine here too.
- And vanilla gives them a deep, complex flavor.
Combine the wet & dry ingredients separately, and fold them together – careful not to overmix! At this point, the batter is ready to cook, so you’re on your way to pumpkin pancake breakfast heaven.
Have Fun with This Pumpkin Pancake Recipe!
Want to mix up your pancake game? Play with the spices here by adding a dash of pumpkin pie spice, cardamom, ginger, nutmeg, or allspice – anything “pumpkin spice” goes, so feel free to get creative in the spice department. If you do mix up the spices, I recommend keeping the cinnamon and adding a smaller amount of the second spice. I’d start with no more than 1/4 teaspoon for cardamom and nutmeg especially.
You could also fold 1/2 cup chocolate chips, blueberries, or toasted pecans right into the batter for extra texture and pops of flavor.
What to Serve with Pumpkin Pancakes
I love these pancakes as they are, served simply with maple syrup. You could make them fancier by topping them with a dollop of nut butter or yogurt (Stonyfield’s double cream plain yogurt was insanely delicious here). Or if you’re vegan, coconut yogurt would be heavenly too. Sprinkle a few pecans on top and pour the coffee!
If you’re making these as part of a bigger brunch, a frittata would be a great savory accompaniment.
If you love these pumpkin pancakes…
You have to try these banana pancakes next!