THE RECIPE JOURNAL · Breakfast
Fluffy Pancakes Made with Pumpkin for Vegans
These light and airy pancakes are packed with warm pumpkin flavor, making them a perfect cozy breakfast treat. Plus, they’re completely vegan, so everyone can enjoy a stack of these delicious morning delights.
FROM THE KITCHEN • Fluffy Pancakes Made with Pumpkin for Vegans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. In another bowl, combine the plant-based milk, brown sugar, pumpkin puree, vanilla, oil, and water, mixing everything until it’s smooth. Make a little well in the dry ingredients and pour in the wet mixture. Stir gently until just combined—don’t overmix, a few lumps are okay.
02
Step 2
Heat a nonstick skillet over medium-high heat. Once hot, scoop about 1/4 cup of batter onto the pan for each pancake. Cook them until you see bubbles forming on the surface and the edges start to look set, usually around 3 to 5 minutes. Flip carefully and cook the other side until it’s golden brown, another 3 to 5 minutes. Keep going until all the batter is used up, and enjoy warm!
Why you’ll love it
These pancakes are light and airy with a subtle pumpkin sweetness that brightens up your breakfast. They are completely plant-based, making them perfect for anyone following a vegan lifestyle or looking to enjoy a cozy, nutritious meal.
How to serve
Serve warm with maple syrup, fresh fruit, or a dollop of coconut yogurt for added creaminess. A sprinkle of cinnamon or chopped nuts on top can also add a nice crunch and extra flavor.
Storage & leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or pan to keep their fluffy texture. You can also freeze them for longer storage and toast directly from frozen.
