With their irresistibly fluffy texture, perfectly spiced profile, and moist consistency, these vegan buttermilk pumpkin pancakes are an invitation to savor the season's best flavors. They marry autumn flavors and plant-based ingredients, so you never miss the dairy or eggs. They will definitely elevate your breakfast this fall.
But seriously, autumn does provide the perfect opportunity to indulge in everything pumpkin, like this Vegan Pumpkin Pie with Graham Cracker Crust. But before you hit that delicious dessert, start your day with these delectable pumpkin-flavored pancakes. They make for a delightful start to your day and fill your home with the quintessential aromas of fall.
This recipe is incredibly simple and doesn't require any exotic ingredients. So, let's dive right into it.
- soy milk or almond milk
- white vinegar or substitute with apple cider vinegar
- pumpkin puree - make sure it's 100% pure pumpkin
- vegetable oil
- vanilla extract
- flour - all-purpose or whole wheat
- coconut sugar or brown sugar
- baking powder
- spices - nutmeg, ginger, cinnamon, cloves substitute with an equal amount of pumpkin spice
See the recipe card for quantities.
These delightful pancakes can be whipped up quickly.
Preheat the griddle or pan beforehand, ensuring it's ready when your batter is prepared. Heat a griddle or non-stick skillet over medium heat, and if needed, lightly grease it with non-stick cooking spray. If your griddle has temperature settings, I usually set mine to 350°F or 175°C.
Create Vegan Buttermilk: Mix the soy milk and lemon juice in a small bowl. Let it sit for about 5 minutes. This will create a vegan buttermilk substitute.
Mix Dry Ingredients: Combine the flour, sugar, baking powder, ground cinnamon, ground nutmeg, ginger, and salt in a large mixing bowl. Mix well.
Combine Wet Ingredients: Add the oil, pumpkin puree, and vanilla extract to the vegan buttermilk mixture. Mix until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
Cook the Pancakes:
Pour ¼ cup portions of batter onto a preheated griddle or pan. Cook until bubbles form on the surface (about 2-3 minutes).
Flip the pancakes and cook for 2-3 minutes or until golden brown and cooked through. Stack pancakes on a plate as you cook in batches. Cover to keep warm.
Serve: Stack your vegan pumpkin pancakes on an oven-safe plate and keep them in a 200°F oven to keep warm as you make the batches.
Vegan Buttermilk Pumpkin Pancakes bring a whole new flavor to your breakfast. Here are some ideas to vary them throughout the season:
- Chocolate Chip Pumpkin Pancakes: Toss in ¼ cup of vegan chocolate chips into the batter for a sweet twist. The Enjoy brand is my favorite.
- Nutty Pumpkin Pancakes: Add ½ cup of chopped walnuts or pecans to the batter for added crunch and flavor.
- Berries: Add a handful of blueberries or raspberries to the batter for a fruity take.
- Protein-Packed: Add two tablespoons of plant-based protein powder to the dry ingredients. When I add protein to my pancakes, I do not add additional sweeteners.
- Omega Boost: Add 1 tablespoon of ground flaxseed or chia seeds to the wet mix for an Omega-3 boost. The consistency will be thicker due to these seeds' absorbent properties but add a couple of tablespoons of milk to adjust consistency.
- Sugar-Free: Replace the sugar with a substitute like stevia or monk fruit sweetener. I often don't add sugar and rely on toppings like sliced bananas to provide that little bit of sweetness.
- Low-Fat: Replace coconut oil with unsweetened applesauce for a lower-fat option.
With these variations, your Vegan Buttermilk Pumpkin Pancakes can take on a new life each time you make them. Feel free to mix and match to find your perfect combination.
Having the right equipment can make a big difference in your pancake-making experience. It can mean the difference between a messy, stress-inducing morning with greasy stuck pancakes on a pan or and a smooth, delightful breakfast that is a quick and easy cleanup.
For those who frequently enjoy homemade pancakes, a high-quality non-stick skillet or griddle is truly indispensable. These essential tools ensure effortless flipping and even cooking, allowing you to use minimal butter or oil without worrying about any sticking issues. Moreover, a griddle provides ample cooking space, making it perfect for meal prepping, batch cooking, or catering to larger families. Investing in these kitchen essentials can elevate your pancake-making game.
The griddle I received as a Christmas gift last year was bought on Amazon, but unfortunately, it didn't last long and has already gone bad. I recently purchased another one from Williams and Sonoma. Although it cooks evenly, unlike the one I got from Amazon, I'm a bit hesitant to recommend it just yet, as I haven't had it for very long. If it proves to be durable, I'll be sure to update this post and share my experience.
Toppings for pancakes
Now, let's talk toppings because that's where you can let your creativity shine. You could keep it simple and choose one or two toppings, or go all out and make a loaded pancake with multiple layers of flavor. It’s your breakfast, so make it how you love it. These ideas are also great for a self-serve breakfast or brunch bar.
- Maple Syrup is the classic choice, but make sure it's real maple syrup for the best flavor.
- Blueberries, raspberries, or strawberries can add a tart contrast to the pumpkin's sweetness.
- Top with slices of banana and a sprinkle of toasted shredded coconut.
- A homemade berry compote could add more fruitiness and color, but I think a spiced apple compote would perfectly complement the fall flavors of pumpkin.
- Drizzle some thinned-out almond or cashew butter on top for a nutty finish. Thin it with a little almond milk until you reach the desired consistency.
- Mix a little maple syrup on pecans and sprinkle cinnamon or pumpkin spice on them for a delicious, sweet, crunchy topping.
- You can go savory with some vegan cream cheese or vegan mascarpone.
- Chopped figs or dates bring a Middle Eastern flair and a texture contrast.
- Many stores now carry vegan whipped cream, or you can make your own using this recipe from School Night Vegan.
To store Vegan Buttermilk Pumpkin Pancakes short term, cool them to room temperature and place parchment paper between each pancake. Put them in a Ziplock bag or an airtight container and refrigerate for up to 2-3 days.
For long-term storage, follow the same cooling and separating steps, then wrap the stack in aluminum foil before placing it in a freezer-safe bag. Label the bag and freeze for up to two months.
To reheat, you can microwave them for about 20-30 seconds if they're from the fridge or longer if they're from the freezer. Alternatively, warm them in a toaster or oven set at 350°F. If they're frozen, you can defrost them overnight in the fridge for quicker reheating.
- The batter consistency is crucial. If it's too thick, you can add a little more milk. Too thin? Add a bit more flour.
Replace all-purpose flour with your preferred gluten-free flour blend. Look for a blend that is a 1:1 substitute for regular flour. Brands like Bob's Red Mill or King Arthur make great gluten-free flours.
My vote is on canned pumpkin. It's convenient, quick, delicious, and the perfect consistency for this recipe.
Looking for other breakfast recipes? Try these:
- 1 cup soy milk (or almond milk)
- 1 tablespoon white vinegar or apple cider vinegar (to create a vegan buttermilk)
- ½ cup canned pumpkin puree (make sure it's 100% pure pumpkin)
- 2 tablespoons melted coconut oil (or any vegetable oil)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 tablespoons of coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon of ground ginger
- ½ teaspoon salt
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon ground cloves (optional, but highly recommended for that full fall flavor)
- Make Vegan Buttermilk: Mix the soy milk and lemon juice in a small bowl. Let it sit for about 5 minutes. This will create a vegan buttermilk substitute.
- Combine Wet Ingredients: Add the pumpkin puree, oil, and vanilla extract to the vegan buttermilk mixture. Mix until well combined.
- Combine Dry Ingredients: Combine the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves until well mixed.
- Blend Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
- Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat. I set mine to around 350°F. Lightly grease it with coconut oil or a non-stick cooking spray. Pour ¼ cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface (about 2-3 minutes). Flip the pancakes and cook for 2-3 minutes or until golden brown and cooked through. Stack pancakes on a plate as you cook in batches.
- Serve: Stack your vegan pumpkin pancakes on an oven-safe plate and keep them in a 200°F oven to keep warm as you make the batches.
See the post for topping ideas.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stove top
- Cuisine: American
- Diet: Vegan
- Serving Size: 1 pancake (¼ cup)
- Calories: 158
- Sugar: 5.8 g
- Sodium: 172.6 mg
- Fat: 4.2 g
- Carbohydrates: 26.7 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Keywords: vegetarian, fall, autumn, seasonal
See more guidelines at USDA.gov.