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. You never miss the dairy or eggs!
Autumn does provide the perfect opportunity to indulge in everything pumpkin, like Vegan Banana Pumpkin Bread Recipe, Vegan Pumpkin Spice Frosty, or High-Protein Overnight Pumpkin Oats. Now, you can start your day with these delectable pumpkin-flavored pancakes. They are great for gatherings or brunch and fill your home with the quintessential aromas of fall.
For more delicious vegan pancake recipes, try Vegan Banana Oat Pancakes and Easy Fast Vegan Pancakes.
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Ingredients
This recipe is incredibly simple and doesn't require any exotic ingredients. So, let's dive right into it. See the recipe card for quantities.
- Plant-Based Milk: Soy milk tends to curdle the best when mixed with vinegar, creating a tangy flavor that mimics traditional buttermilk.
- Vinegar: Stick with apple cider vinegar for a milder flavor or use lemon juice if you want a bit more zing.
- All-Purpose Flour: Regular all-purpose flour works best for these pancakes, but you can use whole wheat flour for a heartier texture. You may need to add a bit more liquid if using whole wheat, as it absorbs more moisture.
- Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
Variations
- Toss in ¼ cup of vegan chocolate chips into the batter for a sweet twist. The Enjoy brand is my favorite.
- Add ½ cup of chopped walnuts or pecans to the batter for added crunch and flavor.
How To Make Vegan Buttermilk Pumpkin Pancakes
Preheat the griddle or pan beforehand, ensuring it's ready when your batter is prepared. See the recipe card for details.
Step 1: 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.
Step 2: Mix Dry Ingredients - Combine the flour, sugar, baking powder, ground cinnamon, ground nutmeg, ginger, and salt in a large mixing bowl. Mix well.
Step 3: Combine Wet Ingredients - Add the oil, pumpkin puree, and vanilla extract to the vegan buttermilk mixture. Mix until well combined.
Step 4: 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.
Step 5: 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).
Step 6: Flip - 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. You can keep them in the oven to keep warm at them in a 200°F.
Top Tips
- Stir the wet and dry ingredients until just combined. A few lumps are okay—overmixing can make the pancakes dense instead of fluffy.
- Let the batter sit for 5-10 minutes before cooking. This helps the ingredients blend and ensures fluffier pancakes.
- Flip the pancakes when bubbles form on the surface and the edges look set (usually around 2-3 minutes). Don’t flip too early—this can cause them to deflate or break apart.
- To measure flour correctly, spoon it into the measuring cup and level it off with a flat edge, avoiding packing or scooping directly from the bag to prevent over-measuring.
- The batter consistency is crucial. If it's too thick, you can add a little more milk. Too thin? Add a bit more flour.
Equipment
The right equipment can make pancake-making a breeze instead of a sticky, stressful mess. A good non-stick skillet or griddle ensures even cooking, easy flipping, and minimal oil use—perfect for batch cooking. I’m currently testing one from Williams and Sonoma. It’s decent so far, but not link-worthy. If you’ve found a great griddle, let me know in the comments!
Toppings
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. These ideas are also great for a self-serve breakfast or brunch bar.
- Maple Syrup
- Blueberries, raspberries, or strawberries
- Banana and a sprinkle of toasted shredded coconut.
- A homemade berry compote
- Drizzle some thinned-out almond or cashew butter on top
- Mix a little maple syrup on pecans and sprinkle cinnamon or pumpkin spice on them
- Many stores now carry vegan whipped cream.
Storage
- 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.
Vegan Pancakes FAQS
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.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Buttermilk Pumpkin Pancakes. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Buttermilk Pumpkin Pancakes
Ingredients
Wet Ingredients
- 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 coconut oil or any vegetable oil; melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional, but highly recommended for that full fall flavor
Instructions
- 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.
Alan says
These were so special in kicking off Fall - I feel like the holidays are upon us 🙂
Regi Pearce says
I'm absolutely delighted to hear that these vegan buttermilk pumpkin pancakes kicked off your Fall season in such a special way! There's nothing like the comforting flavors of pumpkin and spices to usher in the holidays, right?