Pumpkin Pancakes
These vegan Pumpkin Pancakes will be a go-to favorite breakfast once you try them, and not just for the weekends! They’re so easy to make, and the good carbs in the whole wheat flour and oat flour will keep you energized throughout your day. You’re going to love these delicious and flavorful pancakes, and want to share the recipe with your loved ones, too!
What many people don’t realize is that pancakes are so easily made vegan; even most boxed pancake mixes are already vegan, and just require water to make the batter! Making pancakes from scratch is easier than you may think, though, and they’re also typically healthier, not to mention you know exactly what is going in them!
I feel like pancakes are such a seemingly indulgent breakfast option, but whenever I make them I’m reminded of how quickly they can be whipped up, and using whole wheat flour and oat flour instead of refined white flour quickly turns them into a health food. Those are a couple great reasons to make them all the time!
The pumpkin puree, as well as the included spices; cinnamon, ginger, nutmeg, cloves and turmeric, are what indeed give these pancakes their pumpkin flavor! Getting creative and experimenting with different pancake flavors is so fun for me; I already have several kinds that I’ve shared, including my Caramel Apple Pancakes and Chocolate Chip Pancakes, and I’m still adding more to this site!
If you have a waffle iron, feel free to use that instead if you prefer and transform these into pumpkin waffles! The batter will work beautifully for either pancakes or waffles, and you can even make a larger batch of the batter to store in the refrigerator for several days and make breakfasts for yourself or loved ones throughout the week. Preparing pancake batter in advance saves time on busy mornings. Additionally, because oat flour is also used, the batter will increase in size overnight, just like overnight oats! So you’ll have more pancake for the same amount of ingredients (and calories)!
These ingredients are all simple, easy to find and you probably already have many of them, if not all, in your kitchen! For the oat flour, you can purchase it or make it at home. I use oat flour all the time in my baking as a healthy alternative to refined flour, but I’ve never actually bought oat flour! I pour dry, uncooked oats in my blender, and blend at high speed until they turn into a powder. It’s as easy as that to make oat flour! I keep it stored in glass jars, and sometimes I even use oat flour instead of whole oats for my oatmeal bowls if I’m craving a smoother, more velvety consistency.
Whole Wheat Flour: Using whole wheat flour provides a hearty texture to the pancakes, but keeps them lighter to balance out the density of the oat flour. Whole wheat flour also provides a great dose of fiber and essential nutrients such as iron and magnesium, to aid digestion and provide sustained energy throughout the day.
Oat Flour: Oat flour raises the nutritional profile of your Pumpkin Pancakes, adding even more fiber, as well as protein and antioxidants. They promote heart health, help stabilize blood sugar levels, and keep you feeling fuller longer.
Cinnamon, Ginger, Nutmeg and Cloves: These spices infuse the pancakes with warmth and depth of flavor, and also provide a myriad of health benefits! Cinnamon is known for its anti-inflammatory properties and ability to regulate blood sugar. Ginger aids digestion and reduces nausea, while nutmeg and cloves boast antioxidant and antimicrobial properties.
Turmeric: A touch of turmeric not only adds a subtle orange hue to these Pumpkin Pancakes, but it’s a potent spice that contributes to the nutritional profile of them, as well. Turmeric has many health benefits, including strengthening the immune system, lessening inflammation and easing premenstrual symptoms, as well as being yet another antioxidant in this recipe.
Baking Powder: Essential for achieving that fluffy texture, baking powder acts as a leavening agent, helping the pancakes rise and lighten.
Salt: Just a dash of salt balances the flavors of all of the other ingredients, and enhances the subtle sweetness of the pancakes.
Pumpkin Puree: Pumpkin puree, along with the warm spices listed above, is what makes these *Pumpkin* Pancakes! Pumpkin is full of beta-carotene, which is beneficial for eye health, boosts immunity, and protects against chronic diseases.
Applesauce: Acting as a natural sweetener and binder, applesauce adds moisture and tenderness to these pancakes without the need for eggs or dairy. It also offers a subtle hint of acidity, complementing the richness of the pumpkin.
Apple Cider Vinegar: Apple cider vinegar reacts with the baking powder to enhance the fluffy texture of these pancakes. Additionally, it imparts a subtle tanginess that balances the sweetness of them.
Ingredients
Dry Ingredients
1 C whole wheat flour
½ C oat flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp cloves
¼ tsp turmeric
Wet Ingredients
1¼ C water
½ C pumpkin puree
½ C applesauce
½ T apple cider vinegar
Optional Toppings
Maple syrup
Dairy free whipped cream
Chopped pecans
Instructions
1. In a large mixing bowl, whisk together all of the dry ingredients until well combined.
2. In a second, smaller bowl, mix the wet ingredients until smooth.
3. Pour the wet ingredients into the bowl of dry ingredients, stirring until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few lumps in the batter are perfectly alright.
4. Heat a lightly oiled pan on medium low heat. Using a ladle, pour about ⅓ C of the batter onto the pan for each pancake.
5. Cook pancakes on low until lightly browned on each side. Cook slowly to ensure that the pancakes are cooked all the way through, this can take up to 10 minutes on each side depending on how thick your pancakes are!
6. Once the Pumpkin Pancakes are done cooking, transfer to a plate and top with maple syrup, dairy free whipped cream and chopped pecans, or your choice of toppings.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
