Breakfast 
These vegan pancakes are fluffy and packed with warming spices like cinnamon, nutmeg, and ginger. They’re also super easy to make, so let’s dive right in!
Pumpkin Spice Pancake Batter:
Ingredients – 1 cup (130g) all-purpose flour – 1 tablespoon (14g) sugar – 1 tablespoon (14g) baking powder – ½ teaspoon (2.5g) salt – 1 teaspoon (5g) ground cinnamon – ½ teaspoon (2.5g) ground nutmeg – ½ teaspoon (2.5g) ground ginger – 1 cup (240ml) almond milk (or any plant-based milk you prefer) – ½ cup (120g) pumpkin puree – 1 tablespoon (15ml) apple cider vinegar – 1 teaspoon (5ml) vanilla extract
Preparation Steps:
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Use a whisk to blend everything evenly.
Blend Wet Ingredients: In another bowl, mix the almond milk, pumpkin puree, apple cider vinegar, and vanilla extract. Stir well until the pumpkin gets fully incorporated into the mixture.
Create the Batter: Pour the wet ingredients into the dry ingredients, using a whisk to blend them together. Mix until just combined; a few lumps are perfectly fine. Overmixing can result in dense pancakes; we want these to be light and fluffy!
The Art of Cooking Fluffy Pancakes:
Now that we have our batter ready, it’s time to turn on the heat and cook these delicious pancakes. Cooking vegan pancakes can be a bit tricky if you’re not used to it, but don’t worry—I’ve got some tips and tricks to help you achieve pancake perfection.
Prepping the Pan:
Heat Your Pan: Preheat a non-stick skillet or griddle over medium heat. It’s really important to let your pan fully heat up before you start cooking the pancakes. This helps you get that beautiful golden-brown color.
Add a Little Oil: Lightly grease your pan with some coconut oil or vegan butter. You don’t need much, just enough to keep the pancakes from sticking.
Cooking the Pancakes:
Pour the Batter: Pour a small amount of batter onto the skillet—about ¼ cup (60ml) per pancake. Spread it out gently if you need to.
Watch for Bubbles: Cook until bubbles form on the surface of the pancake and the edges start to look set, usually 2-3 minutes. Then flip and cook for another 1-2 minutes until the other side is golden-brown. Don’t press down on the pancakes as they cook; this could make them dense.
The Finishing Touch: Toasting Pecans
Toppings are what really take these pancakes from delightful to absolutely divine. Adding toasted pecans brings that perfect crunch and a nutty flavor that complements the pumpkin spice beautifully.
Toasting Pecans:
Preparation: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet in an even layer.
Toast: Roast the pecans for about 5-7 minutes. Keep a close watch on them, as pecans can go from toasted to burnt pretty quickly! Give them a good stir halfway through the cooking time to ensure even toasting.
Time to Serve:
Stack and Drizzle: Stack your freshly cooked pancakes on a plate. Drizzle generously with maple syrup—it’s the quintessential fall flavor combo with pumpkin spice!
Top with Pecans: Sprinkle a handful of toasted pecans over the pancakes. If you’re feeling extra fancy, add a dollop of vegan butter or a sprinkle of powdered sugar.
And voila! You’ve got yourself a plate of cozy, fall-inspired Pumpkin Spice Pancakes with Toasted Pecans. Trust me, these are the ultimate breakfast treat and are sure to make any morning extra special.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other articles I’ve created or stories I’ve written about food culture – here.
