They are so flavourful, made using wholesome ingredients, and perfect for breakfast, lunch, or even dinner.
(For even more pancakes perfect for breakfast, lunch, brunch or dinner, check out these!
How do you make pumpkin spice pancakes?
Begin by adding your soy milk with the apple cider vinegar to a small bowl and set aside. This mixture will start to curdle as you prepare the remaining ingredients, resulting in a fluffier pancake.
Now add all the dry ingredients to a large mixing bowl and whisk until combined: flour, baking powder, spices.
Before you begin cooking your pancakes, make sure the griddle is very hot. You can test this by adding a drop of two of water on the surface and see if it sizzles.
Using a lade, or measuring cup, drop roughly 1/4 cup of the batter onto your hot surface to make your pancakes, leaving some space in between each one since they will spread as they begin cooking.
Cook until bubbles appear on the surface and the edges are golden brown, approx 5-6 minutes. Then carefully flip your pancakes and cook for another 3-5 minutes until golden brown.
Serve your pancakes with chopped pecans or walnuts and drizzled in maple syrup for more rich autumn flavour. Or keep it lighter and serve with fresh fruit or Blueberry Chia Jam.
Can I make pumpkin spice pancakes ahead of time?
These pancakes taste best when freshly made. However, you can save yourself some precious time by preparing them a day ahead.
Mix together all your dry ingredients and in a separate bowl, mix together the wet ingredients. Keep the soy milk and apple cider vinegar in a small container, and when you’re ready to whip up some yummy pancakes, mix everything together and cook as usual. (Make sure you’re refrigerating the wet ingredients.)
How long do pumpkin pancakes keep?
If you have leftovers (which is unlikely), allow them to fully cool first. Then refrigerate them in a container, or on a plate covered in plastic wrap. To reheat, you may do so in the microwave or toaster oven.
Can I freeze pumpkin spice pancakes?
Absolutely! I typically make a double batch of all my pancake recipes. Pancakes are great for freezing. They make quick and easy breakfasts for busy weekdays, or great for after school or after work snacks. And hey, who said you can’t use them for a make ahead freezer dinner? I’m always down for breakfast for dinner. 🙂
Are you still with me? You guys are going to love these pumpkin pancakes!!
- nut free
- oil free
- refined sugar free
- perfect for fall
More Homemade Pancake Recipes
- The Easiest Fluffiest Vegan Pancakes Ever
- Lentil Banana Protein Pancakes
- Lemon Poppy Seed Pancakes – Vegan & GF
- Easy Banana Spinach Pancakes
- or for a savoury dinner pancakes, try this Lentil Spinach version
More Easy Pumpkin Recipes
I’ve got plenty more pumpkin recipes, if that’s your thing. Like my savoury Pumpkin Black Bean Burgers or Vegan Pumpkin Pasta Sauce. Want a sweet pumpkin treat? These Oatmeal Pumpkin Cookies or Pumpkin Donuts won’t let you down.
- Preheat your griddle and then in a small bowl, combine the soy milk and apple cider vinegar. Set aside to let it curdle.
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Once mixed, add the pumpkin puree, maple syrup, apple sauce, vanilla, and now curdled milk. Mix until combined, without over mixing.
- Drop about 1/4 cup worth of your batter onto your hot griddle, leaving plenty of space between each pancake.
- Cook until small bubbles have formed on the surface of your pancakes and the edges are golden brown, approx 5-6 minutes. Then flip and cook for another 3-5 minutes until golden brown.
- Serve with chopped pecans, sliced banana, maple syrup, blueberry chia jam, or berries.