I love to enjoy autumn-inspired breakfasts while I can, and that means making a big batch of my Easy Vegan Pumpkin Poppyseed Pancakes! Kids and adults alike love these ultra-fluffy pancakes, flavored with real pumpkin, poppyseeds, and delicious pumpkin spice.
Have you ever seen fluffier pancakes in your life?
While the perfect pancake technique can be difficult to develop, it is not impossible! I'm here to share all of the secrets to making the fluffiest, dreamiest pancakes you have ever had - all in the name of pumpkin spice!
Easy Vegan Pumpkin Poppyseed Pancakes are a quick and simple breakfast recipe that's done in under 30 minutes. That means these pancakes are quick enough for a weekday before school and work!
When it's pumpkin season, I am so happy to integrate it into multiple dishes for my family and friends. And while pumpkin on its own has a fantastic flavor, these pancakes pair particularly well with poppyseeds!
You will be shocked at how well poppyseeds and pumpkin go together. The little burst of seeds in each bite lends a fabulous texture and mouthfeel. This might be your new favorite flavor combination!
Health Benefits of Poppyseeds
Did you know that in addition to being delicious, poppyseeds are actually great for your health! Some of the major benefits include:
Promotes relaxation for healthy sleep
Heart-protecting omega-6 fatty acids
May help support bone health
The high fiber content helps promote healthy digestion
May assist in red blood cell production
Promotes healthy brain function
There are so many reasons to include poppyseeds in your diet!
Ingredients in Easy Vegan Pumpkin Poppyseed Pancakes
2 cups organic all-purpose flour
1 tablespoon baking powder
1 tablespoon pumpkin spice blend
¼ teaspoon sea salt
2 tablespoons poppyseeds
1 cup pumpkin puree (NOT pumpkin pie filling!)1 ½ cups almond milk (You can use your fave plant-based milk!)
3 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
2 tablespoons vegan butter, melted
1 teaspoon vanilla extract Optional Toppings:
Fresh fruit (Blackberries, strawberries, etc.)
Your favorite nuts (Pecans, walnuts, etc.)
Pure maple syrup
How to Make Easy Vegan Pumpkin Poppyseed Pancakes
Start by whisking together the organic all-purpose flour, baking powder, pumpkin spice, and sea salt in a large bowl and set aside.
In a separate bowl, add the Almond milk and apple cider vinegar and whisk together until well combined. Set aside for 5-10 minutes.
Next, whisk in the pumpkin puree into the milk-vinegar mixture until well incorporated.
NOTE: The mixture will thicken, that’s OK!** Add vanilla, maple syrup, and coconut oil and continue whisking.
Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. Fold in poppy seeds until well incorporated.
NOTE: The batter shouldn’t be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
Wipe a thin layer of oil onto a heated medium skillet (or griddle) and pour ⅓ cup of batter onto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble + they 'pop open') and gently flip the pancake to its opposite side, cooking another 1-2 minutes. Be sure to gently press down on the pancake to ensure that center cooks through.
Once cooked and lightly brown, remove the pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with fresh fruit (if desired) and lightly drizzle with maple syrup, if desired.
Other Recipes You'll Love
If you love these Easy Vegan Pumpkin Poppyseed Pancakes, then you are sure to love these recipes, too!
These Easy Vegan Pumpkin Poppyseed Pancakes are melt-in-your-mouth pancakes that are super light, fluffy, and jam-packed with Fall spices. The use of pumpkin puree helps to make these pancakes tender and paired with a warm blend of pumpkin spice, this breakfast option is a sure crowd-pleaser. Naturally sweetened and whipped together in only 25 minutes---total.
1 ½cupsAlmond milk(You can use your fave plant-based milk!)
3Tbspspure maple syrup(See Notes!)
1tablespoonapple cider vinegar
2Tbspsvegan butter, melted(See Notes!)
Fresh fruit(Blackberries, strawberries, etc.)
Your favorite nuts(Pecans, Walnuts, etc.)
Pure maple syrup
Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "activated" and slightly foamy.
In a large bowl, add the flour, baking powder, pumpkin spice, and salt together and whisk until well combined.
In a separate bowl, whisk together the milk-ACV, pumpkin puree, maple syrup, melted butter, and vanilla, until combined.
Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. NOTE: DO NOT OVERMIX.
Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with fresh fruit (blackberries, strawberries, etc.), your favorite nuts (optional), and lightly drizzle with maple syrup, if desired.
Tips & Tricks
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave, organic cane sugar, or coconut sugar as well.
OIL: Instead of melted vegan butter, you can use vegetable oil or coconut oil, if preferred.
PUMPKIN SPICE: If you don't have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and a pinch of allspice. GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**