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.
Pumpkin Spice and everything nice. Yup. It’s that’s time of the year again.
It’s officially the Fall season and I’ve been thinking about all the delicious recipes that I could make using Fall-inspired ingredients.
Believe me—-there are a ton of ideas running through my mind and so little time since we’re right at the cusp of the Holiday season which is a whole other ball game when it comes to cooking/baking. Haha.
Of course, I’m super excited to share these pancakes with you because I chose to twist things up a bit by pairing poppyseeds with pumpkin. I know. I know. You might think—-do they go together?
Whelp, the answer is—yes. You’d be absolutely surprised at the ingredients that actually marry together well.
If you’ve been an avid reader of Orchids + Sweet Tea, then I’m sure that you thoroughly enjoyed our Vegan Lemon Poppy Seed Donuts. They are super fluffy, soft, moist, and are a delicious sweet treat that comes loaded with lemony flavor married together with a slight nutty flavor from the poppy seeds and baked to perfection.
While these pancakes are a great reminder of the use of poppy seeds, that delicious pumpkin flavor is to die for. Of course, that’s why they sell pumpkin (specifically pumpkin spice) EVERYWHERE! It’s just so good.
Are You Obsessed w/ Pumpkin? Check Out These Recipes.
When it comes to this Delicious Vegan Pumpkin Pie, things look rather simple on the outside but are so amazingly complex in flavor on the inside. Made with an orange infused, buttery, flaky crust and topped with a creamy pumpkin-spiced filling, this recipe is sure to please the crowd during the Holiday season, once slice at a time.
This Pumpkin French Toast + Praline Sauce recipe is irresistibly good and is the perfect fall season treat for those early mornings or that holiday get together! Super easy to make and can be whipped together in a few short minutes. Completely dairy-free. Vegan option available.
These Pumpkin Spice Chocolate Chip Scones are the perfect breakfast sweets to enjoy during the Fall season. Full of pumpkin spice flavor, these scones are packed with mini chocolate chips that melt in your mouth with every bite, are fluffy, balancing the right amount of sweetness.
These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, sweet, and surely does just melt in your mouth. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more.
WHY POPPY SEEDS?!
I’ve recently read that poppy seeds offer pretty impressive nutritional value and while they are super small seeds, they have super big benefits. Some include:
- Aiding in the prevention of heart disorders. (Think—Omega-6 fatty acids which protect the heart!)
- Supports Bone Health.
- Prevents Constipation + other Digestive issues (Contains high amounts of Fiber!)
- Enhances Brain Function.
- Assists in Red Blood Cell production.
- Helps with Insomnia. (Promotes relaxation and helps to deal with symptoms of sleeplessness!)
Looking for Killer Combos that Include Pumpkin?
This Maple Vegan Pumpkin Pie is like no other. Besides the fact that it’s entirely vegan; it’s sweet, but not too sweet, full of great spices, and and all around amazing! The pecan + walnut crumbled topping adds a nice crunch and additional sweetness to every bite.
These Pumpkin Cheesecake Bites + Pecan Crust are the ultimate dessert recipe. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty Pecans + Graham Cracker crust, velvety pumpkin + spice flavored filling, and topped with light whipped cream + toasted pecans.
These Healthy Pumpkin Quinoa Pancakes + Praline Syrup are the best thing that you’ll ever encounter for breakfast. In true Fall fashion, these vegan pancakes come loaded with pumpkin + spice flavor and topped with a sweet, dairy-free + vegan praline sauce that is packed with toasted pecans.
Key Tricks to the Perfect Vegan Pancakes.
- Low + Slow is BEST.
When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.
- Double Check that your Leaveners aren’t expired.
Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.
- No Over-mixing, Please!
Once all ingredients are well combined after stirring with a spatula, no need to keep mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.
- Use the Correct Pan!
I find that using a flat cast-iron griddle works the best when making pancakes. Unfortunately, a regular sauté pan isn’t flat enough (slopped sides?) aren’t friendly in making the perfect stack.
- Oil the Base, Not Butter it!
I know. I’m one who loves using butter (Vegan butter for vegan recipes), but when making pancakes it’s best to use some sort of oil (coconut, grapeseed, vegetable oil, etc) and whipping it lightly so that it isn’t drenched. Wallah! No easy burns or anything.
- Don’t Flip Those Pancakes Just Yet!
I’ve been guilty of this in the past. No flipping those pancakes the moment a little crust forms on the bottom. Nope. Only flip to the opposite side once the bubbles have ‘popped’ and opened into holes, which means that all of the bottom is formed and OK to flip. Got it?
That’s that. Follow these simple tricks and those pancakes on your table are sure to be perfect for everyone!
Whelp, let’s dig right into these pancakes, shall we?
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: 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 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble + they ‘pop open’) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown, remove 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.
Bon Apetit!
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Easy Vegan Pumpkin Poppyseed Pancakes
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.
Must-Haves:
- 1 cup organic All-Purpose flour (I use Bob's Red Mill)
- 1 Tbsp baking powder
- 1 Tbsp pumpkin spice (See Notes!)
- 1/4 tsp sea salt
- 2 Tbsps poppy seeds
- 1/2 cup pumpkin puree (Not Pumpkin Pie Filling!)
- 1 cup Almond milk (You can use your fave plant-based milk!)
- 2-3 Tbsps pure maple syrup (See Notes!)
- 1 Tbsp apple cider vinegar
- 2 Tbsps coconut oil (See Notes!)
- 1 tsp vanilla extract
Instructions:
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: 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 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble + they 'pop open') and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown, remove 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.
Bon Apetit!
Tips | Notes:
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
OIL: Instead of vegetable oil, you can also use 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 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice.
Easy Vegan Pumpkin Poppyseed Pancakes.
Tried these this morning and they were spectacular! My family loved’em!! Thank you!
Hi Aline! I’m so happy to hear that! Thanks so much for sharing! Anytime! 🙂
I love everything about these pancakes–perfect for Fall!