Easy Vegan Pumpkin Poppyseed Pancakes
5 from 13 votes
Print

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.

Course: Breakfast, Brunch
Keyword breakfast, brunch, classic, dairy-free, digestion, easy, fall recipe, fluffy, healthy, indulge, pancakes, plant-based, poppy seeds, pumpkin, pumpkin spice, recipe, traditional, vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 pancakes
Creator Shanika | Orchids + Sweet Tea

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:

  1. Start by whisking together the organic all-purpose flour, baking powder, pumpkin spice, and sea salt in a large bowl and set aside.

  2. In a separate bowl, add the Almond milk and apple cider vinegar and whisk together until well combined. Set aside for 5-10 minutes.

  3. 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.

  4. 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.**

  5. 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.

  6. Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

  7. To serve, stack pancakes onto one another and top with fresh fruit (if desired) and lightly drizzle with maple syrup, if desired.

  8. 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.