Easy Vegan Pumpkin Poppyseed Pancakes

Stack of Vegan Pumpkin Poppyseed Pancakes topped with blackberries and on a wooden board

5 from 17 votes

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.

Prep Time5

Cook Time20

Total Time25

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

Servings: pancakes

Calories: 257kcal

Author: Shanika

Ingredients

PANCAKES:

2 cups organic All-Purpose flour
1 tablespoon baking powder
1 tablespoon pumpkin spice blend
¼ teaspoon sea salt
2 Tbsps poppyseeds
1 cup pumpkin puree (NOT pumpkin pie filling!)
1 ½ cups Almond milk (You can use your fave plant-based milk!)
3 Tbsps pure maple syrup (See Notes!)
1 tablespoon apple cider vinegar
2 Tbsps vegan butter, melted (See Notes!)
1 teaspoon vanilla extract

OPTIONAL TOPPINGS:

Fresh fruit (Blackberries, strawberries, etc.)
Your favorite nuts (Pecans, Walnuts, etc.)
Pure maple syrup

US Customary - Metric

Instructions

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.
Bon Appetit!

Notes

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.**

Nutrition