Vegan Pumpkin Spice Pancakes (Refined Sugar Free)

Happy first day of Fall! I’m celebrating with these pumpkin spice pancakes, which are vegan and refined sugar-free. They’re super thick and fluffy and full of cinnamon and other spices.

This morning, for the first time this year, I was cold when I woke up. If that isn’t a true sign that fall has arrived, I don’t know what is! Coincidentally, today also happens to be the fall equinox (AKA the first day of fall). To me, this means that it’s finally acceptable for me to start enjoying all the pumpkin things. Pumpkin spice lattes, pumpkin candles, pumpkin seeds… now’s the time for all of it!

To celebrate the start of the new season, today I’m sharing my first pumpkin recipe of the year. If you’re a fall fanatic like me, then get excited, because there’s no stopping me once I get started. I have so many ideas for pumpkin/apple/cinnamon recipes that I’m super excited to share, and on top of that, I also have some requests from you guys! I asked you guys to share some fall recipe ideas on my Instagram page, and I received tons of amazing suggestions. If you haven’t already, be sure to follow me on Twitter and Instagram @foodbyayaka so you can get involved in upcoming recipes!

Back to today’s recipe: vegan pumpkin spice pancakes. These pancakes are sweetened only with maple syrup, making them completely free of refined sugar. However, don’t let that fool you into thinking that they’re going to taste “healthy” or bland. I can assure you that’s not the case. I’d argue that they taste even more decadent than regular pancakes! They’re super thick and fluffy, with a hefty dose of cinnamon and other spices to give them that cozy fall aroma. Perfect for warming up on a chilly autumn morning!

How To Make Vegan Pumpkin Spice Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp flaxseed meal
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 2 tbsp maple syrup
  • 1/2 cup non-dairy milk
  • 1/3 cup pumpkin puree, not pumpkin pie mix
  • 1 tbsp vegan butter melted

Instructions

  1. In a large bowl, whisk together the flour, ground flax, baking powder, spices, and salt.
  2. Pour in the maple syrup, milk, and pumpkin puree and stir until combined. Add more milk if needed (just enough to create a thick but pourable batter).
  3. Add in the melted butter and mix well.
  4. Lightly grease a pan with more vegan butter and heat over medium-low heat.
  5. Pour 1/4 cup of batter at a time onto the pan and cook until bubbles begin to appear around the edges.
  6. Flip and cook until the pancakes are done to the center. If they brown before the insides are cooked, reduce the temperature.
  7. Repeat steps 4-6 with the remaining batter and enjoy!

Recipe Notes

  • If you have it, you can replace the cinnamon, nutmeg, allspice, cloves, and ginger with 2 tsp pumpkin pie spice.

FAQ

Can I use a different sweetener instead of maple syrup?

  • Yes, you can substitute maple syrup with alternatives like agave nectar, date syrup, or even coconut sugar. Adjust the quantity based on your preferred level of sweetness.

Is there a gluten-free option for these pancakes?

  • Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour to make these pancakes gluten-free. Ensure the baking powder is also gluten-free.

What can I use if I don’t have a flaxseed meal for the recipe?

  • If you don’t have a flaxseed meal, you can use chia seeds as an alternative egg substitute. Mix 1 tablespoon of chia seeds with 3 tablespoons of water, let it sit for a few minutes until it forms a gel, and use it in place of flaxseed meal.

Can I make the batter the night before and refrigerate it for breakfast?

  • Yes, you can prepare the dry and wet ingredients separately the night before and mix them just before cooking. However, note that the texture may slightly change, and you might need to adjust the consistency with a little more milk.

What’s the difference between pumpkin puree and pumpkin pie mix?

  • Pumpkin puree is pure, plain pumpkin without added spices or sweeteners. Pumpkin pie mix, on the other hand, includes spices and sweeteners and is typically used for making pumpkin pie. Make sure to use plain pumpkin puree in this pancake recipe.

Can I make these pancakes without the added spices?

  • Yes, you can omit the individual spices (cinnamon, nutmeg, ginger, allspice, and cloves) and use 2 teaspoons of pumpkin pie spice as a convenient alternative for a similar flavor profile. Adjust according to your taste preferences.

Vegan Pumpkin Spice Pancakes (Refined Sugar Free)

Recipe by Food by AyakaCourse: BreakfastCuisine: American, VeganDifficulty: Easy
Servings

5

pancakes
Prep time

15

minutes
Cooking time

10

minutes
Calories

153.5

kcal

Celebrate fall with these perfectly seasonal pumpkin spice pancakes! Thick, fluffy, and sweetened only with maple syrup, they’re the perfect balance between healthy and decadent.

Ingredients

  • 1 cup all-purpose flour

  • 1 tbsp flaxseed meal

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/8 tsp ground ginger

  • 1/8 tsp ground allspice

  • 1/8 tsp ground cloves

  • 1/4 tsp salt

  • 2 tbsp maple syrup

  • 1/2 cup non-dairy milk

  • 1/3 cup pumpkin puree, not pumpkin pie mix

  • 1 tbsp vegan butter melted

Directions

  • In a large bowl, whisk together the flour, ground flax, baking powder, spices, and salt.
  • Pour in the maple syrup, milk, and pumpkin puree and stir until combined. Add more milk if needed (just enough to create a thick but pourable batter).
  • Add in the melted butter and mix well.
  • Lightly grease a pan with more vegan butter and heat over medium-low heat.
  • Pour 1/4 cup of batter at a time onto the pan and cook until bubbles begin to appear around the edges.
  • Flip and cook until the pancakes are done to the center. If they brown before the insides are cooked, reduce the temperature.
  • Repeat steps 4-6 with the remaining batter and enjoy!

Notes

  • If you have it, you can replace the cinnamon, nutmeg, allspice, cloves, and ginger with 2 tsp pumpkin pie spice.
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