Vegan Pumpkin Spice Pancakes
Prep time
Cook time
Total time
Based on my classic pancake recipe, these flapjacks are the autumnal cousin of the classic fluffy breakfast cake.
Recipe type: Breakfast
Cuisine: American
Serves: 2-4 Servings
  1. If using a griddle, turn to medium heat.
  2. In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder and salt.
  3. In a large bowl, combine milk and vinegar and whisk well. Set aside for 10 minutes.
  4. Whisk together the milk mixture, pumpkin puree, and vanilla extract.
  5. Pour pumpkin mixture into the dry, and mix until smooth, and clump-free.
  6. Heat 1 tbsp coconut oil on griddle or large pan.
  7. Scoop a ¼ cup of batter onto the cooking surface. Place as many pancakes as you can fit in the pan, without touching or overcrowding.
  8. When you see the bubbles in the batter have stopped opening and closing, flip the pancakes carefully. Continue to cook for another 3 mins, or until the pancake is cooked through.
  9. Remove from heat and serve with coconut flakes, chopped nuts, vegan butter, and/or maple syrup.
Recipe by The Edgy Veg at