Vegan Spiced Pumpkin Pancakes

Total time30 min

Prep time10 min

Cook time20 min

Cozy spices meet real pumpkin purée in these thick, golden pancakes, whisked into a smooth batter with a hearty base of oat flour. Cinnamon, ginger, and a pinch of turmeric give every bite that warm, autumn-spiced depth, while coconut oil in both the batter and the pan helps each pancake turn deeply golden at the edges and tender in the center. A short rest before cooking keeps the texture light instead of dense, and a hot, well-oiled skillet is all it takes to get that matte-edged, bubble-topped signal that it's time to flip. Pile the finished stack high with maple syrup and fresh berries for a stovetop breakfast that feels indulgent without any fuss. It's an easy one to add to a vegan breakfast rotation, especially when you want something that tastes like fall in every forkful.

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Ingredients

4 servings

For the batter

1 ½ cups oat flour
Bob's Red Mill Gluten Free Whole Grain Oat Flour - 18 Oz Bobs Red Mill Flour Oat Whole Grain - 20 Oz Quaker Oat Flour Arrowhead Mills Organic Oat Flour - 16 oz Gold Medal Gluten Free Oat Flour
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2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine salt
¾ cup pumpkin purée
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¾ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp coconut oil, melted, plus more for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
In a large bowl, whisk together the oat flour, baking powder, cinnamon, ginger, turmeric, and salt until evenly combined.
2
In a medium bowl, whisk together the pumpkin purée, eggs, milk, maple syrup, vanilla extract, and melted coconut oil until smooth.

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