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Stack of fluffy vegan pumpkin pancakes topped with pecans and syrup.

Fluffy Vegan Pumpkin Pancakes with Sweet Potato Twist

Indulge in these incredibly fluffy Vegan Pumpkin Pancakes, elevated with a unique sweet potato twist for richer flavor and enhanced texture. This easy recipe brings cozy fall comfort to your breakfast table, offering a delicious and nutritious seasonal treat for the whole family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup pumpkin puree
  • 14 tablespoons soy milk (reduced by 2 tablespoons for sweet potato twist)
  • 1/4 cup cooked and pureed sweet potato
  • 1/2 cup water
  • 2 tablespoons neutral flavored oil (or applesauce)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Equipment

  • Large mixing bowl
  • Large griddle or non-stick pan

Method
 

Whisk Wet Ingredients
  1. In a large mixing bowl, combine the pumpkin puree, soy milk (adjusted for the sweet potato twist), water, oil or applesauce, pure maple syrup, and vanilla extract. Whisk until smooth and well combined. If using, add the pureed sweet potato here.
Combine Dry and Wet Ingredients
  1. Add the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg to the wet mixture. Gently stir with a large spoon until just combined; do not overmix. A few small lumps are fine. The batter should be thick but pourable.
Cook the Pancakes
  1. Heat a large griddle or non-stick pan over medium-high heat. Lightly grease the pan or spray with oil. Once hot (water sizzles and evaporates), drop about 1/3 cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and edges are set, then flip and cook for another 1-2 minutes until golden brown and puffed. Repeat with remaining batter.
Serve and Enjoy!
  1. Serve the pancakes immediately, hot off the griddle, with pure maple syrup, vegan butter, or vegan whipped cream. For extra indulgence, add chopped pecans, vegan caramel, or chocolate chips. If cooking for a crowd, keep finished pancakes warm on a baking sheet in a 200°F oven.

Notes

Master the art of perfect pancakes with these pro tips: avoid overmixing for ultimate fluffiness, ensure your griddle is at medium-high heat to prevent sticking and burning, and let the batter rest briefly for best results. Keep finished pancakes warm in a 200°F oven when cooking for a crowd. This recipe is easily adaptable for gluten-free or oil-free diets. Enjoy with your favorite toppings!
Nutrition information is estimated based on common ingredients and serving sizes and may vary.