Indulge in the coziness of fall season with these Vegan Pumpkin Spice Pancakes topped with Cinnamon Butter. A harmonious blend of gluten-free oat flour, pumpkin puree, and cozy spices, these pancakes offer a delightful twist on traditional breakfast fare. The batter’s combination of pumpkin, applesauce, and plant-based milk yields a comforting fluffiness, while the Cinnamon Butter, a velvety fusion of vegan butter, ground cinnamon, and brown sugar, takes these pancakes to the next level of taste and aroma. Whether you’re seeking a cozy weekend brunch or a seasonal breakfast treat, these pancakes are a must-try, and the optional touch of maple syrup adds an extra layer of sweetness to this autumn delight.
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My Inspiration Behind This Recipe 🤍
I love summer but I was so excited to create this fall inspired recipe! I make oat pancakes quite often for a healthy, quick, plant based breakfast option but I thought…hmmm.. how can I add pumpkin into this? 🎃 So I created these Vegan Pumpkin Spice Pancakes; and of course what goes better with pancakes then some butter – but in this case, cinnamon butter! Let’s just say I made a big batch of these for the week and my family devoured them before I could even have some more LOL. That’s how good these pancakes are and I know you guys are going to love them! 🍂🧡
Why You'll Love These Vegan Pumpkin Spice Pancakes with Cinnamon Butter ❤️
- Wholesome Goodness: Embrace a wholesome and plant-based approach with this recipe. The combination of gluten-free oat flour, flax meal, and natural ingredients like pumpkin puree and unsweetened applesauce ensures you’re enjoying a nutritious and satisfying meal.
- Decadent Cinnamon Butter: Take your pancakes to the next level with the luxurious touch of homemade cinnamon butter. The blend of vegan butter, cinnamon, and brown sugar creates a luscious topping that adds richness and sweetness to every mouthful.
- Perfect for Any Morning: Whether it’s a lazy weekend brunch or a cozy weekday breakfast, these pancakes provide a versatile and delightful option. The combination of textures, flavours, and easy preparation make them a go-to recipe for fall mornings.
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Ingredients Needed 🥑
- Oat Flour: Provides a gluten-free base, contributing a nutty flavor and texture to the pancakes.
- Flax Meal: Adds moisture and acts as an egg substitute in this vegan recipe, helping to bind the ingredients together.
- Baking Powder, Baking Soda & Salt: These leavening agents and salt ensure the pancakes rise, become fluffy, and achieve the right balance of flavors.
- Pumpkin Spice: Infuses the pancakes with warm and aromatic fall flavors.
- Pumpkin Puree: Adds moisture, flavor, and color, enhancing the pumpkin spice theme.
- Unsweetened Apple Sauce: Adds natural sweetness and moisture, replacing traditional sweeteners and eggs.
- Vanilla Extract: Enhances the overall flavor profile of the pancakes.
- Plant Milk: Creates the desired pancake batter consistency, while contributing to the recipe’s vegan nature.
- Oil/Butter: Used for cooking the pancakes, imparting a slight crispness to the edges.
- Maple Syrup: Served as a delicious topping, complementing the pancakes’ flavors.
- Cinnamon Butter: A decadent topping that combines vegan butter, ground cinnamon, brown sugar, and a pinch of salt for a rich and flavorful finish.
How to Make Vegan Pumpkin Spice Pancakes with Cinnamon Butter 🥘
In a large bowl, whisk together oat flour, flax meal, baking powder, baking soda, salt, and pumpkin spice.
In another bowl, whisk together pumpkin puree, applesauce, vanilla extract, and plant-based milk until well combined.
Pour the wet mixture into the dry mixture and gently stir until just combined. Do not over-mix; a few lumps are okay. Let the batter sit for a few minutes to thicken.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.
Pour a 1/4 of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.
Stack the pumpkin spice pancakes on serving plates. Top each stack with a generous dollop of the cinnamon butter and serve with maple syrup. Enjoy! 🙂
Cinnamon Butter
In a small bowl, combine softened vegan butter, ground cinnamon, salt, and brown sugar. Mix until well combined and creamy.
Vic's Quick Tips for Vegan Pumpkin Spice Pancakes with Cinnamon Butter 📝
- Fluffy Pancake Tip: For even fluffier pancakes, try adding 1 teaspoon of apple cider vinegar to the plant-based milk and let it sit for a few minutes before incorporating it into the wet ingredients.
- Thickening the Batter: Allowing the batter to sit for a few minutes after mixing helps the oat flour absorb liquid and thicken, resulting in more manageable pouring and fluffier pancakes.
- Non-Stick Cooking: When cooking pancakes, ensure the skillet or griddle is heated properly before adding the batter. A non-stick surface with a light coating of oil or vegan butter helps prevent sticking and ensures even browning.
- Customize Toppings: Feel free to get creative with toppings. In addition to the Cinnamon Butter and maple syrup, consider adding toasted nuts, fresh berries, or a dollop of coconut yogurt for extra flavour and texture.
- Batch Cooking: If you’re serving a larger group or want leftovers, double the recipe and refrigerate any extra pancakes. You can reheat them in a toaster or toaster oven for a quick and convenient breakfast. .
- Enjoy Seasonally: While these pancakes are perfect for fall, don’t hesitate to enjoy them year-round. Adjust the spices or toppings to match the seasons and your preferences.
Serving Suggestions & Storing 🍽
- Fresh Fruit: Accompany the pancakes with a medley of fresh berries, sliced bananas, or cooked apples for added freshness and natural sweetness.
- Nuts and Seeds: Sprinkle chopped nuts (such as pecans, walnuts, or almonds) or seeds (like chia or pumpkin seeds) over the pancakes for crunch and nutrition.
- Coconut Whipped Cream: Top the pancakes with a dollop of coconut whipped cream for a dairy-free and creamy addition.
- Maple Drizzle: When serving, drizzle maple syrup over the stack of pancakes. The syrup’s sweetness complements the spices and adds a touch of indulgence.
- Cool Before Storing: Allow the pancakes to cool completely before storing to prevent excess moisture buildup.
- Layer with Parchment: If you plan to store leftover pancakes, you can place pieces of parchment paper between each pancake to prevent sticking.
- Refrigerate or Freeze: Store leftover pancakes in an airtight container in the refrigerator for a few days. For longer storage, freeze the pancakes individually and then transfer them to a freezer-safe bag.
- To Reheat: To reheat, use a toaster, toaster oven, non stick pan, or microwave. If using a toaster or toaster oven, frozen pancakes can be placed directly in the appliance. For the microwave, wrap pancakes in a damp paper towel to retain moisture while reheating.
- Cinnamon Butter Storage: Store any leftover cinnamon butter in an airtight container in the refrigerator. It can be used on various baked goods or toast.
Ingredient Substituions & Variations ♻️
- Flour Alternatives: If oat flour is unavailable, you can use other gluten-free flours like almond flour or a gluten-free flour blend. Keep in mind that different flours might require adjustments in liquid amounts.
- Egg Substitute: If you’re not vegan, you can replace flax meal with an egg. Use 1 egg instead of 3 tablespoons of flax meal. This might slightly alter the texture.
- Oil or Butter: Feel free to use your preferred cooking oil or vegan butter for cooking the pancakes. Coconut oil can add a unique flavor, while vegan butter provides richness.
- Sweetener Choices: Instead of brown sugar, you can use coconut sugar, maple syrup, or another preferred sweetener in the cinnamon butter.
Recipe FAQ ❔
Yes, you can substitute all-purpose flour for the oat flour in this recipe. Keep in mind that the texture and flavor might be slightly different.
Certainly, if you’re not following a vegan diet, you can use a regular egg instead of flax meal. Replace the 3 tablespoons of flax meal with 1 egg. You could also ground chia seed instead of flax meal.
Allowing the batter to sit for a few minutes helps the oat flour absorb liquid and thicken, resulting in a better consistency for pouring and fluffier pancakes.
Yes, you can store the leftover cinnamon butter in the refrigerator or freezer. Just make sure to use an airtight container to prevent freezer burn.
To reheat frozen pancakes, pop them in a toaster or toaster oven for a quick and convenient breakfast. If using a microwave, wrap them in a damp paper towel to retain moisture while reheating. You can also reheat them on low-medium heat in a non-stick pan.
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Equipment:
- Non-Stick Pan
Ingredients:
- 1 Cup Gluten-Free Oat Flour
- 3 Tablespoons Flax Meal
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Tablespoon Pumpkin Spice
- ½ Cup Pumpkin Puree
- 3 Tablespoons Unsweetened Apple Sauce
- 1 Teaspoon Vanilla Extract
- ¾ Cup Plant milk
- Oil/Butter, for cooking pancakes
- Maple Syrup, for serving
Cinnamon Butter
- ¼ Cup Vegan Butter
- 1 Teaspoon Cinnamon
- 2 Tablespoon Brown Sugar
- Pinch of Salt
Instructions:
- In a large bowl, whisk together oat flour, flax meal, baking powder, baking soda, salt, and pumpkin spice.1 Cup Gluten-Free Oat Flour, 3 Tablespoons Flax Meal, 1 Teaspoon Baking Powder, ½ Teaspoon Baking Soda, ¼ Teaspoon Salt, 1 Tablespoon Pumpkin Spice
- In another bowl, whisk together pumpkin puree, applesauce, vanilla extract, and plant-based milk until well combined.½ Cup Pumpkin Puree, 3 Tablespoons Unsweetened Apple Sauce, 1 Teaspoon Vanilla Extract, ¾ Cup Plant milk
- Pour the wet mixture into the dry mixture and gently stir until just combined. Do not over-mix; a few lumps are okay. Let the batter sit for a few minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.Oil/Butter,
- Pour a 1/4 of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.
- Stack the pumpkin spice pancakes on serving plates. Top each stack with a generous dollop of the cinnamon butter and serve with maple syrup. Enjoy! 🙂Maple Syrup,
Cinnamon Butter
- In a small bowl, combine softened vegan butter, ground cinnamon, salt, and brown sugar. Mix until well combined and creamy.¼ Cup Vegan Butter, 1 Teaspoon Cinnamon, 2 Tablespoon Brown Sugar, Pinch of Salt
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