Who does not love to start the day with a stack of warm, delicious pancakes, drenched in maple syrup, with vegan coconut pumpkin whipped cream on top? It is an absolute favorite in my book. Frankly, I could probably eat pancakes every morning, but most of the time, it becomes a weekend or special event treat. Pancakes are one of those things that you can make plant-based without sacrificing taste or texture. They are absolutely incredible. Today I am going to show you how to make my fluffy plant-based pancakes into a Fall Delight. They are super easy to make, you will have breakfast on the table in no time, and what a breakfast it will be.
My mom is not particularly fond of pancakes; she did not grow up with pancakes for breakfast. In Norway, where she grew up, pancakes were traditionally used for dinner and made more like crepes. But when I came along, pancakes had to be made for any special occasion breakfast, so I became the pancake maker in our family. My sister and dad have been very appreciative of my pancake initiative. But I am happy to tell you that these fall pumpkin pancakes are one of my mom’s favorites too, though she eats the savory stuff first and then the Fall Pancakes for dessert. Either way, it works for me.
How to make Fall Pumpkin Pancakes
You do not need any special equipment for this recipe. I usually make these with a bowl, a wooden spoon, and a griddle. Several years ago, when I developed this pancake recipe, it was super important that the pancakes be fluffy, which brings me to the first important tip for making fluffy pancakes. It is important to curdle the milk. You do this by adding lemon juice to the milk. It usually takes only a few minutes before the milk is ready to go. There are a few milk brands out there that do not curdle, so be sure to pick one that does. I used Silk Almond milk for this recipe. When the milk has curdled, gently add the other wet ingredients to the milk. Be sure not to over stir; you want to keep the milk curdled. Combine all the dry ingredients, sift the flour, which also helps with the fluffiness. Do no mix wet and dry ingredients until you are ready to cook the pancakes. Be careful not to overmix. It is ok if the batter has some lumps. Cook on a hot griddle until golden.
Pumpkin & Spice
To give these pancakes a fall flair, we have added some pureed pumpkins and some fall spices. I use cinnamon, a touch of ginger, and some allspice in my pumpkin pancakes. The result is impressive, just the perfect amount of fall flavor, not too overpowering, but the comforting flavor of fall, giving us a hint of the pumpkin pies to come in just a few short weeks.
Pumpkin Pancake Making Tips:
Tip #1: It is important to curdle the milk. You do this by adding lemon juice to the milk. It usually takes only a few minutes before the milk is ready to go. There are a few milk brands out there that do not curdle, so be sure to pick one that does. I used Silk Almond milk for this recipe. When the milk has curdled, gently add the other wet ingredients to the milk. Be sure not to over stir; you want to keep the milk curdled.
Tip #2: If you prefer your pancakes a little fluffier, cool slightly on a cooling rack before stacking, or enjoy as they come off the griddle.
Tip #3: If I have leftover pancakes, which does not often happen, I freeze the pancakes with a small piece of parchment paper between each pancake. When I am ready, I remove one at a time from my freezer and pop them in my toaster for a fantastic quick and easy breakfast treat. It’s a great way to make a busy morning go a little smoother.
Tip #4: I have added ground golden flax seeds as an option in this recipe. Flax seeds are rich in omega 3 and high in fiber, adding to the nutritional value. It is an easy recipe to hide some fiber, as the color of the pumpkin and spice makes it hard to detect.
Tips and Tricks for Making Vegan Coconut Cream:
Tip #1: Chilling the coconut milk is the only part of this recipe that takes a little bit of planning, as the coconut milk needs to be refrigerated for several hours before whipping. I like to keep a can of full-fat coconut cream in the fridge at all times so that I am ready to go when I decide that coconut cream is a must for a particular recipe. Use only the solid coconut cream, not the coconut water.
Tip #2: When possible, use a chilled bowl when whipping the cream.
Tip #3: It is also a good idea to refrigerate the whipped cream for an hour or so before serving; it will be firmer and hold up better.
Top the whole thing off with some toasted pecans, and it becomes a Fall Delight.
I hope you enjoy these Fall Pumpkin Pancakes with Vegan Coconut Pumpkin Cream Recipe. It is a fall favorite.Print
Fall Pumpkin Pancakes
- Yield: 6 Pancakes (5 inches in diameter) 1x
- 1 cup almond milk
- 1 tablespoon lemon juice
- 1 cup flour
- 2 tablespoons all-natural cane sugar
- 2 teaspoons baking powder
- 1 tablespoon ground golden flaxseed (optional)
- 1/2 teaspoon ground cinnamon (Ceylon)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt (optional)
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (Libby’s 100% Pumpkin)
- 1 tablespoon coconut oil, melted
- In a small bowl, mix almond milk and fresh lemon juice. Let it sit for a few minutes until curdled.
- In a medium-size bowl, sift the flour. Add sugar, salt, baking powder, (flaxseed), cinnamon, ginger, allspice, and salt. Stir to combine.
- Once the milk and lemon juice have curdled, add the vanilla extract.
- Make a well in the middle of the flour mixture and add the pumpkin puree, the curdled milk mixture, and the melted coconut oil. Stir until just combined. Do not over mix. It should be lumpy.
- Heat a skillet until a drop of water sizzles when dropped on it. Cook the pancakes till golden brown on each side.
Vegan Coconut Pumpkin Cream
- 1 can (Thai Kitchen) chilled Coconut Milk (see note)
- 1/4 cup pumpkin puree (Libby’s 100% Pure Pumpkin)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon vanilla bean paste (see note)
- 1 tablespoon maple syrup
- Chill Coconut Milk in the fridge overnight. This will separate the coconut cream from the coconut water.
- Scoop out the coconut cream from the top of the can into a chilled bowl; this is the only part that you will use for this recipe. Be careful not to use the coconut water.
- With a hand mixer, whip the coconut cream for about a minute.
- Add in the rest of the ingredients.
- Continue to whip for a few more minutes.
- Place in the fridge until ready to use.
- It is important to keep the Cream as Chilled as possible until ready to use.
- I use Mexican Vanilla Bean Paste in this recipe, but vanilla extract will work as well. Should you have the opportunity to use fresh vanilla beans, that would be even better.