Every Saturday morning, I wake up with the same question – what do you want for breakfast? Casey always contently shrugs his shoulders and says, I don’t care, I’m fine with just oats. But really, I am only asking because I am hoping that he’ll actually answer with what I want for breakfast. I just don’t want to be the one to suggest it. Does anyone else do this?
I don’t care that they take quite a bit longer than a bowl of cereal, and they involve pulling 20 ingredients out of my cabinets.
The end result is more than worth it. I have never once regretted a pancake breakfast.
These are a relatively healthy version of a traditionally unhealthy breakfast treat. In addition to being vegan, the pumpkin swaps in for traditional oils and butters, helping lighten them up a bit. I added a bit of maple syrup for sweetness, but not too much. Mostly just because I planned to drown them in maple syrup afterward. You know how it goes.
Vegan Pumpkin Pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (serves 4-6)
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2 cups whole wheat flour
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1.5 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon allspice
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1 teaspoon cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/8 teaspoon cloves
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1/2 teaspoon sea salt
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1 cup pumpkin puree
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1 tablespoon ground flax + 3 tablespoons water
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2 tablespoons apple cider vinegar
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2.5 cups almond (or other non-dairy) milk
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2 tablespoons maple syrup
Instructions
Combine all dry ingredients in a bowl, and mix to combine. In a separate small dish, combine the ground flax with 3 tablespoon water to create a "flax egg." Allow the mixture to sit for a few minutes and thicken. One the "egg" has thickened, combine with the rest of the wet ingredients – whisk to combine.
Preheat a large non-stick skillet on your stovetop. Add the wet ingredients into the dry, and mix together just until combined. Pancake batter should be relatively drippy. Pumpkin naturally makes this a bit thicker, but if it’s still too thick to easily pour, slowly mix in an extra 1/2 cup of non-dairy milk.
Once the skillet is hot, ladle about 1/4 cup of batter at a time to create each pancake. Let it cook until bubbles start to appear on the surface – then flip and cook for another minute or two.
If pancakes start getting too dark, adjust the heat as necessary.
Serve immediately and top with all your favorite fixings!
I’m sorry, can we talk about this glorious pancake stack? I actually had Casey takeover pancake flipping so I could grab my camera, and when I came back a few minutes later, he was building this masterpiece. It reminds me of something out of a children’s book. Remember the one about it raining pancakes or something? And then the whole town had to get together and eat the giant pancake? I digress.
Pancakes really need no alterations – they are delicious year-round. But the addition of pumpkin and pie spices here really make this feel like a special fall treat. I topped mine with raspberries because I am experiencing some seasonal confusion. It was still delicious!
A great way to fuel up for a weekend spent at a pumpkin patch, doing a long run, going for a family hike, or whatever exciting adventures you have planned.
It is also baby tested and approved. I tore one of the pancakes up and offered it to Cullen for breakfast. He was hesitant at first – mostly because he hasn’t really had much bread yet – but he was quickly grabbing at it with both hands.
Eating these in front of a fireplace is optional, but highly recommended.
A happy fall to you all – enjoy!
47 Comments so far
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Yum! Pancakes are one of my favorite breakfast. I like to top them with a seared banana and some dark maple syrup! I love the fact that there are no oils/butters in these! Makes enjoying pancakes that much better!
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Would one egg work in replacement of the ground flax? These look soooo good!
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Ali @ Peaches and Football Reply:
October 10th, 2012 at 5:39 am
1 egg would be the replacement instead of the flaxseed and water
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Emily Malone Reply:
October 10th, 2012 at 3:35 pm
Thanks Ali!
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Perfect fall breakfast! May need these this weekend…
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These sound delicious – and even with all the ingredients, they don’t seem too difficult to make. What a wonderful autumn breakfast treat! =)
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These look delicious! I love to make healthy(ish) pancakes on the weekend and then freeze them for the week. My 15-month-old tears through them, and it’s an easy breakfast on busy mornings before work.
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lol.. seasonal confusion :)
these look yummy!
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yummy!!! I am going to have to try them! Your recipes are always awesome! I made your banana blueberry bread the other day… and my 14 month old boy loves it too!
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I think you’re thinking of Cloudy with a Chance of Meatballs – I remember loving this book growing up!
http://www.amazon.com/Cloudy-Chance-Meatballs-Judi-Barrett/dp/0689306474/ref=sr_1_1?s=books&ie=UTF8&qid=1349803872&sr=1-1&keywords=cloudy+with+a+chance+of+meatballs
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Emily Malone Reply:
October 10th, 2012 at 3:37 pm
Totally!
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I usually wake up on weekends and immediately ask Mickey to cook me breakfast:) Sometimes it turns into a race…who can ask the question first! (I always win!)
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Cullen is always so smiley in his photos!
My pancakes never look like that… they look more like your first batch, except a bit worse. =/ I guess I need to work on my technique.
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Cloudy with a Chance of Meatballs is the book!
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Emily Malone Reply:
October 10th, 2012 at 3:37 pm
That is the one!
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I need to make these this weekend, turn my a/c wayyy down, dig out a sweatshirt, light some fall candles, and pretend fall actually exists in Hawaii:) I miss it SO much!! But when we leave in 2014 (and we’re actually headed to Seattle!), I know I’m then going to be crying about missing 364 days a year of gorgeous sunshine.
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Yay baby! I do the same thing when I ask the hubs. 50% of the time he says the right thing! Pancakes just scream lazy Sunday morning. Pinning these for sure!
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Those look amazing! Thanks so much for the recipe.
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Mmmm, i was waiting for this recipe, thank you!!!!!!
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Thanks! I’m going to make a big batch and freeze them in 3-pancake servings for a quick breakfast (or dinner when my husband’s not home!).
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You always have the best recipes! I have been making your blackened tofu, “cheese sauce”, mushrooms, kale, and black beans on a regular basis. I love how healthy and tasty your recipes are. I can’t wait to make these pancakes this weekend!
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Emily Malone Reply:
October 10th, 2012 at 3:36 pm
Thanks Anne!
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Love that book! And these look great, but could you just come make them for us? haha I’ve been off my game on breakfasts lately. We have a new Saturday morning tradition of going out to get breakfast. Which really, I don’t know what’s harder… taking a three month old to breakfast or cooking at the house.
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I always ask my husband on weekend mornings what he’d like for breakfast too, regardless of the fact that I decided already…I just pretend that I didn’t already think about it the night before :)
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Oh m geeeeee I can’t wait to make these!!!!!!
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I love weekend pancakes!
I always ask my boyfriend what he wants for breakfast and he’s like…I dunno…or worse…nothing, but I just want him to say PANCAKES!
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Omg those pancakes look and sound heavenly!! I need to make them sometime! :D
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Oh yum! I am making these over the weekend! Looks extra yummy with the raspberries too. Thanks for sharing.
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The BEST pumpkin pancakes ever. Urp.
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these looks so good! and i noticed you have the same spice jars as me (ikea right?). what do you use for labels? i havent even opened mine yet bc i dont know how or where to label them! thanks!
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Emily Malone Reply:
October 10th, 2012 at 3:35 pm
I bought a set of spice jar labels from the container store that fit perfectly.
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Jennifer Reply:
October 10th, 2012 at 7:50 pm
thanks!
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I’ve always loved pumpkin pancakes. We never made them at home (blueberry, raspberry, or banana tended to be the norm) but I’d find them seasonally in restaurants and oh wow, love.
I bought a griddle a few months ago for some pancake (or french toast) breakfasts but haven’t had time to break it out yet. Hopefully very soon because I’m definitely craving them now!
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Mmmmm I was excited for you to post this pancake recipe and even more excited to find out that they’re pumpkin! Do you think I could do white whole wheat flour instead of regular whole wheat? Thanks!
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Emily Malone Reply:
October 10th, 2012 at 3:35 pm
Don’t know why not!
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I’m a sucker for pumpkin pancakes. There is just something about them that is irresistible! Especially with some walnuts on top :)
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Sigh – yet another thing my husband wouldn’t touch, lol. I’ll have to make these on a morning when he’s not here and have my sister over :)
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These are definitely going to be made on Saturday morning, I can’t wait! And Cullen looks so adorable.
Just curious, have you recently put new advert slots into your blog? I have only just noticed them and wondered whether they were from my computer/google or from your page?
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Emily Malone Reply:
October 11th, 2012 at 8:00 am
I had to move them around for a new advertising agreement. They aren’t new ads, but they are in new places on the site! Hope they aren’t annoying.
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Charlie (the runner beans) Reply:
October 11th, 2012 at 8:18 am
No not at all. Always scares me a little that Google can target me so well with adverts (**New kitchenaid!**)
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These sound incredible! Question about the spices, though: I don’t have all of those spices individually, but I do have pumpkin pie spice. Do you think I could sub pumpkin pie spice for the spices listed? And if so, do you have a measurement recommendation?
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Wow-simply amazing!!! Do Bethany-I bet pumpkin pie spice would work perfectly!
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I love the combination of pumpkin and berries. I eat them together in oats, parfaits, and even smoothies. Pumpkin and blackberries are especially delicious.
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I have no idea what I did wrong, usually baking comes pretty naturally to me, but I could NOT get these to cook properly. The outside would look great but the inside was still raw. I tried turning down the heat but that didn’t work either (I never got any bubbles regardless of the heat)
I made one simple change – I used one cup ww flour and one cup white flour as I only had one cup of ww flour and it was a hard ww flour.
Any thoughts on what went wrong?
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Anne Gubbins Reply:
November 9th, 2012 at 10:10 am
I had the same problem so I upped the flour amount to 3 cups and it seemed to be better. (I use whole wheat pastry flour.)
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Yum! Definitely making next weekend.
My Saturday (and Sunday) ritual is the same with my man. My asking is really just a courtesy… :) You’re not alone!
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The only spices I had were cinnamon and nutmeg, so I just added a little extra cinnamon, vanilla extract and brown sugar. DELICIOUS!! So good for my first try! I served them with sliced almonds and blackberries and my boyfriend had his with peanut butter and bananas and we both loved them! THANKS :)
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