Now that it’s October, it’s officially pumpkin season. I’ve been testing out a few pumpkin recipes which means I have leftover pumpkin puree in my fridge basically all season long. This recipe is amazing if you need to use up some leftover pumpkin from making pies and whatnot. These Super Fluffy Vegan Maple Pecan Pumpkin Pancakes are warm, comforting, nutritious and the perfect fall breakfast or brunch.
These pancakes are so light and airy with subtle notes of pumpkin and spice. They’re also oil-free which is a great plus! The pumpkin puree in this recipe acts as our egg replacer and our replacement for oil.
I’m also using full-fat coconut milk in this recipe as the liquid. The coconut milk adds some really amazing flavor and a bit of healthy fat to the batter. So the pancakes are still nice and moist! If you don’t want to use coconut milk (although I highly recommend it!), you could sub in soy milk or oat milk.
There’s no better combo in my opinion than maple, pecans, and pumpkin. They are the perfect trifecta. In these pancakes, you’ll want to finely chop up your pecans and add them into the batter. They create such a nice texture difference. You get the super fluffy-ness of the pancake contrasted with the tiny crunchy pecans. It’s so good!
These super fluffy vegan maple pecan pumpkin pancakes are also only 10 ingredients, and they only take 15 minutes to whip up. You’ll be able to make them as soon as you start getting hungry in the morning! You could also double the recipe and freeze the extras. These would make a delicious weekday morning meal reheated from the freezer.
If you’re looking for some more breakfast or brunch inspiration, you should check out these delicious and warm recipes!
- 1 ½ cup all-purpose flour
- 3 ½ tsp baking powder
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- ¼ cup pumpkin puree *
- 1 tbsp maple butter
- ⅓ cup chopped pecans
- 1 ¼ cup coconut milk *
- Chopped Pecans
- Shredded Coconut
- Heat a non-stick skillet on medium-low heat. Add a tablespoon of vegetable or coconut oil if not using a non-stick skillet.
- In a medium-sized bowl, mix the flour, baking powder, salt, baking soda, and pumpkin pie spice together. Make a well in the center
- Add the vanilla, pumpkin puree, maple butter, pecans, and coconut milk. Mix with the flour mixture until just combined. Make sure to not over mix. It’s okay if the batter is a bit lumpy.
- Spoon about ¼ cup of batter onto the heated skillet at a time. Cook the pancakes for 3 minutes (or until brown) on each side.
- Serve with maple syrup, more maple butter, pepitas, pecans, or coconut flakes.
*Make sure to use pure pumpkin puree and not pumpkin pie mix. You could also substitute the same amount of butternut squash or sweet potato.
*I recommend using full-fat coconut milk because it helps keep these pancakes moist, but if you'd like to substitute lite coconut milk, it should still work.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 225Trans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mg
Nutrition information isn't always accurate.