Vegan Brown Sugar Pumpkin Pancakes Recipe - Super Fast, and Super Deli

It's nearly September. There's a slight chill in the air in the mornings now, and the evenings are drawing in. My favorite time of the year: fall. I love everything about autumn, the warm colours, the time to wear cosy sweaters, the pumpkin spice lattes and pumpkin everything!

This was inspired by my lemon blueberry pancakes on this site, and also pairs well with my simple chia seed berry jam.

These easy vegan pumpkin pancakes can be prepped in a jiffy, and ready on the table in less than 30 minutes, perfect for those early Autumn pancake cravings!

I have chosen not to use pumpkin spice at all in these pancakes, because I often find it can be a little overpowering, however, do go ahead and add half a teaspoon to the batter for a subtle fall flavor!

• pumpkin puree. I used canned, but feel free to use fresh if you have some. I have used the unflavored, but I see no reason why you can't use pumpkin spiced too!
• brown sugar. This adds a rich, golden, caramel flavor to the pancakes. You can replace with white sugar
• plain white flour, you could also use wholemeal or your favorite gluten free blend.

See recipe card for quantities.

• Sift the dry ingredients into a large mixing bowl.
• Using a blender or smoothie maker, blend together the pumpkin puree, melted butter, yogurt, milk and vanilla, until you have a smooth mixture.
• Pour this into the dry ingredients and whisk gently until all the lumps have disappeared.
• You can cover and chill the mixture until you are ready to use it, or make your pancakes straight away.

Pour your mixed wet ingredients into the dry

Whisk well until you have no more visible lumps

You should have a nice smooth pancake batter

Hint: I like to leave the pancake batter to activate the baking powder for a few minutes before cooking. It's optional but it does help with fluffier pancakes!

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

• banana or sweet potato - instead of pumpkin puree
• flour - use gluten free flour to make these pancakes gluten free
• sugar - if you are watching your diet, use your favorite sugar replacement instead, but you may need to modify the quantities
• melted butter - use melted coconut oil or plain vegetable oil instead
• pumpkin spice - add half a teaspoon of mixed pumpkin spice to the dry ingredients for a real taste of fall!

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

• Fruity - add some chopped banana, or blueberries, or even sultanas
• Deluxe - add some chocolate chips and chopped pecans
• Kid friendly - drizzle with some chocolate sauce and whipped coconut cream

Also check out my naughty but nice version of vegan tiramisu pancakes!

I love to use my Ninja Foodi Zerostick frying pan for pancakes, you don't need to use too much oil, and you just wipe the pan out after use.

If you have spare pancakes, you can wrap them in clingfilm once cooled and refrigerate for a couple of days, before reheating in a toaster or in the frying pan.

You can also freeze them, thawing them out completely before popping them in a toaster.

I use a measuring cup to ensure that my pancakes are all of a similar size, which helps with an even cook.

Yes, just use your favorite gluten free flour blend!