These Vegan Pumpkin Pancakes are light, fluffy, and full of fall spices. Serve as your big Sunday brunch or batch cook and freeze for easy breakfasts throughout the week. Top with maple syrup, pecans, and berries for an epic morning meal!
Whisk all of the dry ingredients together in a mixing bowl.
Add all of the wet ingredients to the dry ingredients. Mix to combine, making sure to scrape down the sides of the bowl.
Heat a nonstick skillet over medium. For each pancake, use a ⅓ measuring cup to transfer the batter to the skillet. (The number of pancakes per batch will depend on the size of your skillet.)
Cook each pancake until the bottom is lightly browned and slightly crispy on the edges. Then flip the pancake and cook on the other side. Continue until all of the batter is used up.
Serve and enjoy right away! This recipe will make about 12 pancakes (3 to 4 inches each).
Between batches, remove the skillet from the heat for a few seconds while you add the next batch of batter. This will help keep your skillet from getting too hot and burning the pancakes.
If the skillet is still too hot, try turning down the heat ever so slightly between batches.
Turn your oven onto low heat (150F or 100C) and place the cooked pancakes on a baking sheet so that they stay warm until it's time to serve.