There’s just something magical about waking up on a crisp fall morning and smelling pancakes, right? But what if I told you that you could have incredibly fluffy, delicious pancakes that are also totally vegan and packed with cozy pumpkin and fun poppy seeds? Yep, these **Easy Vegan Pumpkin Poppyseed Pancakes** are my absolute go-to when I’m craving something special but don’t have tons of time. I first whipped these up one chilly autumn afternoon when I had some leftover pumpkin puree and a hankering for a treat. Turns out, the combination is pure perfection, and making them vegan was surprisingly simple! Seriously, get ready to find your new favorite breakfast.

Why You’ll Love These Easy Vegan Pumpkin Poppyseed Pancakes

Seriously, what’s not to adore about these pancakes? They’re a total game-changer for your breakfast routine! Here’s why you’ll be making them again and again:

Super Easy Peasy: You can whip up a batch of these in less than 30 minutes from start to finish. Perfect for busy mornings or lazy weekend brunches!
Cozy Fall Flavors: The pumpkin puree and warm spices like cinnamon and nutmeg give them that irresistible autumn hug, even if it’s not fall outside!
Totally Vegan & Allergy-Friendly: Made with zero dairy or eggs, they’re perfect for anyone who’s vegan or has common allergies. Plus, your guests will be amazed they’re so good without the usual suspects!
That Poppy Seed Pop!: The little poppy seeds add such a fun texture and a subtle, nutty crunch that you just don’t get in regular pancakes. They really elevate the whole experience.
Fluffy Perfection: Thanks to a bit of magic from the baking powder and soda, these babies come out wonderfully fluffy and satisfying with every single bite.

Gather Your Ingredients for Easy Vegan Pumpkin Poppyseed Pancakes

Alright, let’s get our game faces on! To whip up these delightful Easy Vegan Pumpkin Poppyseed Pancakes, you’ll need just a few everyday pantry staples, plus a couple of stars that bring the magic. Grab these, and you’re halfway to pancake heaven:

1 ½ cups all-purpose flour (or your favorite gluten-free blend!)
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup unsweetened almond milk (Or any plant-based milk you love!)
½ cup pumpkin puree (Make sure it’s puree, not pie filling!)
2 tablespoons vegetable oil (Or melted coconut oil works great too!)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons poppy seeds

See? Nothing too crazy! Having everything measured out before you start mixing always makes the process so much smoother. Trust me on this!

Step-by-Step Guide to Making Easy Vegan Pumpkin Poppyseed Pancakes

Alright, let’s get cooking! Making these Easy Vegan Pumpkin Poppyseed Pancakes is a breeze, promise! Just follow these simple steps, and you’ll be digging into a stack of fluffy, delicious goodness in no time. I usually put on some music and just enjoy the process. It’s relaxing, really!

Mixing the Dry Ingredients for Your Easy Vegan Pumpkin Poppyseed Pancakes

First things first, grab a big bowl. We’re going to whisk together all the dry goodies: the flour, sugar, baking powder, baking soda, salt, and all those yummy spices like cinnamon, nutmeg, ginger, and cloves. Whisking them really well is key – it makes sure everything gets evenly distributed so you don’t get a surprise bite of baking soda or an overwhelming spice flavor. It just makes for a more consistent, delicious pancake.

Combining Wet Ingredients for Perfect Vegan Pumpkin Poppyseed Pancakes

Now, in a separate, slightly smaller bowl, let’s get our wet ingredients together. Whisk up the almond milk, that beautiful pumpkin puree (make sure it’s the puree, not the pie filling, okay!), oil, apple cider vinegar (this little guy helps make them fluffy!), and vanilla extract until it’s all smooth and happy. It should look like a nice, creamy orange mixture. Smells amazing already, right?

Bringing it All Together: The Easy Vegan Pumpkin Poppyseed Pancake Batter

Here’s where the magic really happens! Pour that wet orangey mixture into the big bowl with your dry ingredients. Now, and this is super important, stir it *just* until it’s combined. You’ll still see a few little lumps, and that’s totally fine! Overmixing is the enemy of fluffy pancakes, so be gentle. Once it’s *just* mixed, gently fold in your poppy seeds. You want them distributed, but don’t go crazy stirring.

Griddling Your Easy Vegan Pumpkin Poppyseed Pancakes to Golden Perfection

Now for the fun part! Heat up a lightly oiled griddle or a non-stick frying pan over medium heat. You don’t want it too hot, or they’ll burn before they cook through. Once it’s nice and hot, pour about ¼ cup of batter onto the griddle for each pancake. I like to use a measuring cup to get them all the same size so they cook evenly. You’ll see little bubbles starting to form on the surface – that’s your cue! Cook for about 2-3 minutes, until the edges look set. Then, carefully flip them! Cook for another 2-3 minutes on the other side until they’re perfectly golden brown. Seriously, these Easy Vegan Pumpkin Poppyseed Pancakes are so rewarding to watch turn golden!

Pro tip: If you’re struggling to get round pancakes, try pouring the batter in a spiral motion starting from the center and working outwards. It often helps them hold their shape better!

For more pancake inspiration, check out my other recipes!

Tips for Success with Your Easy Vegan Pumpkin Poppyseed Pancakes

Making these Easy Vegan Pumpkin Poppyseed Pancakes is usually a breeze, but like any good baking adventure, a few little tricks can make them go from good to absolutely spectacular! So, here are my tried-and-true tips to ensure you get perfectly fluffy, flavorful pancakes every single time.

First off, pay attention to your griddle heat. You want it hot enough to cook them through and get them golden, but not so hot that the outside burns before the inside is done. Medium heat is usually your sweet spot. Also, don’t be tempted to overmix the batter! A few lumps are a good thing; overmixing develops the gluten too much and can make your pancakes tough instead of fluffy. For the best results, I always give my batter a quick whisk right before I start cooking, just to make sure everything is still happy.

If you happen to have leftover batter (which is rare in my house!), it can be stored in an airtight container in the fridge for about 24 hours. Just give it a good stir before you use it. For more awesome pancake ideas, you should totally check out my other pancake recipes!

Ingredient Notes and Substitutions for Vegan Pumpkin Poppyseed Pancakes

So, you’re ready to roll up your sleeves and make these yummy pancakes! Let’s chat real quick about a couple of the ingredients, just to make sure you’re totally set up for success. First off, that pumpkin puree – make sure you’re grabbing 100% pumpkin puree and NOT pumpkin pie filling. The filling has extra sugar and spices, which will mess with the flavor balance of your pancakes. Totally different ballgame!

And about the plant-based milk? Almond milk is my fave for a neutral flavor, but honestly, any plant-based milk works like a charm! Soy, oat, cashew, they’ll all give you fantastic results. If you don’t have vegetable oil, melted coconut oil imparts a slight richness, or even a neutral-flavored oil like canola will do the trick in a pinch!

Serving Suggestions for Your Easy Vegan Pumpkin Poppyseed Pancakes

Now that you’ve got a gorgeous stack of Easy Vegan Pumpkin Poppyseed Pancakes hot off the griddle, what’s next? It’s time to dress them up! My absolute favorite way to go is with a generous drizzle of warm maple syrup – it just sings with the pumpkin and spices. But don’t stop there! Fresh berries, like those amazing easy blueberry cookies I make, add a lovely tartness. And how about a spoonful of decadent chocolate chip cookie dough dip? Pure indulgence! A dollop of fluffy vegan whipped cream is always a winner too, or a sprinkle of extra cinnamon and maybe even some toasted pecans can be divine. Honestly, these pancakes are so flavorful on their own, they’re practically begging for your favorite toppings!

Frequently Asked Questions About Easy Vegan Pumpkin Poppyseed Pancakes

Got questions about whipping up a batch of these yummy pancakes? I’ve got answers!

Can I make these Easy Vegan Pumpkin Poppyseed Pancakes gluten-free?

You bet! Just swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend. You might need a splash more plant-based milk if the batter seems too thick, but usually, it’s a 1:1 swap. They’re still wonderfully fluffy!

How do I store leftover Easy Vegan Pumpkin Poppyseed Pancakes?

Leftovers? Lucky you! Let them cool completely, then store them in an airtight container in the fridge for up to 2-3 days. To reheat, just pop ’em in the toaster, microwave, or give them a quick warm-up in a skillet.

Can I substitute the almond milk in this Easy Vegan Pumpkin Poppyseed Pancake recipe?

Absolutely! This recipe is super forgiving when it comes to milk. Any plant-based milk, like oat, soy, cashew, or even coconut milk (the carton kind, not canned!), will work just great. They might add a slightly different subtle flavor, but it’ll still be delicious!

Nutritional Information (Estimated)

Just a heads-up, these numbers are approximate and can sway a bit depending on the exact ingredients you use and how big you make your pancakes, but here’s what you can generally expect per serving (which is about one pancake): Calories: 150, Fat: 6g (Saturated: 1g), Carbohydrates: 20g, Protein: 3g, and Sugar: 5g. It’s a pretty balanced way to start your day!

Easy Vegan Pumpkin Poppyseed Pancakes

Author: ferecipe.com
Total Time: 25 min
Yield: 8-10 pancakes 1x
Diet: Vegan

Print Recipe

Description

Simple and delicious vegan pancakes with pumpkin and poppy seeds.

Ingredients

Scale

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup unsweetened almond milk
½ cup pumpkin puree
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons poppy seeds

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, whisk together the almond milk, pumpkin puree, vegetable oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the poppy seeds.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour about ¼ cup of batter onto the griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve warm with your favorite toppings.

Notes

For a thinner batter, add a little more almond milk.
You can substitute other plant-based milks for almond milk.
Add maple syrup, fresh fruit, or vegan whipped cream for serving.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan pancakes, pumpkin pancakes, poppyseed pancakes, easy vegan breakfast, dairy-free pancakes, egg-free pancakes