Vegan Pumpkin Pancakes with Spice Cake Mix
Fall is here and one of the best things about the fall season is pumpkin-inspired desserts, dishes, and breakfast options. And breakfast just became a whole lot more flavorful with these pumpkin pancakes.
I love this vegan pumpkin pancake recipe because it’s full of pumpkin spice flavor and easy to make.
I mean what’s not to love about pumpkin spice?
Pumpkin spice is a warm combination of spices that can be added to popular recipes to give those beloved dishes a cozy taste.
Another Fall favorite is Pumpkin Cupcakes With Spice Cake Mix. Yum!
Recipe Highlights
- This vegan pancake recipe yields 16 pancakes
- You may use any cake mix you prefer, however, my favorite is a spice cake mix. I love the combination of warm fall spices in this cake mix.
- Using a Whiskware Pancake Batter Dispenser makes pouring pancakes into a skillet easy and mess-free.
- This dish is full of warm pumpkin spice flavor.
How To Make Vegan Pumpkin Pancakes
Vegan pancakes are simple to make. Here’s all you have to do.
- Mash banana. Mash banana with a mortar and pestle set, or potato masher, or you can mash with a fork in a separate bowl.
- Mix wet ingredients in a bowl. Add mashed banana, pumpkin puree, and apple sauce to a large mixing bowl and stir until mixed.
- Mix dry ingredients in a separate bowl. Mix flour and spice cake mix. Stir just until combined.
- Add wet ingredients & dry ingredients. Add dry ingredients to wet ingredients and stir in oat milk. Blend until just combined. Do not over-mix, Stir ingredients just until flour residue disappears.
- Heat oil in a skillet. Heat a small amount of olive oil in a skillet on medium high heat. Allow the pan to heat for about 2 minutes.
- Pour the batter and cook. Pour pancake batter with a dispenser or use a measuring cup and pour using 1/2 a cup. Allow each pancake to cook for 3-4 minutes on each side. Recipe Tip: Add a small amount of oil to the pan before adding the batter (about a teaspoon) and heat until warmed. Make sure to add oil and allow it to heat before adding pancake batter. Do this every time. Doing so will give you a crispy outer edge on the pancakes and make them easier to flip. Yay! Your Vegan pumpkin pancakes are done! That was easy!
Ingredients & Substitutions
- Duncan Hines Spice Cake mix
- 1 Can of Pumpkin Puree
- Applesauce ( I recommend natural sugar free)
- Banana
- Cinnamon
- Chickpea Flour
- Oat Milk ( or any vegan milk you prefer)
Can You Eat Pancakes On A Vegan Diet?
Yes! As long as you confirm that all ingredients contain no animal products. You can enjoy pancakes with no worries! Always be sure to check labels and verify menus when eating out. Typical vegan-friendly foods include.
- Fruits
- Vegetables
- Peas, Beans, and Lentils
- Nuts & Seeds
- Bread, Rice, Pasta
- Dairy Alternatives such as Oat milk, Almond Milk, & Coconut Milk
- Vegetable Oils
A list of foods that are not vegan-friendly is any food product that contains animals. No eggs, cheese, butter, mayo (because it contains egg) meat, honey, and even some sugars are not included as being vegan friendly because of how the sugar is made. Always check sugar labels and verify if they are a truly vegan option.
What Is A Vegan Pancake Made Of?
Vegan pancakes are made of flour, dairy-free milk, and binding ingredients like applesauce and mashed banana. The last ingredient in vegan pumpkin pancakes is sugar always be sure to check labels and verify if it’s a vegan-friendly product.
How refined sugar is made and what ingredients are used depends on whether or not the product can be considered truly vegan. Typically sugar is made by sugarcane stalks being crushed and then separated from the juice and the juice is processed and heated to crystallize.
Lastly, the juice is filtered and bleached with bone char. That is how sugar gets its color. When looking for vegan sugar look for words like unrefined and raw which indicates that sugar was not bleached with bone char.
How long Do Pancakes Last In The Fridge?
Typically pancakes last in the fridge for 3-4 days after being prepared. However, I find that preparing pancakes ahead of time and freezing them in freezer-friendly bags is the best method of storing them. Freezing ahead of time makes for a fast easy breakfast that kids enjoy. When freezing pancakes they can be enjoyed for 3-4 months.
How To Freeze Pancakes Without Sticking?
The best way to freeze pancakes so they don’t end up sticking together is to place parchment paper in between each pancake. Next wrap in aluminum foil and place in a freezer-friendly bag. Storing properly will keep pancakes fresh for 3-4 months. When ready to reheat all you do is place pancakes on a baking sheet and reheat for about 10 minutes at 350 degrees.
Vegan Pumpkin Pancakes
See how easy this vegan pumpkin pancake recipe is when using a box of spice cake mix. This dish is full of pumpkin spice flavor and packed with nutrients.
Ingredients
- 1 Duncan Hines spice cake mix
- 1 can of pumpkin puree ( 15 oz)
- 4 tablespoons of applesauce ( I recommend natural sugar-free)
- 1 mashed banana
- 1 teaspoon cinnamon
- 1 cup of chickpea flour
- 2 cups of oat Milk ( or any vegan milk you prefer)
Instructions
- Mash banana. Mash banana with a mortar and pestle set, or potato masher, or you can mash with a fork in a separate bowl.
- Mix wet ingredients in a bowl. Add mashed banana, pumpkin puree, and apple sauce to a large mixing bowl and stir until mixed.
- Mix dry ingredients In a separate bowl. Mix flour and spice cake mix. Stir just until combined.
- Add wet ingredients & dry ingredients. Add dry ingredients to wet ingredients and stir in oat milk. Blend just until combined. Do not over-mix, Stir ingredients just until flour residue disappears.
- Heat oil in a skillet. Heat a small amount of olive oil in a skillet on medium-high heat. Allow the pan to heat for about 2 minutes.
- Pour the batter and cook. Pour pancake batter with a dispenser or use a measuring cup and pour using 1/2 a cup. Allow each pancake to cook for 3-4 minutes on each side. Recipe Tip: Add a small amount of oil to the pan before adding the batter (about a teaspoon) and heat until warmed. Make sure to add oil and allow it to heat before adding pancake batter. Do this every time. Doing so will give you a crispy outer edge on the pancakes and make them easier to flip. Yay! Your Vegan pumpkin pancakes are done! That was easy!
Notes
- For thick pancakes: Stir in 2 cups oat milk or dairy free milk of choice.
- For thinner pancakes: Stir in 2 1/2 cups of oat milk or dairy free milk of choice.
- Add oil to pan: Before cooking each pancake add small amount of oil to skillet and allow to heat. Doing so will help you have crispy edges on pancakes and pancakes won't stick to the pan.
- Cut recipe in half for 8 large sized pancakes and use spice cake mix for pumpkin cupcakes. Yum!
Nutrition Information:
Yield: 8 Serving Size: 2Amount Per Serving: Calories: 121Total Fat: 2.01gSodium: 70.87mgCarbohydrates: 18.22gFiber: 3.17gSugar: 7.51gProtein: 4.14g