Vegan Pumpkin Spice Latte Pancakes

Vegan Pumpkin Spice Latte Pancakes

If you are anything like me, then you still might have some pumpkin lurking around that needs to be used up. I wasn't even going to post this recipe because it's just a slight variation on my Life Changing Pancakes. However, with so many people asking if they could sub the sweet potatoes with pumpkin, I decided to try it myself and go ahead and post the recipe to my recipe index for all you lovely people. AMAZING.

So, to answer your question, yes, subbing the pumpkin works amazing. A couple of my readers already did it with success, but I changed the recipe some and some measurements to accomodate the pumpkin and keep it at 8 ingredients, while still producing a wonderfully, fluffy pancake. AND this one is coconut-free!

I honestly don't know which one I like better....although I love how coffee enriches everything and the rich spices, so I'm loving these right now!

If you don't like the taste of coffee, no worries, my hubby doesn't like coffee and didn't even realize their was coffee in them. In fact, the coffee just makes the spices and flavor richer and more robust, without tasting like a cup of coffee. We all loved them so much.

I also tried it with chocolate chips (like the original version) and it was of course, the bomb! Honestly, these were delicious without any chocolate chips and super moist, so only add them if  you want them extra sweet! I increased the syrup to make up for adding coffee, with can be bitter and for using pumpkin instead of sweet potato.

These have an amazing, deep robust flavor from the coffee and all the amazing pumpkin spices. They have a perfectly, crispy crust and are super soft and fluffy on the inside, just like a pancake should be. No mushy or half raw pancakes here, like nearly every other vegan/gluten-free pancake I've ever tried!

These pumpkin spice pancakes are just 8 ingredients (+ salt), vegan, gluten-free, oil-free and are also grain-free and coconut-free.

If you want the ultimate Pumpkin Spice Latte experience, then you gotta add some of my Starbucks Pumpkin Spice Sauce on top of these babies. Talk about pumpkin heaven!

Gah....don't you just want to shove your face....I mean, fork in that?

I hope you enjoy these Vegan and Gluten-free Pumpkin Spice Latte Pancakes. I'd love to hear when you make them! It’s always a wonderful thing to hear from my readers in the comment section below, especially when you make a recipe! I don't know if you made and liked it if you don't let me know, so after you make it, leave feedback below! You can also tag me on Instagram @thevegan8 with hashtag #thevegan8, so I don’t miss it! I love to see your pictures of my recipes!

As always, all of my pancakes are naturally vegan, which means no eggs or dairy and they are also oil-free, with the exception of my Gingersnap Pancakes.


Pumpkin Spice Latte Pancakes

Yields 6 large pancakes at 1/4 cup batter each

The pumpkin spice latte drink you can now enjoy in pancake form! These have a robust, deep flavor and rich in pumpkin spices. They are moist, fluffy and incredibly soft. Enjoy these, they will become a favorite!

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Ingredients

  • 3/4 cup strong coffee, add more if needed, see Notes below to sub (I use Illy Espresso)
  • 1/4 cup + 1 tablespoon pumpkin puree
  • 4 tablespoons pure maple syrup (60 mL)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups blanched almond flour (140 g)
  • 1/2 cup + 1 tablespoon potato starch, not potato flour (90 g) (I use Bob's Red Mill)
  • 1 tablespoon baking powder
  • 1 tablespoon + 1/2 teaspoon pumpkin pie spice (See Note below how to make if you don't have)
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons mini dairy-free chocolate chips (optional)
  • Note
  • If you cannot find the pumpkin pie spice, then you can make your own by combining the following and then just use 1 tablespoon + 1/2 tsp of the following blend for the above recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love.

Instructions

  1. First, prepare your coffee and let it cool to room temperature. Add to a medium bowl with the pumpkin, syrup and vanilla. Stir well until smooth and no more lumps.
  2. In a large bowl, combine the almond flour, potato starch, baking powder, pumpkin pie spice, salt and whisk really well making sure there are no lumps remaining from the starch. When measuring the almond flour and potato starch, make sure to scoop out the ingredients with your measuring cup, pat down and then level off. Or use a kitchen scale for best results.
  3. Pour the wet ingredients into the dry and stir well until smooth. Add the chocolate chips if using. The batter should be fairly thick, similar to a muffin batter, but still fairly pourable. Very important step: You must let the batter sit for 15-20 minutes before cooking the pancakes. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake. Trust me on this.
  4. After 5 minutes (of the 15 minutes) has passed, start heating up a nonstick pan over medium-low heat, closer to low. Your pan needs to heat up for 10 minutes, so there is even cooking with each pancake. I chose to use a 4.5 inch round cookie cutter to produce perfectly round and evenly cooked pancakes. If you do this, place the cookie cutter on the hot pan and then spray the whole inside with nonstick spray. You must use nonstick spray, or the pancakes will stick to the pan. Once it is ready, add about a 1/4 cup of batter to the pan and quickly smooth out the top with the back of a spoon. Let it cook for 3-4 minutes, or until the top is looking dry and the edges are dry and firm. Flip over and cook another 2 minutes. If you flip too soon, they will not cook through all the way.

Notes

*Vegan, gluten-free, oil-free, coconut-free, soy-free

*Nutrition per pancake: 232.7 calories, 11.6 g fat, 5.1 g protein, 29.8 carbs, 10 g sugars

*To make this coffee-free, then sub the 3/4 cup coffee with lite canned coconut milk instead. The coconut milk is thicker than coffee, so add more if needed if the batter is too thick.

 

38 Comments

  1. Oh man, these sound delish! Where do you find potato starch in the grocery store?

    • brandi.doming@yahoo.com

      Thank you Ashlee! It is either in the specialty health food section or just down the regular baking isle with all of the other specific flours near all the Bob’s Red Mill flours. Let me know if you make them please!

  2. Yum Brandi, I am in love with these pancakes, hope that doesn’t sound weird. Love pumpkin pie spices and love pancakes. Marriage made in heaven!!!

    • brandi.doming@yahoo.com

      Doesn’t sound weird at all…I’m in love with them too! Thank you so much Suzanne!

  3. Whoooha! Oh how I love latte flavors. I don’t drink coffee but I’m going to try these with Cafix instead and I’m sure they’ll be awesome. Now if I can just get a morning when I feel like making pancakes…………♥
    Lovely job Brandi, thanks.

    • brandi.doming@yahoo.com

      Thank you so much Angela! I absolutely love latte flavors as well, even though I rarely drink coffee.. I love how it deepens the flavors of everything!

  4. These look amazing, girl! You KNOW how I feel about pancakes…lovefest!

  5. Some people may think “Pumpkin Spice” is over done… But this is an example of PERFECTION! And I can ALMOST TOTALLY EAT THIS RECIPE – with a few tiny tweaks, I am able to gobble it uppppp!

    • brandi.doming@yahoo.com

      Pumpkin spice is never overdone, lol!

  6. Yum yum yum! Love pumpkin pancakes! And it’s a great way to use up that extra pumpkin puree. Great recipe Brandi!

    • brandi.doming@yahoo.com

      Thanks Sophia!

  7. Stop…stoppit right now!! I need these. NEED I TELL YOU. Gigi and I were just texting about these…that are that amazing.

    • brandi.doming@yahoo.com

      Awww that’s so awesome!! Make them girl, you will love them!!

  8. I am SO craving a stack of pancakes right now, these pumpkin spice latte pancakes look beyond delicious!

    • brandi.doming@yahoo.com

      Aww thanks Thalia, I appreciate the compliment!!

  9. These look amazing!! Found these on foodgawker without even realizing it was your recipe!! Can’t wait to make them!

    • brandi.doming@yahoo.com

      Thank you so much Bethany! I hope you give them a try!

  10. I have a sweet spot for pumpkin pancakes, they are just fluffier plus I feel healthier – your stack looks so dive-in-able 😛

    Cheers
    Choc Chip Uru

    • brandi.doming@yahoo.com

      Thanks Uru! These are super fluffy, thanks to the pumpkin and starch!

  11. These look so yummy!

    How do you make them so perfectly round?

    Thank you 🙂

    • brandi.doming@yahoo.com

      Thank you so much Anna! I have noted in the recipe that I use a round cookie cutter (in case others want a perfect looking shape), 4.5 inches round is the best size to give a fluffy, well cooked pancake. I got my cookie cutter that size at Sur La Table. Let me know if you try them! 🙂

  12. These look absolutely perfect, Brandi! Pumpkin spice latte pancakes sound like my kind of breakfast 🙂 And your photography is absolutely gorgeous as always!

    • brandi.doming@yahoo.com

      Aww thank you so much for that compliment Ceara!! You are so sweet. These pancakes are to die for too, hope you can try them!

  13. I’m not a huge fan of strong coffee either (but mon beau is a huge espresso fan, he drinks double espresso twice or even few times a day), but don’t mind some coffee and spices together! Love the pouring syrup shot… I love tons of maple syrup on pancakes…. Your pancakes are simply gorgeous…they are to die for! PUMPKINFANFOREVER.

    • brandi.doming@yahoo.com

      Thank you so much Rika for your compliments, that means so much to me! I’m a pumpkin fan forever TOO girl!

  14. Adding coffee…..amazing! This looks almost like a layered cake. Since I am not a coconut fan and these don’t have coconut….I must try them!

    • brandi.doming@yahoo.com

      Thank you Cindy! They are SO good, if I do say so myself! Yes, I was happy…no coconut, haha! I am always trying to have a variety of recipes for everybody so I also have some muffins coming soon that are totally nut-free AND coconut-free!

  15. These look like an absolute dream, Brandi! So fluffy and perfect. You are the ultimate healthy pancake creator 🙂

    • brandi.doming@yahoo.com

      Aww thank you Ashley, you are a doll!!

  16. These pancakes were amazing!! So fluffy and delicious when using pumpkin instead of sweet potatoes. The cookie cutter makes them into a perfect circle and keeps them nice and thick. These are great any time of the year. Thanks Brandi!! I really enjoy making all of your recipes and sharing these mouth watering creations with friends and family.

    • brandi.doming@yahoo.com

      Thank you so much Vince for the wonderful feedback and sharing these on IG! I am so happy you loved the pancakes, thank you very much!!

  17. Wow those sound amazing! Even better that they are healthy 🙂

  18. Goodness! I totally thought I commented on this when you published the post…I’m so behind! My list of recipes of yours to try has grown by about a mile. I need to catch up! These look incredible and so fluffy!

    • brandi.doming@yahoo.com

      AWww thanks so much Mandy!! You’d love these!!

  19. […] spice sauce to use in lattes and smoothies. I might even suggest to drizzle this all over my Pumpkin Spice Latte Pancakes! By the way, I love receiving your requests and emails, so keep them coming. I just received a […]

  20. I love all ingredients and going to make it today and let u know definitely . One question please ; can I use rice or oat flour or any kind beside almond . I’m going to use almond flour for my family but not for myself 😞

    • brandi.doming@yahoo.com

      Hi Mimi! The almond flour is pretty important here for these pancakes. The recipe is written based on using it because it is what gives moisture to the pancakes since I don’t use oil. The only suggestion is to sub the almond flour for ground raw, unsalted sunflower kernels. They will be less fluffy since the kernels are not as finely ground as commercial almond flour, but should be a decent sub. Just start out with 3/4 cup coffee and only add more if the batter is too thick. It should be smooth but not runny or the pancakes will be flat. Let me know if you try them!

      • I used same ingridents exactly same measurement but they are not fluffy like your pancakes !! Tasted so delicious I really liked the combination of coffee and pumpkins spices .. Just different and yummy with my cup of matcha in the morning . Thank you for the awesome recipe Brandi . By the way my pancakes color were more black than brown maybe bc I used dark espresso coffee !!

        • brandi.doming@yahoo.com

          So glad you loved these Mimi! Did you weigh out the ingredients and did you let the batter sit for 15-20 minutes before cooking? The wait period with the batter makes a big difference in them fluffing up. I also use a cookie cutter, as noted, which helps make the pancakes extra fluffy. Hope that helps! And yes, if you used dark espresso, that definitely would change the color 🙂

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