1-Getting started with vegan pumpkin pancakes: Begin by whisking together the pumpkin puree, soy milk, water, oil or applesauce, maple syrup, and vanilla extract in a large bowl until the mixture is smooth and well combined. This step ensures the wet ingredients blend seamlessly for a batter that’s full of flavor.

2-Add the dry ingredients: Next, add the dry ingredients: the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg. Stir everything until just combined, making sure to leave some lumps to keep the pancakes light and fluffy avoid overmixing to prevent dense results. Heat a griddle or pan over medium-high heat and grease it lightly if needed, then pour about 1/3 cup of batter per pancake.

3-Cook each pancake: Cook each pancake until bubbles form on the surface, which usually takes a couple of minutes, then flip and cook the other side until it’s golden brown. Repeat with the remaining batter and serve warm with toppings like maple syrup, vegan butter, chopped pecans, or chocolate chips.