Cooking With Dro: Vegan Pumpkin Spice Chocolate Chip Caramel Pecan Pancakes 🥞🍁

It’s time for pumpkin spice everything. Literally everything! You can’t do autumn without pumpkins. One of my favorite fall treats is Pumpkin Spice Pancakes. This time I decided to spruce them up with chocolate chips and so much more. Not only is this fall breakfast sweet treat a great dish for breakfast, but you can even have it as a dessert because it’s that decadent and sweet! 








🥞 Vegan Pumpkin Spice Chocolate Chip Caramel Pecan Pancakes 🍂

Fluffy pumpkin spice pancakes made with almond butter and chocolate chips, drizzled with a homemade caramel sauce and topped with whipped cream, chopped pecans, and pumpkin spice. The perfect cozy fall breakfast!

Servings: 2–3   |   Prep Time: 10 minutes   |   Cook Time: 20 minutes   |   Total Time: ~30 minutes

Ingredients

  • 1½ cups flour (all-purpose or whole wheat)
  • 1 tablespoon baking powder or soda 
  • 1 tablespoon pumpkin spice (or a mix of cinnamon and nutmeg)
  • Pinch of salt
  • 1 cup plant-based milk (or pumpkin spice flavored milk)
  • ½ cup pumpkin purée
  • 3 tablespoons almond butter
  • 3 tablespoons applesauce or vegan yogurt (egg replacer)
  • 3 tablespoons agave or maple syrup
  • 2 teaspoon vanilla extract
  • 1 cup vegan chocolate chips
  • Toppings: chopped pecans, vegan whipped cream, extra pumpkin spice

Caramel Sauce

  • ¼ cup agave or coconut sugar
  • 2 tablespoons vegan butter or coconut oil
  • Pinch of salt 
  • ¼ cup plant milk

Instructions

  1. In a large bowl, whisk together the flour, baking powder, pumpkin spice, and salt.
  2. In another bowl, mix the pumpkin purée, almond butter, applesauce (or yogurt), plant milk, and vanilla extract until smooth.
  3. Combine wet and dry ingredients until just mixed. Fold in the chocolate chips. If the batter feels too thick, add a splash more milk.
  4. Heat a lightly oiled skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake. Cook 2–3 minutes per side, flipping when bubbles appear and the edges begin to set. I like mine darkened. 
  5. For the caramel sauce: In a small pot, heat agave (or coconut sugar) over medium heat until melted and bubbling. Then add in butter (or coconut oil). Stir in plant milk and cook 4–6 minutes until smooth and slightly thickened. Remove from heat and let it cool — it will thicken as it sits.
  6. Stack the pancakes, drizzle with caramel sauce, add chopped pecans, top with whipped cream, and finish with a sprinkle of pumpkin spice.
  7. Serve warm and enjoy your cozy, sweet fall treat!


And there you have it, folks. A super sweet treat festive for all things fall. 

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