Description
These Vegan Pumpkin Pancakes are fluffy, spiced, and perfect for a cozy fall breakfast. Made without eggs or dairy, they combine pumpkin puree and warm spices into a delicious stack that’s easy to make and customizable with your favorite vegan toppings.
Ingredients
Scale
Wet Ingredients
- 3/4 cup pumpkin puree
- 1 cup soy milk
- 1/2 cup water
- 2 tablespoons neutral flavored oil or applesauce
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, soy milk, water, oil or applesauce, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Add dry ingredients: Add the flour, baking powder, salt, cinnamon, ginger, and nutmeg to the bowl with the wet ingredients. Stir gently with a large spoon until just combined, leaving a few small lumps to avoid over-mixing.
- Heat griddle: Warm a large griddle or skillet over medium-high heat. Grease the surface lightly with oil or spray, unless using a good nonstick pan.
- Cook pancakes: Pour approximately 1/3 cup of batter onto the hot griddle for each pancake. Cook until bubbles start to form on the surface, then flip carefully and cook the other side until golden brown, about 1 to 2 minutes per side.
- Serve and enjoy: Serve the pancakes hot with vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel, or stir in chocolate chips to make pumpkin chocolate chip pancakes. Enjoy your warm, spiced breakfast!
Notes
- For a whole grain version, substitute whole wheat pastry flour or spelt flour for the all-purpose flour.
- To make gluten-free pancakes, use a quality gluten-free flour blend such as Bob’s Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Any non-dairy milk like oat, almond, hemp, cashew, or coconut milk can be used instead of soy milk.
- Maple syrup can be replaced with sugar if preferred for sweetening.
- Leftover pancakes can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
