Description
Delicious and fluffy vegan pumpkin pancakes made with pumpkin puree, warm spices, and a blend of plant-based ingredients, perfect for a cozy breakfast or brunch.
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
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, soy milk, water, oil or applesauce, maple syrup and vanilla until smooth and well combined.
- Add Dry Ingredients: Add the flour, baking powder, salt, cinnamon, ginger and nutmeg to the bowl with the wet ingredients, and stir with a large spoon until combined, but do not over mix. A few small lumps are okay.
- Heat the Pan: Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil unless you have a good nonstick pan.
- Cook Pancakes: Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve and Enjoy: Serve with vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel or stir in chocolate chips for pumpkin chocolate chip pancakes. Enjoy!
Notes
- Flour options: For a whole grain option, use whole wheat pastry flour or spelt flour. To make gluten-free pumpkin pancakes, substitute a quality gluten free flour for the regular flour. Bob’s Red Mill 1:1 Flour and King Arthur Measure for Measure work well.
- You may use any non-dairy milk you prefer such as oat, almond, hemp, cashew, or coconut milk.
- You could use sugar instead of maple syrup for sweetening if desired.
- Leftover pancakes can be kept in the refrigerator for about 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 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
