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Vegan pumpkin pancakes

Vegan Pumpkin Pancakes


  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6

Description

These vegan pumpkin pancakes are so fluffy! They have all the delicious spicy fall flavors and make the perfect breakfast.


Ingredients

  • 1 and 1/4 cups (156g) All Purpose Flour*
  • 3 Tbsp White Sugar
  • 1 Tbsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 cup (180ml) Soy Milk*
  • 1 Tbsp Olive Oil*
  • 1 and 1/2 tsp Pumpkin Pie Spice (store-bought or homemade)
  • 1/3 cup (75g) Pumpkin Purée (canned or fresh)

Instructions

  1. Sift the flour into a mixing bowl and add the sugar, baking powder and salt and mix together.
  2. Pour in the soy milk and then add the oil, pumpkin pie spice and pumpkin purée and whisk to mix properly and remove lumps.
  3. Heat a frying pan with a tsp of olive oil.
  4. When the pan is very hot, pour in some batter (roughly 1/4 cup at a time).
  5. When little bubbles appear on the top, flip the pancake over.
  6. Continue to flip the pancakes regularly, pressing down with your spatula to ensure no wet batter remains in the center.
  7. When cooked, repeat the process until your batter is finished.

Notes

*Weigh your flour on a food scale for accuracy or use the spoon and level method for measuring flour, which is the accurate way to measure flour if you’re only using the cup method.

*You can use a different non-dairy milk such as almond milk if you prefer.

*You can use melted coconut oil instead of olive oil if you prefer.

*If you want to make these pancakes gluten-free then use a gluten-free all purpose flour blend such as Bob’s Red Mill All Purpose Baking Flour.

*Store leftover pancakes in the fridge for up to 5 days. Reheat in the toaster or microwave. They are also freezer friendly.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Pancake (of 6)
  • Calories: 208
  • Sugar: 7.7g
  • Sodium: 351mg
  • Fat: 8g
  • Saturated Fat: 7g
  • Carbohydrates: 30.6g
  • Fiber: 1.5g
  • Protein: 3.4g

Keywords: vegan pumpkin pancakes