Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are so fluffy! They have all the delicious spicy fall flavors and make the perfect breakfast.
Servings: 6
Calories: 208kcal
Ingredients
- 1 ¼ cups All Purpose Flour (156g)
- 3 Tbsp White Granulated Sugar
- 1 Tbsp Baking Powder
- 1 ½ tsp Pumpkin Pie Spice
- ¼ tsp Salt
- ¾ cup Soy Milk (180ml) or other non-dairy milk
- ⅓ cup Pumpkin Purée (75g) Canned or fresh
- 1 Tbsp Olive Oil or Melted Coconut Oil
For Frying:
Instructions
- Sift the flour into a mixing bowl and add the sugar, baking powder, pumpkin pie spice and salt and mix together.
- Pour in the soy milk and then add the pumpkin purée and oil and whisk to mix properly and remove lumps.
- Heat a frying pan with a little olive oil.
- When the pan is very hot, pour in some batter (roughly ¼ cup at a time).
- When little bubbles appear on the top, flip the pancake over.
- Continue to flip the pancakes regularly, pressing down with your spatula to ensure no wet batter remains in the center.
- 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, spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop the flour and don't pack it into the cup.
- 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.
- These pancakes were originally published in 2016 and the recipe has now been updated with new photos and text.
Nutrition
Serving: 1Serve | Calories: 208kcal | Carbohydrates: 30.6g | Protein: 3.4g | Fat: 8g | Saturated Fat: 7g | Sodium: 351mg | Fiber: 1.5g | Sugar: 7.7g