Description
Delicious and fluffy vegan pumpkin pancakes made with pumpkin puree and warm spices, perfect for a cozy breakfast or brunch. These pancakes are dairy-free, egg-free, and can easily be made gluten-free with the right flour substitution.
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. Stir with a large spoon until just combined, leaving some small lumps for a tender texture; do not overmix.
- Preheat Pan: Heat a large griddle or pan over medium-high heat. Grease the pan with oil or spray unless using a good nonstick pan.
- Cook Pancakes: Drop about 1/3 cup of the batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 1-2 minutes per side.
- Serve: Repeat with remaining batter. Serve warm with vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel, or stir in chocolate chips for variation. Enjoy your pumpkin pancakes!
Notes
- Flour Options: For a whole grain alternative use whole wheat pastry flour or spelt flour. To make gluten-free pancakes, substitute with a quality gluten-free flour like Bob’s Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Milk Substitutions: Use any non-dairy milk such as oat, almond, hemp, cashew, or coconut milk.
- Sweetener Alternatives: Maple syrup can be replaced with sugar if desired.
- Storage: Leftover pancakes keep well in the refrigerator for up to 4 days or can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 350 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
