Description
Deliciously fluffy Vegan Pumpkin Pancakes made with pumpkin puree and warm spices, perfect for a cozy breakfast. These pancakes are dairy-free, egg-free, and easily customizable with different flours and non-dairy milks.
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 extract until smooth and well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg to the wet ingredients. Stir with a large spoon until just combined, leaving some small lumps to avoid overmixing.
- Heat Pan: Preheat a large griddle or nonstick pan over medium-high heat. Grease the pan lightly with oil or cooking spray if needed.
- Cook Pancakes: Pour about 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface, then carefully flip and cook the other side until golden brown, approximately 1-2 minutes per side.
- Serve: Serve warm with your choice of vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel, or add chocolate chips to the batter for a pumpkin chocolate chip variation. Enjoy immediately.
Notes
- Flour options: For a whole grain alternative, substitute whole wheat pastry flour or spelt flour. For gluten-free pancakes, use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure.
- Any non-dairy milk can be used such as oat, almond, hemp, cashew, or coconut milk.
- Maple syrup can be replaced with sugar if preferred.
- Leftover pancakes can be refrigerated for up to 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
