Vegan Pumpkin Pancakes
Quick and easy vegan pancakes with the flavors of fall, but perfect for anytime of year. Refined sugar free and kid approved!
Servings: 10 pancakes
Calories: 96kcal
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup canned 100% pure pumpkin purée
- 2-3 tablespoons coconut sugar or pure maple syrup, brown sugar, or cane sugar
- 1 ½ cups unsweetened, plain non-dairy milk almond, oat, soy, etc.
- 1 teaspoon pure vanilla extract
- cooking spray for pan or vegan butter
Instructions
- In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon and salt until well combined.
- In another bowl, whisk the pumpkin purée and sugar until smooth. Add the non-dairy milk and vanilla. Whisk thoroughly to combine.
- Add the liquid ingredients to the dry ingredients and whisk until just combined. No white flour should remain, but a few lumps are fine. Do not overmix!
- Spritz a large non-stick skillet or griddle with cooking spray and heat over medium-low heat.
- Pour ¼ cup batter onto the hot skillet for each pancake. Do not crowd the pan. You will likely need to work in batches.
- The pancake is ready to flip when tiny bubbles appear and pop on the surface and the pancake is lightly browned and set around the bottom edge. A thin pancake spatula should slide easily underneath the pancake. This takes about 5 to 6 minutes.
- Gently flip the pancake and cook for another 3 to 4 minutes until lightly browned and set on the second side. You may need to adjust the heat as you go so the pancakes cook evenly.
- Transfer the cooked pancakes to a large plate.
- Repeat with any remaining batter.
- Serve warm with a pat of vegan butter, chopped pecans, and a drizzle of pure maple syrup. Or use the toppings of your choice.
Notes
~ Use the spoon-and-level method to measure the flour. Spoon the flour loosely into the measuring cup and level off by using the back of a knife. Do no scoop the measuring cup directly into the flour as this will result in too much flour in the reicpe.
~ Make sure your baking powder is fresh for the fluffiest pancakes.
~ If you don't have pumpkin pie spice, use a combination of cinnamon, ginger, nutmeg, allspice, and cloves. Use these in varying amounts from most to least in the order listed.
~ Use 100% pumpkin purée, not pumpkin pie filling.
~ Do not overmix the batter! Whisk just until no white flour remains. A few lumps are fine and expected.
~ Make sure the skillet is hot before pouring on the batter.
~ Cook low and slow to ensure the pancakes cook through. I find medium-low to be the best temperature for my stove.
The full recipe makes about 10 pancakes, using ¼ cup batter for each. Nutrition facts are calculated per pancake.
The full recipe makes about 10 pancakes, using ¼ cup batter for each. Nutrition facts are calculated per pancake.
Nutrition
Calories: 96kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Sodium: 177mg | Potassium: 75mg | Fiber: 2g | Sugar: 5g