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Vegan Pumpkin Pancakes Recipe

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4 from 9 reviews

These vegan pumpkin pancakes are a delicious and nutritious fall-inspired breakfast option. Made with pumpkin puree, warm spices, and a blend of flours, they offer a fluffy texture and rich flavor without any dairy or eggs. Perfectly spiced with cinnamon and pumpkin pie spice, these pancakes are sweetened with pure maple syrup and made vegan-friendly with nondairy milk and oil. A healthy, comforting treat ideal for a cozy morning.

Ingredients

Dry Ingredients

  • 1 cup flour (120g) (or try these Keto Pancakes)
  • 1/4 cup protein powder (32g) or additional flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/8 tsp pumpkin pie spice (or additional cinnamon)
  • 1/2 tsp salt
  • 1/8 tsp baking soda

Wet Ingredients

  • 2/3 cup pumpkin puree (160g)
  • 1/2 cup nondairy milk (120g) or water, or more as needed
  • 2 tsp apple cider vinegar (10g)
  • 1 tbsp oil or almond butter (12g), or additional pumpkin puree
  • 2 tbsp pure maple syrup (30g) or sweetener of choice

Instructions

  1. Mix Dry Ingredients: In a large measuring cup or bowl, whisk together the flour, protein powder, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda until evenly combined.
  2. Add Wet Ingredients: Stir in the pumpkin puree, nondairy milk, apple cider vinegar, oil, and pure maple syrup until just mixed. For thinner pancakes, add a little more water to adjust the batter consistency as needed.
  3. Rest Batter (optional): For fluffier vegan pumpkin pancakes, let the batter sit for 10 minutes to thicken. Otherwise, proceed immediately to cooking.
  4. Prepare Pan: Grease a nonstick skillet or pancake griddle with a little oil. Heat over medium heat.
  5. Test Heat: After about a minute, sprinkle a drop of water onto the pan; if it sizzles, the pan is hot and ready.
  6. Cook Pancakes: Ladle small scoops (2-3 tablespoons each) of batter onto the pan, spacing them apart. Use a spoon or spatula to spread the batter so the center is not taller than the edges—this ensures even cooking.
  7. Flip Pancakes: When edges start to look dry, carefully flip each pancake. Cook for another minute or until both sides are lightly golden and pancakes are cooked through.
  8. Repeat: Re-grease the pan between batches to prevent sticking. Continue until all batter is used.
  9. Serve: Serve pancakes hot, topped with pure maple syrup and vegan butter or toppings of your choice.
  10. Store Leftovers: Refrigerate or freeze any leftover pancakes in a covered container. Reheat before serving.

Notes

  • Use spelt, oat, gluten-free, or white all-purpose flour depending on dietary preferences.
  • For a higher protein version, the protein powder can be increased or flour replaced.
  • If you prefer thinner pancakes, add extra water or nondairy milk to thin the batter before cooking.
  • Letting the batter rest for 10 minutes improves fluffiness but is optional.
  • Re-grease the pan between batches for best results and to prevent sticking.
  • Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Find it online: https://cookedbygrace.com/vegan-pumpkin-pancakes-recipe/