Easy Vegan Pumpkin Pancakes
User Reviews
5
Easy Vegan Pumpkin Pancakes
Description
The batter blends all-purpose flour with baking powder and baking soda for leavening, balanced by salt, pumpkin pie spice, and brown sugar for warmth and sweetness. Mashed ripe banana adds moisture and natural sweetness, while pumpkin puree contributes both flavor and color. Neutral oil and plant-based milk provide the necessary fats and liquids for batter consistency. Vanilla extract rounds out the flavor.
Pancakes are cooked on a preheated nonstick pan with a little oil or vegan butter, flipped when bubbles appear and edges begin drying. Cooking times of 2-3 minutes per side yield a tender inside with lightly crisp edges. The texture is fluffy but stays moist from the pumpkin and banana.
They can be served drizzled with maple syrup and sprinkled with cinnamon, complementing the pumpkin spice. These pancakes are practical for those seeking a vegan, autumnal breakfast treat.
For best results, do not overmix the batter to maintain fluffiness. Use fresh baking powder and soda for proper rise. A hot skillet ensures even cooking. Sweeten to taste depending on desired flavor intensity.
Ingredients
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin spice
- 2 tablespoons brown sugar or sweetener of choice
- 1 banana mashed ripe
- 3 tablespoons neutral oil
- 1 ¼ cups plant-based milk
- 1 cup pumpkin puree canned
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Mix well and set aside.
- In a medium bowl, mash the banana, add the oil, vegan milk, pumpkin puree, and vanilla. Mix well and add it to the bowl with the dry ingredients. Mix until all ingredients are well incorporated, but do not overmix.
- Preheat a nonstick pan over medium heat. Add 1 teaspoon of neutral oil or vegan butter to the pan.
- Scoop out the batter with a ⅓ cup measuring cup and pour it onto the hot pan. Cook each side for 2-3 minutes. Another good tip is to see if bubbles begin to form and the batter is starting to dry up around the edges. Gently insert the spatula under the pancake, flip the pancake and cook for another 2-3 minutes. Remove the cooked pancake out of the pan and repeat until all the batter is cooked.
- Drizzle with maple syrup and sprinkle some cinnamon.
Notes
- Avoid over-mixing the batter to keep the pancakes light and fluffy instead of dense.
- Adjust the brown sugar amount based on how sweet you want the pancakes.
- Check that your baking powder and baking soda are fresh for better rise and texture.
- Preheat the skillet well to cook pancakes evenly without sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Sodium | 640mg | 27% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4768IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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