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Easy Vegan Pumpkin Pancakes
15-Minute moist, fluffy vegan pumpkin pancakes are the ultimate fall breakfast – with real pumpkin and cozy fall spices, a super adaptable recipe, and no-one will guess they’re vegan!
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 8 pancakes
Calories: 163 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups of all-purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 teaspoons of Pumpkin Spice
- 2 tablespoons of brown sugar or sweetener of choice
- 1 mashed ripe banana
- 3 tablespoons of neutral oil
- 1 ¼ cups of vegan milk
- 1 cup of canned pumpkin puree
- 1 teaspoon of 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.
Cup of Yum
Notes
- Be careful not to over-mix the batter: Otherwise, you risk losing the fluffiness and ending up with dense, rubbery pancakes.
- Sweeten to taste: Depending on how you plan to serve the pancakes, feel free to adjust the amount of sugar added to the batter.
- Test the leavening agents: If they’re out of date or not working, the pancakes won’t be as thick and fluffy.
- Preheat the skillet: It’s important to use a HOT pan for cooking the pancakes evenly.
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Sodium
640mg
(27%)
Potassium
97mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4768IU
(95%)
Vitamin C
1mg
(1%)
Calcium
153mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 163
% 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.