Vegan Pumpkin Pancakes
User Reviews
5
Vegan Pumpkin Pancakes
Description
The pancake batter is prepared by mixing all-purpose flour with baking powder, baking soda, and salt, then combining this with a mixture of non-dairy milk and vinegar that curdles to provide acidity for leavening. Separately, pumpkin puree is cooked with maple syrup, brown sugar (or coconut sugar) and a blend of spices including cinnamon, ginger, nutmeg, allspice, and clove powder until thickened and fragrant. This pumpkin filling is cooled slightly before being lightly folded into the pancake batter, creating a marbled effect that adds visual appeal and bursts of warm spice.
Cooking on a preheated skillet greased with oil yields pancakes with a tender crumb and subtle pumpkin sweetness punctuated by the spice blend. The recipe includes options for baking the batter as sheet pancakes and offers gluten-free flour substitutions using almond, oat flour, and potato starch with adjustments to liquid amounts. The spices and sugars can be varied, and coconut sugar is a noted alternative sweetener.
These vegan pancakes are suitable for autumn breakfasts or brunches and can be made ahead as sheet pancakes to serve multiple people easily.
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 1/2 cups non-dairy milk
- 1 teaspoon vinegar
- 1/2 cup water
- 3 tablespoons of oil
- 1/2 teaspoon vanilla extract
For the pumpkin pie swirl mixture:
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 3 tablespoons brown sugar or coconut sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- clove powder good pinch
- allspice good pinch
Instructions
- In a bowl, mix the flour, baking powder, baking soda, salt and set aside.
- In another bowl, mix the milk, vinegar, water, oil, and vanilla and set aside to curdle.
- In a small skillet, add the pumpkin puree with the maple, sugar, and spices and mix well. Cook until the mixture starts to bubble nicely and thickens and starts to get fragrant.
- Once it's bubbling, cook for another minute and then switch off heat. Let this mixture cool a little bit.
- Mix the milk mixture into the flour mixture until well combined to make pancake batter
- Then lightly fold in the pumpkin puree mixture until it's half combined and half kind of swirly (see pictures).
- Heat your pancake skillet. When it's hot, add a drizzle of oil and spread all over with a paper towel.
- Then pour a 1/4 to 1/3 cup of the pancake mix on the skillet and cook 3-4 minutes per side. Repeat for all the batter and serve freshly cooked
- You can also bake this mixture into sheet pancakes. To make this sheet pancakes, add 2 tablespoons of almond flour and 2 tablespoons of more flour into the mixture and mix and then pour into a greased 9 by 13 inch or larger baking sheet and then bake at 400 degrees Fahrenheit for 15-20 minutes.
- Serve the pancakes with maple syrup, vegan butter, or candied pecans.
Notes
- To make gluten-free pancakes, replace all-purpose flour with a mix of almond flour, oat flour, and potato starch, adjusting liquids accordingly.
- Maple syrup and brown sugar bring sweetness; coconut sugar can be substituted for brown sugar.
- Blend spices or use pre-made pumpkin pie spice according to your preference for the pumpkin swirl.
- For best texture, use non-dairy milk and vinegar to create a buttermilk-like acidity that activates the baking soda.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 4768IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 263mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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