5 from 33 votes
Vegan Pumpkin Pancakes
These Vegan Pumpkin Pancakes feature a batter made from flour, non-dairy milk, and traditional leavening agents, combined with a spiced pumpkin pie swirl mixture. The pumpkin filling is cooked with maple syrup, brown sugar, and warm spices before being gently folded into the batter to create swirled pockets of flavor throughout the pancakes. The result is tender, fluffy pancakes with a fragrant autumnal spice.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
411 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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
- allspice good pinch
- clove powder 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 411
% 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.