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Vegan Pumpkin Pancakes

Ditch the pancake mix and make a stack of fluffy Vegan Pumpkin Pancakes from scratch with this easy recipe. A quick vegan buttermilk pancake batter swirled with a mix of pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Fall-tastic! Gluten-free option + soy-free +Nutfree .  Makes 8-10 pancakes

Prep Time
15 mins
Cook Time
15 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
  • good pinch of clove powder and allspice

Instructions

    Cup of Yum
  1. In a bowl, mix the flour, baking powder, baking soda, salt and set aside.
  2. In another bowl, mix the milk, vinegar, water, oil, and vanilla and set aside to curdle.
  3. 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.
  4. Once it's bubbling, cook for another minute and then switch off heat. Let this mixture cool a little bit.
  5. Mix the milk mixture into the flour mixture until well combined to make pancake batter
  6. Then lightly fold in the pumpkin puree mixture until it's half combined and half kind of swirly (see pictures).
  7. Heat your pancake skillet. When it's hot, add a drizzle of oil and spread all over with a paper towel.
  8. 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
  9. 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.
  10. Serve the pancakes with maple syrup, vegan butter, or candied pecans.

Notes

  • You can use 2 tsp of pumpkin spice or blend 1 teaspoon cinnamon with 3/4 teaspoon ginger, 1/8 teaspoon nutmegand a good pinch of clove powder and allspice
  • coconut sugar can be used instead of brown sugar
  • Gluten-free: to make these Glutenfree, use 3/4 cup almond flour, 1 cup oat flour and 1/3 cup potato starch. For the liquid, use 3/4 cup non dairy milk and 1/3 cup or more club soda. 

Nutrition Information

Calories 411kcal (21%) Carbohydrates 68g (23%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 294mg (12%) Potassium 422mg (12%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 4768IU (95%) Vitamin C 1mg (1%) Calcium 263mg (26%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.