Vegan Pumpkin Pancakes
User Reviews
4.9
Vegan Pumpkin Pancakes
Description
The recipe starts by mixing oat milk with apple cider vinegar to mimic buttermilk, which tenderizes the pancakes. In a separate bowl, whole wheat pastry flour is combined with baking powder, baking soda, salt, brown sugar, and a mix of cinnamon, nutmeg, ginger, allspice, and cloves for pumpkin spice. Pumpkin puree and vanilla are whisked into the oat milk mixture along with melted vegan butter, then gently folded into the dry ingredients to avoid overmixing, leaving some lumps intact.
The batter rests for about 10 minutes, allowing the flakes to hydrate and the baking agents to activate. Pancakes are cooked over medium heat until bubbles form evenly on the surface, then flipped to brown the other side. The texture is moist and tender with noticeable spiced pumpkin flavor and a balanced sweetness.
Serving these pancakes with additional vegan butter and pure maple syrup highlights their cozy, autumnal flavor. Variations can include substituting all-purpose flour or spelt flour, and coconut oil for vegan butter. Resting the batter ensures better texture, and using freshly made pumpkin spice blend adds vibrancy to the taste.
Ingredients
- 2 cups oat milk 480 mL, full-fat
- 1 ½ tablespoons apple cider vinegar
- 2 cups whole wheat pastry flour 250g
- 1 tablespoon brown sugar organic
- 1 1/2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 1/2 cup pumpkin puree 120g, canned
- 1 teaspoon vanilla extract
- 3 tablespoons vegan butter melted, plus more for serving****
- neutral oil for cooking pancakes
- maple syrup pure, for serving
Homemade Pumpkin Spice*****
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg freshly grated
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon cloves ground
Instructions
- Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
- In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
- To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
- Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix - lots of lumps are fine. Allow the batter to rest for 10 minutes.
- Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan - if they sizzle as soon as they hit the pan, the pan is ready. Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
- Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
- Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
- Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
- Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.
Notes
- Use full-fat oat milk for richness; alternatives like original oat milk can be substituted with similar results.
- Whole wheat pastry flour provides a tender crumb, but all-purpose or spelt flour can be used for different textures.
- Canned pumpkin puree works best when non-organic varieties like Libby's are used for consistent texture and flavor.
- If vegan butter isn’t available, coconut oil is an effective substitute for the fat component.
- Homemade pumpkin spice blend delivers better pumpkin flavor compared to commercial blends.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large pancakes
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 481mg | 20% |
| Potassium | 180mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2706IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 236mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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