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Vegan Pumpkin Pancakes [Whole Wheat]

Spiced vegan pumpkin pancakes are thick, fluffy and delicious! Perfect for fall and for all the pumpkin spice lovers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 4" pancakes
Calories: 64 kcal
Course: Breakfast
Cuisine: American , Canadian

Ingredients

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup pumpkin puree
  • 2 tablespoon maple syrup
  • 2 tablespoon unsweetened applesauce
  • 1 teaspoon vanilla

Instructions

    Cup of Yum
  1. Preheat your griddle and then in a small bowl, combine the soy milk and apple cider vinegar. Set aside to let it curdle.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Once mixed, add the pumpkin puree, maple syrup, apple sauce, vanilla, and now curdled milk. Mix until combined, without over mixing.
  3. Drop about ¼ cup worth of your batter onto your hot griddle, leaving plenty of space between each pancake.
  4. Cook until small bubbles have formed on the surface of your pancakes and the edges are golden brown, approx 5-6 minutes. Then flip and cook for another 3-5 minutes until golden brown.
  5. Serve with chopped pecans, sliced banana, maple syrup, blueberry chia jam, or berries.

Notes

  • If you don't have all the spices called for, but you have pumpkin pie spice, you may use 2 teaspoons of the pie spice to replace all four seasonings.
  • Do not over mix your pumpkin pancake batter. Like most pancake recipes, a few lumps is perfectly fine, so mix until just combined.
  • Make sure your griddle is HOT before cooking your pancakes. Since we're not using oil, you need a hot surface to prevent sticking. Test the heat by adding a drop of water to see if it sizzles.
  • If you don't have or don't like pumpkin, you may use sweet potato or butternut squash puree in its place.
  • Once cooled, you may refrigerate leftovers for 2-3 days, or freeze for up to 1 month. Make sure to let the pancakes cool before freezing.

Nutrition Information

Serving 1Pancake Calories 64cal (3%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 1g (2%) Sodium 115mg (5%) Potassium 96mg (3%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1104IU (22%) Vitamin C 1mg (1%) Calcium 96mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 124" pancakes

Amount Per Serving

Calories 64

% Daily Value*

Serving 1Pancake
Calories 64cal 3%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 1g 2%
Sodium 115mg 5%
Potassium 96mg 2%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1104IU 22%
Vitamin C 1mg 1%
Calcium 96mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.