Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are incredibly fluffy, moist, and pillowy! Enjoy drizzled with maple syrup and crushed pecans for a warming and hearty Fall breakfast. Only 8 ingredients and 15 minutes are required!
Ingredients
- 1 cup pumpkin puree
- 2 tbsp light brown sugar
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 and 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 and 1/2 tsp pumpkin spice see notes
- 1/2 tsp salt
Instructions
- Prepare the batter. Add the pumpkin puree, light brown sugar, almond milk, and vanilla extract to a large mixing bowl. Whisk until fully combined.
- Next, add the flour, baking powder, spices, and salt. Using a spoon, stir to combine the flour with the wet ingredients. There might be a few lumps, but it’s okay. Do not overmix. Otherwise, you will end up with a tough texture.
- Cook. Heat a non-stick pan over medium heat and lightly grease it with vegan butter or oil.
- Once the skillet is hot, dollop 1/3 cup of the batter onto the skillet. Depending on the size of your skillet, you should be able to cook 3-4 pancakes at a time.
- Cook pancakes for 2-3 minutes or until the edges appear slightly dryer and are set. Then, using a spatula, quickly flip the pancakes and cook on the other side for another 2-3 minutes or until the bottoms are golden brown. Repeat with the remaining batter.
- Serve the pancakes with your favorite toppings!
Notes
- Blend the wet ingredients together. Especially if you use homemade pumpkin puree, which can be chunky. Blending the puree with the milk and vanilla extract will give you a smooth batter.
- Pumpkin spice substitute: If you don't have pumpkin spice on hand, replace it with 3/4 tsp of ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.
- Do not overmix. Stop mixing as soon as the flour is incorporated into the wet ingredients. Overmixing would develop the gluten and would result in chewier and tougher pancakes.
- Make sure your pan is hot enough. Let your pan heat up for 2-3 minutes over medium heat before pouring the pancake batter into it. If the pan is not hot enough, pancakes may stick to it.
- Use a non-stick pan. There is nothing more frustrating than pancakes sticking to the pan. Use a thick-bottomed non-stick pan for the best result.
Nutrition
Serving: 1 pancakes | Calories: 75 kcal | Carbohydrates: 15.9 g | Protein: 1.9 g | Fat: 0.5 g | Saturated Fat: 0.1 g | Sodium: 115 mg | Potassium: 203 mg | Fiber: 1.1 g | Sugar: 2.2 g | Calcium: 88 mg | Iron: 1 mg