Vegan Pumpkin Pancakes

5 from 12 votes

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 Time15

Cook Time20

Total Time35

Course: Breakfast, brunch

Cuisine: American

Keyword: pumpkin pancake recipe, vegan pumpkin pancakes

Servings:

Author: Vegan Richa

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

US Customary - Metric

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.

Notes

You can use 2 tsp of pumpkin spice or blend 1 teaspoon cinnamon with 3/4 teaspoon ginger, 1/8 teaspoon nutmeg
and 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