Description
These Vegan Pumpkin Pancakes are a delicious, fluffy, and dairy-free breakfast option perfect for autumn or any time of year. Made with pumpkin puree, warm spices, and maple syrup, they offer a cozy flavor and are easy to prepare on the stovetop.
Ingredients
Dry Ingredients
- 1 cup flour (120g) (you can use spelt, oat, gluten free, or white all-purpose flour)
- 1/4 cup protein powder (32g) or additional flour
- 2 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/8 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
Wet Ingredients
- 2/3 cup pumpkin puree (160g)
- 1/2 cup nondairy milk or water (120g), or more as needed
- 2 tsp apple cider vinegar (10g)
- 1 tbsp oil or almond butter (12g), or additional pumpkin puree
- 2 tbsp pure maple syrup (30g) or sweetener of choice
Instructions
- Prepare Dry Ingredients: In a large measuring cup or bowl, whisk together the flour, protein powder, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda until well combined.
- Mix Wet Ingredients: Stir in the pumpkin puree, nondairy milk, apple cider vinegar, oil, and maple syrup until just evenly mixed. Add a bit more water or milk if you prefer thinner batter.
- Let Batter Rest (Optional): For fluffier pancakes, let the batter sit for 10 minutes to thicken. Otherwise, proceed immediately to cooking.
- Preheat Pan: Grease a nonstick skillet or pancake griddle and heat over medium heat. Test readiness by sprinkling a drop of water onto the pan; it should sizzle if hot enough.
- Cook Pancakes: Pour small scoops (2-3 tablespoons) of batter onto the heated pan, leaving space between each. Level the batter so centers are not taller than edges to ensure even cooking.
- Flip Pancakes: When edges look dry and bubbles form on top, carefully flip each pancake. Cook for another minute or until golden and cooked through.
- Repeat: Re-grease the pan between batches as necessary and continue cooking remaining batter.
- Serve: Serve the pancakes hot, topped with pure maple syrup, vegan butter, or toppings of your choice.
- Storage: Refrigerate or freeze any leftover pancakes in a covered container. Reheat before serving.
Notes
- The recipe works well with spelt, oat, gluten free, or white all-purpose flour.
- Adjust batter thickness by adding more liquid if you prefer thinner pancakes.
- Letting the batter rest for 10 minutes helps create fluffier pancakes.
- Use a nonstick pan and grease lightly to prevent sticking.
- Store leftovers covered in the fridge for up to 3 days or freeze for longer storage.
- Maple syrup and vegan butter make ideal toppings but feel free to add nuts, fruit, or plant-based yogurt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
