Vegan Pumpkin Pancakes
Delicious, fluffy, moist vegan pumpkin pancakes make the perfect Fall breakfast. They're packed with cozy pumpkin spices and pumpkin puree making them a fall favorite breakfast!
Servings: 6 Pancakes
Ingredients
Pumpkin Pancake Batter
- 1 cups soy milk* + splash at the end if it’s too dry
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons vegan butter melted, plus more for serving
Homemade Pumpkin Spice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- Maple syrup for serving
Instructions
- In a bowl, add the soy milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
- In another bowl, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice mix. Combine well.
- To the buttermilk, add the brown sugar until it starts to dissolve. Add the vegan butter, pumpkin puree, and vanilla. Combine well.
- Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
- Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form.
- Flip and cook for 2-3 minutes more, until golden brown.
- Serve with vegan butter and maple syrup. Additional toppings can include pecans, plant-based whipped cream, or pumpkin seeds!
Notes
*When mixing, if you feel your pancake batter is too dry, add an additional tablespoon or two at the end and combine. Try not to overmix or get the batter too watery.
STORAGE: These vegan pumpkin pancakes can be cooked and stored in the fridge for 2-4 days. You can also store the pancakes in the freezer for up to 3 months. To reheat, place in the microwave for 30 seconds to 1 minute. You may also, reheat them in the oven. Preheat an oven to 350 degrees F, place pancakes on a baking sheet lined with parchment paper and covered with foil, and heat for about 10 minutes or until heated thoroughly.
Nutrition Info
Serving: 1Pancake | Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 681mg | Potassium: 127mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3264IU | Vitamin C: 2mg | Calcium: 303mg | Iron: 2mg
Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!