Vegan Pumpkin Pancakes

Hand pouring maple syrup from a jar over a stack of pumpkin pancakes topped with whipped cream.

Healthy and delicious, oil-free and vegan pumpkin pancakes that are fluffy, tender and perfect for enjoying a warm and comforting Fall breakfast.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

½ cup pumpkin puree 110 g
½ cup plant-based milk of choice 120 ml
2-3 tablespoons maple syrup to taste (30-45 g)
1 teaspoon vanilla extract optional
1 ⅓ cup all-purpose flour 170 g
½ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon apple cider vinegar 15 ml
2 teaspoon pumpkin pie spice
1/8 tsp salt

Instructions

Whisk together the milk, maple syrup, vinegar and pumpkin (and vanilla, if using) in a mixing bowl until fully combined.
Add the the rest of the ingredients and fold together until all the flour is wetted. Once the flour is incorporated, stop mixing to avoid over mixing the batter.
Let the batter rest while you heat a non-stick skillet over medium heat.
Scoop about 1/4 cup of batter per pancake into the preheated pan. Cook for 4-5 minutes or until the edges are starting to brown and appear firm and dry. Flip and cook for another 30 seconds to 1 minute. Repeat until you've used all the batter.
Serve immediately. For a special breakfast, serve with maple syrup, vegan whipped cream and pumpkin seeds.

Notes

The recipe makes a generous portion for 2 people. Nutrition facts are for 1/2 of the entire recipe. If you prefer to make 3 servings, each serving is 260 calories with 1F/56C/7P.

Nutrition