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–+ servings
Vegan pumpkin pancakes with syrup being poured over the top.

Vegan Pumpkin Pancakes

Keri Bevan
These vegan pumpkin pancakes are the ultimate fall treat. There's no crazy ingredients in this recipe, just common pantry ingredients. And, the result is a light, fluffy pumpkin spiced pancake that's so delcious you won't be able to stop at just one.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 187 kcal

Ingredients
 
 

  • 2 cups self-rising flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • 2 tablespoons cane sugar
  • ½ tablespoon nutmeg
  • ½ tablespoon cinnamon
  • 1 ½ cup oat or almond milk
  • ½ cup pumpkin puree
  • Cooking spray or 1 tablespoon olive oil for frying

Instructions
 

  • In a large mixing bowl, whisk together dry ingredients: flour, baking powder, bicarbonate soda, cane sugar, nutmeg, and cinnamon.
  • Add the milk and pumpkin puree. Using a whisk or an electric mixer beat the mixture for until all ingredients are incorporated. Be careful not to overmix your batter.
  • Lightly Spray a pan or griddle with oil. Heat it up over medium low heat and drop ½ cup of pnacke batter onto it to make a medium sized pancake- about 2 in in diameter.
  • Fry until golden brown. Then, flip the pancake over, cook for about 2 minutes or until golden brown.
  • Enjoy your vegan pumpkin pancakes!

Notes

Storage Instructions:

After cooking your delicious vegan pumpkin pancakes, allow any leftovers to cool to room temperature. Once cooled, stack the pancakes with parchment paper or wax paper in between to prevent sticking, and place them in an airtight container or a resealable plastic bag. Store the container in the refrigerator for up to 2-3 days.
To freeze the pancakes for longer storage, wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. Frozen pancakes can be stored for up to 2-3 months. When you're ready to eat them, reheat in the microwave, oven, or toaster until heated through.

Nutrition

Calories: 187kcalCarbohydrates: 37gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 843mgPotassium: 89mgFiber: 2gSugar: 5gVitamin A: 3181IUVitamin C: 1mgCalcium: 212mgIron: 1mg
Keyword vegan pumpkin pancakes
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