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5 from 1 vote
Vegan Pumpkin Pancakes
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Vegan Pumpkin Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Celebrate fall (or any time, for that matter!) by breakfasting on a maple syrup-drenched stack of these moist, fluffy and spice-infused vegan pumpkin pancakes.
Course: Breakfast
Cuisine: American
Servings: 3
Calories: 369 kcal
Author: Alissa
Ingredients
  • 1 ¼ cups spelt or all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon powdered ginger
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ½ cups unflavored soy or almond milk
  • ⅓ to ½ cup canned pumpkin puree, see note
  • 2 tablespoons unsulfured molasses
  • 1 teaspoon vanilla extract
  • oil, for grilling
Instructions
  1. Option 1: For blender pancakes (recommended), place all ingredients into a blender and blend until completely smooth, about 30 seconds, stopping to scrape down the sides of the pitcher as needed.
  2. Option 2: Stir flour, baking powder, cinnamon, ginger, allspice, nutmeg, cloves and salt together in a medium mixing bowl. Make a well in the center of your dry ingredient mixture, and add milk, pumpkin puree, molasses and vanilla until completely smooth. Beat the mixture on high speed with an electric mixer until completely smooth, about 1 minute, stopping to scrape down sides of bowl as needed.
  3. Lightly oil a griddle or skillet and place over medium heat. When cooking surface is hot, drop ¼ cup of batter down. You can spread the batter out a bit at this point by wiggling the pan around. Cook until batter begins to brown around the edges and a bubble or two forms in the center, about 4 minutes. Flip and cook about 2 minutes on opposite side. Repeat until all batter is used, adding oil to cooking surface as needed between pancakes.
  4. Serve with vegan butter, maple syrup and cinnamon.
Recipe Notes

⅓ cup of pumpkin puree will yield fluffier pancakes, but with less pumpkin flavor. ½ cup will yield moister pancakes with more pumpkin flavor. You can forego both the blender and the electric mixer and do everything by hand, though the texture won't be as nice. I recommend going with the lower amount of pumpkin if you do this. I like a lot of spice in my pancakes. Cut back if the amounts seem like a lot for you. Also, feel free to substitute 1 ½ tablespoons pumpkin pie spice for the mixture of spices.

Nutrition Facts
Vegan Pumpkin Pancakes
Amount Per Serving
Calories 369 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 0.6g3%
Sodium 267mg11%
Potassium 1008mg29%
Carbohydrates 65.9g22%
Fiber 9.8g39%
Sugar 13.5g15%
Protein 11.2g22%
Calcium 180mg18%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.