Vegan Pumpkin Pancakes
Start your mornings with a comforting stack of Vegan Pumpkin Pancakes, a delightful breakfast option that's both plant-based and full of fall flavors. Made with creamy pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of maple syrup, these pancakes are irresistibly fluffy and perfectly spiced. This easy recipe comes together in just 30 minutes and uses simple pantry staples such as all-purpose flour, almond milk, and coconut oil. Whether topped with a drizzle of maple syrup, a dollop of vegan butter, or a sprinkle of toasted pecans, these pancakes are a must-try for pumpkin lovers and those seeking a cozy, dairy-free treat. Perfect for weekend brunches or any time you're craving a seasonal indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1.25 cups Unsweetened almond milk (or any plant-based milk)
- 0.5 cups Pumpkin puree
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (melted) or neutral vegetable oil
Instructions
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate medium bowl, whisk together the wet ingredients: almond milk, pumpkin puree, maple syrup, vanilla extract, and melted coconut oil.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture until just combined. Do not overmix; the batter should be slightly thick and have small lumps.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or non-stick spray.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook the pancakes for 2-3 minutes, or until small bubbles form on the surface and the edges appear set.
Use a spatula to carefully flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
Serve immediately with your favorite toppings, such as more maple syrup, vegan butter, toasted nuts, or fresh fruit.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 31.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 648 mg | 50% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
