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Whole Grain Pumpkin Spice Pancakes

Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 9 Pancakes


  • 1 ½ Cups Whole Wheat Flour
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 ½ teaspoon Pumpkin Pie Spice
  • 18 tablespoon Plant Milk 1 Cup + 2Tbsp
  • ½ Cup Pumpkin Puree
  • 2 tablespoon Maple Syrup
  • 1 ½ tablespoon Canola Oil
  • 1 teaspoon Apple Cider Vinegar
  • ½ teaspoon Vanilla
  • Maple Syrup for serving


  • In a large bowl, combine plant milk, pumpkin puree, oil, apple cider vinegar, maple syrup and vanilla with a whisk.
  • Place a sifter on top of the bowl with the wet ingredients. Be sure that the sifter doesn't touch the wit ingredients.
  • Into the sifter combine flour, baking powder, baking soda, salt and spices and sift them into the wet ingredients. Whisk until just combined.
  • Place a large nonstick skillet over medium-low heat. Spray with non-stick spray or coat with oil.
  • Use a ⅓ cup measuring cup to portion batter onto the hot pan, gently spreading the batter out with the back of the measuring cup to help the batter spread into a circle.
  • Cook as many pancakes as can comfortably fit on your pan at a time. Cook for about 3 minutes or until the first side is golden brown, then flip and repeat on the second side.
  • Repeat until all the batter is gone, and serve with plant-based butter and maple syrup!
Keyword Pancakes, Pumpkin Spice, Pumpkin Spice Pancakes