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Vegan Pumpkin Pancakes topped with a pat of butter on a plate. There is a fork with a bite of pancake on it on the plate.
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Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are easy to make and use simple ingredients! They are packed with pumpkin purée and pumpkin pie spice for the perfect Autumn breakfast.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 9 Pancakes
Calories: 131kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • Measuring Cups and Spoons
  • 1 Large Non-Stick or Cast Iron Pan

Ingredients

  • 1 ½ Cups All Purpose Flour
  • 1 ¼ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • 1 ½ teaspoon Pumpkin Pie Spice
  • 1 ⅓ Cups Non-Dairy Milk
  • ½ Cup Pumpkin Purée
  • 2 tablespoon Maple Syrup
  • 1 ½ tablespoon Canola Oil
  • 1 teaspoon Apple Cider Vinegar
  • ½ teaspoon Vanilla
  • Vegan Butter or Coconut Oil for Cooking
  • Maple Syrup for Serving

Instructions

  • In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Whisk to combine and set aside.
    1 ½ Cups All Purpose Flour, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 ½ teaspoon Pumpkin Pie Spice
  • In a large bowl, combine non-dairy milk, pumpkin purée, canola oil, apple cider vinegar, maple syrup and vanilla with a whisk. Then, pour the dry ingredients into the wet ingredients and whisk to form the batter. See note!
    1 ⅓ Cups Non-Dairy Milk, ½ Cup Pumpkin Purée, 2 tablespoon Maple Syrup, 1 ½ tablespoon Canola Oil, 1 teaspoon Apple Cider Vinegar, ½ teaspoon Vanilla
  • Place a large nonstick skillet or well-seasoned cast iron skillet over medium-low heat. Coat the skillet with vegan butter or coconut oil. Use a ⅓ cup measuring cup to portion the 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 with about a 5-inch diameter.
    Vegan Butter or Coconut Oil for Cooking
  • Cook as many pancakes as can comfortably fit on your pan at a time. Cook for 2-3 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 vegan butter and maple syrup!
    Maple Syrup for Serving

Notes

Whisk only until the batter is formed. Don't whisk until the batter is completely smooth, or you will be left with gummy pancakes!
Be sure to use pumpkin purée, not pumpkin pie filling.

Nutrition

Serving: 1Pancake | Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 173mg | Potassium: 113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2257IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg