Vegan Pumpkin Pancakes
Author:Golden and super fluffy Vegan Pumpkin Pancakes! They are packed with pumpkin flavour, perfectly spiced, and perfect served with copious amounts of vegan butter and maple syrup!
Ingredients
- 1 cup (240 ml) dairy-free milk
- 2 tablespoons + 1 teaspoon (35 ml) liquid oil , such as mild olive oil, sunflower, canola or vegetable oil. See recipe notes for oil-free option
- Packed ⅔ cup (150 grams) pumpkin puree
- 2 teaspoons vanilla extract
- 1½ cups + 2 tablespoons (200 grams) all-purpose flour , (plain flour in the UK), or spelt, white wholewheat, or gluten-free all-purpose 1 to 1 baking flour
- 2 tablespoons sugar , white, cane, coconut, or brown
- 1 tablespoon baking powder
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- 2 teaspoons pumpkin spice
- ½ teaspoon fine sea salt
INSTRUCTIONS
- Add the milk, oil, pumpkin puree and vanilla extract to a medium bowl and whisk together.
- To a large bowl add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. Whisk them together to combine.
- Pour the wet ingredients into the dry ingredients and stir them together gently until just combined. Do not over-mix. A few small lumps are ok. It will be a thick batter. That is normal. Don't be tempted to thin it. Let the batter rest while you preheat the pan/griddle.
- Warm a large skillet or griddle over medium-low heat. Once hot add some vegan butter or oil. Give it 30 seconds or so to warm up then cook the pancakes. Add about ⅓ cup or a ladle full of the batter at a time to the hot pan/griddle. Don't overcrowd them and leave them to cook undisturbed until bubbles start to appear all over the top and the sides look set.
- Flip gently and allow to cook on the other side for about 2 minutes or until golden brown. Serve immediately or keep warm on a plate in the oven on its lowest setting until you have finished cooking them all.
NOTES
Store leftover pancakes in the fridge for 2 or 3 days or freezer for up to 3 months. Reheat in the microwave for 20-30 seconds, or pop them in a toaster or skillet until heated through.
To make oil-free - Use the same amount of cashew butter instead of oil. Blend it up with the milk in a blender before you start. Cashew butter is the best nut butter to use because it has a subtle buttery flavour that won't overpower the pumpkin.
No pumpkin spice? Use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ½ teaspoon ground ginger.
NUTRITION
Serving: 1of 6 pancakes | Calories: 218kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 304mg | Potassium: 344mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3975IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
