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Vegan pumpkin pancakes - super fluffy, lightly spiced, easy to make and utterly delicious; these pancakes are perfect for a cozy Autumn breakfast. #vegan #pumpkin #pumpkinspice #pancakes #brunch
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Vegan Pumpkin Pancakes

Vegan pumpkin pancakes - super fluffy, lightly spiced, easy to make and utterly delicious; these pancakes are perfect for a cozy Autumn breakfast.
Course Breakfast
Cuisine American, vegan
Keyword pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 280kcal
Author Domestic Gothess

Ingredients

  • 120 g (½ cup) pumpkin puree
  • 240 ml (1 cup) non-dairy milk (I use unsweetened soy)
  • 80 ml (⅓ cup) maple syrup
  • 3 Tbsp sunflower oil
  • 1 ½ Tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 250 g (2 cups) plain (all-purpose) flour
  • 1 Tbsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp ground cinnamon
  • 1 ½ tsp mixed spice/pumpkin pie spice
  • ¼ tsp salt

Instructions

  • Whisk together the pumpkin puree, milk, maple syrup, sunflower oil, cider vinegar and vanilla extract.
  • Sift in the flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and salt and stir until well combined. The batter should be quite thick.
  • Place a dry, very non-stick frying pan over a low heat (if your pan is not so non-stick then you will need to grease it with a little oil or vegan spread).
  • Scoop ¼ cup of the batter into the pan and use the cup to spread it out slightly. Cook for a couple of minutes until bubbles form on the surface then carefully flip the pancake over and cook for a couple more minutes until browned and cooked through.
  • Repeat with the rest of the batter then serve the pancakes topped with maple syrup and your choice of things to scatter.

Notes

Makes about 12 pancakes.