Description
These Vegan Pumpkin Pancakes bring fall flavor straight to your breakfast table. Light, fluffy, and perfectly spiced, they’re made with wholesome ingredients and no eggs or dairy. Whether it’s a lazy weekend or a quick morning craving, these pancakes stack up deliciously every time.
Ingredients
1 cup all-purpose flour (or whole wheat for extra fiber)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
¾ cup pumpkin purée
1 cup unsweetened almond milk (or plant milk of choice)
1 tablespoon apple cider vinegar or lemon juice
2 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In another bowl, mix pumpkin purée, almond milk, vinegar, maple syrup, and vanilla until smooth.
Pour wet ingredients into dry and stir gently—don’t overmix. Let batter sit for 5–10 minutes.
Heat a non-stick pan or griddle over medium heat. Lightly grease if needed.
Pour ¼ cup of batter per pancake. Cook 2–3 minutes per side, until bubbles form and edges are set.
Serve warm with maple syrup, chopped nuts, or fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 190 / serving
- Sugar: 7g / serving
- Fat: 3g / serving
- Carbohydrates: 32g / serving
- Fiber: 3g / serving
- Protein: 4g / serving