Go Back
+ servings
A stack of five vegan pumpkin pancakes on a black plate, sprinkled with pecans and a pat of butter. Syrup is being poured over them.

HOMEMADE VEGAN PUMPKIN PANCAKES

Savory, sweet, delicious homemade vegan pumpkin pancakes. Perfect for a fall breakfast.
No ratings yet
Print Pin
Course: Breakfast
Cuisine: American, Vegan
Keyword: Dairy-free pancakes, pumpkin pancakes, vegan pumpkin pancakes
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 10 Pancakes
Calories: 121kcal
Author: Linda Meyer

Ingredients

  • 1 tablespoon ground flax seed plus 2 tbsp (30 ml) water, mixed until blended

DRY INGREDIENTS

  • 2 cups all-purpose flour
  • 2 tablespoon vegan sugar
  • 2 teaspoon aluminum-free baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground sea salt
  • 1/8 teaspoon ground cloves

WET INGREDIENTS

  • 1 ¾ cup unsweetened almond milk
  • ¾ cup pumpkin puree
  • 1 tablespoon lemon juice, this activates the leavening, it’s not for flavor
  • 1 teaspoon pure vanilla extract

TOPPINGS

  • Toasted pecans
  • Pure maple syrup
  • Vegan butter we like Earth Balance brand

Instructions

  • Make the flax egg and set aside.

FOR THE DRY INGREDIENTS

  • In a large mixing bowl, whisk the dry ingredients together until completely combined, approximately 30 seconds.

FOR THE WET INGREDIENTS

  • In a medium bowl, whisk the wet ingredients together until completely combined
  • Add the wet ingredients to the dry and stir to combine, approximately 30 to 45 seconds. The batter should be smooth and runny, and you shouldn’t see any clumps of dry ingredients.
  • Heat a pancake griddle or a large pan on medium-high heat. If your pan sticks, add a thin layer of vegetable oil.
  • When the pan is hot, pour about ¼ cup (62 g) of batter on the pan. It should form a circle. Add more, depending on the size of the pan. Cook for approximately 2 minutes and flip. The edges should be dry and the top bubbly before flipping to the other side. Cook for another 2 minutes. If the pancake doesn’t spring back when you gently press the center, flip and cook another minute per side.
  • Continue with the rest of the batter.
  • Warm the syrup and pour on top of the pancakes, and add a pat of vegan butter and sprinkle the pecans over top.
  • Enjoy!

Notes

The Nutrition Facts are an estimate only.

Nutrition

Calories: 121kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 117mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2860IU | Vitamin C: 1.3mg | Calcium: 108mg | Iron: 1.5mg