Vegan Pumpkin Pancakes are made from scratch and it's an easy vegan pancake recipe.
Course Breakfast
Cuisine Dairy-Free, Vegan
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 4Sernings
Calories 72kcal
Author Ligia Lugo
Ingredients
1 ½All-purpose flour
3teaspoonsBaking powder
2tablespoonsBrown sugar - packed
1teaspoonSalt
1teaspoonGround cinnamon
1teaspoonPumpkin pie spice
1cupDairy-free milk
1cup Pumpkin puree - not pumpkin pie filling
2tablespoons Flaxseed meal - mixed with 6 tablespoons water
1teaspoonVanilla Extract
Cooking spray
Instructions
In a large bowl, mix together flour, baking powder, brown sugar, salt, and spices
In a small bowl, combine dairy-free milk, pumpkin, flaxseed meal eggs, and vanilla extract.
Add the wet ingredients to the dry and mix just until just moistened.
Spray the griddle or large skillet with cooking spray. Heat the griddle to medium heat, 350° F.
Scoop batter onto the hot griddle and cook until edges are brown, about 4-5 minutes. Flip and continue cooking on the other side until brown.
Serve immediately with toppings of your choice
Video
Notes
Pumpkin spice - you can substitute with ½ teaspoon ground ginger and ½ teaspoon ground nutmegDairy-free Cinnamon Whipped Butter instructions - in a large mixing bowl, beat 2 sticks of dairy-free butter until light and fluffy. You can use a hand mixer. Beat in 2 teaspoons ground cinnamon until well combined.Vegan Milk - We usually use almond milk, but soy milk, oat milk, or coconut milk would all work great.