Vegan Pumpkin Pancakes

Pouring maple syrup over a plate of three orange pancakes on a green plate.

Soft and fluffy vegan pumpkin pancakes made with pumpkin puree and spiced with cinnamon and nutmeg. These are just right when you want a cosy autumn breakfast.

Course Autumn, Breakfast

Cuisine American, Canadian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 237kcal

Author Alexandra Daum

Ingredients

140 grams (~⅔ cup) pumpkin puree
150 ml (⅔ cup) non-dairy milk
2 tablespoons oil any light-tasting oil is fine
1 tablespoon maple syrup or honey
2 teaspoons vanilla extract
130 grams (scant 1 cup) whole grain spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg preferably freshly ground
Pinch fine salt

Instructions

Add the pumpkin puree, milk, oil, maple syrup, and vanilla to a large mixing bowl. Whisk to combine.
140 grams (~⅔ cup) pumpkin puree, 150 ml (⅔ cup) non-dairy milk, 2 tablespoons oil, 1 tablespoon maple syrup or honey, 2 teaspoons vanilla extract
Add the flour, baking powder and soda (I recommend sifting these to avoid lumps), cinnamon, nutmeg, and salt. Stir to combine. A few small lumps or streaks of flour are fine, and preferable to over-mixing.
130 grams (scant 1 cup) whole grain spelt flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, Pinch fine salt
Set the batter aside to rest for a few minutes while you preheat a frying pan over medium heat. Once hot, add a little oil, just enough to lightly coat the base of the pan.
Cook the pancakes for about a minute each side, flipping when bubbles appear around the edges. Repeat until all of the batter has been used. This makes about eight larger pancakes.

Notes

I've only tested these in a cast iron pan. Cooking time might change slightly using different types of frying pans.

Storage: keep in a sealed container at room temperature for up to three days. Toast leftovers to reheat or pop them in a frying pan to warm through. (I like them cold, too, as a snack.)

Freezing: cool fully, then transfer to an airtight container and freeze for up to three months. Thaw at room temperature and reheat as usual before serving.

Pumpkin puree: use canned or homemade, but note that I've only tested with homemade (we can't get canned) so it might change the flavour slightly. I prefer to use a denser winter squash type like hokkaido (red kuri) to make puree.

Flour: the pancakes pictured were made with whole grain spelt flour. You can use sifted spelt if preferred for an even lighter pancake, or use whole wheat or all-purpose flour. I haven't tested these with a gluten-free alternative but I think buckwheat should work based on my banana buckwheat pancakes.

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