Vegan Recipe: Pumpkin Pancakes

pumpkin pancakes

By Amber St. Peter

There is almost no better way to start your day than with sweet, golden pancakes. Trust me on this one. The only way to make perfect pancakes even better? Throw a little pumpkin in! They’re fluffy, light and packed full of pumpkin spice—you’d never know they’re vegan. These pancakes will be your new fall obsession!

Ingregients, Makes 8

3/4 cup (94 g) all-purpose flour
1/3 cup (43 g) whole wheat flour
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp salt
1 1/2 cups (360 ml) unsweetened almond milk
1/3 cup (75 g) pumpkin puree
1 tbsp (15 ml) maple syrup
Vegan butter or oil, to grease pan


– In a large mixing bowl, whisk together the flours, baking powder, pumpkin pie spice, cinnamon, nutmeg, ginger and salt. Make a well in the center of the dry ingredients and pour in the milk, pumpkin puree and maple syrup. Whisk until completely combined, then set aside.

– Heat a large, lightly greased skillet over medium heat. Pour ¼ cup (60 ml) scoops of batter onto the skillet and cook for about 2 minutes per side, until golden. Adjust the temperature as necessary while cooking because the pan will continue to heat up over time.

– Serve the pancakes with vegan butter and maple syrup!

Recipe reprinted from Homestyle Vegan by Amber St. Peter with the permission of Page Street Publishing Co.

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