Dairy-Free Pumpkin Pancakes
These Vegan Pumpkin Pancakes are cozy, fluffy, and full of fall flavor—even if it’s not fall! They’re the perfect weekend breakfast treat, and no one will ever guess they’re plant-based and oil-free.
Servings: 5 servings
Calories: 209kcal
Ingredients
- 1.5 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup brown sugar date, cane, or coconut sugars may be substituted
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 cup plant milk
- 1 (15 oz) can pure pumpkin (not pumkin pie filling)
- 1/2 cup applesauce
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Mix all ingredients together in a large bowl and stir well. Allow to sit for 2 to 3 minutes and rest while you heat the skillet.You will need a good nonstick skillet like the Ozeri brand that I use.
- Heat skillet to 375°F or medium heat. Once the pan is heated, pour small amounts of batter into the skillet. You’ll be surprised at how thick and dense these pancakes are, so for ease in flipping, I generally pour pancakes about the size of a drink coaster.
- Allow them cook for about 3 minutes on each side, or until golden brown. Don’t try and flip them too early or they will fall apart. The first flip is the most difficult, once you get the initial flip, the pancakes will firm up more for your next flip and if you use a thin spatula it helps.
- Serve immediately with maple syrup drizzled over the top. We also love to add fruit, nuts, and cashew cream. I have include other topping options in the notes below.
Video
Notes
Tips & Suggestions:
- Pumpkin – Canned pure pumpkin (not pie filling) saves time without sacrificing nutrition or flavor. It’s shelf-stable, easy to use, and available year-round. It adds natural sweetness and moisture to these pancakes, allowing you to reduce added sugars.
- Flour – I use whole wheat flour because it rises well and gives the pancakes a fluffier consistency. I’ve also used oat flour, and while they don’t rise as well, they do still taste delicious!
- Sweetener – Other types of granulated sugar would likely work well in this recipe, but I prefer using brown sugar because it’s less refined than white sugar and adds a rich, warm flavor that pairs beautifully with the other ingredients.
- You’ll notice in the photos that I added my vanilla dairy-free cashew cream. It makes a delicious topping. We also have a chocolate cashew cream for chocolate lovers. Either one pairs great with these pancakes.
- Maple syrup
- Homemade Vegan Whipped Cream
- Vegan Caramel Sauce
- Add some nuts! Pecans or walnuts – You can add them to the batter or sprinkle them over the top when serving.
- Fruit- Bananas, blueberries, blackberries, strawberries, raspberries, etc
- Non-dairy chocolate chips also make a fun topping!
Nutrition
Serving: 2pancakes | Calories: 209kcal | Carbohydrates: 46g | Protein: 5g | Fat: 2g | Fiber: 5g | Sugar: 18g