Vegan Pumpkin Pancakes
These tender and spiced vegan pumpkin pancakes are a seasonal delight, requiring just one bowl and fifteen minutes. Perfectly balanced with autumn spices and pumpkin flavor, they offer a fluffy yet satisfying texture ideal for cozy mornings. This simple recipe uses pantry staples to create a wholesome, dairy-free, and egg-free breakfast that everyone will love.
Instructions
- 1
Preheat a nonstick skillet or electric griddle to medium heat (approximately 350°F / 176°C).
- 2
In a large mixing bowl, combine almond milk (0.75 cup) and lemon juice (1 tbsp); let sit for 5 minutes to curdle into buttermilk.
- 3
Whisk in pumpkin puree (0.33 cup), plant butter (1 tbsp), pure vanilla extract (0.5 tsp), brown sugar (3 tbsp), and maple syrup (1 tbsp) until smooth.
- 4
Sift whole wheat flour pastry (1 cup), baking powder (1 tsp), baking soda (0.5 tsp), salt (1 pinch), pumpkin pie spice (1 tsp), and cinnamon (0.25 tsp) directly over the wet ingredients. Fold together until just combined and let the batter rest for 5 to 10 minutes.
- 5
Lightly grease the griddle with cooking spray or [plant butter]. Pour 0.25 cup measurements of batter onto the hot surface. Cook until bubbles form in the center and edges look dry, then flip and cook for another 1 to 3 minutes.
- 6
Plate the pancakes and top with additional [plant butter] and [maple syrup] before serving.
Nutrition Facts
Per portion