Fluffy Vegan Pumpkin Pancakes
Perfect for a cozy weened breakfast, sitting with a cup of coffee and watching the leaves change. These vegan pumpkin pancakes are topped with pecans and maple syrup for the perfect fall breakfast.
Servings: 6
Calories: 137kcal
Ingredients
- 1 cup dairy free milk
- 1 teaspoon apple cider vinegar
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie seasoning
- Pinch of salt
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- Handful of Pecans
Instructions
- Place Apple Cider Vinegar in Soymilk. This will create buttermilk and react with the baking soda to make your pancakes nice and fluffy1 cup dairy free milk, 1 teaspoon apple cider vinegar
- In a large mixing bowl, add all of the dry ingredients and stir well.1½ cups all purpose flour, ½ teaspoon baking soda, 1 tablespoon pumpkin pie seasoning, Pinch of salt, 1 teaspoon baking powder
- Add the pumpkin puree, vanilla extract and maple syrup to the vegan buttermilk mixture and stir well.½ cup pumpkin puree, 2 teaspoons vanilla, 2 tablespoons maple syrup
- Add the vegan buttermilk mixture to the dry ingredients and stir until it's mixed just enough. Don't over mix. Let batter sit for at least 5 minutes so the baking soda does its thing to make these fluffy
- Warm up a pan on medium low heat for 5 minutes. Oil the pan with vegan butter. The trickiest part about pancakes is keeping the heat at the right temp so you don't burn the outside and leave the inside gooey. Make sure to keep the heat at medium low
- Pour batter onto pan. Put pecans on top. Let each side cook for at least 3 minutes each, until you start seeing air bubbles.Handful of Pecans
Notes
Don't flip until the bubbles in the batter have mostly popped. This will ensure the pancakes come out perfect and golden brown. This should take about 3-4 minutes, depending on your heat.
Cook the pancakes low and slow. Make sure to not put the pan on too high of heat, or else they will burn and not cook evenly. Use medium low to medium heat.
If you don't have pumpkin spice on hand, Make your own pumpkin pie spice with 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger.
Spoon the flour into the measuring cup to get the most accurate amount. If you have a kitchen scale, that's even better.
Nutrition
Calories: 137kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 226mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3355IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 2mg