Description
Indulge in pumpkin season's delightful flavors and aroma with these delicious Vegan Buttermilk Pumpkin Pancakes. Made with a perfect blend of plant-based ingredients, these fluffy pancakes are infused with the rich taste of pumpkin, creating a truly delectable breakfast experience that will satisfy your cravings and leave you wanting more.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup soy milk (or almond milk)
- 1 tablespoon white vinegar or apple cider vinegar (to create a vegan buttermilk)
- 1/2 cup canned pumpkin puree (make sure it's 100% pure pumpkin)
- 2 tablespoons melted coconut oil (or any vegetable oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons of coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon ground cloves (optional, but highly recommended for that full fall flavor)
Instructions
- Make Vegan Buttermilk: Mix the soy milk and lemon juice in a small bowl. Let it sit for about 5 minutes. This will create a vegan buttermilk substitute.
- Combine Wet Ingredients: Add the pumpkin puree, oil, and vanilla extract to the vegan buttermilk mixture. Mix until well combined.
- Combine Dry Ingredients: Combine the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves until well mixed.
- Blend Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
- Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat. I set mine to around 350°F. Lightly grease it with coconut oil or a non-stick cooking spray. Pour 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface (about 2-3 minutes). Flip the pancakes and cook for 2-3 minutes or until golden brown and cooked through. Stack pancakes on a plate as you cook in batches.
- Serve: Stack your vegan pumpkin pancakes on an oven-safe plate and keep them in a 200°F oven to keep warm as you make the batches.
Notes
See the post for topping ideas.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stove top
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (1/4 cup)
- Calories: 158
- Sugar: 5.8 g
- Sodium: 172.6 mg
- Fat: 4.2 g
- Carbohydrates: 26.7 g
- Protein: 3.5 g
- Cholesterol: 0 mg
