Vegan Pumpkin Spice Pancakes
Tender, spiced vegan pumpkin pancakes that require just 1 bowl and 20 minutes to prepare. Healthy, simple, and perfect for chilly fall mornings.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 3/4 -1 cup* unsweetened vanilla almond milk
- 1 Tbsp lemon juice or white vinegar
- 1/3 cup packed pumpkin puree
- 1 Tbsp vegan butter ((such as Earth Balance // melted // or sub avocado or coconut oil))
- 1/2 tsp pure vanilla extract
- 3 Tbsp brown sugar
- 1 Tbsp maple syrup or agave ((or sub honey if not vegan))
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 cup whole-wheat pastry flour ((sub up to half with oat flour if desired))
Steps
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Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet (we prefer seasoned cast iron, the Always Pan, or another nonstick pan) on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.
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Combine milk (starting with lesser end of range) and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
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Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
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Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
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Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. Will reheat well the next day in the microwave.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -1 cup* unsweetened vanilla almond milk | 0.75 | - | - |
| lemon juice or white vinegar | 1 tbsp | - | - |
| packed pumpkin puree | 0.3333333333333333 cup | - | - |
| vegan butter | 1 tbsp | - | - |
| pure vanilla extract | 0.5 tsp | - | - |
| brown sugar | 3 tbsp | - | - |
| maple syrup or agave | 1 tbsp | - | - |
| baking powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| pinch salt | 1 | - | - |
| pumpkin pie spice | 1 tsp | - | - |
| cinnamon | 0.25 tsp | - | - |
| whole-wheat pastry flour | 1 cup | - | - |
*Estimated market prices, may vary by region
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