We may be close to the end of pumpkin season (it goes too fast, doesn’t it?), but I thought I’d sneak one more pumpkin recipe before I move on to my other favourite time of the year (Christmas, of course…). Introducing my vegan pumpkin pancakes! Incredible. Tasty. Easy to make. Seasonal. What’s not to love?
Vegan Pumpkin Pancakes Recipe Ingredients…
- Plain Flour (200 grams): Provides the base structure for the pancakes. It contains gluten, which helps with the texture and binding of the ingredients.
- Sugar (1-2 tbsp): Adds sweetness to the pancakes. The amount can be adjusted based on personal preference. Sugar also contributes to browning and caramelization during cooking.
- Baking Powder (1 tsp): Acts as a leavening agent, helping the pancakes to rise and become fluffy.
- Bicarbonate of Soda (1/2 tsp): Another leavening agent that, when activated by acidic ingredients like apple cider vinegar or lemon juice, helps create bubbles in the batter, resulting in a lighter texture.
- Cinnamon (1.5 tsp): Adds warm and comforting flavors that complement the pumpkin well. It’s a traditional spice used in pumpkin-related recipes.
- Ground Nutmeg (1/4 tsp): Provides a warm, nutty flavor that pairs excellently with pumpkin. Nutmeg enhances the overall taste profile of the pancakes.
- Ground Ginger (1/4 tsp): Adds a bit of heat and a spicy, zesty flavor to the pancakes, complementing the pumpkin and other spices.
- Ground Cloves (1/4 tsp – optional): Offers a strong, pungent flavor. Use sparingly, as cloves can easily overpower other spices. It adds depth to the overall taste if included.
- Salt (pinch): Enhances the flavors of the other ingredients and balances the sweetness.
- Dairy-Free Milk (300 ml, preferably soy milk): Provides moisture and helps achieve the desired consistency for the pancake batter. Soy milk adds richness, but any dairy-free milk will work.
- Apple Cider Vinegar or Lemon Juice (1 tbsp): When combined with the milk, it creates a vegan alternative to buttermilk, activating the baking soda for leavening and adding a slight tangy flavor to the pancakes.
- Pumpkin Puree (110 grams): The star ingredient, providing the characteristic pumpkin flavor, natural sweetness, and moist texture. It’s rich in vitamins and adds a lovely color to the pancakes.
- Oil or Vegan Butter or Melted Coconut Oil (1 tbsp): Adds moisture and richness to the batter, contributing to the texture and flavor of the pancakes.
- Vanilla Extract (2 tsp): Enhances the overall flavor profile, adding a sweet and aromatic note to the pancakes.
- Oil for Frying the Pancakes: Used to prevent sticking and create a crispy exterior while cooking the pancakes.
Vegan Pumpkin Pancakes
- 200 grams plain flour
- 1-2 tbsp sugar (depending on desired sweetness)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1.5 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves optional
- 1 pinch salt
- 300 ml dairy free milk preferably soya milk
- 1 tbsp apple cider vinegar or lemon juice
- 110 grams pumpkin puree
- 1 tbsp oil OR vegan butter, melted OR melted coconut oil
- 2 tsp vanilla extract
- Oil for frying the pancakes
- Add the milk to a bowl / jug along with the vinegar (or lemon juice) and set it aside for a few minutes so it curdles (this creates a vegan 'buttermilk')
- Add in the oil, vanilla extract and pumpkin puree and stir.
- In another bowl, add the flour, baking powder, bicarbonate of soda, salt, spices and sugar and stir until combined.
- Pour the wet mixture into the dry bowl and whisk until a smooth batter forms.
- Heat a non-stick frying pan over a medium heat and add a little oil. Add 2 tbsps worth of the batter and smooth into a circle. When lots of little bubbles appear, flip the pancake and cook for 1-2 minutes on the other side. Serve with butter and maple syrup – enjoy!