Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pumpkin puree turns these vegan pancakes orange and adds flavor. Use whatever nondairy milk you prefer. Enjoy with toppings such as nuts or bananas and syrup!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.

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  • Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.

  • Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts

284 calories; protein 8.2g; carbohydrates 51.9g; fat 4.3g; sodium 794.4mg. Full Nutrition
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