Vegan Pumpkin Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes made from scratch with warm spices like cinnamon and nutmeg, swirled with pumpkin puree and brown sugar. A festive fall breakfast that's naturally vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 1/2 cups non-dairy milk
- 1 teaspoon vinegar
- 1/2 cup water
- 3 tablespoons of oil
- 1/2 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 3 tablespoons brown sugar or coconut sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- good pinch of clove powder and allspice
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 326mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 195mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 326MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.