Vegan Pumpkin Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vegan pancakes made with pumpkin purée and warm fall spices like cinnamon. Moist, subtly sweet, and aromatic with a tender crumb. A fall-favorite breakfast that cooks up quickly and pairs with coffee.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/2 cups all-purpose flour ((Note 1))
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups unflavored and unsweetened non-dairy milk
- 1/2 cup canned pumpkin puree
- 2 tablespoons organic brown sugar
- 2 tablespoons vegetable oil, (plus more for the pan)
- 1 teaspoon vanilla extract
- Toppings of choice, (such as organic powdered sugar, fresh fruit, vegan butter, and maple syrup)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 65mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 27mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.