Vegan Pumpkin Pancakes Recipe

Name: Vegan Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups whole wheat flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 ¼ cups water; ½ cup pumpkin puree; ⅓ cup silken tofu; ¼ cup unsweetened applesauce

Servings: persons

2 ½ cups whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 ¼ cups water
½ cup pumpkin puree
⅓ cup silken tofu
¼ cup unsweetened applesauce

1
Combine the dry ingredients in a large bowl.
2
Process liquid ingredients in a blender until smooth.
3
Pour the liquid ingredients into the dry ingredients and stir until just combined.
4
Drop batter into a greased skillet over medium heat using a 1/4 cup measuring cup.
5
Cook until small bubbles appear, about 2 minutes.
6
Flip pancake and cook for another 2 minutes.
7
Remove from pan, and repeat with remaining batter.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups whole wheat flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and more.

Yes, Vegan Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pumpkin Pancakes

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