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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 59.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 314.8 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Vegan Pumpkin Pancakes calories by ingredient
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Vegan Pumpkin Pancakes

Submitted by: STEPHSTEAR

Introduction

great autumn taste! great autumn taste!
Number of Servings: 20

Ingredients

    2 1/2 cups whole wheat flour
    2 1/2 cups water
    1/2 cup soy milk
    2 tbsp baking powder
    1 tsp salt
    1/2 cup mashed, cooked pumpkin
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp allspice
    1 tsp vanilla extract
    1/2 tsp baking soda
    1 tsp apple cider vinegar (or white if necessary)

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Directions

Combine soymilk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk). Stir together pumpkin, spices, water and soymilk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST, NO LONGER. Let sit 5 minutes to rise and lightly stir again. Let rest 5 more minutes and cook them up. Makes twenty 4" pancakes.

Number of Servings: 20

Recipe submitted by SparkPeople user STEPHSTEAR.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I have made this recipe several times and really love it! I add a little sugar, a lot more pumpkin, and a cup of oatmeal. I use PAM. The oatmeal makes the pancakes easier to turn. I add sugar free syrup and add bananas, blueberries, and walnuts to the finished product for a very healthy meal! - 12/31/11

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  • This a great recipe!! Unfortunately, I did not have wheat flour on hand, so I substituted with spelt flour. I only added 1 cup of water, but should have added another half cup. I also added 2 tbsp of brown sugar and some chocolate chips. My kids loved them!! I will definitely save this recipe! Thx! - 10/6/13

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  • this is a good base. it makes a lot, so i halved it. def needs sugar (6 tbsp turbinado is a must) sub the flour for 1 cup garbanzo bean flour and 1/4 c. coconut flour. used 1 cup water and 1/2 c. pumpkin. Added tbsp of cocoa powder and a heaping 1/4 c. semisweet chocolate chips. didn't need syrup. - 9/30/12

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  • These were fantastic! I sweetened the batter with a bit of agave nectar... and drizzled more over the top! - 8/19/12

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  • I made these pancakes today with "white wheat" flour and some toasted walnuts: fluffy, flavorable, and delicious! - 1/2/12

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  • I'm going to reduce the water and add more pumpkin next time. - 11/20/11

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  • This recipe reminds me of the "Post-punk kitchen" Pumpkin waffles I make for my family, its fantastic and so easy to do! - 8/24/11

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  • I'm so glad I found this filling, tasty recipe! I did everything as directed but I added about 2 tbsp. sugar. The pancakes became a little sweeter, but not overly so. These were made even more perfect with some pure maple syrup on top! Thanks for sharing! We'll definitely be making these again. - 10/3/10

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  • Hands down the BEST pancakes I have ever had! I also loved learning that soy milk + vinegar = buttermilk substitute. - 10/3/10

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  • Thank you, thank you thank you! My boyfriend and I made pancakes for his father's birthday this morning, and I was so worried about what to eat since I didn't have the ingredients that my cookbooks called for. These were so yummy! I added 1 1/2 Banana and 1/4 c. walnuts! So delicious! - 1/9/10

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  • Very good! Don't turn them over too son or they'll fall apart. Very filling. I had served a reasonable portion but couldn't finish the, Great with Earth Balance and agave nectar on top. Even DH (the omni) enjoyed 2 of them. - 12/20/09

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  • I love these. I doubled the pumpkin and spices and added a Tb of sugar. Even my 5 year old daughter loves them! Thank you - 11/16/09

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  • These were tasty and my kids loved them with syrup this morning. Thanks! - 11/14/09

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  • I made mine with whole wheat pastry flour, added about a TB of molasses to these for sweetener, and I cut back on the water. My canned pumpkin had plenty in it! Also, cook these on medium heat. They scorch easily! This recipe is so delicious! Thanks for posting it! :D - 11/10/09

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  • This time of year has me craving all of the yummy flavors of Fall and this recipe was exactly what I was looking for. Delicious and an instant hit with our family! (I used coconut milk and they were PERFECT!) - 11/1/09

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  • Pretty darn good pancakes. I thought they could benefit from a little bit of sweetener in them as well. I think next time I will add a little bit of agave nectar, or just some chocolate chips. - 11/1/09

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  • These were excellent. I've tried to make my own egg and dairy free version of pancakes, but they always tasted exactly that. You can't tell the difference with these pancakes - they are wonderful!!! - 10/31/09

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  • I used almond milk because it was handy and didn't use quite as much liquid as indicated to make a thicker batter - very good. - 6/15/08

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  • Mmmm... I'll have my hubby make this on Saturday. :D - 11/13/07

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  • I hope that people who think you need eggs and milk to make pancakes find this recipe!
    I made this for brunch today. I had to do some substituting--stone ground whole wheat, pumpkin pie spice--but they turned out just fine - 9/29/07

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