Vegan Pumpkin Pancakes

4.5 of 5 (20)
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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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great autumn taste! great autumn taste!
Number of Servings: 20


    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)


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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  • So good - 7/10/17

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  • Incredible!
    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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  • Very Good
    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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