Autumn pancakes with pumpkin
If you love pancakes as much as we do, you will surely be happy about this autumnal change! Vegan Pumpkin Pancakes are a delicious and easy twist on our classic vegan pancakes that you’ve probably already discovered here on the blog.
If you have the opportunity to stir the batter in the evening, you can bake your soft vegan pumpkin pancakes directly in the pan in the morning and enjoy!
We like to top them off with some roasted must and maple syrup. But of course there are no limits to your imagination!
This is how to make vegan pumpkin pancakes
The recipe for vegan pumpkin pancakes hardly differs from our basic recipe. You get more autumnal flavor with the pumpkin puree and the combination with cinnamon in your pancakes.
First you mix flour, sugar, baking powder and cinnamon. Then the pumpkin puree is added.
All ingredients are briefly mixed together. The apple cider vinegar in combination with the baking powder ensures an airy dough. The dough should now rest for about half an hour.
For vegan pumpkin pancakes with as little time as possible in the morning, the dough can be perfectly stored in the fridge overnight. So you can prepare it the day before and start baking it right away in the morning.
You can easily make the pumpkin puree yourself or you can use canned puree. If you want to make the puree for vegan pumpkin pancakes yourself, wash and peel the pumpkin if necessary. With Hokkaido, you can just leave the skin on. Then steam it or boil it until tender. Then puree and you’re done!
Vegan Pumpkin Pancakes
- 200 g flour
- 50 g sugar
- 8 g baking powder
- ¼ tsp cinnamon
- 220 ml plant drink
- 4 tbsp pumpkin puree
- 1 tbsp apple cider vinegar
- 1 tbsp neutral oil (for the pan)
- Mix flour, sugar, baking powder and cinnamon in a bowl.
- Add the plant-based drink, pumpkin puree and apple cider vinegar and mix everything briefly to form a smooth dough.
- Leave to rest for 30 minutes or, ideally, prepare the evening before and store in the fridge overnight.
- Heat some oil in a coated pan and bake about 15 pancakes one after the other over a medium heat.
- When small bubbles form on the surface, the pancakes can be flipped. From the second side they only have to stay in the pan for a short time and can be stacked directly to form a pancake tower.