Over the years, I’ve served a variation of these Pumpkin Pancakes to my three sons many, many times. I don’t even remember where I got the original recipe from but it was always a winner around our house. Fluffy, soft and full of warm fragrant spices.
Along the way, I have changed the original recipe to become completely my own version. This version is vegan but feel free to change it to what fits your family. I’ve also added sourdough starter but it’s completely optional. We always try and integrate our starter into recipes because we always have some on-hand. The recipe will stand on its own without it–just make sure you add an extra 1 cup of milk if you don’t use the starter.
Check out Lifestyle of a Foodie for more pumpkin vegan recipes.
- 1/2 c. oat milk
- 1 c. canned pumpkin
- egg replacer (1 egg)
- 2 T. coconut oil
- 2 T. white vinegar
- 3 T. maple syrup
- 1 c. oat flour
- 1 c. all-purpose flour
- 2 t. baking powder
- 1 t. baking soda
- 1 t. allspice
- 1 t. cinnamon
- 1/2 t. ginger
- 1/2 t. salt
- 1 c. sourdough starter (optional–make sure you add an extra 1 c. to the milk if you’re not going to use the starter)
- 1/2 c. chocolate chips (optional)
- In a large bowl, mix the milk, pumpkin, egg replacer, coconut oil, vinegar and maple syrup. In a separate bowl, mix all dry ingredients. Add to the wet bowl along with the sourdough starter. Stir just enough to combine. Add chocolate chips.
- Heat a skillet or griddle with oil. Scoop batter (roughly 1/3 cup) onto the skillet. Brown on both sides. Serve hot with syrup.