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Pumpkin Spice Pancakes

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 pancakes 1x


Super fluffy, vegan buttermilk pumpkin spice pancakes with pumpkin sauce, maple syrup and coconut whip.



  • 1 cup nondairy milk
  • 1 tsp apple cider vinegar
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 2 tsp pumpkin pie spice
  • pinch of salt
  • 1 tbsp oil
  • extra oil for frying
  • pumpkin sauce, for serving
  • maple syrup, for serving
  • coconut whip, for serving


  1. Combine the nondairy milk and apple cider vinegar, stirring well. Set aside.
  2. In a mixing bowl, whisk together flour, baking powder, sugar, pumpkin spice and salt.
  3. Add the oil to the milk mixture and stir. Then pour into dry mixture.
  4. Mix until JUST combined. Small lumps are okay! Do not over-mix.
  5. Heat a frying pan to medium heat. Spray oil lightly onto pan.
  6. Using a 1/3 cup measuring cup, scoop batter into round pancake shapes, leaving some room for spreading. I usually do 2 at a time. BE PATIENT! Let it cook until bubbles rise to the surface then burst, and the edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side (the second side takes much less time to cook).
  7. Serve hot with pumpkin sauce, maple syrup and coconut whip.

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