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Vegan Pumpkin Pancakes

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  • Author: LeAnn Campbell
  • Yield: 12 1x


Easy and delicious – also oil-free – pumpkin pancakes from The China Study Cookbook.


  • 2 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 tablespoon pumpkin pie spice
  • 2 egg replacers (2 tablespoons ground flaxseed meal + 6 tablespoons water)
  • 2 cups non-dairy milk
  • 1/2 cup pumpkin (canned or pureed)
  • 5 tablespoons pure maple syrup
  • 1/2 tsp. vanilla extract


  1. Preheat a nonstick skillet or griddle over medium-high heat.
  2. Combine flour, baking soda, baking powder, salt, and pumpkin pie spice in a large mixing bowl. Set aside.
  3. In separate medium bowl, mix egg replacers, nondairy milk, pumpkin, maple syrup, and vanilla extract.
  4. Combine the wet and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems to thick, add more milk.
  5. Use a 1/4 cup or 1/3 cup measuring cup to measure and pour small amounts of batter onto the heated surface. Cook until top bubbles, about 2-3 minutes. Turn with a spatula and cook the second side until golden brown. Serve immediately.


  • Recipe shared with permission from LeAnn Campbell and BenBella Books.