Vegan Pumpkin Pancake Recipe – Vegan Pancake Recipe

Prep: 20 mins – Cook: 20 mins – Total: 40 mins


  • 2 cups (480) mL full-fat oat milk
  • 1 ½ tablespoons apple cider vinegar
  • 2 cups (250g) whole wheat pastry flour
  • 1 tablespoon organic brown sugar
  • 1 1/2 tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/2 cup (120g) canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegan butter melted, plus more for serving
  • Neutral-flavored oil of choice for cooking pancakes
  • Pure maple syrup for serving

Homemade Pumpkin Spice

  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves


  1. Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
  2. In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
  3. To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
  4. Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes.
  5. Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan – if they sizzle as soon as they hit the pan, the pan is ready. Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
  6. Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
  7. Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
  8. Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
  9. Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.

This delicious vegan pancake recipe was created by, we simply shared it. Check them out for more great ideas!

Pumpkin Apple Cobbler Recipe

Prep: 20 mins – Total: 4 hrs


  • 5 cups sliced peeled tart apples (about 4 medium)
  • 1 cup fresh or frozen cranberries
  • 1 cup packed dark brown sugar, divided 
  • 2 teaspoons ground cinnamon, divided 
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 3 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Chopped pecans, optional 
  • Vanilla ice cream or whipped cream


  1. In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
  2. In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
  3. Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Pumpkin Fritter Bites With Garlic Dip Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins


  • 300g piece kent pumpkin, peeled and deseeded
  • 1 ½ cups Farmers Union Greek Style Natural Yogurt
  • 1 egg
  • 75g (½ cup) self-raising flour
  • 6-8 sage leaves, thinly sliced
  • 40g finely grated parmesan
  • 60ml (¼ cup) extra virgin olive oil
  • 2 cloves garlic, finely grated
  • Finely grated rind of 1 lemon


  1. Grate pumpkin using the large grate on a box grater, place in a bowl and set to one side.
  2. Combine ½ cup yogurt, egg, flour, sage and parmesan in a bowl. Add pumpkin and mix to combine.
  3. Place a small frying pan over a medium heat, pour oil into the pan and when hot, spoon ½ tablespoon scoops of mixture into the hot oil. Cook for 2 minutes or until crisp and golden. Flip and cook for a further minute. Place on a paper towel lined plate to drain off any excess oil and repeat with remaining mixture.
  4. For the sauce, combine 1 cup of yogurt, garlicand lemon juice in a bowl and season to taste.
  5. Serve bites with garlic dip on the side for dunking.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!