Pumpkin pancakes
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 13.23oz
Ingredients
- 6 cups Non-dairy milk, soy, unsweetened, vanilla
- 6 tablespoons Vinegar, apple cider
- 6 cups Pumpkin, canned
- 3/4 cup Oil, canola
- 9 cups Flour, all-purpose
- 3/4 cup Sugar, white, granulated
- 6 tablespoons Baking powder
- 3 tablespoons Pumpkin pie spice
- 1 tablespoon Salt, Kosher
Instructions
For buttermilk
- In a medium bowl, stir soy milk and vinegar and allow to sit 10 minutes to curdle.
For pancakes
- Combine pumpkin and oil and stir into "buttermilk."
- Combine flour, sugar, baking powder, pumpkin pie spice, and salt and stir into pumpkin mixture. Leave batter slightly lumpy.
- On a greased flat top grill or large sauté pan, over medium heat, ladle batter into 4-inch circles and allow to cook 3-4 minutes per side until golden brown. Pancakes can be held hot in hotel pans until ready for service.
- Portion 3 pancakes onto a plate and serve with maple syrup and desired toppings.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 13.23oz | Calories: 605kcal | Carbohydrates: 101g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Sodium: 317mg | Fiber: 4g | Sugar: 17g