I love these little Vegan Silver Dollar Pumpkin Pancakes! They are full of flavor and are served simply with a sprinkling of chopped walnuts and maple syrup. Powdered sugar is optional (but highly recommended).
I always get asked about this pan and you’ll find a link to it at the bottom of this post along with the mini pancake spatula I use with it. I also use a cookie scoop from the set below which happens to be the exact amount of batter to fill these giving you 12 perfect silver dollar pancakes.
Another question I get asked is why I don’t use the center well of this pan? It’s because it gets hotter than the perimeter and thus, always seems to burn my pancake! I find using just the perimeter gives me the most consistent pancakes. Also, be sure to rotate the pan as you go allowing for even distribution of heat.
These little guys are perfect for kids because you can fold them like a taco and dip them in the maple syrup! Of course, you don’t have to be a kid to do that. I won’t judge 😉
The recipe yields twelve 3″ silver dollar pancakes (if using this pan), otherwise feel free to make standard pancakes from this batter.
If you’ve made these Vegan Silver Dollar Pumpkin Pancakes, let me know what you think! Leave a comment below.
Vegan Silver Dollar Pumpkin Pancakes
- 1/2 c PLUS 2 Tbl All Purpose Flour
- 2 tbsp Brown Sugar
- 1 tsp Baking Powder
- pinch Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Cloves
- 1/2 c Non-Dairy Milk plus more if needed to thin
- 3 tbsp Pumpkin Puree (NOT pie filling)
- 1 tbsp melted Vegan Margarine
- Preheat a non-stick skillet (or silver dollar pan). I didn't use any oil to cook these.
- Whisk everything together, adding more non-dairy milk if needed to thin.
- Serve with chopped walnuts, powdered sugar and pure maple syrup.