Print

Vegan Pumpkin Pancakes

Stack of pumpkin pancakes on a plate with a fork, topped with cinnamon butter.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, pillowy pumpkin spice pancakes topped with homemade cinnamon butter. All vegan!

Ingredients

Scale

For the Pancakes

1 1/4 cups all purpose flour

3 tablespoons light brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup pumpkin puree

1 1/4 cups nondairy milk

2 tablespoons vegan butter, melted

1 teaspoon bourbon-infused vanilla extract*

For the Cinnamon Butter

1/2 cup vegan butter

1/4 cup powdered sugar

1 teaspoon ground cinnamon

pecans and maple syrup for topping (optional)

Instructions

  1. Mix: In a large bowl, whisk together the all purpose flour, brown sugar, baking powder, salt, and spices. Form a well in the center of the dry ingredients and add in the pumpkin puree. Pour in the nondairy milk, melted butter and vanilla extract. Mix until just-combined. Do not over-mix. A few lumps in the batter is fine.
  2. Rest: Once batter is prepared, set it aside for about 10 minutes to rest. During this time, heat a large skillet over medium-low on the stove.
  3. Beat: Add vegan butter, powdered sugar and cinnamon to a large bowl. Beat with an electric hand mixer until smooth. Scoop into a small bowl, cover with plastic wrap and set in the fridge to set.
  4. Cook: Lightly grease your skillet and pour 1/2 cup of pancake batter into the pan. Cook until bubbles start to form around the perimeter of the pancake before flipping over to cook on the other side. In a properly pre-heated skillet, pancakes should cook for around 3 minutes on the first side and 2 additional minutes on the other but pay close attention as this varies. Transfer cooked pancake to a serving plate and continue until all of the pancake batter has been used.
  5. Serve: Divide your pancakes into stacks and dress with your toppings of choice. These can include  maple syrup, pecans and fresh cinnamon butter.

Equipment

Notes

*Bourbon infused vanilla extract is absolutely delicious but if you can’t find it you can totally substitute regular vanilla extract.

*Resting the batter is really important - do not skip! Resting allows time for the baking powder to activate and the gluten to develop. Failing to rest will result in gummy, dense pancakes.

Recipe Card powered byTasty Recipes