Print

Vegan Pumpkin Pancakes

Stack of vegan pumpkin pancakes drizzled in maple syrup and topped with a scoop of cinnamon butter in front of a jug of milk and a cup of cinnamon sticks.
Print Recipe

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

Units Scale

For the Pancakes

1 1/4 c all purpose flour

3 tbsp light brown sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

3/4 c pumpkin puree

1 1/4 c nondairy milk

2 tbsp vegan butter, melted

1 tsp bourbon-infused vanilla extract*

For the Cinnamon Butter

1/2 c vegan butter

1/4 c powdered sugar

1 tsp cinnamon

pecans and maple syrup for topping (optional)

Instructions

  1. Prepare Pancake Batter: 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. Whisk until just-combined. Do not over-mix. A few lumps in the batter is fine.
  2. Rest Batter and Heat Skillet: Once batter is prepared, set it aside for about 10 minutes to rest. During this time, heat a large skillet over medium on the stove for the same duration.*
  3. Prepare the Cinnamon Butter: While the batter is resting and skillet is heating, make the cinnamon butter. Add vegan butter, powdered sugar and cinnamon to a large bowl. Beat with an electric hand mixer until all dry ingredients are wet and a creamy butter comes together. Scoop into a small bowl, cover with plastic wrap and set in the fridge to set.
  4. Cook Pancakes: Once 10 minutes have elapsed it is time to start cooking the pancakes! Lightly grease your skillet and drop 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 2 minutes on the first side and 1 additional minute on the other but PAY ATTENTION as this varies. Transfer cooked pancake to a serving plate and continue until all of the pancake batter has been used.
  5. Serve: To serve, divide your pancakes into stacks and dress with your choice topping. These include but are not limited to maple syrup, pecans and other nuts, and fresh cinnamon butter.

Equipment

Notes

*While not ideal, pancake batter can be made 12 hours in advance if left in a tightly covered container in the fridge. This way you can make the batter the night before and start cooking immediately in the morning. Just keep in mind the results may be a little chewier than if they were made fresh.

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

*Resting the batter might seem a little odd but think about it…how many times have you made pancakes and had to throw the first one away? This is down to 2 main reasons - not enough time for the gluten to develop in the batter and a skillet that isn’t hot enough. Rest pancake batter and heat skillets for 10 minutes!

Find it online: https://censoredbaker.com/vegan-pumpkin-pancakes/

Recipe Card powered byTasty Recipes