Soft, pillowy pumpkin spice pancakes topped with homemade cinnamon butter. All vegan!
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)
*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.
Find it online: https://censoredbaker.com/vegan-pumpkin-pancakes/