Golden and super fluffy Vegan Pumpkin Pancakes! They are packed with pumpkin flavour, perfectly spiced and just perfect served with copious amounts of vegan butter and maple syrup!
PREP TIME: 10 minutesminutes
COOK TIME: 10 minutesminutes
TOTAL TIME: 20 minutesminutes
Servings: 6pancakes
Ingredients
1 cup (240ml)plant milk
2 tablespoons + 1 teaspoon (35 ml)liquid oil, such as mild olive oil, sunflower, canola or vegetable oil. See recipe notes for oil-free option
Packed ⅔ cup (150grams)pumpkin puree
2teaspoonsvanilla extract
1½ cups + 2 tablespoons (200grams)all-purpose flour , (plain flour in the UK), or spelt, wholewheat, or gluten-free all-purpose 1 for 1 baking flour
2tablespoonssugar, white, cane, coconut or brown
1tablespoonbaking powder
½teaspoonbaking soda, (bicarbonate of soda in the UK)
Add the milk, oil, pumpkin puree and vanilla extract to a medium bowl and whisk together until well combined.
To a large bowl add the flour, sugar, baking powder, baking soda, salt and pumpkin spice. Whisk them together to combine.
Pour the wet ingredients into the dry ingredients and stir them together gently until just combined. Do not over-mix. A few small lumps are ok. It will be a thick batter. That is normal. Don't be tempted to thin it as it is the thick batter that makes these pancakes so fluffy.
Let the batter rest while you preheat the pan/griddle.
Grease a large skillet or griddle with some vegan butter or neutral tasting oil and warm over a medium heat. Once hot add about ⅓ cup or a ladle full of the batter at a time to the hot pan/griddle. Spread it a little to tidy it up if you need to but leave it quite thick (a little under ½ inch is ideal). Turn the heat to medium low and leave the pancakes to cook undisturbed until bubbles start to appear all over the top.
Flip gently and allow to cook on the other side for about 2 minutes or until golden brown. Serve immediately or keep warm on a plate in the oven on its lowest setting until you have finished cooking them all.
NOTES
To make oil-free - Use cashew butter instead of the oil. Blend it up with the milk in a blender before you start so that it gets combined well. Then continue with the recipe as written. Cashew butter is the best nut butter to use because it has a subtle buttery flavour that won't overpower the pumpkin. No pumpkin spice? Use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger.