Truthfully, I had wanted to make pumpkin pancakes for some time, and I just waited until November. (Hi, November!) As soon as I needed a jacket when I went outside, I knew that it was the right time. Oh, I love the fall season. And not just because of the pumpkin pancakes.
Could I please admit the difficulties I encountered with this recipe? It was tested eight times, which is a record for us. The problem was that I tried to put too much pumpkin puree in the batter, which caused them to be too moist and not fully cooked. IS THIS A CRIME AT ALL? In the spirit of admitting our shortcomings, I love too much. I thought you might be interested in knowing more.
After all my failures, I was so frustrated that I almost gave up on these guys. For pumpkin pancakes, I had to persevere. The result was absolutely sensational and definitely worth sharing. It was close.
The perfect pancakes: fluffy, dense, sweet, and spicy with a pumpkin flavor. They’re also easy to make and only take 20 minutes. All you need is one bowl. No fancy ingredients are required – only pantry staples like maple syrup, pumpkin, almond milk, spices, and spices.
Topped with maple syrup and Earth Balance, these beauties are amazing. I added some pumpkin pie spice to the top just for aesthetics, but they were delicious.
Ingredients
- Unsweetened Vanilla Almond Milk, 3/4 cup
- Use one tablespoon of lemon juice or vinegar
- Pumpkin puree, 1/3 cup
- Use avocado oil or Earth Balance vegan butter instead of 1 Tbsp.
- 1/2 tsp pure vanilla extract
- 3 Tbsp. brown sugar
- 1 Tbsp agave or maple syrup (or honey if you are not vegan).
- 1 tsp of baking powder
- 1/2 tsp baking soda
- One pinch of salt
- 1 tsp pumpkin pie spice
- 1/4 tsp. cinnamon
- One cup whole wheat pastry flour (substitute up to half of the flour with oats if desired).
Instructions
- Heat the electric skillet on medium heat (about 350 degrees F/176 C) or a large nonstick skillet on medium or medium-low on the stovetop. The surface should be warm but not hot. Oil shouldn’t burn on the surface.
- Mix milk and lemon juice (starting at the lower end) in a large dish and allow to rest for five minutes. Add melted Earth Balance to the pumpkin, maple sugar, maple syrup, and brown sugar. Then, whisk together.
- Add flour, baking powder, baking soda, and spices into a sifter. Sift the dry ingredients over. Add a little more flour if the batter seems too thin. Add a splash of almond milk if the batter is too thick. If the batter is too thin, you can add more flour. Let the batter rest for five to ten minutes.
- Pour 1/4 cup of batter on the griddle. The original recipe calls for 6-7 pancakes. Flip the pancakes when bubbles appear, and the edges start to dry out. Cook the other side for another 1-3 minutes, and then plate.
- Add a little maple syrup, Earth Balance, and pumpkin pie spice or other spices to taste. The next day, it will reheat nicely in the microwave.
