A while back a friend from Portland messaged me and asked where in the world the pumpkin pancakes were on our site. GOOD QUESTION. Answer: Here they are! They’re here!
The truth is, I’d been planning on making pumpkin pancakes for a while now I was just waiting till November. (Hi, November!) And as soon as I walked outside recently and needed a coat I knew it was time. Oh I love this time of year, and not just for the pumpkin pancakes.
Can I just admit how much trouble I had with this recipe? I literally tested it 8 times – a new record around here. The problem was I was trying to pack too much pumpkin puree into the batter and it was causing them to be a bit too moist in the middle and not cook all the way through. IS THAT SUCH A CRIME? While we’re on the topic of admitting shortcomings, I also love too much. Just thought you should know.
With all my failures I grew so frustrated I nearly threw in the towel on these guys. But for pumpkin pancakes, I knew must persevere. The final product was pretty sensational and totally worthy of sharing. Phew, that was a close one.
These pancakes are perfection: the perfect balance of fluffy and dense, sweet, spicy, and packed with pumpkin flavor. Plus, they’re easy to make, requiring just 20 minutes and one bowl. Not to mention, no fancy ingredients required – just your fall-time pantry basics like pumpkin, almond milk, spices and maple syrup.
Easy peasy and so worth the 20 minute effort.
These beauties are absolutely phenomenal topped with a bit of Earth Balance and maple syrup. I even added a bit more pumpkin pie spice on top for aesthetic effect, but it took them to a new level of delicious – highly recommended.
What more can I say about these cakes? Make them this fall! Your mouth will thank me.
Vegan Pumpkin Spice Pancakes
- 3/4-1 cup* unsweetened vanilla almond milk
- 1 Tbsp lemon juice or white vinegar
- 1/3 cup packed pumpkin puree
- 1 Tbsp vegan butter (such as Earth Balance // melted // or sub avocado or coconut oil)
- 1/2 tsp pure vanilla extract
- 3 Tbsp brown sugar
- 1 Tbsp maple syrup or agave (or sub honey if not vegan)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 cup whole-wheat pastry flour (sub up to half with oat flour if desired)
- Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet (we prefer seasoned cast iron, the Always Pan, or another nonstick pan) on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.
- Combine milk (starting with lesser end of range) and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
- Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
- Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
- Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. Will reheat well the next day in the microwave.
*Nutrition information is a rough estimate calculated without extra vegan butter or maple syrup for serving.