Vegan Pumpkin Pancakes

Yield: 6 to 8 pancakes

I might need to start a new label for pancake posts; something like POW for “Pancake of the Week.” This morning, I saw that I had a couple of cans of pumpkin in the pantry, as I’ve been planning to experiment with a pumpkin lasagna for several weeks. But I decided that, when I do, it surely won’t take both cans. So, despite it being the middle of June and nearly 90 degrees before 10 a.m., I whipped up these pumpkin pancakes. They are super in the summer, but perhaps even more appetizing in cooler weather. While they definitely aren’t heavy, they can’t be described as feathery-lite either. You may need to lower the cooking temperature just slightly–closer to medium–so that they cook through without the exterior becoming too brown. An ever-so-slightly custardy consistency inside is perfect; raw batter not so much.

2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1 cup canned pumpkin
1/4 cup brown sugar or raw sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)

Maple-Spice Syrup

1/2 cup real maple syrup
pinch pumpkin pie spice

Whisk together and heat for a few seconds in the microwave.

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add soy milk. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading slightly so that pancakes are about 1/2-inch thick. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a slight rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with Maple-Spice Syrup and a sprinkling of chopped walnuts or pecans.

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

2 comments

  1. These are amazing. I've found some vegan pancake recipes to be too watery or full of extra ingredients to distract from the pancakes themselves not having any flavor, but not these! They are substantial, and the pumpkin pie spice gives them a nice kick. Perfect on a cold morning with a cup of coffee. Thank you!

  2. Oh, I'm really so glad to hear that. Thank you. I agree with you and it can be tricky to get enough of the pumpkin flavor without the extra moisture.

    You might like my pumpkin cookies too. (Just search this site under "pumpkin cookies.") They aren't cakey like most, thanks to pumpkin powder which would also make some killer pancakes, but I've not reordered in a while. Just Google dehydrated pumpkin powder and compare prices. I think it's a really quality product.

    So glad you enjoyed the pancakes and that you took the time to write.

    Cheers!

Leave a Reply