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!
2 tablespoons + 1 teaspoon (35 ml)neutral liquid oil of choice* such as mild olive oil, sunflower, canola or vegetable oil. See recipe 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
1tablespoonbaking powder
½teaspoonbaking soda, (bicarbonate of soda in the UK)
½teaspoonfine sea salt, not table salt
2teaspoons pumpkin spice , see recipe notes for alternative
Instructions
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 beat it and do not over mix. Over-mixing makes pancakes tough and less fluffy. A few small lumps are ok. Stop stirring once you can no longer see any dry flour. 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 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 a few bubbles start to appear in the top and the edges are starting to firm up a little.
Flip gently and allow to cook on the other side for 2 to 3 minutes 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-freeTo make the pancakes 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 outcompete the pumpkin. To make gluten-freeUse a good gluten-free flour blend like Bob's Red Mill 1 To 1 Baking FlourNo pumpkin spice?If you can't get hold of pumpkin spice use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger.Measuring flourAs always with any recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best and consistent results. If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount. If you scoop the flour up into the cup, you will end up with much more than is needed and it will affect the outcome of the recipe. Digital scales are available at most big superstores now and you can pick one up for around $15. It's so worth it!