It’s all pumpkin spice all the time once the first day of fall hits, right! And I’m totally okay with that.
Whip up a stack of pumpkin spice pancakes for brunch and indulge with the one you love… that’s pumpkin of course! It takes basically no time to mix up this batter and fry up a stack of goodness.
Check out this post for more fall-themed fun, where I whipped up 3 more pumpkin recipes! (Pssst… there’s recipes for breakfast, dinner, and dessert in there!) With my help, you can be in pumpkin heaven all season long while keeping it 100% vegan!
pumpkin spice pancakes
These fluffy pumpkin spice pancakes will solve all of life’s problems!
- 1/2 C all-purpose flour
- 1/4 C whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground all-spice
- 1/8 tsp ground ginger
- pinch sea salt
- 1/4 C pure pumpkin pureé
- 1 tbsp maple syrup
- 1 C unsweetened nondairy milk
- 1-3 tbsp vegan butter (for cooking)
Heat a non-stick pan to medium/medium-low, and preheat oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
In a mixing bowl, combine the flours, spices, baking powder, and sea salt together with a fork. Add pumpkin puree, maple syrup, and milk and whisk together until well combined.
Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. I like using a paper towel to spread it evenly around the pan. Scoop batter into the center of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that’s when you flip it. It’s approximately 2 minutes each side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
Serve with more vegan butter and real maple syrup!