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Vegan
Ingredients 0/9
What Makes This Recipe Special
These pancakes are light and fluffy, making them a perfect treat for a cozy morning. Using pumpkin adds natural sweetness and a lovely autumn flavor without needing extra sugar. Plus, they are completely vegan, so everyone can enjoy them.
Cooking Tips You Should Know
- Use a non-stick pan or lightly grease your skillet to prevent sticking.
- Let the batter rest for a few minutes before cooking to help it rise and become airy.
- Cook on medium heat to ensure the pancakes cook through without burning on the outside.
- Let the batter rest for a few minutes before cooking to help it rise and become airy.
- Cook on medium heat to ensure the pancakes cook through without burning on the outside.
Step 1
In a bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. In another bowl, mix the milk, brown sugar, pumpkin puree, vanilla, oil, and water until everything is well combined. Make a little well in the dry ingredients and pour in the wet mixture, then gently stir until just combined—don’t overmix, a few lumps are okay.
Step 2
Heat a nonstick skillet over medium-high heat. Once hot, scoop about 1/4 cup of batter onto the pan for each pancake. Cook them until you see bubbles forming on the surface and the edges start to look set, usually around 3 to 5 minutes. Flip carefully and cook the other side until it’s golden brown, another 3 to 5 minutes. Keep going with the rest of the batter, and enjoy!
Serving Options To Try
Serve warm with a drizzle of maple syrup and a sprinkle of cinnamon or chopped nuts. Fresh fruit like sliced bananas or berries also pairs nicely and adds a refreshing contrast to the warm pancakes.
How To Freeze This Dish
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a toaster or microwave. You can also freeze the pancakes by separating them with parchment paper and placing them in a freezer bag for up to 1 month.
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