These Pumpkin Spice Pancakes are the beginning of pumpkin everything in my home.
A friend of mine asked me what Pumpkin Spice actually is. It's a blend of cinnamon, nutmeg, ginger, cloves, allspice, and well, Pumpkin.
- 1 cup of unbleached all-purpose flour
- 2 tablespoons of arrowroot (or cornstarch)
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon of cinnamon
- ¼ teaspoon of Ground Allspice
- 1/4 teaspoon kosher salt
- 2 eggs, lightly beaten
- 1 cup of almond, oat, or whole milk
- 1 tablespoon of Apple Cider Vinegar
- 1 teaspoon pure vanilla extract
- 1 tablespoon of vegan or European butter, melted + more for pan
- 1 tablespoon Pure Maple Syrup
- ½ Cup Pure Pumpkin Puree
- Pure Maple Syrup for topping (optional)
- Berries for topping (optional)
- Almond Butter (optional)
- Preheat your oven to the lowest setting while you make your batter.
- Place a skillet with flat or low sides over medium-low heat with 1 tablespoon of vegan butter or coconut oil. Be sure not to overheat your pan. You will want your pan hot, but not smoking. If it starts to smoke while heating up, reduce the heat and let it cool down slightly.
- While your pan is heating, add your milk and apple cider vinegar to a bowl. Let it sit for 10 minutes.
- While your milk mixture is sitting, combine your dry ingredients into a large bowl and give them a whisk to thoroughly combine them.
- Once your milk mixture is done sitting, add the lightly beaten egg, vanilla, maple syrup, melted butter, and pumpkin into the bowl. Whisk gently to combine.
Note: I like to melt my butter in the pan I am heating for the pancakes to give the pan an extra coat with the excess butter.
- Make a well in the center of the dry ingredient. Pour the liquid ingredients into the center of the well and fold into the dry, do not stir. It should only take about 2-3 folds for your batter to be mixed. You will have a few lumps of flour and your batter should be airy. The less that you mix, the fluffier your pancake will be. Let the batter sit for 1-2 minutes to thicken.
- Once your batter is ready for the pan, wipe out the butter or coconut oil that you used to coat the pan. You will want to wipe out almost all of it without making the pan dry.
- Pour 1/4 cup of batter into the pan for each individual pancake and let them begin to bubble. If you adding chocolate chips, I like to add them in this step individually to each pancake.
- Allow your pancake to bubble on the top about 1-2 minutes. Once it begins to bubble, it’s time to flip.
- Allow your pancake to cook another 3-4 minutes on the opposite side to ensure it is cooked through. If you find that your pancakes are getting too brown too quickly, turn your heat down.
- Once each of your pancakes is done cooking, place them in the oven spaced apart if not serving immediately. This will allow the pancakes to remain warm while you are preparing the rest of your stack.
- Repeat the steps until you have used up all of your batter. Before pouring more batter into the pan, you will need to lightly season your pan with oil or butter each time. I like to use a cloth with a little oil/butter and wipe it into the pan to coat without creating too much liquid for the batter to soak up.
Serve your pancakes warm topped with melted almond butter, maple syrup, or your choice of toppings.
If you have buttermilk on hand and prefer to use that, you can skip this step. You will need to alter the amount of milk that you are using with ¾ cup of buttermilk plus ¼ cup of regular/dairy-free milk in your recipe.
*The nutrition information provided is a rough estimate that is calculated based on the measurements and ingredients suggested in the Ingredients List. Exact calories and measurements may vary.