Name: Vegan Pumpkin Pancakes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup all purpose flour; 0.5 cup whole wheat flour; 2 teaspoons baking powder; 1 tsp baking soda; 0.5 tsp cinnamon; 0.5 tsp kosher salt; 1.25 cups almond; 1 tbsp maple syrup; 1 tbsp vegetable oil; 0.5 cup pumpkin puree

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Vegan Pumpkin Pancakes

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Ingredients

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Instructions

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Instructions

Mix the dry ingredients in a bowl.

Mix the wet ingredients in a separate bowl.

Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).

Heat a griddle or large saute pan over medium heat and lightly

grease with oil.

Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.

Flip the pancakes and cook another 2 minutes.

Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).

Serve with maple syrup and enjoy.

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Tips & Tricks (5)

Don't Overmix Your Batter 🥣
Mix dry and wet ingredients until just combined with some lumps remaining; overmixing develops gluten and creates dense, tough pancakes instead of fluffy ones.
Let Batter Rest Before Cooking ⏱️
Allow the batter to sit for 5 minutes after mixing so the baking soda and baking powder can fully activate, resulting in superior lift and fluffiness.
Toast Your Almond for Depth 🌰
Lightly toast sliced almonds in a dry skillet before adding to the batter to enhance their nutty flavor and create a more complex, sophisticated taste profile.
Master the Temperature Sweet Spot 🔥
Use medium heat rather than high to prevent burning the exterior while the interior remains undercooked; adjust based on your griddle's hot spots.
Infuse Maple Syrup with Spice 🍂
Warm your maple syrup with a pinch of cinnamon and nutmeg before serving to complement the pancakes' spiced flavor and elevate the entire dish.