How do I make the vegan buttermilk for these pancakes?

You'll create vegan buttermilk by mixing non-dairy milk with apple cider vinegar and letting it curdle for 5 minutes before incorporating it into the batter.

What makes the Cranberry Maple Syrup distinctive in this recipe?

The syrup is made by simmering fresh whole cranberries directly with maple syrup until they pop, creating a tart and sweet topping that's unique to this dish.

Can I prepare the Cranberry Maple Syrup in advance?

Yes, you can prepare the syrup ahead of time and keep it covered. Reheat gently before serving warm with your freshly cooked pancakes.

How can I make the Cranberry Maple Syrup thicker?

For a thicker syrup, mix 1/2 tbsp arrowroot with 1/2 tbsp water until combined, then whisk this mixture into the simmering syrup and stir constantly until it slightly thickens.

What's the best way to cook these pumpkin pancakes evenly?

Cook the pancakes on a medium to medium-high heat skillet, sprayed with cooking spray, pouring 1/4 cup of batter for each. Cook for 2-3 minutes on each side until golden.

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Pumpkin Pancakes With Cranberry Maple Syrup
[Vegan]

Name: Pumpkin Pancakes With Cranberry Maple Syrup [Vegan]
Cook time: 15 min
Yield: 10-12
Ingredients: For Cranberry Maple Syrup; ½ cup fresh whole cranberries; ½ cup maple syrup; ½ tbsp arrowroot mixed with ½ tbsp water (optional); For Pumpkin Pancakes; 1 cup unsweetened vanilla non-dairy milk; 1 tbsp apple cider vinegar; 1 cup whole-grain flour; 1 ½ teaspoons baking powder; ¾ teaspoon pumpkin pie spice; 4 tablespoons canned pumpkin; 2 tablespoons pure maple syrup; 1 teaspoon vanilla

JS By: Jennifer Strohmeyer

Author Bio

Pure Thyme is a blog where Jennifer shares her passion for pure food, simple and... Read More

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A stack of fluffy vegan pumpkin pancakes drizzled generously with homemade Cranberry Maple Syrup, garnished with fresh cranberries.

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Vegan Pumpkin Pancakes with Cranberry Maple Syrup

213

10-12

Dairy Free

Vegan

These healthy pumpkin pancakes are moist, fluffy, and bursting with fall flavors. When drizzled with cranberry maple syrup, you are sure to have a perfect fall breakfast.

Ingredients You Need for Pumpkin Pancakes With Cranberry Maple Syrup [Vegan]

For Cranberry Maple Syrup

½ cup fresh whole cranberries
½ cup maple syrup
½ tbsp arrowroot mixed with ½ tbsp water (optional)

For Pumpkin Pancakes

1 cup unsweetened vanilla non-dairy milk
1 tbsp apple cider vinegar
1 cup whole-grain flour
1 ½ teaspoons baking powder
¾ teaspoon pumpkin pie spice
4 tablespoons canned pumpkin
2 tablespoons pure maple syrup
1 teaspoon vanilla

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How to Prepare Pumpkin Pancakes With Cranberry Maple Syrup [Vegan]

For Cranberry Maple Syrup:

Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm.
If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, constantly stirring, until slightly thickened. Cover and remove from heat.

For Pumpkin Pancakes:

In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
In a medium bowl, whisk flour, baking powder, and pumpkin pie spice.
In a large bowl, whisk together pumpkin, maple syrup, vanilla, and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
Spray a large skillet with cooking spray and heat on medium to medium-high heat.
Pour ¼ cup of batter for each pancake onto a skillet. Cook for 2-3 minutes on each side.
Serve with Cranberry Maple Syrup drizzled on top!

Notes

- If the batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. - The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. - Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.