How do these pancakes get their pumpkin pie flavor?

The distinct pumpkin pie flavor comes from a generous amount of pumpkin puree combined with a warming blend of cinnamon, ginger, nutmeg, and cloves.

Can I use a different type of flour for these pancakes?

This recipe specifically uses wholemeal plain flour, which contributes to the texture and nutritional profile of the pancakes. Substituting it may alter the consistency.

What's the best way to know when to flip the pancakes?

You'll know it's time to flip when the top of the pancake starts to bubble and the sides appear firm. A spatula can help ensure a clean flip.

What are some serving suggestions for these Pumpkin Pie Pancakes?

These pancakes are delicious served warm with a drizzle of organic, pure maple syrup, as suggested in the recipe.

Can I make the batter ahead of time or store leftover pancakes?

While fresh batter is best, you can store leftover cooked pancakes in an airtight container in the refrigerator for 2-3 days and reheat gently.

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Pumpkin Pie Pancakes
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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A stack of golden-brown vegan pumpkin pie pancakes, drizzled with pure maple syrup, on a white plate, ready to be enjoyed.

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Pumpkin Pie Pancakes

519

Dairy Free

Vegan

Who said it had to be autumn for you to enjoy pumpkin? Try them in some vegan pancakes that are reminiscent of that classic autumn pie, using pumpkin puree.

Ingredients You Need for Pumpkin Pie Pancakes [Vegan]

3 tbsp pumpkin puree
2-3 tbsp brown sugar
2 cups wholemeal plain flour
1 tsp baking powder
2/3 cup almond milk
2 tsp cinnamon
1 tsp mixed spices (cinnamon, ginger, nutmeg and cloves)
organic, pure maple syrup to serve (optional)

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How to Prepare Pumpkin Pie Pancakes [Vegan]

Heat a pan over medium heat with a little bit of oil sprayed in it.
In a bowl, beat the sugar and pumpkin puree together, slowly pouring milk into the mixture. Add the flour, spices and baking powder and mix again until just combined.
Spoon the batter into the pan and form a pancake. When the top of the pancake starts to bubble and the sides are firm you can flip it (with the help of a spatula if necessary). Cook for a few minutes on the other side and then serve.
Top with maple syrup and tuck in!

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.

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Comments:

Low Low says:

January 25, 2015 at 3:53 pm

I should have known by looking at the dry to wet ratio in this recipe that these were going to be a fail. The batter ended up being a dry blob, so I added an additional cup of milk and a tsp of baking powder and adjusted the sugar. It helped with a consistenty and fluffiness, but they were still dense and bland as hell.

I like the phrase, "if its not broken, don\’t fix." I\’ll stick to my normal vegan pancakes. These didn\’t do it for me.