Description
Fluffy pumpkin pancakes made with warm spices and plant-based ingredients, perfect for a cozy and comforting breakfast with a hint of cinnamon and nutmeg.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Wet Ingredients
- 3/4 cup pumpkin puree
- 1 cup plant-based milk
- 2 tablespoons maple syrup (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon natural gelling agent
Instructions
- Mix the Dry Ingredients: Combine the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt in a large bowl. Whisk these together so the spices and rising agents are evenly distributed throughout the flour base.
- Prepare the Wet Ingredients: In a separate bowl, mix the pumpkin puree, plant-based milk, maple syrup (natural), vegetarian Worcestershire sauce (natural), vanilla extract (natural), and the natural gelling agent. Whisk until smooth and creamy to prepare a luscious batter foundation.
- Combine and Stir: Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Avoid overmixing as this keeps the pancakes light and fluffy instead of dense.
- Cook the Pancakes: Heat a non-stick pan or skillet over medium heat and lightly grease it with oil or plant-based butter. Pour small ladlefuls of batter onto the pan, then cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown.
- Serve Warm: Stack your pumpkin pancakes high and serve immediately with your favorite toppings for a truly cozy morning treat.
Notes
- Use room temperature ingredients to help the batter mix more evenly and pancakes cook uniformly.
- Do not overmix; stir just until combined to avoid tough pancakes.
- If the batter is too thick, add a splash more plant-based milk for perfect pourability.
- Keep pancakes warm by using a low oven heat while finishing the batch.
- Cook a small test pancake first to check temperature and adjust as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin pancakes, plant-based breakfast, gluten-free pancakes, fall spices, vegan pancakes