The Best Vegan Pumpkin Pancakes Ever…
Super easy, oh-so-fluffy, perfectly spiced, no one will know or care, if these are vegan- pumpkin pancake recipe.
These are Miss Madison’s favorite pancakes. She loves pumpkin. They love pancakes, and my favorite part, I can make a bunch of them in one shot, freeze it and have it ready for easy week day school breakfasts without having to make a big mess.
A couple pro tips:
- DO NOT overmix!
- Make sure the heat is on medium. Not MEDIUM HIGH.
- Make sure the pan has had adequate time to heat. No one likes weird whiter parts on their pancakes.
I use a 1 1/2 tablespoon cookie scooper to make uniform pancakes. Might be a little obsessive, but it makes for freezing pancakes way easier.
Once little bubbles form, use a spatula and flip them over. Look at those beautiful lightly browned pancakes!The batter is slightly thick. To cook them through without drying out the pancakes, place a lid and cook for an additional 30-40 seconds.Remove the pancakes from the pan onto a cookie rack and repeat. The best vegan pumpkin pancakes ever… These are nice, thick and fluffy. Serve the pancakes warm! Enjoy.
Additional Tips for Storing pancakes:
Allow the pancakes to cool.
Take a silicon mat and place on a cookie sheet.
Place pancakes directly on the silicone mat and place in the freezer for 4-5 hours.
Once frozen, use a gallon size freezer bag, label it. Remove pancakes from the silicone mat and place in the freezer until ready to use. The reason- it’s easier for the kids to get what they want without having to pull apart pancakes frozen together.
Make these pancakes now!Print
The absolute BEST, fluffiest, vegan pumpkin pancakes ever known to mankind.
1 tablespoon (15 ml) vinegar
1 1/2 cup (360 ml) soy milk
Vegan Flax Egg
1 tablespoon (6 grams) flax meal
3 tablespoons (45 ml) water
2 1/2 cups (312 grams) all purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 tablespoon baking powder
2 tablespoon (30 ml) oil
1/3 cup (67 grams) organic sugar
2/3 cup (150 grams) pumpkin puree
Add vinegar to soy milk in a large bowl and set aside for 5 minutes.
Vegan flax egg:
Combine flax meal and water in a small bowl and set aside for 5 minutes.
In a separate bowl, whisk dry ingredients and set aside.
Take the remaining wet ingredients, including flax egg and add to buttermilk.
Add dry ingredients to the wet ingredients until just incorporated. DO NOT OVERMIX!
The pancake batter should be thick like cake batter.
Turn stove to medium heat (NOT MEDIUM TO HIGH), and let the pan get warm. Using a 1 1/2 tablespoon cookie scooper for consistency or a squeeze bottle place batter in heated pan. Wait for a few bubbles to form then using a spatula, flip the pancakes over.
The batter is thick, so take a lid and cover for 30-40 seconds. Remove from the pan and place on a cooling rack until finished. Serve hot or store in the fridge.*
- Alternatively, once cooled- use a sheet tray with a silicone mat and freeze directly on the mat. Once frozen remove and place in a ziploc bag.
- How to reheat frozen pancakes:
- thaw in the fridge the night before and heat covered in microwave 30-45 seconds depending on microwave settings. OR
- seal frozen pancakes flat in tinfoil and heat in pre-heated toaster oven at 350 degrees F for 2-3 minutes.