It goes without saying that this time of the year begs for pumpkin spice, especially on weekend mornings. These pancakes are so moist and sweet with just the right amount of warm autumn spice. The recipe calls for pumpkin pie spice and I didn’t have any on the shelf, but not to fear, I made my own with pantry spices. The recipe follows.
Double up and keep a batch in the freezer for later!
Vegan Pumpkin Spice Pancakes
based on a recipe from minimalistbaker.com
- 1 cup unsweetened soy milk + 1 Tbsp white vinegar
- 1/3 cup packed pumpkin puree
- 1 Tbsp oil
- 1/2 tsp pure vanilla extract
- 3 Tbsp brown sugar
- 1 Tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1 tsp pumpkin pie spice (recipe follows)
- 1/4 tsp cinnamon
- 1 cup flour (I used white whole wheat)
Method:
Whisk together wet ingredients and set aside. In a separate bowl, whisk together dry ingredients then stir into wet ingredients just until well-blended.
Heat a cast iron griddle and cook just like any other pancake recipe. Serve with vegan butter and real maple syrup (of course).
Serving suggestion: With a big scoop of tofu scramble!
Pumpkin Pie Spice Blend
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
looks yummy.
SO yummy! Thanks for stopping by, Kelly 🙂
Do you think I could use almond milk instead of soy. Soy and I don’t get along. Thanks for the recipes!
Absolutely! Most non-dairy milks are interchangeable in vegan sweet baking/cooking especially.
Thank you!
My pleasure! Thanks for stopping by 🙂
Can’t way to try these! 😋
They are so good you don’t even need butter and syrup. I put one in the toaster this morning. Yum!
These looks simply delish. 🎃
Thanks for stopping by and taking the time to comment! Yes, they are quite delicious 🙂
Lovely pancakes, tasty autumn recipe!
Yes! Thanks for the comment 🙂
Thanks 🙂
Wow, these look incredible. 😀
Thanks!!