Ah, fall in New England. Time to break out the flannel, crank up the Roky Erickson and eat pumpkin at every meal. Yeah, it’s cliché, but if salivating over pumpkin-flavored everything is wrong, I just don’t want to be right. I won’t pretend that half the gimmicky, limited-edition, pumpkin-flavored foods out there don’t taste like a Yankee Candle in the worst possible way, but I promise you, these pumpkin pancakes are a seasonal tradition worth repeating.
Recipes for pumpkin pancakes aren’t terribly hard to come by, but most of the other recipes I’ve tried have cooked up into heavy, soggy sadness. I take pancakes seriously (so you don’t have to!), and although these aren’t quite as thick and pillowy as my fluffy vegan pancakes, they are tender and light, just the way pancakes should be. Topped with a simple (yet fancy!) butter pecan maple syrup, you have the perfect breakfast for ringing in a chilly autumn morning, alone or with friends.
- ¼ c pecans, chopped
- 1 Tbsp vegan butter
- ⅓ c maple syrup
- large pinch salt
- 1 c flour
- 1 c whole wheat flour
- 2 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¾ tsp salt
- 3 Tbsp neutral-flavored oil
- ½ c pumpkin puree
- 1¾ c unsweetened vegan milk
- 2 Tbsp turbinado sugar
- In a small saucepan on low heat, dry toast pecans just until fragrant, tossing frequently so they don't burn.
- Remove from heat and stir in butter, syrup, and salt. Set aside.
- In a large mixing bowl, sift together flours, baking powder, spices, and salt.
- In a medium mixing bowl, whisk together oil, pumpkin, milk, and sugar until smooth.
- Make a well in the dry mixture and whisk in wet just until smooth.
- Heat a nonstick skillet over medium heat. It's ready when a drop of water flicked across the surface instantly sizzles.
- Pour ⅓ cup of batter into the center of the pan. Cook until edges start to look dry and visible air bubbles have just started to form near the center of the pancake.
- Flip and cook the other side until golden.
- Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
- Repeat until remaining batter is used up.
- While the last pancake is cooking, warm syrup over low heat.
- Simmer for 30 seconds. Syrup will thicken slightly.
- Serve pancakes hot, drizzled with warm syrup.
7 comments
Allysia says:
Nov 18, 2015
Butter + pecans + maple syrup and I’m sold! It’s been forever since we’ve had pancakes, I’ll have to make something like this over the weekend. 🙂
June @ How to Philosophize with Cake says:
Nov 21, 2015
Those look amazing! I’ve been looking for a vegan pumpkin pancake recipe…this one may just fit the bill!
Eric says:
Dec 27, 2015
This looks amazing. Definitely going to try (that’s the key word) and make it! Also, would there be a way to make these higher in protein?
claryn says:
Dec 29, 2015
For starters, soy milk has a higher protein content than other vegan milks, so you could use that instead of, say, rice or almond milk. I bet you could cut some of the flour with unflavored vegan protein powder if you really wanted to. Or just serve some vegan sausage on the side!
Mikkel Magnuson says:
Dec 28, 2015
Ooh, this looks scrumptious. Your recipe looks so delicious! I love the idea of a pumpkin with butter. I am eager to try this recipe in the next couple of days.I’m so glad I stumbled across your blog. I’m sure to be back for more.
Hypnosis Adelaide says:
Feb 5, 2016
Which neutral flavoured oil do you use? I normally use grapeseed oil or EVVO.
claryn says:
Feb 10, 2016
Some people dislike the flavor EVOO imparts in sweet foods. That said, you can use whatever you like. Canola, corn, and refined coconut oil are a few other options.