These tender, fluffy pancakes are perfect for crisp autumn mornings. With the comforting scent of pumpkin spice as they cook, they are filled with the goodness of pumpkin and natural sweetness from maple syrup.
Tips for Spiced Pumpkin and Maple Pancakes
- Mix the dry and wet ingredients together just until combined. A few lumps may remain which is fine. Over mixing results in tough pancakes – we’re going after tender, fluffy ones here!
- Preheat your griddle or grill. I haven’t looked back since getting an electric grill last year – once preheated and lightly oiled, it’s a dream for making pancakes. I love that I can preset the temperature, it cooks evenly and gives me nicely golden pancakes every time. If you don’t have an electric grill, using a heavy bottomed non-stick pan is the next best option when making pancakes. Preheat the pan over medium-high heat, and test with a drop of water – if the water dances over the bottom of the pan, you’re ready to start cooking your pancakes! Adding the batter to an unheated pan may cause your pancakes to stick, and to not be as fluffy or tall.
- Shape the pancakes. When you drop the batter onto the grill, gently push the batter out a tiny bit from the center to get a nice round pancake – this batter will be thick so the pancakes are tall and fluffy but need a bit of help to spread. These pancakes make for the prettiest stacks!
- Use a dark maple syrup. The dark grades of maple syrup are much more flavorful than the light amber varieties, and are cheaper, too!
If you make this Vegan Lemon Raspberry Overnight French Toast Casserole, be sure to let me know in the comments below and give it a rating in the recipe card! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. You can follow along with me there, on Pinterest and on Facebook. Thank you for reading along!
Spiced Pumpkin and Maple Pancakes
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin spice blend
- 1 2/3 cups plant-based milk of choice
- 2/3 cup canned pumpkin purée (not pumpkin pie filling)
- 1/3 cup dark maple syrup
- 3 tbsp neutral oil (e.g. avocado, canola etc)
- 1 tsp vanilla extract
- In a small bowl, combine and stir the plant-based milk, pumpkin purée, maple syrup, oil and vanilla. In a large bowl, sift in the flour, baking powder, pumpkin spice and salt. Pour the liquid ingredients in, stirring just until almost combined, taking care not to over stir. Let the batter rest for 5 minutes.
- Heat a lightly greased non-stick pan over medium heat, or an electric griddle set to 380°F. Add the batter by 1/4-1/3 cupfuls, gently pushing the batter out for circular cakes as the batter is thick. Cook for 4 minutes or until bubbles break the surface; flip the pancakes and cook another 3 minutes or until lightly browned. Brush the pan or griddle with a light amount of oil between each batch. Serve with whipped coconut cream and maple syrup, or as desired.
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