Pumpkin Spice Pancakes

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#pumpkinspice

Pumpkin Spice Pancakes

Fall is here! It is pumpkin spice season. Grab your pumpkin spice latte and make yourself some pumpkin spice pancakes to go with it because you can never have too much pumpkin spice. 

What takes this recipe up a notch is that is is vegan. Do a happy dance around your kitchen as you grab your ingredients and get to it. 

Ingredients for your delicious pancakes

Flour, baking powder, sugar, non-dairy milk, apple cider vinegar, and of course pumpkin pie spice

You can always opt to make your own pumpkin pie spice mix, but as I wanted to keep this recipe simple I bought some pre-made. Special side note: Sprinkle some of this spice into your morning coffee and you will not regret it. 

Make sure you do not mix up baking soda and baking powder. Baking powder is what gives a lot of vegan recipes volume or “rise”. If you want thick pancakes grab the right stuff here.

How to Make

This is super straight forward and is not any extra work.

Start by putting the non-dairy milk (I used almond) and the apple cider vinegar into a small bowl or cup and leave it to sit for about five minutes.

#pumpkinspice

Mix together the dry ingredients.

Add in the milk/vinegar mixture now that it looks kind of curdled.

*Do not overmix* Mix until just combined. It will look a little lumpy. 

Heat a skillet or flat grill top until a drop of water on it sizzles.
#pumpkinspice

Spray or drop a little vegan butter on the hot skillet or griddle and dish out 1/4 cup worth of batter.

Be patient and wait for the little bubbles to appear and then flip. Note: this recipe will have less quantity of bubbles as a traditional pancake batter might.

One the other side is cooked, serve and top with desired toppings. I topped mine with classic choices: vegan butter and maple syrup. 

#pumpkinspice

#pumpkinspice

Pumpkin Spice Pancakes
Yields 6
Pumpkin spice pancakes for a fall breakfast or brunch treat.
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Prep Time
7 min
Cook Time
5 min
Total Time
12 min
Prep Time
7 min
Cook Time
5 min
Total Time
12 min
Ingredients
  1. 1 cup non-dairy milk
  2. 1 tablespoon apple cider vinegar
  3. 1 1/2 cups flour
  4. 1 tablespoon baking powder
  5. 2 tablespoons sugar
  6. 2-3 teaspoons pumpkin pie spice
  7. pinch salt
Instructions
  1. Start by putting the non-dairy milk (I used almond) and the apple cider vinegar into a small bowl or cup and leave it to sit for about five minutes.
  2. Mix together the dry ingredients.
  3. Add in the milk/vinegar mixture now that it looks kind of curdled.
  4. *Do not overmix* Mix until just combined. It will look a little lumpy.
  5. Heat a skillet or flat grill top until a drop of water on it sizzles.
  6. Spray or drop a little vegan butter on the hot skillet and dish out 1/4 cup worth of batter.
  7. Be patient and wait for the little bubbles to appear and then flip. Note: this recipe will have less quantity of bubbles as a traditional pancake batter might.
  8. One the other side is cooked, serve and top with desired toppings. I topped mine with classic choices: vegan butter and maple syrup.
Notes
  1. Two teaspoons of pumpkin pie spice was enough to smell and taste but you can up it to three if you want a more bold flavor.
HAM's Vegan http://hamsvegan.com/

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