Despite what the Internet tells me, my tastes aren’t basic. I just love pumpkin spice, and I’m not ashamed. What I am is sick of all those memes giving it a bad reputation. Pumpkin spice combines all the best flavors, it works with just about anything sweet or savory, and if you make your own, you don’t have to wait until fall to have your fix. This simple pancake batter marries real pumpkin puree with all its spicy sister wives cinnamon, nutmeg, allspice, and ginger. I’d totally name my cats after those spices.
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ teaspoon ground ginger
- 2 tablespoons maple syrup, plus more for serving
- 2 cups nondairy milk
- 3 tablespoons vegan butter, for frying
How to Make It
- Heat a nonstick pan or griddle over medium-low heat and preheat the oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
- In a bowl, combine the flours, baking powder, salt, and spices together with a whisk or fork. Add the pumpkin puree and maple syrup. Start by adding 1½ cups of the nondairy milk and stir together until the batter is well combined. It should be the consistency of a smoothie. You can thin it out a little more with milk if you prefer thinner pancakes.
- Lightly butter the pan or griddle with vegan butter. Scoop out approximately ¼ cup batter for each pancake. Once the batter starts to bubble all around the pancake and the edges are slightly cooked through, then flip. Cook for approximately 2 to 3 minutes on each side. Be sure to adjust the heat as you go, as the pan will get really hot halfway through. Keep the cooked pancakes warm in the oven until all are ready.
- Serve with more vegan butter and maple syrup!