These pumpkin pancakes are vegan, pantry-friendly and full of flavor. The inclusion of canned pumpkin puree results in incredibly moist pancakes, and pumpkin spice — store-bought or homemade — fill them with warming spice. These pancakes are great as is, or you could serve them topped with butter, syrup, toasted nuts, whipped cream or however else your stomach desires.
Storage Notes: Refrigerate leftovers for up to 3 days.
4 – 6
Tested size: 4-6 servings; makes a dozen 4-inch pancakes
1 1/4 cups (155 grams) all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin spice
1/2 teaspoon fine salt
1/2 cup (120 grams) canned pumpkin puree
One (13.5-ounce can) unsweetened full-fat coconut milk
Vegetable oil or melted coconut oil, for greasing the skillet or griddle
Butter, syrup, toasted nuts and/or whipped cream, for serving (optional)
In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin spice and salt until combined. In a large bowl, whisk together the pumpkin puree and coconut milk until smooth. Add the dry ingredients to the wet and mix until just combined (a few small lumps are okay).
Heat a large nonstick or well-seasoned cast-iron skillet or a griddle over medium heat. Use a brush or wad of paper towel to coat the pan lightly with oil.
Working in batches, use a 1/4-cup measuring cup to pour batter into the skillet, spaced at least 1 inch apart, and cook until you see a few small bubbles rise to the surface of the pancake and the bottom turns golden brown, 2 to 3 minutes. Flip the pancakes and cook until golden on the other side, 1 to 2 minutes more. If the pancakes are browning too quickly, reduce the heat to medium-low.
Transfer the pancakes to a platter, cover loosely with foil and repeat with the remaining batter, adding more oil to the skillet if it looks dry. Serve warm with butter, syrup, toasted nuts and/or whipped cream, as desired.
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.
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