Pumpkin Spice Pancakes Recipe

Pumpkin puree: Provides a rich, earthy flavor and moist texture to the pancakes.

Almond milk: A plant-based milk that adds a subtle nutty flavor and keeps the pancakes dairy-free.

Apple cider vinegar: Reacts with the baking soda to help the pancakes rise and become fluffy.

Maple syrup: Adds natural sweetness and a hint of maple flavor.

Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.

All-purpose flour: The base that gives structure to the pancakes.

Baking powder: Helps the pancakes rise and become light and fluffy.

Baking soda: Works with the vinegar to create a tender texture.

Ground cinnamon: Adds a warm, spicy flavor that's essential for pumpkin spice.

Ground nutmeg: Provides a slightly sweet and nutty flavor.

Ground ginger: Adds a touch of heat and complexity to the spice blend.

Ground cloves: Contributes a deep, aromatic flavor.

Salt: Enhances the flavors of all the other ingredients.

When mixing the dry ingredients into the wet ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dense pancakes. Stir until the ingredients are just combined, even if there are a few lumps remaining. This will ensure your pancakes are light and fluffy.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.

• almond milk - Substitute with oat milk: Oat milk has a creamy consistency and neutral flavor that works well in pancakes.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to react with baking soda for leavening.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable replacement.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder, so you can use it to simplify the recipe.

• baking soda - Substitute with additional baking powder: Use 3 times the amount of baking powder to replace baking soda.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices, enhancing the flavor.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor that complements the other spices.

• ground ginger - Substitute with fresh grated ginger: Fresh grated ginger provides a more intense and aromatic flavor.

• ground cloves - Substitute with ground allspice: Ground allspice can mimic the warm, slightly sweet flavor of cloves.

• salt - Substitute with sea salt: Sea salt has a similar taste but can offer a slightly different texture and mineral content.

• To keep your pumpkin spice pancakes fresh, allow them to cool completely on a wire rack before storing. This prevents them from becoming soggy.

• Once cooled, stack the pancakes with a piece of parchment paper between each one. This will keep them from sticking together.

• Place the stacked pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.

• For longer storage, you can freeze the pancakes. Lay them out in a single layer on a baking sheet and freeze until solid, about 1-2 hours.

• After freezing, transfer the pancakes to a resealable plastic bag or airtight container. Label the bag with the date to keep track of their freshness. They can be stored in the freezer for up to 2 months.

• When you're ready to enjoy your pumpkin spice pancakes, you can reheat them directly from the fridge or freezer. For refrigerated pancakes, simply microwave them for about 20-30 seconds or until warm.

• For frozen pancakes, you can either microwave them for 30-60 seconds or reheat them in a toaster oven at 350°F (175°C) for about 5-10 minutes until heated through.

• If you prefer a crispier texture, reheating the pancakes in a skillet over medium heat with a little vegan butter or coconut oil will do the trick. Cook for 1-2 minutes on each side until they are warmed and slightly crispy.

• Serve your reheated pumpkin spice pancakes with your favorite toppings like maple syrup, fresh fruit, or a dollop of coconut whipped cream. Enjoy!

• Oven Method: Preheat your oven to 350°F (175°C). Place the pumpkin spice pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain their fluffy texture.

• Microwave Method: Stack a few pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 20-30 seconds, checking to ensure they are heated evenly. This is the quickest method but may slightly alter the texture.

• Toaster Method: Pop the pancakes into a toaster on a low setting. Toast until they are heated through and slightly crispy on the edges. This method adds a bit of crunch, which can be delightful.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of plant-based butter or oil. Place the pancakes in the skillet and heat for about 1-2 minutes on each side until warmed through. This method helps retain their original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-4 minutes, checking halfway through to ensure they are not overcooking. This method gives a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: Use this to combine the wet ingredients like pumpkin puree, almond milk, apple cider vinegar, maple syrup, and vanilla extract.

• Mixing bowl: Another one is needed to mix the dry ingredients such as flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

• Whisk: Essential for thoroughly blending the wet ingredients together until smooth.

• Spatula: Handy for folding the dry ingredients into the wet mixture without over-mixing.

• Non-stick pan: Perfect for cooking the pancakes evenly without them sticking to the surface.

• Measuring cups: Necessary for accurately measuring the pumpkin puree, almond milk, and flour.

• Measuring spoons: Important for precise measurements of apple cider vinegar, maple syrup, vanilla extract, baking powder, baking soda, and spices.

• Ladle or measuring cup: Useful for pouring the batter onto the pan to ensure each pancake is the same size.

• Spatula or pancake turner: Ideal for flipping the pancakes once bubbles form on the surface.

• Plate: To serve the warm pancakes once they are cooked to golden brown perfection.

Prepare ingredients ahead: Measure and mix all dry ingredients the night before to save time in the morning.

Use a blender: Combine wet ingredients in a blender for a quick and smooth mixture.

Preheat the pan: Start heating your non-stick pan while mixing the batter to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Freeze extras: Make a double batch and freeze the extra pancakes for a quick breakfast later.