Vegan "Buttermilk" Pumpkin Pancakes
These vegan "buttermilk" pumpkin pancakes are fluffy and slightly sweet. Served with warm maple syrup, they are a perfect breakfast for a weekend morning.
Ingredients
- 2 1/2 cups almond milk or other plant-based milk
- 1 tbsp cider vinegar
- 3 cups flour of your choice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves ground
- 1/2 tsp nutmeg fresh, grated *see notes
- 1/2 tsp salt
- 1 cup pumpkin puree either fresh cooked or canned
- 3 tbsp 100% pure maple syrup plus more for serving
- 1 tsp vanilla
Instructions
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Pour vinegar into milk in a large measuring cup. Let it sit, so the milk will curdle.
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In a large bowl, combine flour, baking powder and soda, and all spices.
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Add pumpkin, 3 tbsp. maple syrup, and vanilla to the "buttermilk" in the large measuring cup. Whisk ingredients until well blended.
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Slowly pour "buttermilk" mixture into the dry ingredients and stir well until all the dry is mixed into the wet. Don't over mix.
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Heat skillet to 350 degrees F. and spray very lightly with cooking spray (optional, but it helps keep the pancakes from sticking).
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Pour batter onto hot skillet and spread with spoon, if necessary. Once bubbles form and then pop, the pancake is ready to flip.
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Serve hot with warm maple syrup.
Recipe Notes
The vinegar mixed with the plant milk, curdles it and makes a plant-based buttermilk. It also mixes with the baking soda (think about what happens when you mix vinegar & baking soda) to make the pancakes fluffy.
If you've never used fresh nutmeg and grated it yourself, you are really missing out. Once you try it, you will never go back to the powdered stuff from the spice aisle! The smell....mmmmmm!
