Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 4 servings | Prep time: 10 minutes
Cook time: 15 minutes | Total time: 25 minutes
Happy pumpkin season! I stocked up on cans of pumpkin puree early this year and have been adding a scoop to almost every breakfast or baked good recipe I can think of. Luckily, the Bushwick Kitchen oat milk pancake mix and pumpkin puree ended up being the perfect pair. These fluffy, pumpkin pancakes are perfect topped with a little vegan butter and maple syrup. Start off pumpkin season the right way with this fall-inspired breakfast!
1/3 cup unsweetened dairy-free milk (I used almond)
1/4 cup pumpkin puree
1 tsp cinnamon
Vegan butter for topping
Maple syrup for topping
Heat a large non-stick frying pan on the stove over medium heat, or a griddle to 350° F.
Next, make the pancake batter.
Combine the pancake mix, milk, pumpkin puree, and cinnamon in a large mixing bowl.
Whisk until it's just combined (do not overstir so they stay fluffy). The pancake batter will be thicker than normal.
Let the pancake batter rest for 5 minutes.
Next, cook the pancakes.
If you don't have a really good non-stick pan, melt 1 tbsp of vegan butter in the pan first.
Scoop about 1/4 cup of batter into your pan, and use the back of a spoon to spread it out into a circle.
Cook until the top begins to look a little firm, and the bottom can easily be lifted.
Using a spatula, carefully flip the pancake, slightly press it down, and cook for another 1-2 minutes.
Remove the pancake from the pan and repeat with the rest of the batter (if the pancakes are looking too thin, add another 2-3 tbsp of the pancake mix into the batter).
Serve the pancakes with some vegan butter and maple syrup for topping.
Tips and Tricks:
To keep the cooked pancakes warm while you're making the rest, heat your oven on the lowest possible setting (mine goes down to 170° F). Place the pancakes on a baking sheet in the oven to keep them warm before serving.
Nutrition & Servings: (calculated by MyFitnessPal)
Pancakes only (no toppings):
Servings: 2 pancakes (yields about 8 pancakes)
Total Fat: 1g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.