Hello Fall! It’s September, the weather may be hot and sunny here in Texas, but with an abundance of Cinderella pumpkins displayed outside of Whole Foods, and girls holding PSLs (pumpkin spice lattes) I can’t help but slip into a cozy mood. The first recipe to kick off the weekend is vegan pumpkin spice pancakes. These fluffy, flavorful flapjacks are packed with all the warming herbs and spices, and better yet, they are vegan! So let’s bring on all the hygge vibes this morning, with cozy sweaters, a tattered old book, and a stack of these delicious fall themed pancakes.
What Spices to Use
Herb or spice, pick what you love most. These are my three favorite warming herbs, perfect for the cool weather!
Cinnamon – Hailing from Sri Lanka, cinnamon combats insulin resistance, making it a great addition to coffee to prevent the caffeine crash. Just a teaspoon a day can prevent diabetes, and helps with lowering cholesterol, and is a great anti- inflammatory.
Cardamom – This fragrant herb, indigenous to the regions of southern India and Sri Lanka, helps calm indigestion, opens up respiratory passages, and even freshens the breath! It’s a delicious addition to pancakes and coffee!
Ginger – The queen of all herbs and member of the plant family that includes cardamom and turmeric. Ginger is warming to the digestive system, aids in nausea, and is a powerful anti-inflammatory. Ginger has been used for thousands of years for treating colds, arthritis, and migraines.
What Type of Milk to Use
Oat milk has the highest fat content and is great for all around vegan baking and pumpkin spice pancakes. Sure, you can use whole milk, 2%, almond milk, or whatever is in your fridge. If you’re using regular milk, just omit the lemon. The lemon and dairy free milk creates a tangy “buttermilk” giving the pancakes that classic buttermilk taste! So vegan or not, oat milk is awesome.
The Garnishes
What are pancakes with out toppings? Some of my favorite additions to these fall pancakes:
Chocolate chips – currently loving Lily’s sugar free baking chips – I like to toss them in half the batter!
Pepitas – Pumpkin seeds glazed in maple syrup add a nice crunch!
Maple syrup with cinnamon sprinkled on top – but get that fancy bottle this time – Grade B is best!
Fig butter – grab the recipe here
Chia jam from the summer that you may need to get rid of! Use it up!
Nutella – good ol’ European chocolate spread. Never gets old.
Maple coated pecans- toast a half a cup of pecans in a pinch of salt and a tablespoon of maple syrup.
I hope you enjoy these fall themed vegan pumpkin spice pancakes! I promise they will give you all the cozy fall vibes, even if you are experiencing summer in September! Happy baking!
Vegan Pumpkin Spice Pancakes
These pumpkin spice pancakes are fluffy and delicious with all the best fall flavors!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
For the burger
- 3/4 cup oat milk
- juice of 1/2 lemon
- 1 cup flour
- 1/2 can pumpkin puree
- 3 tablespoon vegan butter
- 1 teaspoon pure vanilla extract
- 4 tablespoons dark brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 1 teaspoon fresh grated ginger
- pinch of ground cloves
- pinch of cardamon
Preparing the spices
Mix oat milk and lemon juice and let sit for five minutes. This is a substitute for buttermilk.
Add melted butter, vanilla, pumpkin, maple syrup, dark brown sugar, and whisk together.
Add all dry ingredients. If mixture is too wet, add a tablespoon of flour at a time, and if too thick, add a tablespoon of oat milk at a time.
Set stove to medium heat, butter your griddle, and pour batter onto the griddle. Flip when pancakes are bubbling. Add some garnishes and serve!
