Can I use homemade pumpkin puree?

I would advice against this as homemade pumpkin puree can be more watery. Having watery pumpkin puree will impact the batter and likely make it too thin or wet, which will impact the fluffiness of the pancakes. If you do plan to use homemade puree, try and strain some of the moisture out before adding to your batter or slowly pour in milk until the desired batter consistency is reached.

Can I freeze these pancakes?

These pancakes are perfect to prep in advance. Cook up your pancakes and allow to cool completely. Place the pancakes in a freezer bag and place in the freezer to freeze for up to 3 months. To reheat, place the frozen pancake in a toaster oven to heat through for a few minutes.

Can I replace the flour for gluten free flour?

This recipe was not tested using an alternative flour. If you plan to use a gluten-free flour, just know that gluten-free flours can work differently and might not result in the same texture or flavor. For a tested gluten-free pancake recipe, try From My Bowl's Gluten-Free Pumpkin Pancakes .

Are these pancakes healthy?

These pancakes have two nutritious ingredients included, the pumpkin puree and the whole grain flour. Pumpkin puree is loaded with vitamin A and antioxidants, which are protective for our eyes and skin. The whole grain flour is rich in fiber and other minerals located in the intact grain of the flour. These ingredients make these pancakes more hearty and filling.

Fluffy Vegan Pumpkin Pancakes

Description

These fluffy pumpkin pancakes are vegan and made healthy with the use of whole grain flour. Perfectly spiced and sweet, you will want a large stack of these to enjoy for breakfast or brunch.

Ingredients

Scale

1/2 cup pumpkin puree
1/4 cup vegan yogurt
2 tbsp maple syrup
1 tbsp apple cider vinegar
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 1/4 cup oat, almond or soy milk
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups whole wheat pastry flour or all-purpose flour

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Instructions

Preheat a griddle or non-stick pan. In a mixing bowl, add pumpkin puree, yogurt, maple syrup and apple cider vinegar, pumpkin pie spice, vanilla extract and milk then give it all a good mix to combine.
Mix in the baking powder, baking soda and salt, and give another mix to combine. You will notice some bubbles start to form as the leavening reagents react with the vinegar.
Fold in flour and mix to combine. Avoid overmixing your batter!
Grease your griddle once warm, then scoop 1/4 cup of pancake batter onto the griddle surface and cook for 2-3 minutes or until bottom of pancake is golden.
Flip and cook the other side for 2-3 minutes as well. Remove from heat and repeat with the remaining batter then serve as desired.

Notes

Make sure your leavening ingredients are fresh. Check to make sure your baking powder and baking soda are not expired. If they are, make sure to replace as they are a key ingredient that will provide the bubbling reaction needed to make your pancakes fluffy.

Avoid overmixing your batter. When you overmix your batter, you overwork the gluten. This will cause your pancakes to be flat and dense instead of fluffy.

Make sure your griddle or pan is nice and hot before adding your batter. Preheating the pan will make sure that your pancake cooks all the way through. Test out a small pancake on the griddle to make sure it’s the right temperature. You can adjust the heat as needed.

This recipe has only been tested with whole wheat pastry flour, all-purpose flour and spelt flour. Using gluten-free flours typically work different as they absorb liquids differently. Let me know if you have tested with a gluten-free alternative flour.