Fluffy Pumpkin Pancakes: My Recipe with the Secret to the Perfect Batter (Say Goodbye to Flat Pancakes!)
- ciacookitalianabroad
Vegan pumpkin pancakes
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
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PRESENTATION
Vegan pumpkin pancakes get their color, sweetness, and moisture from one source: pumpkin roasted in the oven until soft, then worked into a batter that contains no eggs, no milk, and no butter. The result is a stack that's genuinely soft, with a natural orange hue and a gentle autumnal flavor that comes entirely from the squash itself.
Between the layers sits a spread of vegan cream cheese — cool and creamy against the warm pancakes. Maple syrup goes over the top, and pan-roasted pumpkin cubes seasoned with cinnamon finish the stack, lightly caramelized at the edges. That second use of pumpkin — first folded into the batter, then browned in a skillet as a garnish — is what makes the whole thing feel like more than the sum of its parts.
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INGREDIENTS
- For about 10-12 pancakes
- Delica pumpkin 1 lb (450 g) - to be cleaned
- Soy milk 1 cup (250 g)
- Type 00 flour 1 cup (120 g)
- Sugar 2 ½ tbsp (30 g)
- Baking powder ½ tsp (2 g)
- Cinnamon powder to taste
- Extra virgin olive oil to taste
- For filling and topping
- Philadelphia plant-based spreadable cheese 5.3 oz (150 g)
- Maple syrup to taste
Preparation
How to prepare Vegan pumpkin pancakes
To prepare the vegan pumpkin pancakes, first clean the pumpkin and cut the flesh into cubes 1. Spread 350 g of cubes in a baking tray lined with parchment paper 2 and roast in a preheated conventional oven at 392°F for 20 minutes 3.
Meanwhile, place the remaining 100 g of pumpkin cubes in a skillet with a drizzle of oil 4, add a pinch of cinnamon and sauté over medium heat for about 10 minutes, or until softened 5. Once ready, set them aside. When the oven-roasted pumpkin is done, remove from the oven 6 and transfer it to a bowl.
Mash the flesh with a fork 7 to reduce it to a purée, then add the sugar 8 and the plant-based milk 9.
Also add the flour 10 and the baking powder, and mix everything with a whisk 11: you should obtain a smooth, thick batter 12.
Also add the flour 10 and the baking powder, and mix everything with a whisk 11: you should obtain a smooth, thick batter 12.
Cook over medium-low heat until the first bubbles appear 16, then flip the pancakes and allow them to brown on the other side as well 17. Place the first pancake on the serving plate and spread its surface with the plant-based Philadelphia-style cream cheese 18. Continue in the same way, stacking the other pancakes and alternating the layers with the cream cheese.
Finally, garnish with the reserved sautéed pumpkin cubes 19 and drizzle with maple syrup 20. Your vegan pumpkin pancakes are ready to be served 21!
Storage
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