Vegan Diner-Style Pancakes
Mix well and set aside to thicken for 5 minutes. Whisk oil and vanilla into the milk mixture. 2. Into a large bowl, add flour, baking soda, baking powder, salt, and sugar, and combine. Add milk mixture to the flour mixture and whisk until the batter is just combined, being careful not to overmix. 3. Heat a frying pan over medium-high heat and spray with non-stick cooking spray. Ladle ¼ cup of the batter into pan and sprinkle on chocolate chips or fruit (if using). When bubbles begin to set around edges of pancake, after approximately 2 minutes, flip and cook 2 to 3 minutes on the other side. Repeat process with remaining batter and serve immediately.
On the other hand, I was convinced these would do well, but nope. And then there are the recipes that are a huge surprise. Fluffy Banana Pancakes are consistently one of the most-visited and most-made recipes on my site. I knew I loved them, but I didn’t realize they would be so popular. And, of course, I am happy they are! As far as pancakes go, there’s a special place in breakfast heaven for the fluffy, hearty, thick kind.
I decided I needed another fluffy pancake recipe in my life, so I thought I’d take the banana version and get ’em all fallified. As in, seasonally appropriate for autumn. I like to make up words. I already have a tried-and-true pumpkin pancake recipe, but I thought I’d try them this way.
For this recipe for pumpkin pancakes, it’s all about the fluffy! I took the original recipe and swapped the banana for pumpkin, added a hefty dose of warming pumpkin spices, and increased the sugar - just a bit - to keep them from going over to savoryville. More made-up words. Sorry.
These pumpkin spice pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right - perfectly fluffy for fall. See ’em made by clicking “play” here, or scroll on down for the straight-up recipe. Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake! 1. To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. 2. Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
3. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt. 4. Pour the dry ingredients over the wet and mix just until incorporated. 5. Let batter rest for about 5 minutes. 6. Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat.
Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
7. Serve topped with butter and maple syrup, if desired. Substitute unsweetened almond milk but the milk. Substitute vegan butter or coconut oil for the butter. Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.
Do NOT press the pancake down after you’ve flipped it! You’ll squash all of the fluffiness. If you’ve properly cooked the first side, then you should only need to flip your pancake once. No need to flip and flip and flip. When you make them often, you get a feel for your batter and the temperature and when to flip.
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