Fluffy Pumpkin Vegan Pancakes with Biscoff and Pecans
Hellooooo Fall!! So of course that means it is time for Fluffy Pumpkin Vegan Pancakes with Biscoff and Pecans! These plant based pumpkin pancakes are perfectly flavoured with pumpkin puree and pumpkin spice. AND they’ve got the perfect fluffy texture that you dream of for pancakes!! But these aren’t just any pumpkin pancakes though… these are super loaded with Biscoff Lotus Cookie crumble and toasted pecans. I mean… can it get any better?!
Do you struggle getting fluffy pancakes? Well I’ve got you! These Fluffy Pumpkin Vegan Pancakes with Biscoff and Pecans are super fluffy and super delicious!! There are two main tricks to getting fluffy pancakes. Make sure you do not overmix the pancake batter! This is key. You want to have chunks in the batter when you’re done mixing, as long as there aren’t tons of chunks of flour. Very smooth batter will lead to flat pancakes. Then when you cook the pancakes, wait until bubbles are forming before you flip, and do not flip the pancake several times. Only flip the pancakes once. Flipping the pancakes several times bursts the bubbles and flattens the pancakes. To get perfect pancakes, patience is key, and it is soooo worth it. 🙂
For this recipe I made vegan buttermilk following instructions from Cookie and Kate. Buttermilk makes the pancakes a bit fluffier with a better crumb, and can add a bit of tang to the flavour. In this Fluffy Pumpkin Vegan Pancakes with Biscoff and Pecans recipe, the buttermilk doesn’t affect the flavour much. In this recipe it’s just the texture.
These pancakes are absolutely full of delicious pumpkin flavour and spice. The crunch of the tasty toppings contrasted with the fluffy pancakes and the juicy maple syrup….these are heavenly. These fluffy plant based pancakes are perfect for any brunch, or any time you want a tasty treat this cozy season! This recipe is an amazing recipe for fall and I hope you like it as much as I do!! Let me know what you think. 🙂
Fluffy Pumpkin Vegan Pancakes with Biscoff and Pecans
Ingredients
Pancake ingredients
- 1 tbsp apple cider vinegar
- 1 cup oat milk (minus 1 tbsp)
- ¾ cup pumpkin purée *
- 2 tbsp melted vegan butter
- 1 ½ tsp pure vanilla extract
- ¼ cup water
- 3 tbsp sugar
- 1 ½ cup all purpose flour
- 1 tbsp baking powder
- 2 tsp pumpkin spice (a mixture of ceylon cinnamon, cardamom, ginger, nutmeg, allspice, cloves)
- ½ tsp salt
Toppings
- Biscoff cookies
- toasted pecans
- maple syrup
- vegan butter
Instructions
- Add the apple cider vinegar to a '1 cup' measuring cup. Fill the rest of the cup with oat milk. Stir the mixture and let sit for 5-10 minutes to thicken.
- Mix all of the dry ingredients together in a smaller mixing bowl. I use a balloon whisk for this to properly combine all the dry ingredients and to aerate the mixture.
- In a larger mixing bowl, whisk together all the wet ingredients.
- Add the dry ingredients to the wet ingredients. This is a VERY important step, do NOT overmix your pancake batter then you will have flat pancakes. The batter should not be smooth, it should be chunky. This will create fluffier pancakes!! Let the batter sit for about 10 minutes.
- Heat up a frying pan on medium heat. Cook the pancakes in a bit of butter or oil for about 3-4 minutes on each side. Turn down the heat if the pancakes are browning too quickly. The pancakes are ready to flip when bubbles have started to form.
- Serve the pancakes hot with all the toppings.
- Enjoy!!