Ingredients
Method
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and kosher salt until well combined.
- In a separate medium bowl, whisk together the plant-based milk, maple syrup, vegetable oil, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.
- Heat a griddle or a large sauté pan over medium heat. Lightly grease the cooking surface with a little extra vegetable oil.
- Ladle about 2 tablespoons of batter for each pancake onto the hot griddle. Cook for approximately 2 minutes, or until you see bubbles forming on the surface and the edges look set. The bottom should be golden brown.
- Carefully flip the pancakes and cook for another 2 minutes on the second side, or until golden brown and cooked through. Repeat with the remaining batter.
- To keep finished pancakes warm while you cook the rest, place them on a baking sheet in a preheated oven at 250°F (120°C).
Notes
- Don't overmix the batter! A few lumps are fine and actually help keep the pancakes tender. Overmixing develops gluten, leading to tougher pancakes. - Cook pancakes on medium heat. Too high, and they'll burn outside before cooking inside; too low, and they won't brown properly or become fluffy. - For extra flavor, toast your dry spices (cinnamon) lightly in a dry pan before adding to the flour mixture. This really brings out their aromatic oils.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.