Vegan  Pumpkin Pancakes

"I really loved this recipe and will definitely make it again!"

"Incredibly fluffy and flavorful!! 10/10!"

"These are the best vegan pancakes I've tried so far!"

First, gather your ingredients

Begin by making the vegan buttermilk by combining the oat milk and apple cider vinegar.

Set aside for 5-10 minutes to slightly curdle.

Add the pumpkin puree and vanilla. Whisk together until well combined.

Drizzle in the melted vegan butter and stir until just combined.

Whisk together flour, baking powder, baking soda, salt, brown sugar, and homemade pumpkin pie spice blend in a large bowl.

Pour the liquid ingredients into the dry ingredients.

Fold the batter with a wooden spoon until just combined. Do not overmix – lots of lumps are fine.

Allow the batter to rest for 10 minutes.

Heat a nonstick frying pan over medium heat for several minutes. Add a touch of oil.

Ladle ½ cup pancake batter into the pan.

Cook until bubbles become rather uniform in the center and the edges start to dry out and brown, 1 ½ to 2 minutes.

Flip and cook 1 ½ to 2 minutes on the second side.