Pure Thyme

For a Balanced Life

Vegan Pumpkin Pancakes with Cranberry Maple Syrup

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My friends over at Baked Better – the makers of organic bread mixes – were kind enough to send me over some of their new pancake mix to try out. Baked Better Morningside Pancakes have simple and pure ingredients: 100% organic whole wheat flour, organic flax-seed meal, organic wheat bran, cinnamon, and baking powder. That’s it and that’s all we want to see in store-bought mixes right? =) First, I made regular pancakes with the mix and they came out great. For my review, however, I bring you these Homemade Vegan Pumpkin Pancakes of pure awesomeness. In my opinion these are the best pancakes I have made to date and the first ones I’m sharing on the blog. The addition of Cranberry Maple Syrup makes these the ultimate fall treat. This is breakfast perfection!

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I am a woman who is all about tradition around here. One of the things I’m trying to do here on Pure Thyme, is to build a family cookbook with recipes I can share with my family and friends year after year. You are lucky because I am also sharing this virtual cookbook with you. I know I will be enjoying these pancakes during the holidays with my family and friends as a new breakfast tradition for many years to come.

Pumpkin Pancakes with Cranberry Maple Syrup (vegan, oil-free, refined sugar-free)
 
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These healthy pumpkin pancakes are moist, fluffy and bursting with fall flavors. When drizzled with a cranberry maple syrup, you are sure to have a perfect fall breakfast.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
For Cranberry Maple Syrup
  • ½ cup fresh whole cranberries
  • ½ cup maple syrup
  • ½ tbsp arrowroot mixed with ½ tbsp water (optional)
For Pumpkin Pancakes
  • 1 cup unsweetened vanilla non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 cup Baked Better Morningside Pancake Mix or other whole-grain flour
  • 1 ½ tsp baking powder
  • ¾ tsp pumpkin pie spice
  • 4 tbsp canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
Instructions
For Cranberry Maple Syrup:
  1. Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm. *If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, stirring constantly, until slightly thickened. Cover and remove from heat.
For Pumpkin Pancakes:
  1. In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
  2. In a medium bowl, whisk flour, baking powder and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin, maple syrup, vanilla and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
  4. Spray a large skillet with cooking spray and heat on medium to medium-high heat.
  5. Pour ¼ cup of batter for each pancake onto skillet. Cook for 2-3 minutes on each side.
  6. Serve with Cranberry Maple Syrup drizzled on top.
  7. Makes 10-12 pancakes
Notes
If batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.

Adapted from Light and Fluffy Pumpkin Pancakes Food. Com

Let’s not forget that it’s time to announce the winner of the Vegan Holiday Kitchen Giveaway…

Congratulations to…

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Alicia from the blog Treble Tart!

Congratulations Alicia!

What are some of your family recipe traditions? I would love to hear from you, comments make my day!

Well, I’m off to do some cooking for Thanksgiving…

Have a great day!

xoxo,

Jen

Comments

    • Jennifer says

      You don’t need it unless you want a thick syrup and you can use cornstarch or flour to thicken as well 🙂 I’ve made these three times and they are great! The batter has to be just right and cook them until they bubble then flip…I’m sure Cassidy is a master pancake maker so he’ll know! Matt is my official pancake maker here as well!

      Xoxo

      Jen

  5. Karen Ingenito says

    I made these this morning using whole wheat pastry flour & plain almond milk, because that’s what was on hand. Everyone enjoyed them! This was huge as I have 2 picky non-vegan preteen boys. Any plant-based food I can sneak in is a victory in my book! I’m going to make a big batch of these using the leftover pumpkin that would probably end up getting moldy in the fridge.

    • Jennifer says

      Oh, Karen…that’s great! I just love it when you find a recipe that even picky eaters like, such an good feeling! Thanks for stopping by and giving me some feedback, it really helps! =)

      xoxo

      Jen

  6. Plant-Based Junkies says

    Ok, so I made these yesterday as a special Thanksgiving treat for the hubby. Jennifer…you are the BOMB-Diggity, girl!! My husband and I are head over mouths in LOVE with these fabulicious pancakes. Actually, the exact words from my husbands mouth (full mouth, I might add): “These are the BEST flippin pancakes I have EVER had….Vegan or not”. I have to agree with him. So much, that I will be stopping by the store tonight on my way home from work, to pickup more cranberries (making more this weekend…heck…maybe even tonight). I also used whole wheat flour, and plain almond milk (that I make myself). I did not use the arrowroot/water, but might try it next time, just to see how we like it. It was totally delicious just the syrup & cranberries. I actually dreamt about these bad boys last night…Thanks again! YOU ROCK 🙂

  7. Marsha says

    I’m craving something with cherries (other than a forbidden cherry pie), so I’m betting substituting cherries for the cranberries will be good. Going to try it!

  8. Tara says

    I made these over the weekend and they could be the best pancakes I have ever had! Thank you so much for this recipe! It will be a new family favorite over her.

    tara

    • Jennifer says

      Thanks for letting me know you liked this recipe Tara…i guess I’m pretty darn good at pancake making, I’ll have to come up with some more! heehee

      Jen

    • Jennifer says

      The great thing about these pancakes is we all know they come out prefect and they are delicious! Let me know if you try them thanks for stopping by 🙂

      Jen

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