Pumpkin Pie Spice Vegan Pancakes



3/4-1 cup unsweetened vanilla almond milk + 1 Tbsp lemon juice or white vinegar
1/3 cup packed pumpkin puree
1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil)
½ tsp pure vanilla extract
3 Tbsp brown sugar
1 Tbsp maple syrup or agave (or sub honey if not vegan)
1 tsp baking powder
½ tsp baking soda
pinch salt
1 tsp RawSpiceBar’s Pumpkin Pie Spice
1 cup whole wheat pastry flour (sub up to half with oat flour if desired)



  1. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.
  2. Combine 3/4 cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth
  3. Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
  4. Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
  5. Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle.
  6. There should be 6-7 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
  7. Top with Earth Balance and maple syrup and a dash more RawSpiceBar’s Pumpkin Pie Spice, or whatever else you desire. Will reheat well the next day in the microwave.


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