The fluffiest pancake recipe – Vegan Pumpkin Pancakes
This is a fail-proof recipe for the softest and fluffiest pancakes you’ll ever make! Even when you decide to go egg-free or simply run out, I’ve got the secret ingredient that guarantees the cloud-like softness for your favourite breakfast stack ;). Add in some new harvest’s pumpkin and you’ve got the best Pumpkin pancakes to repeat all season long – READ ON!
Pancakes that I know, make, have tried and adore come in all forms, flavours, colours, and toppings: from flat French crepes, thin Asian pancakes, Korean or Gaelic (potato) patties, thick American round stack,to the jiggly Japanese soufflé pankēki; from sweet, savoury, fruity, chocolaty,cheesy, maple-y, coconut-y, or in terms of size large, tall, or XL (sorry, no small or medium applies to Pancakes here ?)
As autumn rolls on, pumpkin is one of the season’s best foods both in terms of price/affordability and versatility. It is in fact my utmost favourite #eatinseason staple; I always have one (spare) on the kitchen counter that can be easily turned into smoothies, breakfast, lunch/salads,soup, stew or chilli for dinner, and of course countless desserts:D
If you follow my Instagram, you’ll know that pancakes and waffles are myweekend breakfast and brunch ritual. And no surprise pumpkin pancakes are amongthe most popular feature. Today, I’m sharing my “fall-proof” recipe for theperfect fall-proof pumpkin pancakes that are so soft, smooth, and fluffy thatthey melt in your mouth…without any cream cheese, or even egg (if you preferthe vegan variety). Only a few ingredients away and YOU will be able to createsome of the most delicious pancake stacks yet.
ONLY 5 key ingredients: Pumpkin Puree + The SECRET + banana + (Flax)egg + Milk. The rest is simply baking necessities like leavening agents, salt, spices, and toppings.
And the SECRET is out – it’s SILKEN TOFU – not the firm tofu you would normally use for cooking but the silken type (used for Asian recipes of soups or desserts). You can easily get this at any Asian store, or even local supermarket. I usually buy the Unicurd brand
The idea of adding tofu might sound strange to many of you but trust me, it is the MAGIC that gives our pancakes the silky and cloud-like texture…with no trace of soy flavour! On top of that, it adds valuable amount of heart-healthy protein (9gr) and calcium (10% daily value) to your plate – that is only the first meal of the day – how COOL is that!!!
The secret to the smoothest, softest, fluffiest, and probably most delicious pumpkin pancakes laid bare this week! Silken Tofu it is. With just half a block of this silky block of soy and another 4 key ingredients, you’ll get to the perfect-for-fall pancake plate that melts in your mouth and anyone that you care enough to share (My answer is me, myself, and I :D)
- 150 gr buckwheat flour OR oat flour
- 1 eggs OR flax-egg 10gr flaxmeal + 50ml water if vegan
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp pumpkin spice mix OR homemade blend 1tsp cinnamon + 1/2tsp nutmeg + 1/2tsp ginger + 1/4tsp clove + 1/4tsp all spice
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 cup ~ 200gr pumpkin puree
- 1/2 pack 130-150gr silken tofu
- 150 ml milk of choice – My go-to is unsweetened almond milk
- 1 medium ~ 150gr banana
- 1 tbsp apple cider vinegar
- Optional: 8-10ml melted coconut oil OR oil of choice to coat the pan. With good non-stick, this is usually not needed.
- Toppings: Fresh fruits jams, nuts/seeds of choice
- Optional Drizzle: Maple syrup OR thinned coconut condensed milk – I usually find the pancakes sweet enough especially when served with fresh fruits and therefore no sweetener is needed. But they sure can add a complex kick to the flavours 😉
Mix all dry ingredient in a large bowl
Put all wet ingredients in a blender and blend until liquid
Gradually pour wet mix into the dry bowl
Mix with a spatula in folding motions until everything is well incorporated
Let the batter rest in the fridge for 10-15 mins. This allows time for everything to blend/attach to each other, especially for the leavening agents to react with salt and acidity component to give our pancakes the bubbly lift later on the pan
Important: The key to a fluffy pancake is that the batter should not be too thin or too thick. My experience is that it should be quite close to or slightly thinner than a muffin batter. Add milk or flour depending on your texture.
Heat a non-stick pan on medium heat
(Optional) Coat with some oil
Measure the batter with a ladle or ice cream scoop – one per pancakes
Cook for 3 mins/side on low heat once all bubbles are popped
Flip and cook for another 3mins.