The fluffiest pancake recipe – Vegan Pumpkin Pancakes

This is a fail-proof recipe for the softest and fluffiest pancakes! Even if you decide to go completely vegan or simply run out of eggs, I’ve got the secret ingredient that guarantees the cloud-like softness for your favourite breakfast stack ;). Say hello to the best Pumpkin pancakes to repeat all season long!

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 a spare one on the kitchen counter that can easily be turned into smoothies, breakfast, salads, soup, stew or countless desserts 😀

If you follow my Instagram, you’ll know that pancakes and waffles are my weekend breakfast and brunch rituals. And no surprise pumpkin pancakes are among the most popular feature. Today, I’m sharing my “fall-proof” recipe for the perfect pumpkin pancakes. Soft, fluffy, melt-in-your-mouth, you wouldn’t think they come without any cream, cheese or even egg. Just 5 key ingredients away and YOU will be able to create some of the most delicious pancake stacks yet.

And the SECRET ingredient is SILKEN TOFU. This is not the firm tofu normally used for cooking but the soft and silky type used for Asian soups or desserts. I usually buy the Unicurd brand.

The idea of adding tofu might sound strange to many of you. Trust me, it is the MAGIC that gives our pancakes the silky and cloud-like texture. No trace of soy flavour, guaranteed! On top of that, it adds valuable amount of healthy protein (9gr) and calcium (10% DV) to your plate. For the first meal of the day, how COOL is that?

5 from 1 vote

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Best Pumpkin Pancakes – The softest, fluffiest pancakes you’ll ever make

Prep Time

25 mins

Cook Time

20 mins

Resting time

10 mins

Total Time

35 mins

 

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)

Course: Breakfast, Brunch

Keyword: autumn food, fallfood, pancakes, pumpkin pancakes

Servings: 4 servings

Calories: 238 kcal

Author: H.P.

Ingredients

4 servings (12-15 pancakes)

Dry ingredients

• 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

Wet ingredients

• 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

Others

• 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 😉

Instructions

Mix & blend

1. Mix all dry ingredient in a large bowl
2. Put all wet ingredients in a blender and blend until liquid
3. Gradually pour wet mix into the dry bowl
4. Mix with a spatula in folding motions until everything is well incorporated
5. 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
6. 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.

Pancakes = Cook “cakes on the pan”

1. Heat a non-stick pan on medium heat
2. (Optional) Coat with some oil
3. Measure the batter with a ladle or ice cream scoop – one per pancakes
4. Cook for 3 mins/side on low heat once all bubbles are popped
5. Flip and cook for another 3mins.