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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.