Serves:
4 people
Cooking Time:
10 minutes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 cup non-dairy milk
- 2 tablespoons apple cider vinegar
- 1/2 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsalted butter melted
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons packed dark brown sugar
Instructions
- Preheat oven to 425 degrees F. Line a large 13" x 9" rimmed sheet pan with parchment paper. Set aside.
- In a large mixing bowl, whisk together the dry ingredients, from the flour to pumpkin pie spice.
- In a large mixing bowl, add wet ingredients, from the non-dairy milk to the vanilla and whisk well to combine.
- Add the dry ingredients into your wet ingredients and whisk until the batter is thick and light. It should look like it has air pockets.
- Immediately pour the batter onto the prepared baking sheet and bake for 12 to 14 minutes. The top should be golden and dry. Remove from oven and let cool. After a while, carefully remove the sheet of pancakes from the pan and place it on a cutting board so you can cut it into squares or rectangles.
- Mix all ingredients for spiced butter in a small bowl.
- Serve pancakes with spiced butter.
