Pumpkin Pancakes with Cranberry-Maple Syrup

 

By: Elizabeth Stark of Brooklyn Supper

Use up your leftover pumpkin puree and cranberry sauce with these airy vegan pumpkin pancakes with cranberry sauce. With a hint of spices like cinnamon, nutmeg, and cloves, they're a lovely holiday weekend treat. 

After a few Thanksgiving sandwiches, holiday leftovers can get weird and figuring out how to use all of them gets complicated. But if you have a bit of leftover cranberry sauce and pumpkin puree on hand, you’re all set to whip up these vegan pumpkin pancakes with cranberry maple syrup.

To make this recipe, you'll need all-purpose and/or whole wheat pastry flour, and plenty of plant-based milk – I used oatmilk here but you can use whichever you prefer.

The "pumpkin" in the pancakes can actually be any kind of winter squash or pumpkin puree, or even mashed sweet potato if that’s what’s handy. Made without eggs, these vegan pancakes get their lift from the combination of baking soda and apple cider vinegar. The vinegar also lends a subtle tang.

To make the cranberry maple syrup, combine your leftover cranberry sauce with a drizzle of maple syrup and a pinch of cinnamon in a small saucepan and warm. Sweet or citrusy cranberry sauce is preferable. If in doubt, sub in canned cranberry sauce or do a small taste test to make sure the flavors of your sauce and maple syrup meld.

As you cook the pancakes, keep them in a warm oven spread out on a cookie sheet. Once they're all cooked, serve them up with warm cranberry sauce and a big mugs of tea. 

Vegan Pumpkin Pancakes with Cranberry-Maple Syrup


Makes: 4 servings

Ingredients

Pancakes

  • 1/2 cup pumpkin or winter squash puree

  • 2 teaspoons apple cider vinegar

  • 2 cups whole wheat pastry flour or all-purpose flour

  • 1 tablespoon cane sugar

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon sea salt

  • 1 1/4 - 1 1/2 cups oat or other plant-based milk

Sauce

  • 1/2 cup leftover or canned cranberry sauce

  • 1/4 cup maple syrup

  • 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 200 degrees F and set a rimmed baking sheet inside to warm. 

In a large mixing bowl, combine the pumpkin puree and apple cider vinegar with 1 cup of the milk and whisk until smooth. In a small mixing bowl, combine the flour, sugar, baking powder, baking soda, spices, and sea salt. Fold the dry ingredients into the wet. The batter should be smooth and just thin enough to drip off a spoon. Add up to 3/4 cup more milk, until you have the desired thickness. 

Set a large skillet over medium/medium-high heat (the pan should be hot, but not smoking). Add a tiny drizzle of canola oil, and pour 1/4 cup batter for each pancake. Cook 2 - 3 minutes per side, then set on the preheated tray in the oven. Continue until all pancakes are cooked. Edge heat down as needed throughout cook time.

Meanwhile, combine 1/2 cup cranberry sauce, 1/4 cup maple syrup, and 1/2 teaspoon cinnamon in a small saucepan over medium heat. Cook just until warm and then turn heat to low. 

To serve, arrange pancakes on a platter and serve with warm cranberry maple syrup. 

 
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