Fluffy and light with classic pumpkin spice flavors, these pancakes make the perfect fall breakfast. Happy Halloween!
Prep time: 15 min. Cook time: 15 min. Serves: 4-6
Ingredients:
¾ cup soy milk
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1½ cups all purpose flour
3 tablespoons brown sugar
1½ teaspoons cinnamon
¼ teaspoon nutmeg
⅜ teaspoon powdered ginger
¼ teaspoon ground cloves
½ teaspoons salt
1 tablespoon baking powder
¾ cup pumpkin puree
¼ cup aquafaba
- Mix together the soy milk, apple cider vinegar, and vanilla extract in a medium bowl and set aside.
- In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, ginger, cloves, salt, and baking powder.
- Whisk the pumpkin puree and aquafaba into the soy milk mixture, then gently mix all the wet ingredients into the dry ingredients.
- Spoon whatever sized pancakes you want into a greased or non-stick skillet over medium heat. Flip when they begin to bubble on top.
Bumblebee Cooks 
I tried your recipe for a special autumn Sunday breakfast this morning. The pancakes were delicious, and thank you for finally inspiring me to try cooking with aquafaba. One thing that has always vexed me about aquafaba is that the high amount of salt in the bean juice has never seemed fitting to add to sweet treats (I used canned bean juice to make the aquafaba). For that reason, I left out the salt in this recipe –which worked just fine for me. And now I have 2 full jars of aquafaba –so I’ll need to look around find some other new recipes to try to use it up 🙂 Thank you!
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Thank you so much! I’m glad they made a good first experience with aquafaba!
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