Yield: 6 to 8 pancakes

I might need to start a new label for pancake posts; something like POW for “Pancake of the Week.” This morning, I saw that I had a couple of cans of pumpkin in the pantry, as I’ve been planning to experiment with a pumpkin lasagna for several weeks. But I decided that, when I do, it surely won’t take both cans. So, despite it being the middle of June and nearly 90 degrees before 10 a.m., I whipped up these pumpkin pancakes. They are super in the summer, but perhaps even more appetizing in cooler weather. While they definitely aren’t heavy, they can’t be described as feathery-lite either. You may need to lower the cooking temperature just slightly–closer to medium–so that they cook through without the exterior becoming too brown. An ever-so-slightly custardy consistency inside is perfect; raw batter not so much.

2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1 cup canned pumpkin
1/4 cup brown sugar or raw sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)

Maple-Spice Syrup

1/2 cup real maple syrup
pinch pumpkin pie spice

Whisk together and heat for a few seconds in the microwave.

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add soy milk. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading slightly so that pancakes are about 1/2-inch thick. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a slight rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with Maple-Spice Syrup and a sprinkling of chopped walnuts or pecans.