Pumpkin spice season ain’t over yet. Here in time for the holidays is my recipe for the most delicately sweet and impressively moist pancakes imaginable. Enjoy!

Perfect Pumpkin Pancakes

Yields 6 pancakes, 2 servings

Peeps, I have prepared a pretty pile of perfect pumpkin pancakes for you to … partake of. Actually, they’re all gone now. I ate them up while frantically searching for words that start with the letter ‘p’. Lucky for you though, I’m sharing the recipe so you can make your own. And rest assured they are plant-based with easy-to-find ingredients so wherever you may be this holiday season, you can easily whip up a batch.

1 cup whole wheat pastry flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch salt
1 cup plain nondairy milk
1/4 cup pumpkin purée
1 tablespoons canola oil, plus more for oiling the skillet
1 teaspoon vanilla extract

Let us pretend for a precious moment that you are a paragon of all things pumpkin. Now prance on over to the oven and preheat to 250 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt. In a small bowl, mix the nondairy milk, pumpkin purée, oil, and vanilla extract.

Add the wet mixture to the dry mixture. Stir gently until the flour is just moistened. Let sit for about 5 minutes to thicken.

Heat a thin layer of oil in a large skillet over medium heat. Decrease the heat to medium-low and add the batter to the skillet, using a ⅓ cup of batter per pancake. (Each pancake will have about a 4½-inch diameter.)

After about 3 minutes, when the pancakes begin to look dry on the edges but still wet in the center and small bubbles form on the tops, flip them to the other side.

Let the pancakes cook until the other side is golden brown, about 2 minutes, and transfer to a pie pan. Cover the stack with a clean dish towel and put in the oven to keep warm until you’re ready to serve.

For subsequent batches, refresh the oil in the skillet as necessary. Enjoy these treats with a little nondairy buttery spread and some bona fide maple syrup and … perfection!