We’re officially in the fall season, and the whiff of pumpkin is in the air. And whether you’re whipping up a batch of pumpkin puree yourself or have some leftover from the can, these vegan pumpkin pancakes are the perfect way to put it to use.
While pumpkin is most often used as pie, don’t forget the pumpkin in other delicious recipes. Besides these healthy pumpkin pancakes, we love Vegan Pumpkin Spice Muffins, Vegan Pumpkin Waffles, Thai Pumpkin Peanut Curry and Vegan Pumpkin Cookies.. Every single one of these recipes are full of flavors and delicious.
The Best Breakfast Pancakes
These vegan pumpkin spice pancakes are soft, fluffy, and super easy to put together. You can make them from scratch using simple pantry ingredients. But that’s not all. You can also make them in advance and store them for later to serve a quick breakfast on those days when you’re in a rush.
This One-bowl easy Pumpkin Pancake recipe is vegan, gluten free, dairy free and eggless. You can pair these delicious pancakes with morning coffee, Masala Chai, Golden Milk or Homemade Hot Cocoa.
Ready to go ahead and give this recipe a try? Here’s everything you need to know.
Ingredients
You’ll need just a handful of ingredients to make these eggless pumpkin pancakes. Exact measurements are listed in the recipe card below. Here’s a brief overview of what is used
Wet Ingredients : pumpkin puree ( store bought or home-made ), milk – ( I used almond milk) , melted coconut oil or applesauce, sweetener: maple syrup or coconut sugar
Dry Ingredients : Flour – I used gluten-free all-purpose flour. You can use regular or whole wheat flour, oat flour, almond flour or cassava flour as well. Baking powder and Salt are other ingredients.
Seasoning : Store brought pumpkin spice mix. This rich and earthy seasoning is a fall must have. It is a dry powdered blend of cinnamon, cloves, ginger and nutmeg.
How to Make the Vegan Pumpkin Pancakes
Making the pumpkin pancakes is super easy. Follow these quick step-by-step instructions.
- In a large mixing bowl, whisk together the pumpkin puree, almond milk, oil ( or applesauce ), sugar ( or other sweetener ) until smooth and well combined.
- Add the flour, baking powder, salt, and pumpkin spice seasoning mix to the bowl with the wet ingredients, and stir with a large spoon until combined.
- Do not over mix. A few small lumps may remain and are okay.
- Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil.
- Pour about 1/4 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.
- Repeat to make pancakes with all the remaining batter.
- Serve with maple syrup drizzled on top. Wonderful optional garnishes are fresh berries and fruit, pumpkin seeds, coconut cream and cinnamon, plant butter, chopped pecans, caramel, or chocolate sauce. Enjoy warm!
How Do I Store the Leftovers?
Got leftover pancake batter? You can easily store it for later. Just transfer it to an airtight container and refrigerate it if you’re planning to consume it within 3 days, or pop it in the freezer if you want it to last longer.
You can also store make the pancakes, cool them down, freeze them individually, stack them with a layer of waxed paper between each pancake and then transfer them to a container or a freezer-safe bag. This can be a great way to always have a batch of vegan pumpkin pancakes ready for breakfast!
All you need to do is get them out, place them on a baking tray, cover them with foil and bake for just a few minutes. You can also warm them on hot griddle for couple minutes each side until well heated.
Pro Tips
Ready to go ahead and give this recipe a try? Keep these little tips and tricks in mind. So you get best results every time you make them.
If your pancake batter seems to have turned runny, you can add in a tablespoon or two of the flour and give it a good mix.
Make sure you use a well seasoned or nonstick pan to fry the pancakes. You don’t need to spread the pancake batter on the pan- let the batter do it on its own.
If you don’t fancy the taste and flavor of coconut, you can use practically any neutral tasting oil for the recipe. You can also sub apple sauce or nut butter for oil.
Don’t have almond milk? You can use oat milk, coconut milk, or soy milk instead. They are great alternatives if you’re trying to stick to a vegan breakfast.
Serving Ideas and Suggestions
Ready with your batch of pancakes? Here are some interesting ways to serve them and make your breakfast a fancy affair.
These vegan pumpkin pancakes taste best when teamed up with some fresh fruits of your choice. They add a nice textural difference and a lot of nutritional value to your breakfast.
Some chopped nuts like pecans, walnuts are great. Pumpkin seeds and sunflower seeds also work beautifully.
To lend your breakfast a little sweetness, drizzle some maple syrup, date syrup, or blackstrap molasses on the top, right before you serve. For a sweet and savory taste, serve it with Apple Ginger Chutney or Peach Chutney.
Another excellent way to satisfy your sweet tooth with these pancakes is to spread a bit of berry jam on the pancakes. I love it with coconut cream drizzled with maple and vanilla.
Our Favorite Breakfast Recipes
- Apple Pie Oatmeal
- Sweet Potato Hash
- Banana Oatmeal Raisin Cookies
- Easy Homemade Granola
- Tofu Scramble
- Chocolate Chia Pudding
How to make pumpkin pancakes with ready-made pancake mix?
You can use regular store bought pancake mix to make delicious pumpkin pancakes with simple modifications. Add some pumpkin puree and teaspoon of pumpkin spice to the mix. It will instantly make them full of fall flavors.
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Vegan Pumpkin Pancakes ( Gluten-free )
Vegan Pumpkin Pancakes are healthy, tasty breakfast that’s easy to whip up. It’s made with simple ingredients like whole grains, pumpkin spice and pumpkin puree.
Ingredients
- 1 cup pumpkin puree ( see notes to make it at home )
- 1 cup milk - I used almond milk
- 2 Tablespoons melted coconut oil or applesauce
- 1/4 cup sweetener - maple syrup or coconut sugar
- 2 cups flour - I used gluten-free all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon pumpkin spice seasoning or (use 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)
Instructions
In a large mixing bowl, whisk together the pumpkin puree, almond milk, oil ( or applesauce ), sugar ( or other sweetener ) until smooth and well combined.
Add the flour, baking powder, salt, and pumpkin spice seasoning mix to the bowl with the wet ingredients, and stir with a large spoon until combined.
Do not over mix. A few small lumps may remain and are okay.
Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil.
Pour about 1/4 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.
Repeat to make pancakes with all the remaining batter.
Serve with maple syrup drizzled on top. Wonderful optional garnishes are fresh berries and fruit, pumpkin seeds, coconut cream and cinnamon, plant butter, chopped pecans, caramel, or chocolate sauce. Enjoy warm!
Notes
How to make pumpkin puree in Instant Pot
Put 1 cup of water in main insert. Put the trivet in and put whole pie pumpkin on the trivet. You should remove the stem so the pumpkin fits. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes.
After it's cool down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !
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Nutrition Information:
Yield: 8 Serving Size: 1 pancakeAmount Per Serving: Calories: 257Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 382mgCarbohydrates: 47gFiber: 3gSugar: 8gProtein: 6g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
Lauren Kimberly
Monday 8th of November 2021
Added 2 flax eggs, a 1/4 extra almond milk, and used 3/4 cup Bobs GF 1 to 1 plus 1/4 oat flour.
Topped with coconut milk and, maple syrup, and extra cinnamon.
Chefs kiss!