Vegan Pumpkin Pancakes are an easy to prepare, healthy and delicious breakfast. It’s made with simple ingredients like whole grains, pumpkin spice, and pumpkin puree.
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 supplies. But that’s not all. You can also make it ahead of time and store it for later for a quick breakfast on days when you’re in a rush.
This One-cup easy Pumpkin Pancakes recipe is vegan, gluten-free, dairy-free, and egg-free. You can combine these delicious pancakes with morning coffee, Masala Chai, Golden Milk or Homemade Hot Cocoa.
Ready to go ahead and try this recipe? Here is everything you need to know.
Hand holding fork to cut pumpkin pancake sprinkled with maple syrup.
Contents
You’ll only need a handful of ingredients to make these eggless pumpkin pancakes. Exact dimensions are listed on the recipe card below. Here is a brief overview of what is used
Wet Ingredients: pumpkin puree (purchased or homemade), 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 also use regular or whole wheat flour, oat flour, almond flour or cassava flour. Baking soda and Salt are other ingredients.
Seasoning: Bring a pumpkin spice mix to the store. This rich and earthy spice is an autumn must-have. It is a dry powder mixture of cinnamon, cloves, ginger and nutmeg.
Ingredients used in making this fall’s favorite vegan pumpkin breakfast recipe.
How to Make Vegan Pumpkin Pancakes
It’s easy to make zucchini pancakes. 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 mix to the bowl with the wet ingredients and mix with a large spoon until combined.
Do not over mix. A few small lumps may remain and it’s okay.
Heat a large griddle or skillet over medium-high heat. Grease or spray the pan with oil.
Pour about 1/4 cup of 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 remaining dough.
Serve with a drizzle of maple syrup on top. Great optional garnishes are fresh berries and fruits, pumpkin seeds, coconut cream and cinnamon, vegetable oil, chopped pecans, caramel or chocolate sauce. Enjoy it hot!
Process collage showing the key steps involved in making these easy pumpkin pancakes from scratch at home.
How Do I Store Leftovers?
Got any leftover pancake batter? You can easily save it for later use. Simply transfer to an airtight container and refrigerate if you plan to consume within 3 days, or freeze if you want it to last longer.
You can also store the pancakes, refrigerate them, freeze them separately, put a layer of waxed paper between each pancake, and then transfer them to a container or freezer-safe bag. This can be a great way to always have a batch of vegan pumpkin pancakes for breakfast!
All you have to do is take them out, place them on a baking sheet, cover with foil and bake for just a few minutes. You can also heat it on a hot griddle for a few minutes on each side until it’s well warmed up.
A fork holding a moist and fluffy waffle bite.
Professional Tips
Ready to go ahead and try this recipe? Keep these little tips and tricks in mind. So you get the best results every time you do it.
If your pancake batter looks runny, you can add one or two tablespoons of flour to get a nice mixture.
Be sure to use a well-prepared or non-stick pan to fry the pancakes. You don’t need to spread the pancake batter on the pan, let the dough do it by itself.
If you don’t like the taste and aroma of coconut, you can use practically any neutral-tasting oil for the recipe. You can also make apple sauce or nut butter for the oil.
No 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.
Healthy vegan pumpkin pancakes served with coconut cream, maple syrup, and pecans.
Presenting Ideas and Suggestions
Is your pancake group ready? Here are some interesting ways to serve them and turn your breakfast into a fancy affair.
These vegan pumpkin pancakes taste best when combined with some fresh fruit of your choice. They add a nice textural variation and lots of nutritional value to your breakfast.
Some chopped nuts like walnuts, pecans are great. Pumpkin seeds and sunflower seeds also work nicely.
Contents
1 cup pumpkin puree (see notes for making 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 of baking powder
1/2 teaspoon of salt
1 tablespoon pumpkin spice 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 mix to the bowl with the wet ingredients and mix with a large spoon until combined.
Do not over mix. A few small lumps may remain and it’s okay.
Heat a large griddle or skillet over medium-high heat. Grease or spray the pan with oil.
Pour about 1/4 cup of 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 remaining dough.
Serve with a drizzle of maple syrup on top. Great optional garnishes are fresh berries and fruits, pumpkin seeds, coconut cream and cinnamon, vegetable oil, chopped pecans, caramel or chocolate sauce. Enjoy it hot!
Notes
How to make pumpkin puree in Instant Pot
Put 1 glass of water in the main entrance. Put the starch in and place the whole pie pumpkin on the trivet. You have to remove the stem so that the zucchini will fit. Close the lid, valve on the seal. Press the MANUAL or PRESSURE COOKING button, select 12 minutes and let it cook. Rapid pressure relief after 5 minutes.
After cooling, carefully remove the pumpkin. It peels off by itself. Cut in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready!
Do you have ideas on flour substitutes? We can’t have white or wheat flour, my biggest problem when trying to make anything baked or yummy like pancakes