Vegan Pumpkin Pancakes

4.7 from 3 reviews

Vegan Pumpkin Pancakes

Pancakes/waffles have become a weekend staple in our house these days. So I keep trying a lot variations. One week I tried this pumpkin pancake recipe to use the canned pumpkin I had after making the pumpkin bread, pumpkin scones and pumpkin chocolate chip cookies. I used my eggless pancakes recipe as a base to make these vegan pumpkin pancakes and it turned out great. I also used fresh cranberries because it’s in season right now, which made the pancakes look great too.

Vegan Pumpkin Pancakes
4.7 from 3 reviews
Prep time: 10 Mins
Cook time: 10 Mins
Yields: 10 Pancakes
Vegan Pumpkin PancakesThese moist vegan pumpkin pancakes studded with ruby red cranberries for breakfast will give a bright start for the day. Go ahead and use sweet potato puree if that’s all you have.
Dry Ingredients:
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 and 1/2 teaspoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons baking powder
Wet Ingredients:
  • 1 and 1/2 cups almond milk
  • 1/2 cup canned pumpkin
  • 1/4 cup melted coconut oil
  • 1 and 1/2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1/2 cup chopped fresh or frozen cranberries
  • flour – whole wheat pastry flour
  • cinnamon – pumpkin pie spice
  • almond milk – any non-dairy milk or dairy milk for non-vegans
  • canned pumpkin – sweet potato puree, applesauce, mashed bananas
  • coconut oil – any other oil
  • cranberries – any fruit of your choice or chocolate chips
  1. In a large bowl combine together the dry ingredients.
  2. In another small bowl stir together the wet ingredients except for water.
  3. Incorporate the wet mix into the dry mix. Add some more water/milk to get the desired consistency. I used 2 tablespoons of water. Stir in the chopped cranberries if using. Leave it aside for at least 5 minutes.
  4. Meanwhile heat a griddle/pan.
  5. When the pan is hot enough, scoop out 1/4th cup of batter and pour it on the pan. Wait until the batter is cooked and bubbles appear on the surface and then flip it over. Cook it for another 30 seconds the other side. Repeat it for rest of the batter.
My Notes:
  1. I used 3/4th cup of canned pumpkin and felt that the pancakes were too moist. So I have reduced it to 1/2 cup in the recipe.

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Ratings and Reviews (3)

Vegan Pumpkin Pancakes
3 star: 0
2 star: 0
1 star: 0

13 Responses to “Vegan Pumpkin Pancakes”

  1. Svena says:

    They are unsweetened. 1 and 1/2 TEASPOONS sugar is it correct for the recipe?

    • Madhuram says:

      Pancakes are generally not too sweet because it’s always had with some syrup or other sweet topping including fruits, cream etc. So the amount of sugar is right.

  2. Pumpkin Pancakes | Fox & Arrow says:

    […] love pumpkin flavored everything all the time. Here is a favorite recipe that we sometime use for vegan pumpkin pancakes that I would […]

  3. Jen says:

    Delicious! I substituted crushed pecans for the cranberries. I think it would also be wonderful with raspberries.

  4. G.K. says:

    Great recipe! I didn’t add cranberries or anything else to it. Just pumpkin pancakes … and they were awesome. I did have to add more water, though, to thin out the batter quite a lot. No biggie. :)

    • Madhuram says:

      Thanks GK.

      • Prema says:

        Can I use ordinary pumpkins inside of canned ones? If yes, how?

        • Madhuram says:

          You can, Prema. Peel it, cook the pumpkin either in pressure cooker or microwave oven and then mash it. Use very little water while cooking it because the store bought puree is quite solid. So homemade ones which may have a watery consistency might affect the recipe if you are using it in cookies, breads etc.

  5. Lizabeth T. says:

    Madhuram – We really enjoyed these pancakes even though I couldn’t get them to completely et up in the middle. I used only WW pastry flour – do you think that might’ve been my problem? I used real pumpkin, but it was less watery than pumpkin in the can as I squeezed the water out of it. It was so dry that I had to add a little water back in so the food processor would puree it. The cranberries were a great idea! I chopped some frozen ones and sprinkled sugar on them and added them to the pancakes after pouring the batter into the pan – that way the sugar wouldn’t get washed off by the batter. I added 1/8 tsp more cinnamon and a splash of nutmeg and a pinch of cloves – I don’t think we would’ve been able to taste just the 1/4 tsp cinnamon. I am not against using eggs, but I use your recipes to avoid dairy milk. Do you think the addition of an egg would help the pancakes set up in the middle? Although, that would be more moisture, not less. Please feel free to email me privately rather than posting this.

    • Madhuram says:

      Hi Lizabeth, I’m thinking that the pan was not hot enough or it was not cooked enough. I have made this recipe at least 7-8 times and mostly with whole wheat pastry flour and it sets alright. My only doubt is that the pan was not hot enough to begin with, or it might have gone too hot and the bottom would have started to burn and then you could have reduced the heat and the pancakes didn’t get cooked enough. It’s my guess though. I have not used eggs in this or any other recipe of mine, so I wouldn’t know how it will turn out.

  6. beth sturdy says:

    as I’m deathly allergic to anything coconut, what would you suggest for an oil substitute?

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