Vegan Pumpkin Pancakes


(from 6 reviews)
20
Pumpkin Pancakes Recipe (Vegan)

This Sunday special was vegan pumpkin pancakes for breakfast. Right since I made the best eggless pancakes for the first time, either that or these vegan waffles has been a Sunday breakfast ritual.

But for some reason it’s been a while that I made pancakes or waffles for breakfast and the kids have been behind my back asking for it every Sunday and today I finally got to try a pumpkin pancake recipe for a change and also because I had this big can of pumpkin puree.

Vegan Pumpkin Pancakes

I can say that I have tried a plethora of pumpkin recipes using canned pumpkin like these pumpkin scones, vegan pumpkin cake roll, pumpkin chocolate chip cookies, pumpkin chocolate chip muffins just to mention a few and a pumpkin pancake recipe was pending.

So decided to give it a try and it was totally worth it because we ended up gobbling up the best pumpkin pancakes for breakfast today.

I took my fail proof eggless pancake recipe and incorporated some minor tweaks to make these easy pumpkin pancakes. I didn’t set out to make it as vegan pancakes. I was simply going to make a pumpkin pancake recipe without eggs but then remembered that I had a few cartons of organic almond milk and thought that I might as well make it vegan.

These homemade pumpkin pancakes made from scratch is very easy to make and is a very healthy recipe too. I used whole wheat pastry flour instead of all-purpose flour, so it did require more liquid than I thought.

I believe that the quantity of liquid required depends upon the brand of flour you choose to use also. So start with the minimal amount I have mentioned in the recipe and gradually increase the quantity depending upon the consistency of the pancake batter.

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Vegan Pumpkin Pancakes Recipe

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Prep TimeCook TimeMakes
10 Mins10 Mins10 Pancakes
AuthorCategoryMethod
BreakfastCooking
Vegan Pumpkin Pancakes
5.0 from 6 reviews
The orange hue of these vegan pumpkin pancakes will give a bright start for any gloomy day. Go ahead and use sweet potato puree if that’s all you have. Mix in some (vegan) chocolate chips or cranberries to make it even more special.
Dry Ingredients:
  • 1 and 1/2 cups whole wheat pastry 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 to 2 cups almond milk
  • 1/2 cup canned pumpkin
  • 1/4 cup melted coconut oil
  • 1 and 1/2 teaspoons vanilla extract
Optional Ingredients:
  • 1/2 cup chocolate chips or cranberries/any other fruit
Substitutions:
  • 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
Procedure:
  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. If you do not have whole wheat pastry flour you can use a combination of whole wheat flour and all-purpose flour.
Nutritional Information for 1 Pancake
Calories: 138
Total Fat: 8.0g
Saturated fat: 6.5g
Unsaturated fat: 1.5g
Cholesterol: 0mg
Total Carbohydrate: 14.9g
Sugars: 1.9g
Dietary Fiber: 2.7g
Protein: 2.4g
Sodium: 6mg
Potassium: 242mg
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20 COMMENTS

  1. These are so good! Cooked nicely and tasted just like normal pancakes! It’s even better if you add some nutmeg, cloves, and allspice for a Pumpkin Spice Latte taste!

  2. I made these pancakes this morning for breakfast. They turned out quite well. The only change I made was that I replaced 1/4 cup coconut oil with 1/4 cup pumpkin puree.

    Great pancakes. Thanks

  3. 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.

    • 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.

  4. 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. 🙂

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

    • 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.

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