Recipes // Breakfast // Vegan Pumpkin Pancakes

Vegan Pumpkin Pancakes


Makes 18 Pancakes

Prep Time:5 minutes

Cook Time: 8 minutes

Total Time: 15 minutes


  • 1 cupwhite flour
  • 1/2 cupbuckwheat or spelt flour (i tested both versions and they were equally delicious)
  • 2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1/2 teaspooncinnamon
  • 1/2 teaspoonsalt
  • 1 1/4 cuprice milk (you could also use soy or almond milk)
  • 1 tablespoonmaple syrup, plus extra for serving with pancakes
  • 1 tablespoonvegetable oil, plus extra for greasing the pan
  • 1/2 cuppumpkin puree, canned
  1. Mix the dry ingredients in a bowl.
  2. Mix the wet ingredients in a separate bowl.
  3. Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
  4. Heat a griddle or large saute pan over medium heat and lightly grease with oil.
  5. Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
  6. Flip the pancakes and cook another 2 minutes.
  7. Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
  8. Serve with maple syrup and enjoy. 

*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

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