🥗 From The Exclusive Collection of Free Plant-Based Recipes 🥗

👩🏻‍🍳 By Plant-Based Nutrition Professional Chef Susy 🔥 Designed For Sustainable Weight Loss & Weight Maintenance 😋

Plant-Based Pumpkin

Name: Vegan Pumpkin Pancakes Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Cuisine: American, English, Worldwide
Ingredients: Dry; 2 cups (240 g) buckwheat flour (gluten-free) (Tip 1); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon pumpkin spice; 1/2 teaspoon sea salt; Wet; 2 cups (480 ml) soya milk (Tip 2, 4); 1 1/2 tbsp apple cider vinegar; 1 tbsp organic agave syrup; 1/2 cup (120 g) easy homemade pumpkin purée, see recipe (Tip 3); 3 tbsp apple purée, homemade or store-bought; 5 tbsp pure maple syrup for serving (Tip 5)

Pancakes Recipe

🍂 Wake up to the cosy flavours of autumn with these fluffy, vegan pumpkin pancakes! Packed with warm spices, natural sweetness, and tons of pumpkin flavour, they’re the perfect breakfast to jump start your day. So easy to make, customisable, and oh-so-delicious—get ready for a breakfast that’s as nourishing as it is tasty 🥞

Prep Time: 15 Mins | Cook Time: 5 Mins

Total Time: 20 Mins | Servings: Adjustable

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Hi, I'm Susy

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👇🏼

How do you like to celebrate the pumpkin season? Let us guess… visiting a pumpkin patch? But that’s a one-day activity. What about the rest of the season? We’ve got classic pumpkin recipes for that. Breakfast, lunch, and dinner… there’s going to be pumpkins everywhere!

Let’s get the day started… with plant-based pumpkin pancakes. Easy to make & delicious to eat. Nutritious for the body & delightful for the tastebuds. Basically all you need to enjoy this lovely season to the fullest 🧡 And don’t worry, I’ve got pumpkin recipes for lunch and dinner, too!

Why This Recipe Works

Yummy

Here’s a quick disclaimer: these plant-based pumpkin pancakes are so good, you won’t see them on the table for more than 5 minutes. You can double the recipe for some extra goodness—or maybe save some batter for a treat later.

Customisable

You can make these plant-based pancakes oil-free, whole-grain, or even gluten-free. They are also sugar-free, rich in protein (11g per serving), and loaded with fibre (5g per serving). Pumpkin perfection for a plant-based weight loss meal plan.

Fluffy

Just because they’re vegan (and oil-free)... doesn’t mean they won’t be as buttery as the classic pancake recipes. Well, I’d say the credit goes to soya milk hee. They fluffed so beautifully (I was lowkey surprised, too!). And I loved how moist they were on the inside. OMG, I can rave about them all day. They feel light but are so substantial, thanks to the protein and fibre count mentioned earlier.

Lots of Pumpkin Flavour

Just like my pumpkin overnight oats, this recipe is packed with a real depth of pumpkin flavour. Story Time: When I first made this recipe, I tried to pack in too much pumpkin purée. The pancakes would be moist in the centre but uncooked on the sides. Thank goodness it didn’t take me too long to figure out what was wrong. I realised I had to hold back my pumpkin excitement. The cakes needed just a bit of the purée to showcase their delicious flavours.

Recipe Ingredient Notes

Dry

Buckwheat flour (gluten-free). Healthier than all-purpose flour, but soft enough for pancakes. All-purpose flour also works here, but only if you’re not gluten-free. Oat flour is another option, but remember the texture of the pancakes will be different.

See Tip 1👇🏼

Baking powder and baking soda. The secret to the nice fluffy texture.

Pumpkin spice. Here’s a 🍪 (it’s vegan 😁) treat for you if you resist the urge to buy a pre-bought pumpkin spice blend. This recipe calls for freshly ground nutmeg and cinnamon. It takes two seconds to prepare, but makes a massive difference in the final result.

Sea salt. Rounds up the flavours. Don’t underestimate its power!

Wet

Soya milk + apple cider vinegar. Soya milk + apple cider vinegar = rich vegan buttermilk (that enhances the overall fluff and tenderness so much!). I love using full-fat soya milk in my pancakes because it brings a creamy richness, and soy milk also browns really well when cooked. With that said… oat milk is an acceptable option, too. But I wouldn’t use a thin plant-based milk, like almond milk. The batter would probably end up like a tad thin. See Tip 2👇🏼

Organic agave syrup. To sweeten the pancakes, naturally. You won’t need sugar or any other artificial sweeteners.

Homemade pumpkin purée. This is a super important ingredient, so you have to make sure it’s as good as it can be. Here’s another vegan 🍪 treat to resist the urge to use store-bought pumpkin purée. Homemade is cheaper, healthier, and tastes so much better. And it’s super easy to make (especially with this recipe). You’ll only need one ingredient. A pumpkin. That’s it.

Apple purée. I’d give you another cookie treat, but it’s okay if you use store-bought here 😆 Just make sure to look for an unsweetened version to control the overall flavour better. Also, apple purée is usually sold in single-serving jars, so consider your pancake batch size when choosing.

Pure maple syrup. To make the presentation beautiful—and each mouthful 10x more delicious.

Helpful Equipment

Basting Pastry Brush
2 Bowls
Wooden Spoon
Non-stick Pan

How to Make Vegan Pumpkin Pancakes

Combine the dry ingredients. Sift the dry components (these are the buckwheat flour, baking powder, baking soda, pumpkin spice, and sea salt) into a bowl.

Mix the wet ingredients—the oat milk, apple cider vinegar, agave syrup, pumpkin puree, and apple puree—in a separate bowl. Stir it well to combine. See Tip 3👇🏼

Combine & Rest. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Now let the batter rest for 5-10 minutes to allow it to thicken slightly. See Tips 4 and 5👇🏼

Heat a non-stick pan over medium heat for a few minutes.

Time to cook the pancakes. Spoon about 1/4 cup of batter onto the pan (no oil needed here; See Tip 6👇🏼), creating pancakes approximately 4 inches in diameter. Cook for 60-90 seconds or until bubbles form on the surface (and the edges look set). Gently slide a spatula under the pancake and flip. Cook for an additional 30-60 seconds on the other side until golden brown.

Serve and enjoy your pumpkin pancakes with maple syrup and your favourite side 💚 I like to have it with a handful of fresh fruit and some vegan Greek yogurt.

Variations, Ideas & Notes

Want to play around with the recipe? Go ahead… I’ve got you some ideas:

Substitutions

Whole wheat pastry flour instead of buckwheat flour
Coconut milk instead of soya milk
White wine vinegar instead of apple cider vinegar
Date syrup instead of agave syrup
Butternut squash instead of pumpkin purée
Applesauce instead of apple purée
Himalayan pink salt instead of sea salt

Optional Add-ons

Vanilla extract
Chopped nuts (for extra nutrients)
Dark chocolate drops
Pumpkin seeds
Vegan butter (to fry the pancakes, if you don’t mind a few extra calories)

Notes

Organise the ingredients in advance to make cooking more fun (plus, you wouldn’t surprisingly run out of an ingredient at the last moment)
Ingredient weights may vary due to differences in brands and produce
Adjust quantities and methods as needed if you scale the recipe up or down

Pro Tips For This Recipe

If using oat flour instead of buckwheat flour, the batter will need an additional 10 minutes to absorb the fibre fully—and bind together properly.
Depending on the flour you have used, you might need to add more milk (or water), as some flours absorb more liquid than others.
Mix the apple and pumpkin puree together before adding it to the batter. I feel it made a noticeable difference to how smooth the consistency turned out.
Don’t mix the batter too much; this can give you rubbery pancakes. Just use a wooden spoon to mix until the flour pockets are gone. The batter might still be a bit lumpy—that’s completely fine.
If the batter seems too runny, add more flour (spoon-by-spoon) until it’s thick enough to produce a fairly thick pancake.
Cooking without oil is effective and healthier, especially for reducing calories and visceral fat and for long-term sustainable weight control. However, you will need a skillet or very good non-stick pan to make sure the batter doesn’t stick.

Frequently Asked Questions

What to serve with vegan pumpkin pancakes?

I love these plant-based pumpkin pancakes as they are, with some maple syrup—-but I enjoy switching up the toppings every now and then. My favourite options are…

Sliced bananas and apples
Vegan caramel sauce
Coconut flakes

If you want to pair your pumpkin cakes with a side, you can try…

How to store plant-based pumpkin pancakes?

I’d like to say—storing the batter is always a better idea. It keeps fresh for longer, and the pancakes taste fresher when cooked the same day. But if you do have leftovers… you can store them in the fridge (for up to 3 days) and freezer (for up to 2 months). You want to reheat them in the microwave before serving them again.

Can I use store-bought pumpkin spice?

I wouldn’t recommend that. Spices lose a part of their potency shortly after they are ground. So store-bought versions will be less flavourful.

What are the best toppings for vegan pumpkin pancakes?

Try maple syrup, fresh fruit, coconut yogurt, chopped nuts, or dark chocolate chips for extra flavor and crunch!

Can pancake batter be made ahead of time?

You can make the pancake batter the night before. I’d recommend testing one pancake to check if it rises well (when you do make them the next day). In case the baking powder has been deactivated by now, you can add about ¼ teaspoon again.

Did You Love the Recipe as Much as I Do?

Leave a ⭐⭐⭐⭐⭐ rating and review on the recipe card below—and don’t forget to tag me @plantbasedsusy on Instagram to show me your 👩🏻‍🍳MasterChef creation 🤗

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