Skip to Content

Vegan Pumpkin Pancakes

Moist and fluffy vegan pumpkin pancakes made gluten-free. This easy pancake recipe is prepared in your blender and you’d never be able to tell they’re both gluten-free and vegan! Top these beauties with Maple-Toasted Walnuts and vegan salted caramel for an epic win!

Vegan Pumpkin Pancakes with Maple-Toasted Walnuts and Pumpkin Seeds. You'd never know these pancakes are gluten-free and vegan!

 

These Vegan Pumpkin Pancakes are the current object of my undivided obsession.

Warmly-spiced, fluffy, gluten-free, naturally sweetened, fall-esque, and egg-less, these pancakes are like a fleece blanket for your mind, body, and tongue-soul.

The concept is similar to the Vegan Poppy Seed Pancakes I showed you a few weeks back. We use a similar formula, but substitute some of the liquid for pureed pumpkin and add magnificent spices like cinnamon, nutmeg, and cardamom.

The end result? A crispy-on-the-outside, soft and fluffy on the inside stack of pure maple lovin’ Queue the green tree leaves to turn yellow, orange, and red and fall gracefully to the earth while a gentle wind whisps through your hair.

Seriously, these pancakes are no joke.

Vegan Pumpkin Pancakes with Chai-Spiced Paleo Salted Caramel - moist and fluffy pancakes you'd never know are gluten-free and vegan!

While you can top these pancakes however you choose, I went with some maple-toasted walnuts and pumpkin seeds, and a drizzle (okay, flood) of the Chai-Spiced Paleo Salted Caramel Sauce I showed you Monday. Yup, this is the first of a long line of caramel-drenched eats!  

Vegan Pumpkin Pancakes with Chai-Spiced Paleo Salted Caramel - moist and fluffy pancakes you'd never know are gluten-free and vegan!

Because I couldn’t stop at just one batch, I also enjoyed these pancakes with a drizzle of pure maple syrup and almond butter. If you aren’t vegan, honey and grass-fed butter are excellent toppers as well.

If you’re like me, your pancakes don’t require much dressing in order to make you the happiest human on the face of the earth, so if that’s you, you can do as I do, and fold these into a taco shape and simply stick them in your face hole.

Vegan Pumpkin Pancakes with Maple-Toasted Walnuts and Pumpkin Seeds. You'd never know these pancakes are gluten-free and vegan!

But that caramel? That caramel is where it’s at.

Are you  sold yet?

SO when it comes down to making these pancakes, as much as I personally love to rebel from rules and as untalented as I personally am at following someone else’s recipe, I strongly suggest you prepare this recipe as written.

My savory dinner recipes can be altered in a plethora of ways to fit your substation needs, but when it comes to vegan pancakes? Nuh uh. You gotta stick to the rules this time, smalls. At least for the first go-round, and then you can get frisky with your measurements.

With ONE exception: If you aren’t gluten-free, you can substitute the gluten-free flour for regular all-purpose flour, but keep the full-fat coconut milk, oil, and pureed pumpkin measurements static lest you end up with a wonky batter.

Recipe info: Be sure to let the batter sit for 10 minutes (or longer) before cooking.

This will allow all necessary magical sciencey reactions to occur to ensure your pancakes turn out fluffy and hold together-y.

Cooking these pancakes requires more time than cooking regular pancakes.

You’re looking at about 2 to 3 minutes per side versus 30 seconds per side  to ensure the center doesn’t end up gooey.

I’ve also noticed these pancakes can be a bit difficult to flip, so be sure your skillet or griddle is well-sprayed or oiled and that your biceps are primed and pumped for some vigorous flipping.

What else do you need to know? These are rad. That is all.

That, and CARAMEL. The end.

Vegan Pumpkin Pancakes with Maple-Toasted Walnuts and Pumpkin Seeds. You'd never know these pancakes are gluten-free and vegan!

Vegan Pumpkin Pancakes

Vegan pumpkin waffles are an incredible celebration of fall for breakfast!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
9 pancakes

Ingredients

Maple-Toasted Walnuts & Pumpkin Seeds

Instructions

Make the Pumpkin Pancakes

  • Add all ingredients for the pancakes to a blender and blend until combined (note: if you don't have a blender, you can also use a hand mixer, or whisk by hand). The batter will be thick - this is normal!
  • Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Measure a scant 1/4 cup of batter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Cook 1 to 2 minutes per side, until golden-brown and cooked through in the center. Repeat for remaining batter.
  • Top pancakes with maple-toasted walnuts and pumpkin seeds, and a drizzle of Chai-Spiced Paleo Salted Caramel (or pure maple syrup).

Make the Maple-Toasted Walnuts:

  • Heat the oil over medium-high heat in a small skillet. Add the remaining ingredients and cook, stirring frequently, until nuts and seeds have absorbed much of the liquid and appear sticky, about 5 to 8 minutes. Remove from heat and set aside until ready to use.

Nutrition

Serving: 1g - Calories: 76kcal - Carbohydrates: 12g - Protein: 1g - Fat: 3g
Course: Breakfast
Cuisine: American
Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy low carb recipes, healthy recipes
Servings: 9 pancakes
Calories: 76kcal
Author: Julia
Vegan Pumpkin Pancakes with Maple-Toasted Walnuts and Pumpkin Seeds. You'd never know these pancakes are gluten-free and vegan!
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blair

Friday 24th of September 2021

These were tasty! I did not make the topping but found them to be very rich and filling. The recipe is right in saying they don’t shape themselves so it’s likely you’ll come out with oddly shaped pancakes but they still taste good! I had to cook them a bit longer than she said to make sure they were cooked through. Also my basic blender couldn’t mix these ingredients but it was very easy to do by hand. Thanks for the yummy recipe!

Julia

Friday 24th of September 2021

My pleasure, Blair! Yes, the batter is definitely thick! I'm so happy you made and enjoy the pancakes. Thanks so much for the feedback :D xoxox

Ashley

Monday 23rd of October 2017

These look fabulous!!! Can you use almond or soy milk instead of coconut?

Thanks so much, cannot wait to try them!

Julia

Monday 23rd of October 2017

Hi Ashley,

The pancakes may turn out a bit thinner if you use soy milk, but they should still turn out! Because coconut milk has a lot of fat, it makes the pancakes nice and rich, but I suspect soy milk will work just fine :)

Kamisha

Thursday 12th of October 2017

Hi. I love this recipe. Can I maple syrup for raw honey here?

Julia

Monday 23rd of October 2017

Hi Kamisha! Absolutely! I hope you enjoy!

Julia

Thursday 12th of October 2017

Hi Kamisha, Absolutely! I used pure maple syrup to keep the recipe vegan, but if you arent't vegan, you can definitely use honey or any liquid sweetener of choice. Enjoy!

Sarah @ Making Thyme for Health

Thursday 5th of October 2017

YAY!!! I'm so happy to see your gorgeous photos are back. Phew! You handled that shit like a champ. ;)

I love that you used cardamom and chai salted caramel on this beautiful stack of pancakes. Sounds like an amazing combo!

This site uses Akismet to reduce spam. Learn how your comment data is processed.