Make Pumpkin Pancakes that are soft, fluffy and healthy. The recipe come together in 30 minutes if you use a homemade or store brought pumpkin puree.
You will love these delish pancakes for breakfast and can even make them for a quick brunch or snacks for kids.
About This Pumpkin Pancake Recipe
Made with whole wheat flour: Obviously adding whole wheat flour makes these pancakes healthy. You can easily have them without guilt.
Less sweet: The sweetness in not more but less in these pancakes. For a sugar-free pancake, you can skip the sugar.
Eggless: Eggs help in binding and giving a soft, fluffy texture in pancakes. In this recipe we use baking powder to make the pancakes fluffy. The softness comes from the addition of oil and pumpkin puree.
Vegan: The recipe is vegan as almond milk is added to make the batter. To make these pancakes gluten-free use Bob’s Red Mill gluten-free flour.
Easy: It is so easy to make these pancakes and they get done quickly.
Tips for Pumpkin Pancake
- Raw Sugar: You can easily substitute raw sugar with any sweetener like maple syrup or palm sugar or coconut sugar or jaggery.
- Oil: Use a neutral tasting oil so that the after taste of oil is not felt – both for making the batter and for cooking pancakes. I have added sunflower oil. You can use melted butter (dairy or vegan) in place of sunflower oil.
- Flavorings & Spices: Add your favorite flavorings and spices. I love warm spices in these pancakes – cinnamon, ginger, all spice and nutmeg. I also add vanilla. You can easily skip these spices and add your own mix or even ½ to 1 teaspoon of pumpkin spice.
- Milk options: In pancake recipes I prefer to add almond milk. You can even add lite coconut milk or soy milk or oats milk. For a vegetarian pancake, you can add dairy milk.
- Skillet or Pan: For making pancakes or fritters, a cast iron skillet or pan works best. Though you can use a good heavy steel pan or even a non-stick pan. Whichever pan you use, make sure that the pan is seasoned so that the pancakes do not stick on it.
- Scaling: The recipe makes 10 pancakes. It can be halved or doubled.
Pumpkin pancakes can be served with a drizzle of maple syrup. You can serve with a sweet fruit or berry jam or honey if you prefer that. A side of fresh seasonal fruits also tastes good with the pancakes.
For the syrup, you can could even make use of dates syrup or chocolate syrup or a berry sauce like blueberry or strawberry sauce.
How to make Pumpkin Pancakes
- In a mixing bowl take 1 cup whole wheat flour, 2 tablespoons raw sugar, ¼ teaspoon ground allspice, ¼ teaspoon ground cinnamon, ⅛ teaspoon grated nutmeg or ground nutmeg, 2 pinches ground dry ginger, 1 teaspoon baking powder and 1 pinch salt.
2. Mix all the dry ingredients with a whisk.
3. Add ½ cup pumpkin purée – homemade or packaged. I have added homemade pumpkin puree.
4. Pour 1 to 1.25 cups almond milk, ½ teaspoon vanilla extract and 1 tablespoon sunflower oil or any neutral tasting oil. Depending on the thickness of pumpkin puree, you will need to add less or more milk. Store-brought packaged puree will be very thick and sweet – so you will need to increase the amount of almond milk and reduce the sugar if you want. Do use a neutral flavored oil so that your pancakes do not have any after taste of the oil.
5. Mix very well
6. The batter should be a smooth, flowing and a medium consistency batter.
7. Heat a cast iron skillet or pan on medium heat. After it becomes hot, reduce heat to a low as cast iron retains heat. The pan has to be hot before you pour the batter. First spread 1 to 2 teaspoons oil on the pan. Then pour ⅓ to ½ cup of batter on the pan. You can even use a ladle to pour the batter. Do not spread as the batter will spread on its own. Use a well seasoned pan so that pancakes do not stick.
8. On low to medium-low heat cook one side till golden. You will see air pockets on top. Drizzle a bit of oil on the top and the sides
9. Gently flip and cook the second side.
10. Cook the second side till golden. Remove the pancake from the pan.
11. Make all pancakes this way and use up the entire batter.
12. Serve them hot or warm drizzled with maple syrup or any sweet syrup of your choice and some fresh fruits or berries.
An easy Eggless Pumpkin Pancake recipe made with whole wheat flour. These pancakes are soft, fluffy and taste good.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine American, World
Course: Breakfast, Brunch, Snacks
Difficulty Level: Easy
Servings 10 pumpkin pancakes
cooking pumpkin pancake
Heat a cast iron skillet or pan on medium heat.
Reduce the heat to low and spread 1 to 2 teaspoons oil on the skillet.
Pour ⅓ to ½ cup of batter. Do not spread as the batter will spread on its own.
Cook one side of the pancakes till golden on low to medium-low heat.
Flip and cook the second side till golden.
Remove and keep aside. Make all pancakes this way.
Serve them hot or warm drizzled with maple syrup or any sweet syrup of your choice and some fresh fruits or berries.
- Sweetener: You can easily substitute raw sugar in the recipe with any sweetener like maple syrup or palm sugar or coconut sugar or jaggery.
- Oil: In the pumpkin pancake batter and for pan-frying, add a neutral tasting oil so that the after taste of oil is not felt. You can even use melted butter (dairy or vegan) in place of sunflower oil in the recipe.
- Flavorings & Spices: Add your favorite flavorings and spices. I have added a mix if cinnamon, ginger, allspice, nutmeg and also vanilla. You can easily skip these spices or add your own mix or add ½ to 1 teaspoon of pumpkin spice.
- Milk options: The pancake is batter is made with almond milk which can be substituted with lite coconut milk or soy milk or oats milk. For a vegetarian pancake, you can add dairy milk.
- Skillet: For making pancakes or fritters, a cast iron skillet or pan works best. Though you can use a good heavy steel pan or even a non-stick pan. Whichever pan you use, make sure that the pan is seasoned so that the pancakes do not stick on it.
- Scaling: The recipe can be halved or doubled.
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