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Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free)

Whole Wheat Pumpkin Pancakes; the ultimate low calorie comfort food. Vegan, dairy-free with no sugar, this pumpkin pancake recipe is chock-full of heavenly spices like cardamom, cinnamon, nutmeg and ginger. These vegan pumpkin pancakes make for a wonderful vegan breakfast any time of year.

someone pouring maple syrup over a stack of vegan pumpkin pancakes on a white plate

Have you ever seen a more beautiful stack of pancakes? No, I did not eat the entire stack…all at once, anyways. Eating this stack of vegan pumpkin pancakes was an all day affair. And what a love affair it was, especially after pairing with my easy skillet Sweet Potato Breakfast Hash.

But, I can’t decide which I like better! These vegan pumpkin pancakes loaded with creamy pumpkin puree or my White Chocolate Pistachio Vegan Pancakes or my Pecan Crusted French Toast! This recipe also pairs well with my Overnight Chia Pudding that tastes just like banana bread, Apple Pie Overnight Oats, Pumpkin Pie Overnight Oats, and my quick and easy Banana Peel Bacon especially if you’re doing a vegan brunch! And if you’re looking for something besides maple syrup to slather on these vegan pancakes, try a little vegan butter and my Pear Ginger Jam!

Why This Recipe Works

  • Healthy. Plant-based goodness abounds in these fantastic pancakes as they as they are 100% vegan, dairy-free and eggless like these Vegan Banana Pancakes.
  • Moist and fluffy. Golden brown on the outside, tender and fluffy on the inside. A great vegan breakfast idea but also good for dinner.
  • Quick, easy and ready in 10 minutes. In a hurry? No problem! This vegan pancake recipe is so easy to whip up, they’ll be ready to eat in 10 minutes.
  • Freezer-friendly. Make life easier by doubling up the recipe and freezing the left-overs for later.
  • Love pumpkin? Try my Vegan Pumpkin Mac and Cheese Bake.
stack of whole wheat pumpkin pancakes without syrup on a white plate
Vegan Pancakes with Pumpkin Puree

What You’ll Need

Here’s a list of ingredients you’ll need to make these vegan pumpkin pancakes:

Step-by-Step Instructions

These dairy-free, no sugar pumpkin pancakes are super easy to make. Here are the steps:

  1. In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave and vanilla until thoroughly blended.
  2. Sift in flour, baking powder and spices into the wet ingredients. Stir with fork or large spoon until creamy. Do NOT overmix. Read more to find out why overmixing is the ambitious baker’s number one enemy!
  3. Spray a non-stick skillet with cooking oil. Heat griddle over medium-high heat for 2 minutes prior to adding pancake batter. You want the grill to be super hot!
  4. Using a ladle or measuring cup, pour about 1/3 cup batter onto the griddle for each pancake. When bubbles form, flip and cook until golden brown, about 2-3 minutes. Repeat until all batter is used.
  5. Load onto plate and top with your favorite goodies, such as vegan whipped cream, maple syrup and pecans

Frequently Asked Questions

Can I use an electric mixer to make these vegan pancakes?

Yes. Just be sure to only mix until the ingredients are just blended. DO NOT OVERMIX.

Can these pancakes be frozen?

Yes. Prior to freezing, wrap tightly in saran wrap and then in aluminum foil and these will stay good in your freezer for up to 3 months.

Can these be made with all purpose flour?

Yes. All purpose flour is an excellent substitution.

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

pumpkin pancakes on a white plate

Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free)

These Whole Wheat Pumpkin Pancakes are dairy-free with no added sugar. A decadent vegan breakfast favorite filled with all the spices and flavors of fall.
5 from 55 votes
Print Pin Rate
Course: Breakfast
Cuisine: All
Diet: Low Fat, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 12 pancakes
Calories: 82kcal
Author: Deborah

Ingredients

  • 1 cup pumpkin puree
  • 3/4 cup plant milk
  • 1/2 cup water
  • 2 tbsp applesauce
  • 2 tbsp agave or maple syrup
  • 1.5 tsp vanilla extract
  • 1.5 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1.5 tsp cardamom
  • 1 tsp cinammon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg

Toppings

  • pecans chopped
  • vegan whipped cream
  • pure maple syrup

Instructions

  • In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave and vanilla until thoroughly blended.
  • Sift in flour, baking powder and spices into the wet ingredients. Stir with fork or large spoon until creamy.
  • Spray a non-stick skillet with cooking oil. Heat griddle over medium high heat for 2 minutes prior to adding pancake batter.
  • Using a ladle or measuring cup, pour about 1/3 cup batter onto the griddle for each pancake. When bubbles form, flip and cook until golden brown, about 2-3 minutes. Repeat until all batter is used.
  • Load onto plate and top with your favorite goodies, such as vegan whipped cream, maple syrup and pecans

Nutrition

Serving: 2pancakes | Calories: 82kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 212mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3211IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

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5 from 55 votes (50 ratings without comment)

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10 Comments

  1. 5 stars
    Fall isn’t far away, and I love pumpkin pancakes; this recipe makes the perfect breakfast, and the kids love them; they always come back for seconds, lol

  2. 5 stars
    I love pumpkin all the time! I love that this pancake recipe is made with whole wheat and is naturally sweetened.

  3. 5 stars
    Fall is just around the corner. Bring on all the pumpkin recipes. These will be a hit for brunch or dinner.

  4. 5 stars
    These pumpkin pancakes are the perfect fall breakfast. I love that they’re dairy and refined sugar free. A healthy version of my favourite breakfast that doesn’t compromise on taste or texture!