Who said it had to be autumn for you to enjoy pumpkin? Try them in some vegan pancakes that are reminiscent of that classic autumn pie, using pumpkin puree.

Pumpkin Pie Pancakes [Vegan]






  • 3 tbsp pumpkin puree
  • 2-3 tbsp brown sugar
  • 2 cups wholemeal plain flour
  • 1 tsp baking powder
  • 2/3 cup almond milk
  • 2 tsp cinnamon
  • 1 tsp mixed spices (cinnamon, ginger, nutmeg and cloves)
  • organic, pure maple syrup to serve (optional)


  1. Heat a pan over medium heat with a little bit of oil sprayed in it.
  2. In a bowl, beat the sugar and pumpkin puree together, slowly pouring milk into the mixture. Add the flour, spices and baking powder and mix again until just combined.
  3. Spoon the batter into the pan and form a pancake. When the top of the pancake starts to bubble and the sides are firm you can flip it (with the help of a spatula if necessary). Cook for a few minutes on the other side and then serve.
  4. Top with maple syrup and tuck in!

Nutritional Information

Per Serving (before toppings): Calories: 519 | Carbs: 112 g | Fat: 5 g | Protein: 17 g | Sodium: 9 mg | Sugar: 22 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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

  1. I should have known by looking at the dry to wet ratio in this recipe that these were going to be a fail. The batter ended up being a dry blob, so I added an additional cup of milk and a tsp of baking powder and adjusted the sugar. It helped with a consistenty and fluffiness, but they were still dense and bland as hell.

    I like the phrase, "if its not broken, don\’t fix." I\’ll stick to my normal vegan pancakes. These didn\’t do it for me.

Load More...