Usually, Pancakes made with Whole Grain Flour are dry and flat, not this one. The yeast allows the batter to rise, creating air pockets that are pivotal in the process. If you pour a bubbly batter into a hot grill, the Pancakes will rise becoming fluffier than any other you've ever tried. Don't they look fluffy and pretty?

Yeasted Pumpkin Pancakes [Vegan]

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12 pancakes


  • 2 cups Whole Grain Flour
  • 2 teaspoons Yeast
  • pinch of Salt
  • 1 tbsp Sugar
  • 1 tbsp Oil
  • 1.5 cups Rice Flour
  • 1/4 cup Pumpkin Puree
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Egg Replacer (optional)


  1. Warm 1/2 cup of the rice milk and sugar in the microwave, not scorching hot, just warm to the touch (about 110 degrees). Mix in the yeast and let it rest for 3-5 minutes.
  2. Warm the remaining rice milk, mix in the pumpkin puree and spices, blend well. Add the rest of the ingredients, including the yeasted rice milk. Blend well. Let the batter rest, covered, in a warm place for 30 minutes.
  3. After 30 minutes have passed, pour some of the batter in a greased griddle and cook.  Makes 10-12 pancakes.

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Nutritional Information

Per 3 pancakes (without optional egg replacer): Calories: 470 | Carbs: 95 g | Fat: 6 g | Protein: 12 g | Sodium: 2 mg | Sugar: 4 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.


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  1. The instructions talk about rece milk. The ingredients do not mention rice flour, only rice milk. Should it be 1.5 C rice milk instead of 1.5 C rice flour in the ingredients?