Pumpkin Pancakes (Eggless, Vegan, Whole Wheat)

Step by StepJump to RecipeTips

Make Pumpkin Pancakes that are soft, fluffy and healthy. The recipe comes 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.

pumpkin pancakes stacked on green plate drizzled with maple syrup with a side of cubed mangoes

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 raw 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.
pumpkin pancakes stacked on green plate drizzled with maple syrup with a side of cubed mangoes and a small bowl of cubes mangoes on the top
Tips

Tips for Pumpkin Pancake

  1. Raw Sugar: You can easily substitute raw sugar with any sweetener like maple syrup or palm sugar or coconut sugar or jaggery (Indian unrefined sugar made from sugarcane juice). 
  2. 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. 
  3. Flavorings & Spices: Add your favorite flavorings and spices. I love warm spices in these pancakes – cinnamon, ginger, allspice 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.
  4. Milk options: 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.
  5. 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.
  6. Scaling: The recipe makes 10 pancakes and can be halved or doubled.

Serving Suggestions

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 these pancakes.

For the syrup, you could even use dates syrup or chocolate syrup or a berry sauce like blueberry or strawberry sauce.

Step-by-Step Guide

How to make Pumpkin Pancakes 

  1. 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.
dry ingredients taken in a white mixing bowl

2. Mix all the dry ingredients with a whisk.

dry ingredients mixed with a whisk

3. Add ½ cup pumpkin purée – homemade or packaged. I have added homemade pumpkin puree.

pumpkin puree added to the mixed dry ingredients

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.

almond milk, oil and vanilla extract added

5. Mix very well

all ingredients mixed with a whisk

6. The batter should be a smooth, flowing and a medium consistency batter. If the batter becomes thick, add a few tablespoons of almond milk. If it looks thin, add 1 to 2 tablespoons whole wheat flour.

consistency of the batter being shown with a ladle

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. 

batter poured on a cast iron skillet

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

pumpkin pancake being cooked

9. Gently flip and cook the second side.

pancake flipped and second side being cooked

10. Cook the second side till golden. Remove the pancake from the pan.

second side cooked till golden

11. Make all pancakes this way and use up the entire batter.

pancakes made and kept on a steel plate

12. Serve them hot or warm drizzled with maple syrup or any sweet fruit or berry sauce of your choice and some seasonal fresh fruits or berries.

pumpkin pancakes stacked on green plate drizzled with maple syrup with a side of cubed mangoes, a small bowl of mangoes on top right and with a fork kept on folded crochet doily near top left on a white marble background

More Healthy Pancake Recipes

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

pumpkin pancakes stacked on green plate drizzled with maple syrup with a side of cubed mangoes

Pumpkin Pancakes (Eggless, Vegan, Whole Wheat)

5 from 1 vote
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
Diet: Vegan
Difficulty Level: Easy

Servings 10 pumpkin pancakes
Units

Ingredients

dry ingredients

  • 1 cup whole wheat flour
  • 2 tablespoons raw sugar
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • teaspoon grated nutmeg or ground nutmeg
  • 2 pinches ground dry ginger
  • 1 pinch salt
  • 1 teaspoon baking powder

wet ingredients

  • ½ cup pumpkin purée – homemade or packaged
  • 1 to 1.25 cups almond milk
  • ½ teaspoon vanilla extract – can add ¼ teaspoon vanilla essence, optional
  • 1 tablespoon sunflower oil – can use melted coconut oil or any neutral tasting oil

for pan frying

  • 4 to 5 tablespoons sunflower oil – as required

for serving

  • 2 to 3 tablespoons maple syrup
  • fruits or berries – seasonal or fresh or frozen, as required

Instructions

making batter

  • In a mixing bowl take all the dry ingredients and mix them well with a whisk
    dry ingredients mixed with a whisk
  • Add the wet ingredients.
    almond milk, oil and vanilla extract added
  • Mix very well with a whisk.
    all ingredients mixed with a whisk

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.
    batter poured on a cast iron skillet
  • Cook one side of the pancakes till golden on low to medium-low heat.
    pancake flipped and second side being cooked
  • Flip and cook the second side till golden.
    second side cooked till golden
  • Remove and keep aside. Make all pancakes this way.
    pancakes made and kept on a steel plate
  • Serve them hot or warm drizzled with maple syrup or any berry sauce or fruit sauce of your choice and some fresh fruits or berries.
    pumpkin pancakes stacked on green plate drizzled with maple syrup with a side of cubed mangoes

Notes

  1. Consistency of the batter: If the batter looks thick, add a few tablespoons of almond milk. If it becomes thin, add 1 to 2 tablespoons whole wheat flour. The batter is a medium consistency flowing batter. 
  2. Sweetener: You can easily substitute raw sugar in the recipe with any sweetener like maple syrup or palm sugar or coconut sugar or jaggery. 
  3. 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.
  4. 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 blend.
  5. 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.
  6. 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.
  7. Scaling: The recipe can be halved or doubled.

Nutrition Info Approximate values

Nutrition Facts
Pumpkin Pancakes (Eggless, Vegan, Whole Wheat)
Amount Per Serving
Calories 139 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 39mg2%
Potassium 129mg4%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 1942IU39%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 3mg20%
Vitamin K 3µg3%
Calcium 59mg6%
Vitamin B9 (Folate) 7µg2%
Iron 1mg6%
Magnesium 21mg5%
Phosphorus 76mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares18
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking