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.
Table of Contents
About this 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.
How to make Pumpkin Pancakes
Preparing the batter
- 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 my 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 canned 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. If the batter becomes thick, add a few tablespoons of almond milk. If it looks thin, add 1 to 2 tablespoons whole wheat flour.
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 fruit or berry sauce of your choice and some seasonal fresh fruits or berries.
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.
- 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).
- 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, 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.
- 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.
- 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 and can be halved or doubled.
If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.
Pumpkin Pancakes (Eggless, Vegan, Whole Wheat)
- 1 cup whole wheat flour – 120 grams
- 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 pinch salt
- 1 teaspoon baking powder
- ½ cup Pumpkin Puree – 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
- 2 to 3 tablespoons maple syrup
- fruits or berries – seasonal or fresh or frozen, as required
- In a mixing bowl take all the dry ingredients and mix them well with a whisk
- Add the wet ingredients.
- Mix very well with a whisk.
- 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 berry sauce or fruit sauce of your choice and some fresh fruits or berries.
- 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.
- 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 blend.
- 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.
Nutrition Info Approximate values
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Like this Recipe?
Pin it Now to Remember it Later