The Best Pumpkin Pancake Recipe (with Vegan option)

Mmmm, these were seriously so yummy! I think they are my all-time favourite way (maybe next to oatmeal) to start my weekend. 🙂

Well, after some fruit of course! Cara Cara orange from Costco and some grapes.

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Mixing up the batter…


And frying them up {in coconut oil}.

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This was the second half of the batch, by the way. Usually I cook three or four at once, and then cook the extras as leftovers for the next day. Check out how the pancakes puff up quite a bit. Yum!


So I let ’em cool down and then placed them in the fridge for the next day. They’re almost as good microwaves as they are fresh, IMO. But I prefer them ‘baked’ in the toaster oven.

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They looked a little plain, so I jazzed them up with some cinnamon-honey spiked Greek yogurt, maple syrup, and more cinnamon.

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That’s better!

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Check out how pumpkin-y they were. I loved the pumpkin flavour in these little guys!


Round 3 of pumpkin pancakes. With lots of peanut butter.

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I love the square design of the maple syrup here.

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Do you want a bite? 🙂


The vegan version that I’m going to show you now was easy to make as well. Start with an ugly but effective flax egg (flax + water).

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Add the other wet ingredients and then combine with flour, oats, and spices.

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Cook and serve with vegan toppings like nut butter and maple syrup (not honey or butter, as these are animal products).

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Look at that maple syrup drizzle! I felt so professional after doing that drizzle 🙂

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Here is the regular pumpkin pancake recipe, because I didn’t really feel like the vegan version was worth sharing.

Super Fluffy Pumpkin Pancakes


  • 125 grams any flour (whole wheat, spelt, kamut, AP, etc)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 or 2 tablespoons flax, OPTIONAL
  • 1/2 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 150 grams pumpkin puree from a can
  • 20 grams brown sugar (can use dates/maple/honey)
  • 1 egg
  • 1 tbsp coconut oil
  • 3/4 cup plain yogurt
  • 2 tablespoons chocolate chips


  1. Mix the dry ingredients, from flour through nutmeg.
  2. Combine wet ingredients (pumpkin through yogurt) in a blender.
  3. Blend wet ingredients until thick and fully combined.  Add a small splash of almond milk (or regular milk) if needed.
  4. Pour wet ingredient mixture into dry ingredients.
  5. Mix carefully and DO NOT OVERMIX. The pancakes will be tough and dry if you do!
  6. Cook in coconut oil or butter (I prefer coconut oil). Cook carefully on both sides, and check to make sure that cooking is done before removing from heat.

That’s it! They’re really easy and make enough for two hearty breakfasts. 10/10 for these tasty pancakes. 🙂

9 thoughts on “The Best Pumpkin Pancake Recipe (with Vegan option)

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