If you have a little leftover pumpkin puree, why not make a batch of these deliciously simple brown sugar pumpkin pancakes. The batter is whisked up in seconds, and you will be rewarded with light and fluffy pancakes, full of fall flavor
It’s nearly September. There’s a slight chill in the air in the mornings now, and the evenings are drawing in. My favorite time of the year: fall. I love everything about autumn, the warm colours, the time to wear cosy sweaters, the pumpkin spice lattes and pumpkin everything!
These easy vegan pumpkin pancakes can be prepped in a jiffy, and ready on the table in less than 30 minutes, perfect for those early Autumn pancake cravings!
I have chosen not to use pumpkin spice at all in these pancakes, because I often find it can be a little overpowering, however, do go ahead and add half a teaspoon to the batter for a subtle fall flavor!
Table of Contents
- pumpkin puree. I used canned, but feel free to use fresh if you have some. I have used the unflavored, but I see no reason why you can’t use pumpkin spiced too!
- brown sugar. This adds a rich, golden, caramel flavor to the pancakes. You can replace with white sugar
- plain white flour, you could also use wholemeal or your favorite gluten free blend.
- Sift the dry ingredients into a large mixing bowl.
- Using a blender or smoothie maker, blend together the pumpkin puree, melted butter, yogurt, milk and vanilla, until you have a smooth mixture.
- Pour this into the dry ingredients and whisk gently until all the lumps have disappeared.
- You can cover and chill the mixture until you are ready to use it, or make your pancakes straight away.
Pour your mixed wet ingredients into the dry
Whisk well until you have no more visible lumps
You should have a nice smooth pancake batter
Hint: I like to leave the pancake batter to activate the baking powder for a few minutes before cooking. It’s optional but it does help with fluffier pancakes!
- banana or sweet potato – instead of pumpkin puree
- flour – use gluten free flour to make these pancakes gluten free
- sugar – if you are watching your diet, use your favorite sugar replacement instead, but you may need to modify the quantities
- melted butter – use melted coconut oil or plain vegetable oil instead
- pumpkin spice – add half a teaspoon of mixed pumpkin spice to the dry ingredients for a real taste of fall!
- Fruity – add some chopped banana, or blueberries, or even sultanas
- Deluxe – add some chocolate chips and chopped pecans
- Kid friendly – drizzle with some chocolate sauce and whipped coconut cream
Also check out my naughty but nice version of vegan tiramisu pancakes!
I love to use my Ninja Foodi Zerostick frying pan for pancakes, you don’t need to use too much oil, and you just wipe the pan out after use.
If you have spare pancakes, you can wrap them in clingfilm once cooled and refrigerate for a couple of days, before reheating in a toaster or in the frying pan.
You can also freeze them, thawing them out completely before popping them in a toaster.
I use a measuring cup to ensure that my pancakes are all of a similar size, which helps with an even cook.
Delicious Brown Sugar Pumpkin Pancakes – Dairy Free and Eggless
- 1½ cups Plain Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- 3 tbsp Brown Sugar
- 1½ cups Soy Milk - or plant-based milk of your choice
- ⅓ cup Plain Yogurt - vegan
- ⅓ cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1½ tbsp melted butter
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Yes, just use your favorite gluten free flour blend!