Whole Wheat Pumpkin Pancakes; the ultimate comfort food. Vegan, dairy-free with no sugar, this pumpkin pancake recipe is chock-full of heavenly spices like cardamom, cinnamon, nutmeg and ginger. These vegan pumpkin pancakes make for a wonderful vegan breakfast any time of year.
Have you ever seen a more beautiful stack of pancakes? No, I did not eat the entire stack…all at once, anyways. Eating this stack of vegan pancakes was an all day affair. And what a love affair it was!
But, I can’t decide which I like better! These vegan pumpkin pancakes loaded with creamy pumpkin puree or my White Chocolate Pistachio Pancakes or my Pecan Crusted French Toast! Whole wheat pumpkin pancakes also pair well This recipe also pairs well with my Overnight Chia Pudding that tastes just like banana bread, especially if you’re doing a brunch!
Why This Recipe Works
- Healthy. Plant-based goodness abounds in these fantastic pancakes as they as they are 100% vegan, dairy-free and eggless
- Moist and fluffy. Golden brown on the outside, tender and fluffy on the inside. A great vegan breakfast idea but also good for dinner.
- Quick, easy and ready in 10 minutes. In a hurry? No problem! This vegan pancake recipe is so easy to whip up, they’ll be ready to eat in 10 minutes.
- Freezer-friendly. Make life easier by doubling up the recipe and freezing the left-overs for later.
What You’ll Need
Here’s a list of ingredients you’ll need to make these vegan pumpkin pancakes:
- pumpkin puree
- plant milk
- applesauce
- agave or maple syrup
- vanilla extract
- whole wheat flour
- baking powder
- sea salt
- cardamom
- cinnamon
- nutmeg
- ginger
Step-by-Step Instructions
These dairy-free, no sugar pumpkin pancakes are super easy to make. Here are the steps:
- In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave and vanilla until thoroughly blended.
- Sift in flour, baking powder and spices into the wet ingredients. Stir with fork or large spoon until creamy. Do NOT overmix. Read more to find out why overmixing is the ambitious baker’s number one enemy!
- Spray a non-stick skillet with cooking oil. Heat griddle over medium-high heat for 2 minutes prior to adding pancake batter. You want the grill to be super hot!
- Using a ladle or measuring cup, pour about ⅓ cup batter onto the griddle for each pancake. When bubbles form, flip and cook until golden brown, about 2-3 minutes. Repeat until all batter is used.
- Load onto plate and top with your favorite goodies, such as vegan whipped cream, maple syrup and pecans
Frequently Asked Questions
Yes. Just be sure to only mix until the ingredients are just blended. DO NOT OVERMIX.
Yes. Prior to freezing, wrap tightly in saran wrap and then in aluminum foil and these will stay good in your freezer for up to 3 months.
Yes. All purpose flour is an excellent substitution.
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Whole Wheat Pumpkin Pancakes (Dairy-Free, No Sugar)
Ingredients
- 1 cup pumpkin puree
- ¾ cup plant milk
- ½ cup water
- 2 tablespoon applesauce
- 2 tablespoon agave or maple syrup
- 1.5 teaspoon vanilla extract
- 1.5 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1.5 teaspoon cardamom
- 1 teaspoon cinammon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
Toppings
- pecans chopped
- vegan whipped cream
- pure maple syrup
Instructions
- In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave and vanilla until thoroughly blended.
- Sift in flour, baking powder and spices into the wet ingredients. Stir with fork or large spoon until creamy.
- Spray a non-stick skillet with cooking oil. Heat griddle over medium high heat for 2 minutes prior to adding pancake batter.
- Using a ladle or measuring cup, pour about ⅓ cup batter onto the griddle for each pancake. When bubbles form, flip and cook until golden brown, about 2-3 minutes. Repeat until all batter is used.
- Load onto plate and top with your favorite goodies, such as vegan whipped cream, maple syrup and pecans
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