Vegan chocolate chip pumpkin pancakes are light, fluffy, and full of pumpkin spice flavor. These have the perfect texture and are just right for soaking up warm maple syrup. Enjoy a stack of these on the weekend for a special breakfast.
There’s nothing like a stack of pumpkin pancakes on a chilly fall morning.
Light and fluffy pancakes, melty chocolate chips, and warm maple syrup – it’s the perfect autumn combination.
This is one of my favorite breakfasts to make with my kids – they just love these! We always make extra so that we can eat them the next day, too.
You might wonder if it’s difficult to make vegan pumpkin pancakes from scratch – the answer is no, not at all! It’s just about as easy as using a pancake mix. You’ll need to add your own spices, but this is a simple recipe that can be made in one bowl.
Can you make pumpkin pancakes without eggs?
Yes, you can easily make pancakes without eggs, and guess what? No one will be able to tell the difference! These are just as delicious as any traditional recipe.
Read this recent comment from a reader:
Pancakes are one of the things I’ve missed the most since going vegan and none of the previous recipes I’ve tried have come anywhere close to tasting authentic, but these are sublime and come out exactly how I like them. They have the taste and texture of regular pancakes and have that great crispy edge that I love. Highly recommend.
- baking powder
- pumpkin puree
- vegan buttery spread
- non-dairy milk or water
- dairy free chocolate chips
How to make pumpkin pancakes
- Mix the ingredients for the batter in one bowl
- Let the batter rise for about 5 minutes. It will puff up significantly.
- Once the batter has risen, heat some vegan buttery spread in a frying pan until it’s sizzling.
- Spoon the batter into the hot pan, and cook for about 3 minutes. Once the pancakes look done around the edges, use a spatula to flip them. Continue to cook until the pancakes are golden brown and done in the middle.
You can see how done the pancakes need to be before flipping them. Don’t flip them too soon or they’ll fall apart.
Storage and Reheating
Store leftover pancakes in the refrigerator. They should stay fresh for about 4 days.
You can reheat these in either the microwave or a toaster oven.
If you’d like to freeze these, simply wrap each pancake in waxed paper and place in a ziploc freezer bag. These can be frozen for up to 3 months.
I haven’t tried that, but if you would like to try it, I recommend using a lighter gluten free flour blend, like Living Now Foods Gluten Free All-Purpose Flour.
Yes, that’s correct! It may seem like a lot, but that’s the amount that’s needed to make these pancakes light and fluffy without eggs. If your pancakes taste bitter, it may be because your baking powder is out of date.
More vegan pancake recipes
Watch the video below to learn how to make fluffy vegan pumpkin pancakes:
If you make this recipe, or any of my recipes, please share on Instagram, and tag me @prettybeeblog. I love to see what you’re cooking!
Disclosure: This post contains affiliate links.
Vegan Chocolate Chip Pumpkin Pancakes.
The texture of these vegan pumpkin pancakes is just right! Light, fluffy, and studded with chocolate chips, these are sure to be a family favorite.
- 1 ½ cups flour I used white spelt flour, but all-purpose flour is okay, too
- 1 ½ Tablespoons baking powder
- 3 Tablespoons sugar
- 1 ¾ teaspoons cinnamon
- ½ teaspoon ground ginger
- ⅓ teaspoon nutmeg
- ¼ teaspoon salt
- 3 Tablespoons pumpkin puree
- 3 Tablespoons melted vegan buttery spread or organic canola oil
- 1 ½ cups non-dairy milk or water
- ¾ cup dairy free chocolate chips
- vegan buttery spread for frying
In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, and salt.
Add the pumpkin puree, melted vegan buttery spread, non-dairy milk, and chocolate chips. Stir well. Set aside to let it rise for about 5 minutes.
Place a tablespoon of vegan buttery spread in a large skillet, and turn the burner to medium heat.
Once the buttery spread is sizzling, spoon the batter into the pan, making the pancakes about four inches in diameter.
When the edges of the pancakes look cooked, flip them over. It may take about three minutes on each side as these are very moist due to the pumpkin.
When the pancakes are golden brown on each side, remove from the pan and repeat with remaining batter, adding more vegan buttery spread to the pan each time.
Serve with buttery spread and maple syrup or cinnamon sugar.
Serving size is two pancakes.
Store leftovers in the refrigerator.
These also freeze very well – wrap each pancake in waxed paper and then place in a freezer bag.
If you don’t have pumpkin puree, you can use butternut squash puree.
If you aren’t vegan, go ahead and use your regular butter and milk.
This post was originally published in 2015. It has been updated.