Nothing says fall like vegan chocolate chip pumpkin pancakes! These are light, fluffy, and 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 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.
- Spelt Flour – I like to make these with white spelt flour, but you could also use all-purpose flour.
- Sugar – I use organic cane sugar for this recipe, but light brown sugar would work as well.
- Baking Powder – Baking powder is a key ingredient here! You need to use one and a half Tablespoons in order for these to become very light and fluffy.
- Pumpkin Puree – Make sure you get 100% pure pumpkin puree for this recipe, not pumpkin pie filling.
- Vegan Buttery Spread – We use Earth Balance Soy Free Vegan Buttery Spread, but you could use a different variety of buttery spread if you prefer.
- Non-Dairy Milk or Water – A neutral tasting non-dairy milk or water will work well for making the batter.
- Dairy Free Chocolate Chips – Use any brand of dairy free chocolate chips that work for your dietary needs. We love the Enjoy Life Dark Chocolate Chips and Mini Chips.
Step by Step Instructions
- 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.
Tips for Success
- Make sure to heat your pan over medium heat and use plenty of vegan buttery spread.
- Wait until the buttery spread is sizzling before spooning the batter into the pan.
- Make smallish, uniformly sized pancakes so that they all cook evenly.
Storage and Reheating
Store leftover pancakes in the refrigerator. They should stay fresh for about 4 or 5days.
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.
Try serving these with your favorite sausage or bacon (either vegan varieties or non-vegan varieties would work), homemade applesauce, or sliced fresh apples or pears.
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.
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.
Watch the video below to learn how to make these:
Disclosure: This post contains affiliate links.
Vegan Chocolate Chip Pumpkin Pancakes.
- 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.