Vegan Pumpkin Pancakes

Make these vegan pumpkin oatmeal pancakes using pumpkin puree and sweetened with maple syrup. They are delicious topped with Vegan Pumpkin Caramel Sauce. Other delicious vegan pumpkin recipes to try for breakfast are Vegan Pumpkin Muffins and Puerto Rican Pumpkin Fritters. 

Vegan Pumpkin Oatmeal Pancakes

Oatmeal pancakes prepared in the blender are not new to our website, one of our reader’s favorite recipe is actually my Vegan Banana Oatmeal Pancakes, for which I have received so many rave review. I have since made Blueberry Oatmeal Pancakes and now this yummy vegan pumpkin pancakes.

I used canned pumpkin puree for this pumpkin pancake recipe but you can easily make your own by baking pumpkin and pureeing in a food processor. I used certified gluten-free rolled oats but you are free to use regular oats. I used almond milk but any other non-dairy milk will work like oat milk, soymilk, coconut milk.

For the sweetener I used maple syrup, you can adjust to your taste. Substitute with your favorite sweetener.

One thing to note if your batter is too thick, you can add extra non-dairy milk, you will find after you have cooked the first batch in a large non-stick skillet that the remaining batter would have thickened hence the need for extra liquid. This recipe is very forgiving so you can adjust the amounts easily. 

For spice blend, you can substitute the individual spices for pumpkin pie spice or substitute with your favorite blend, how about a blend of cardamon and coriander for a cinnamon substitute?

Ingredients For Vegan Oatmeal Pancakes

• Rolled Oats
• Almond Milk
• Pumpkin Puree
• Maple Syrup
• Baking Powder
• Vanilla
• Cinnamon
• Ginger 
• Nutmeg
• Salt

How To Make Vegan Oatmeal Pancakes

1. Place rolled oats, almond milk. pumpkin puree, maple syrup, baking powder, vanilla, cinnamon, ginger, nutmeg and salt in a high-speed blender.
2. Process pancake until mixture is smooth and creamy.
3. Heat a large non-stick skillet on medium-high heat. Brush or spray to oil. Using a 1/4 cup measuring cup, scoop up the batter and pour on the heated skillet, about 4 pancakes per batch.
4. Cook pancake for about 2-3 minutes or until golden brown, flip pancakes over and cook for another 3 minutes.
5. Transfer pancakes from skillet onto a plate, repeat until all the batter is cooked.
6. Serve pancake with pumpkin caramel sauce.
7. Garnish with chopped walnuts or pecans.

Other Vegan Breakfast Recipes To Prepare

• Gluten-Free Vegan Cauliflower Hash Browns
• Easy Tofu Scramble 
• Vegan Tater Tots
• Vegan Gluten-Free Pear Muffins
• Blueberry Banana Smoothie

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Vegan Pumpkin Pancakes

These vegan pumpkin oatmeal pancakes are so amazing. They are so easy to prepare with pumpkin puree and sweetened with maple syrup, perfectly spice just add all the ingredients in a blender and process until smooth and creamy. 

5 from 11 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Vegan Pumpkin Pancakes

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Servings: 8 servings

Calories: 97kcal

Ingredients

• 1 1/2 cup certified gluten-free rolled oats
• 1 cup almond milk
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• Oil for brushing or cooking spray

Instructions

• Place rolled oats, almond milk. pumpkin puree, maple syrup, baking powder, vanilla, cinnamon, ginger, nutmeg and salt in a high-speed blender.
• Process pancake until mixture is smooth and creamy.
• Heat a large non-stick skillet on medium-high heat. Brush or spray to oil. Using a 1/4 cup measuring cup, scoop up the batter and pour on the heated skillet, about 4 pancakes per batch.
• Cook pancake for about 2-3 minutes or until golden brown, flip pancakes over and cook for another 3 minutes.
• Transfer pancakes from skillet onto a plate, repeat until all the batter is cooked.
• Serve pancake with pumpkin caramel sauce and garnish with chopped walnuts or pecans.

Nutrition

Calories: 97kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 242mg | Potassium: 112mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2384IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg