How to Make Vegan Pumpkin Pancakes (No Eggs Needed!): Deliciously Simple
As the weather cools and pumpkins start popping up everywhere, it’s the perfect time to cozy up with some delicious pumpkin pancakes!
I love this recipe because it’s not only vegan but also egg-free, making it perfect for those who prefer a plant-based breakfast or simply don’t have eggs on hand.
worry—these pancakes are still fluffy, flavorful, and super easy to make. Let me guide you through the process; you’ll be flipping perfect pancakes in no time!
Print The Recipe If You’re On Hurry
Vegan Pumpkin Pancakes (No Eggs)
10 mins
15-20 mins
30 mins
Breakfast
Vegan, American
4 servings
Ingredients
| Ingredient | Amount |
|---|---|
| Pumpkin puree | ¾ cup |
| All-purpose flour | 1 ¼ cups |
| Plant-based milk | 1 cup |
| Maple syrup | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Pumpkin pie spice | 1 teaspoon |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Oil (coconut or vegetable) | 1 tablespoon |
Calories: 137
Protein: 3 grams
Fat: 7 grams
Carbs: 19 grams
Fiber: 7 grams
Vitamin A: 209% of the Daily Value (DV)
Cooking Steps
Step 1: Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, pumpkin pie spice, and salt. Stir everything together to ensure it’s evenly mixed.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla extract until smooth.
Step 3: Combine and Cook
Pour the wet ingredients into the dry ingredients and mix until just combined. Heat a non-stick skillet over medium heat and grease it with oil. Pour small amounts of batter into the pan and cook until bubbles form on the surface, then flip and cook for another 2-3 minutes.
Step 4: Serve
Serve the pancakes warm, with maple syrup, fresh fruit, or your favorite toppings. Enjoy!
Lets Know The Cooking Process
At first, know about the ingredients in detail. also I give you some alter option if you don’t have this.
Ingredients for Vegan, Egg-Free Pumpkin Pancakes
This recipe uses simple pantry staples, and most of the ingredients are likely already in your kitchen. Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Pumpkin Puree | ¾ cup | unsweetened |
| All-purpose flour | 1 ¼ cups | or gluten-free flour mix |
| Plant-based milk | 1 cup | almond, soy, or oat milk |
| Maple syrup | 2 tbsp | or agave syrup |
| Baking powder | 2 tsp | for fluffiness |
| Pumpkin pie spice | 1 tsp | or cinnamon and nutmeg blend |
| Salt | ¼ tsp | optional |
| Vanilla extract | 1 tsp | |
| Oil (coconut or vegetable) | 1 tbsp | for cooking |
Ingredient Alternatives and No-Egg Substitutes
This recipe doesn’t need eggs at all! Pumpkin puree naturally adds moisture and acts as a great binder, which means your pancakes will hold together perfectly without eggs.
Plus, the baking powder ensures that they puff up nicely.
Here’s a quick breakdown of some ingredient swaps if needed:
- Pumpkin puree: If you’re out of pumpkin, use mashed sweet potato or butternut squash. These work as a great replacement and have a similar texture and flavor.
- All-purpose flour: Whole wheat flour or a gluten-free flour blend can be used as alternatives. Keep in mind, whole wheat flour might make the pancakes a bit denser, but they’ll still taste great.
- Plant-based milk: Almond, oat, soy, or any non-dairy milk will work. If you’re in a pinch, even water can be used, but it might make the pancakes a bit less creamy.
- Maple syrup: You can swap this with agave syrup, brown rice syrup, or even coconut sugar.
- Pumpkin pie spice: If you don’t have pre-mixed pumpkin pie spice, use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of ground ginger and cloves.
How to Make Vegan Pumpkin Pancakes Without Eggs: Step-by-Step
Making egg-free pancakes doesn’t require any special tricks, just a few simple steps!
Step 1. Mix the Dry Ingredients
Grab a large bowl and combine your flour, baking powder, pumpkin pie spice, and salt.
Stir everything together to ensure the baking powder is distributed evenly—this step is key for getting those nice, fluffy pancakes.
Step 2. Whisk the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, vanilla extract, and oil.
The pumpkin gives these pancakes a beautiful orange hue and all the cozy fall flavors. If your mixture looks too thick, feel free to add a splash of extra milk to get a smooth consistency.
Step 3. Combine Wet and Dry Ingredients
Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently mix everything together until just combined.
Be careful not to overmix! A slightly lumpy batter is totally fine; overmixing can make the pancakes dense.
Step 4. Let the Batter Rest
This step is optional, but I recommend letting the batter sit for about 5 minutes.
This allows the baking powder to do its magic and gives you extra fluffy pancakes. Plus, it’s a great time to get your pan heated up.
Step 5. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or vegan butter.
Once the pan is hot, spoon about ¼ cup of batter per pancake onto the skillet. Let them cook for 2-3 minutes on the first side.
You’ll know they’re ready to flip when small bubbles form on the surface. Carefully flip the pancakes and cook for another 2 minutes, or until both sides are golden brown.
Serve and Enjoy
Once they’re cooked, plate them up and serve immediately!
These pancakes are best enjoyed warm, with a drizzle of maple syrup and whatever toppings you like.
I love adding a sprinkle of cinnamon, chopped nuts, or even a few chocolate chips on top for an extra treat!
Topping Ideas for Pumpkin Pancakes
These pancakes are delicious on their own, but toppings can elevate them even further. Here are a few ideas to inspire you:
- Maple syrup (a classic)
- Sliced bananas or apples
- Chopped pecans or walnuts for some crunch
- Vegan whipped cream for a dessert-like breakfast
- Nut butter like almond or peanut butter
- Vegan yogurt for a creamy twist
- Dried fruit like cranberries or raisins for added sweetness
Pro Tips for Egg-Free, Fluffy Pancakes
- Why no eggs?: Eggs are often used in pancakes to bind the ingredients and add moisture. In this recipe, the pumpkin puree naturally does both jobs, so there’s no need for eggs! It’s a win-win—healthier and just as delicious.
- Don’t overmix: This is a key tip for fluffy pancakes. If you overmix the batter, it will knock out the air bubbles, leaving you with dense pancakes. You want the batter to stay light and airy.
- Low and slow: When cooking the pancakes, medium heat is best. If the pan is too hot, the outsides will cook too fast and the insides may still be raw. Keep patience!
- Make it your own: Feel free to customize the recipe by adding your favorite mix-ins like chocolate chips, berries, or even shredded coconut.
Storing and Reheating Your Egg-Free Pancakes
If you have leftovers (which doesn’t happen often in my kitchen!), you can store them in an airtight container in the fridge for up to 3 days.
To reheat, just pop them in the toaster or microwave.
For longer storage, these pancakes freeze really well. Layer them with parchment paper between each pancake and store in a freezer-safe bag.
They’ll keep for about 2 months. To reheat, toast them directly from the freezer, or warm them in a low oven.
Why I Love These Egg-Free Vegan Pumpkin Pancakes
These pumpkin pancakes are not only super easy to make but also incredibly versatile. And this recipe is perfect for a hearty, comforting breakfast.
The pumpkin puree gives these pancakes great texture and flavor, while the spices bring all the cozy autumn vibes.
The best part? You won’t even miss the eggs. The pancakes are fluffy, soft, and packed with flavor.
They’re perfect for weekend brunch or a lazy morning when you want something a little special.
Plus, the smell of cinnamon and pumpkin in the kitchen is enough to get anyone excited for breakfast!
So, grab those ingredients and whip up a batch of these vegan, egg-free pumpkin pancakes. Trust me, you won’t be disappointed! Enjoy every bite!
