Incredible Vegan Pumpkin Pancakes

Today I surprised the kids with a variation of one of their favorite breakfasts… pancakes. I waited as they sat down with their full plates in front of them to see if they’d notice. Sure enough after the first bite the excitement of pumpkin set in! These pumpkin pancakes are simply delicious and when topped with coconut cream and chocolate shavings - as I served today - they make a very memorable weekend breakfast.

1-1/2 cup flour

3/4 cup cornmeal

2 tsp baking powder

1 tsp allspice

1 tsp cinnamon

1/2 tsp salt

2 Tbsp vegetable oil

1 cup pumpkin puree

1-1/2 cup plant based milk

2 tsp vanilla

3 Tbsp agave or maple syrup

1/4 cup water


In a medium to large mixing bowl, combine flour, cornmeal, baking powder, allspice, cinnamon, and salt. Mix well.

In a separate medium size bowl, combine vegetable oil, pumpkin puree, plant based milk, vanilla. agave or maple syrup and 1/4 cup water. Stir well.


Add the wet bowl to the dry and mix until combined.


Add 2 tsp vegetable oil to a skillet and warm over medium heat. Pour 1/2 - 1 cup of batter into the skillet (depending on what size of pancakes you desire). Cook for a minute or two until bubbles begin to form. Flip to the other side and cook for another 2 minutes until lightly brown on both sides.


Serve hot with your choice of toppings! Serves 4 - 6.

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