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Pumpkin Pancakes
Course: Breads, doughs, and battersCuisine: American, BreakfastDifficulty: MediumServings3
servingsPrep time5
minutesCooking time10
minutesCalories209
kcalTransform your fall mornings with these Fluffy Pumpkin Pancakes that are naturally gluten-free, vegan, and incredibly easy to make. This innovative recipe uses rolled oats instead of flour, creating a wholesome base that’s combined with pumpkin puree, warm spices, and aquafaba (the liquid from canned chickpeas) to achieve a surprisingly light and fluffy texture without any eggs or dairy. Perfect for those that avoid bananas, these pancakes offer all the cozy flavors of autumn in every bite, with hints of cinnamon and pumpkin spice complementing the natural sweetness of dates. Whether you’re cooking them on a griddle for a leisurely weekend brunch or baking them all at once on a sheet pan for busy weekday mornings, these nutritious pancakes prove that healthy eating can be both delicious and convenient, making them an ideal choice for families seeking wholesome breakfast options that everyone will love.
Ingredients
1 cup (240 ml) almond milk
¼ cup (60 ml) aquafaba (liquid from canned chickpeas)
¾ cup (180 g) pumpkin puree
1½ cups (135 g) rolled oats
¾ teaspoon (6 g) baking powder
¼ teaspoon ground cinnamon
¼ teaspoon pumpkin spice
1-2 whole dates, pitted
Walnuts, to taste (optional)
Chocolate chips, to taste (optional)
Directions
- Add all ingredients to the blender container in the order listed, with liquids first.
- Blend on high speed (Variable Speed 10) for 20 seconds until smooth.
- Heat a griddle or skillet over medium heat and lightly grease if needed.
- Pour batter onto the hot griddle to form small pancakes (about ¼ cup batter each).
- If using optional toppings, sprinkle walnuts or chocolate chips on top of each pancake while cooking.
- Cook for 2-3 minutes on the first side, until bubbles form on the surface.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with desired toppings.
Recipe Video
Notes
- These pancakes are naturally gluten-free and vegan.
- The oven method (350°F (175°C) for 10-15 min until cooked through) is a time-saving option when cooking for a crowd.
- Aquafaba helps create a fluffy texture without eggs.
- For a banana-free pancake option, this recipe works year-round.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
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4 responses to “Pumpkin Pancakes”
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What if you don’t have aquafaba, can you use eggs instead? If so, how many?
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Yes! About one egg is the same as 1/4 cup aquafaba. Let us know how it goes!
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As a mama to two young kiddos I’m very anxious to try these for one, as a healthier alternative to pancakes and two, your note about making them in the oven. That sounds amazing! Any guidelines as to what temp and how long? I assume this would work with the original oatmeal pancake recipe as well? TIA!
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Hi Sarah, yeah, 350 for 10-15 minutes should be good. We actually haven’t tried this method — have only heard from my sister who does it like this and swears by it. And yes, same with the original oatmeal pancakes recipe. Let us know how it goes for you and what you find? TIA!
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