• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Gluten-free Vegan Recipes

    Chocolate Vegan Pumpkin Pancakes

    Published: Oct 21, 2019 · by Nicole · Updated: Feb 9, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These chocolate vegan pumpkin pancakes are perfect for a fall-inspired breakfast or brunch. They are super easy to make with just 5 simple ingredients. Gluten-free and oil-free. 

    Vegan Chocolate Pumpkin Pancakes

    Ah, it is pumpkin season and also the season for warming, comforting breakfasts on cold mornings. For me, those breakfasts usually involve porridge and, whenever my busy schedule allows, a thick stack of pancakes. Drizzled with maple syrup and nut butter, its pretty much heaven. Anyone else here that pretty much considers themselves in a romantic relationship with pancakes?!

    Anyway, it's even better if you bring pumpkin and chocolate into the equation. The result? Super fluffy and satisfying chocolate vegan pumpkin pancakes that I am so excited to share with you!

    Chocolate vegan pumpkin pancakes

    Ah man, where do I even start with these?! Perhaps I ought to let them speak for themselves. After all, pancakes speak louder than words. I wanted to create a recipe for all you pumpkin lovers that is super simple but still carries that wonderful fall flavour.

    Stack of vegan chocolate pancakes

    These vegan pumpkin pancakes carry just the right amount of sweetness and have a perfectly fluffy, soft but not too dense texture. Cacao powder adds a chocolatey flavour which goes perfectly with a generous drizzle of maple syrup which you can add while serving. Serve them for breakfast, brunch or even as breakfast for dinner - whatever suits your preferences. As well as maple syrup, my favourite toppings include fruit and berries, nuts and soy yoghurt.

    I used fresh pumpkin for this recipe because I know sometimes the canned variety can be hard to find. However, if you want to use canned pumpkin, the details on how to substitute are in the recipe card.

    What makes these pumpkin pancakes amazing

    Stack of pancakes on a white plate

    They are:

    • Irresistibly soft and fluffy.
    • Have just the right amount of chewiness.
    • Perfectly sweetened with maple syrup.
    • Great for a vegan breakfast or brunch.
    • Ideal for sharing.
    • Versatile: serve them with anything you want.
    • Gluten-free.
    • Oil-free.
    • Made with only 5 simple ingredients.

    How to make these vegan pumpkin pancakes

    Bowl with ingredients for pumpkin pancakes

    • Preheat the oven to 200 degrees C/400 F.
    • Arrange the cubed pumpkin on a sheet of parchment paper and bake in the oven for around 20 minutes, until fully cooked through.
    • Puree the pumpkin by mashing it with a fork or putting it through a food processor.
    • Transfer the pumpkin puree to a bowl and add the flour, cacao powder, maple syrup and plantbased milk. Whisk together until thoroughly combined.
    • Heat a non-stick frying pan and pour out around 2 tbsp of the batter per pancake. Cook for around 3 minutes, until crispy around the edges, then flip and cook for another minute.
    • Serve immediately with toppings of choice.

    Tips and substitutions

    • The cooking time of the pancakes may vary according to the stove and frying pan you use. It may take a little bit of trial and error to figure out exactly how long it takes for the centre to get fully cooked through.
    • I used fresh pumpkin, but you can use canned if you want to. See recipe card for further info.

    Stack of vegan pumpkin pancakes on a white plate

    Other delicious vegan pumpkin recipes

    • Creamy vegan pumpkin pasta
    • 4-ingredient sweet pumpkin hummus
    • Chickpea quinoa salad with pumpkin
    • Easy vegetable pumpkin stir-fry

    Let me know in the comments: what's your favourite autumnal breakfast? If you give these chocolate vegan pumpkin pancakes a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below!

    Chocolate Vegan Pumpkin Pancakes

    These chocolate vegan pumpkin pancakes are perfect for a fall-inspired breakfast or brunch. They are super easy to make with just 5 simple ingredients. Gluten-free and oil-free. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Course: Breakfast
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: breakfast, Brunch, cacao powder, chocolate, earth of maria, easy, fall, Gluten-Free, Oil free, Pancakes, Pumpkin, to move
    Servings: 12 pancakes
    Calories: 59kcal
    Author: Oh My Veggies

    Equipment

    • Baking tray
    • Food processor (optional)
    • Mixing bowl
    • Whisk
    • Frying pan
    • Spatula

    Ingredients

    • 3 cups pumpkin peeled and cubed (see notes for canned substitution)
    • 1 cup gluten-free self-raising flour
    • 2 tbsp cacao powder
    • 3 tbsp maple syrup
    • 1 cup plant-based milk
    US Customary - Metric

    Instructions

    • Preheat the oven to 200 degrees C/400 F.
    • Arrange the cubed pumpkin on a sheet of parchment paper and bake in the oven for around 20 minutes, until fully cooked through. 
    • Puree the pumpkin by mashing it with a fork or putting it through a food processor. 
    • Transfer the pumpkin puree to a bowl and add the flour, cacao powder, maple syrup and plantbased milk. Whisk together until thoroughly combined. 
    • Heat a non-stick frying pan and pour out around 2 tbsp of the batter per pancake. Cook for around 3 minutes, until crispy around the edges, then flip and cook for another minute. Serve immediately with toppings of choice. 

    Notes

    • Per 1 cup cubed fresh pumpkin, sub in ½ cup canned pumpkin. 

    Nutrition

    Calories: 59kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 28mgPotassium: 124mgFiber: 2gSugar: 4gVitamin A: 2469IUVitamin C: 3mgCalcium: 44mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Click here to pin this for later Chocolate vegan pumpkin pancakes Pinterest

    « Pineapple Jerk Tofu
    Loaded Veggie Nachos with Portobello Mushroom Meat »

    Earth of Maria, Gluten-free Vegan Recipes, Vegan Breakfast Recipes, Vegan Dessert Recipes, Vegan Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes Cacao powder, chocolate, pumpkin

    Reader Interactions

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • 55+ Delicious Ways to Cook with Lemons
    • 35+ Refreshing Summer Desserts
    • Crunchy Asian Slaw with Sesame-Ginger Dressing
    • Glazed Lemon Donuts

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media