These vegan chocolate pumpkin pancakes are just perfect for a Fall breakfast or brunch. Simple to make with just 5 ingredients, and packed with chocolate and pumpkin spice flavor. Gluten-free and oil-free, too.
Ah, it is pumpkin season and also the season for warming, hearty breakfasts on those cold mornings. For me, those breakfasts usually involve oatmeal and, whenever my busy schedule allows, a thick stack of pancakes.
Drizzled with maple syrup and nut butter, pancakes are pretty much heaven.
These original pumpkin pancakes are one of my all time favorites. But it's even better if you bring pumpkin and chocolate into the equation. The result? Super fluffy and satisfying chocolate pumpkin pancakes that I am so excited to share with you!
And the best part - these pancakes are vegan, gluten free, and oil free too!
These vegan chocolate pumpkin pancakes are:
- Irresistibly soft and fluffy.
- Perfectly sweetened with maple syrup.
- Great for a vegan breakfast or brunch.
- Ideal for sharing.
- Made with only 5 simple ingredients.
How to make vegan 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 plant based 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 center to get fully cooked through. So keep a close eye on them.
I used fresh pumpkin, but you can use canned if you prefer for convenience. See the recipe card below for substitution instructions.
More Tasty Vegan Recipes
If you love these vegan chocolate pumpkin pancakes, be sure to check out these other delicious ideas.
- 49 + Savory Vegan Breakfast Recipes
- Easy Vegan Pumpkin Bread
- 22 Best Pumpkin Desserts
- 4-ingredient sweet pumpkin hummus
Let me know in the comments: what's your favorite fall breakfast? If you give these chocolate vegan pumpkin pancakes a go, be sure to tag me on Instagram (@ohmyveggies) and leave your feedback in the comments below!
Recipe
Equipment
- Food processor (optional)
- 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 Almond Milk or other plant based milk
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.
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