Use Up Your Leftover Pumpkin in These Vegan Fall Pancakes

These vegan pumpkin pancakes have been described as “heavenly.”

Fluffy, sweet, and thick American-style pancakes — what better way to enjoy your leftover pumpkin for breakfast! You don’t need eggs or milk for this recipe. Pumpkin pure acts as a binder, replacing eggs. And for milk, opt for soy or any dairy-free milk of your choice.

Viva!, the charity behind Vegan Recipe Club, is Europe’s largest vegan campaigning charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going and staying vegan really easy by providing over 600 tried and tested delicious recipes from beginner right up to gourmet, including contributions from top vegan chefs/restaurants around the UK!

Serve these delicious fall-inspired pancakes with a pat of dairy-free butter and a generous drizzle of maple syrup. Enjoy!

Use Up Your Leftover Pumpkin in These Vegan Fall Pancakes

Category: Breakfast, Recipes

Use Up Your Leftover Pumpkin in These Vegan Fall Pancakes


    Pumpkin purée:
  • 1 large pumpkin
  • Vegetable oil
  • Pinch of salt
    Dry ingredients:
  • 100 grams sugar
  • 250 grams self-raising flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½-1 teaspoon cinnamon
  • ½ teaspoon salt
    Wet ingredients:
  • 1 teaspoon vanilla bean paste or extract
  • 2 tablespoons rapeseed oil
  • 10 tablespoons pumpkin puree
  • 200 millilitres soya milk


    Pumpkin purée:
  1. Pre-heat the oven to 180˚Celsius/350˚Fahrenheit/Gas Mark 4-5.
  2. Peel the pumpkin (using a strong vegetable peeler), cut into slices (around 1 inch thick), lightly coat in oil, sprinkle with salt and place in the oven.
  3. Cook for 40 minutes to 1 hour, turning once.
  4. Blend in a high powered blender until smooth. It is also possible to do this with a stick blender but it will take longer.
    Dry ingredients:
  1. Mix together in a large mixing bowl and set aside.
    Wet ingredients:
  1. Mix everything together in a large jug and then add the mix to the dry ingredients. Add a little more soya milk if the mixture is too thick. The consistency needs to be thick but slightly pourable.
  1. To make small pancakes use a mini frying pan or medium-sized for larger ones.
  2. Heat a little oil in the frying pan then pour in the batter, making sure it covers the surface.
  3. Cook on both sides for a couple of minutes on each side until golden.

Looking for more recipes to kick off the start of fall? Give these 30 vegan fall dishes a try. From dairy-free mac and cheese to meat-free meatballs, tofu curry, and more, there are enough recipes to suit any taste bud.

If you’ve been bitten by the baking bug now that the weather is cooler, check out these tips to making the perfect vegan chocolate chip cookies. Eggs, milk, and butter are staples in baking — but, you don’t need them to make great-tasting treats. Learn about the best vegan baking substitutes to use — and then put them to the test from a list of recipes.

Or, if breakfast is your thing, try your hand at making a vegan version of a Southern classic: chicken and waffles. Like pancakes, waffles are simple to make without animal products. Meat-free meat options like seitan (a plant-based meat made from wheat protein), tofu, cauliflower, and even mushrooms can replace chicken.

This recipe was republished with permission from Vegan Recipe Club.

recipe image
Recipe Name
Use Up Your Leftover Pumpkin in These Vegan Fall Pancakes
Author Name
Published On