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!

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.