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

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!

Vegan Chocolate Pumpkin Pancakes

Get the Recipe: 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. 
5 from 1 vote

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

Equipment

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

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 1/2 cup canned pumpkin. 
Calories: 59kcal, Carbohydrates: 13g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 28mg, Potassium: 124mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2469IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 1mg

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