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Vegan Chocolate Pumpkin Pancakes

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. 
Course Breakfast
Cuisine Vegan
Keyword breakfast, Brunch, cacao powder, chocolate, easy, fall, Gluten free, Oil free, Pancakes, Pumpkin
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 pancakes
Calories 59kcal
Author Maria Gureeva


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


  • 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


  • 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. 


  • 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