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    Home » Recipes

    The Best Vegan Pumpkin Pancakes with Facon and Maple Syrup (Gluten Free!)

    Published: Sep 20, 2020 · Modified: Feb 16, 2021 by Vanessa Sturman · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Autumn - or fall if you live across the ‘pond’ from me - is upon us. This means Louise and I get to play around with pumpkin recipes! We’re doing savoury and sweet recipes, as squashes lend themselves to that. Slightly obsessed with breakfast and brunch, so thought it was only right to make gluten free vegan pumpkin pancakes. These easy pancakes are fluffy, full of pumpkin pie spice, and make the perfect indulgent breakfast topped with facon and drizzled in maple syrup. 

    Pumpkin pancakes with facon and maple syrup this recipe
    Jump to:
    • 🥞Pumpkin Pancake Ingredients!
    • 🥓Serving Suggestions
    • 👩‍🍳Easy how to instructions:
    • 📖 Recipe
    • 💬 Comments

    Heads up! This post contains affiliate links which are always indicated, but we only endorse brands and products we really love. We'll earn a little commission from qualifying purchases. This keeps us creating vegelicious content 🙂

    What makes these pancakes so delicious is that they are flavoured like pumpkin pie. On top of that (literally!) is the combination of vegan bacon - or ‘facon’ - and the drizzling of that sweet maple syrup!

    What makes these vegan pumpkin pancakes so easy is that you simply put everything into a bowl, give it a good mix, then fry the batter. Hooray!

    You can even arrange the facon like a face! This is very pleasing for the littles ones in our lives.

    Pumpkin pancakes on a plate with facon in the shape of a face

    🥞Pumpkin Pancake Ingredients!

    • Pumpkin puree - this gives it the obvious pumpkin flavour and colour. So good! You can make your own pumpkin puree or simply buy it in tins (affiliate link)
    • Buckwheat flour - while plain flour will also work fine, I wanted to make these vegan pumpkin pancakes gluten free. Buckwheat flour is widely available online (affiliate link) 
    • Vinegar - an unlikely ingredient that makes pancakes really fluffy! I use white wine vinegar or apple cider vinegar. 
    • Baking powder and Bicarbonate of soda (or baking soda) - to make them rise, also contributing to the fluffiness
    • Pumpkin spices - the best bit! You can change up what you use, depending on your tastes. But I use ginger, cinnamon, mixed spice and nutmeg. Allspice is also delicious! 

    🥓Serving Suggestions

    So it’s a long-standing American tradition to have bacon and maple syrup on pancakes, so I couldn’t resist. There are some incredible vegan bacon brands out there now in supermarkets and healthfood stores. Or, you can make vegan bacon yourself with tofu. Louise’s easy Tofu Facon is super delicious! Then there’s the essential drizzle of maple syrup on these gluten free pumpkin pancakes - you don’t need lots of maple syrup (affiliate link) as it’s so sweet. It contrasts deliciously with the salty vegan bacon. Yum! 

    The image below gives you the How To to make these yummy vegan pumpkin pancakes even easier to make!

    👩‍🍳Easy how to instructions:

    If you liked our Easy Vegan Pumpkin Pancake recipe, please rate and comment below. This really helps others discover and try our yummy food.

    You may also love our other pumpkin recipes like:

    Vegan Pumpkin Pie Cheesecake with Toffee Sauce

    Butternut Squash & Carlin Pea Curry

    Golden Butternut & Crispy Sage Risotto

    📖 Recipe

    The Best Vegan Pumpkin Pancakes with Facon and Maple Syrup (Gluten Free!)

    Vanessa Sturman
    These easy vegan pumpkin pancakes are fluffy, gluten free, filled with spices, and delicious topped with facon and drizzled in maple syrup!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, brunch, Dessert, lunch
    Cuisine American, british, canadian
    Servings 4 people
    Calories 322 kcal

    Equipment

    • Frying Pan

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 480 ml non-dairy milk (2 cups)
    • 2 tablespoon vinegar (apple cider vinegar or white wine vinegar are fine)
    • 220 g pumpkin puree (1 cup)
    • 240 g buckwheat flour (or plain flour if not making gluten free) (2 cups)
    • 4 tablespoon brown sugar
    • 2 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • pumpkin spices (1 tablespoon ground mixed spice, 2 teaspoon cinnamon, 1 tablespoon ground ginger, 1 teaspoon nutmeg)
    • 1 teaspoon salt
    • oil for frying

    To Serve (Optional)

    • Maple syrup
    • Vegan bacon or tofu facon

    Instructions

    • Put all ingredients, except the oil, in a large mixing bowl. Mix well to combine into a batter.
    • Heat up some oil in a frying pan on a medium to high heat. Once the pan is hot, use a little cup to scoop out small amounts of batter into the pan. I find using a ¼ cup measure gives the perfect amount to make around 14 pancakes, or use ½ cup amounts for slightly bigger ones.
    • Fry on the first side for a few minutes, or until you see lots of bubbles forming on the pancake. If you don’t have a non-stick pan, you may need to spray a bit more oil on the pancake before you flip it.
    • Flip the pancake and cook on the other side for 30 seconds or so. Then put on to a plate.
    • Repeat with the rest of the batter.
    • Serve pancakes in a stack with vegan bacon and maple syrup, or any other topping of choice.

    Video

    Notes

    You can buy vegan bacon (or 'facon') in supermarkets or healthfood stores. Or you can make your own, like our Easy Vegan Tofu Facon! 

    Nutrition

    Calories: 322kcalCarbohydrates: 63gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 1172mgPotassium: 645mgFiber: 8gSugar: 18gVitamin A: 9031IUVitamin C: 11mgCalcium: 352mgIron: 4mg
    Keyword gluten free pancake, pancake, pumpkin pancakes
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    1. Lou says

      February 28, 2021 at 11:05 am

      5 stars
      These are a go to recipe for us now, I love them. It makes a lot of mixture even for four (and there's only two of us!) but it freezes and defrosts really well.

      Reply
      • Louise-Claire Cayzer says

        February 28, 2021 at 4:20 pm

        So happy you like these! We love them too! x

        Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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