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.
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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 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!
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:
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You may also love our other pumpkin recipes like:
The Best Vegan Pumpkin Pancakes with Facon and Maple Syrup (Gluten Free!)
- Frying Pan
- 480 ml non-dairy milk (2 cups)
- 2 tbsp 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 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- pumpkin spices (1 tbsp ground mixed spice, 2 tsp cinnamon, 1 tbsp ground ginger, 1 tsp nutmeg)
- 1 tsp salt
- oil for frying
To Serve (Optional)
- Maple syrup
- Vegan bacon or tofu facon
- 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.