Looking for a healthy pumpkin pancake recipe that’s quick, nutritious, and perfect for cozy fall mornings? This Whole Food Plant-Based (WFPB) pumpkin pancake recipe is the one! With a simple blend-and-cook method, these pancakes are not only kid-approved but also packed with wholesome ingredients like oats and pumpkin. Whether you’re a busy parent or a breakfast enthusiast, this recipe delivers soft, delicious pancakes in minutes. Plus, it’s versatile—add chopped nuts or chocolate chips to make it your own!
Why You’ll Love These Pumpkin Pancakes
- WFPB-Friendly: Made with whole, plant-based ingredients, these pancakes are vegan, oil-free, and refined sugar-free.
- Kid-Approved: The naturally sweet pumpkin flavor makes these a hit with picky eaters.
- Blender Simplicity: Toss everything in a blender—no mixing bowls or whisks required!
- Nutritious Base: Oats and pumpkin provide fiber, vitamins, and antioxidants for a wholesome breakfast.
- Customizable: Add your favorite toppings like nuts, fruit, or a drizzle of maple syrup.
Tips for Perfect Pumpkin Pancakes
- Adjust Consistency: If the batter is too thick, add a splash of plant-based milk. If too thin, add a tablespoon of oats.
- Kid-Friendly Fun: Let kids help by adding their favorite toppings or shaping pancakes into fun designs.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat on a griddle or in a toaster oven.
- Freezer-Friendly: Freeze cooked pancakes in a single layer, then transfer to a freezer bag for up to 1 month.
A note on my favourite blender: While a high speed blender is not necessary for this specific recipe, having the right tools in the kitchen makes a huge difference in how one enjoys their time. If you are looking to upgrade any of your kitchen appliances, a high speed blender such as the Vitamix Ascent is my recommendation. I love my Vitamix- it’s a true workhorse in the kitchen and I reach for it multiple times a week. It doesn’t struggle with what I throw at it and it’s a tool that will last for many, many years while delivering unbelievable benefits to the mouthfeel of certain recipes (and easier blending, in general)! If you are getting into more plant-based cooking, a good quality blender is considered one of my “essentials”.
Easy Blender Pumpkin Pancakes
Equipment
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 tbsp baking powder
- 1/2 tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- ¾ cup unsweetened soy milk
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 1 tsp apple cider vinegar (or lemon juice)
Instructions
- Add the dry ingredients to blender and process into a flour.
- Then add all remaining ingredients to blender and pulse until smooth, careful not to over blend at the end (*see Notes). If your batter is too thick, add extra soy milk, a splash at a time.
- Add batter to a pre-heated non-stick pan or griddle, approximately ½ cup per pancake. Cook until bottom is set and golden and then flip to finish cooking the other side, to a warm golden brown. Serve immediately.
Notes
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Super easy and VERY filling, much more than typical pancakes. Will make again. We have loved every recipe we have made from The Gentle Table, and we plan to make them all!