Pumpkin Chocolate Chip Pancakes (Vegan, Gluten-Free)
These fluffy pumpkin chocolate chip pancakes topped with maple cinnamon butter are the best fall breakfast! Easy to make in one-bowl, vegan, and gluten-free.
Equipment
Ingredients
Pumpkin Pancakes
Wet ingredients
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup pumpkin puree
- ¼ cup coconut sugar
- ½ teaspoon vanilla extract
dry ingredients
- 1 ½ cups oat flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup vegan chocolate chips, optional
Maple Cinnamon Butter
- 2 tablespoons vegan butter, softened
- 1 teaspoon maple syrup
- ½ teaspoon cinnamon
Instructions
- Make the Vegan Buttermilk: In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle (this is what makes the pancakes extra fluffy).
- Mix in the Wet Ingredients: Add the pumpkin puree, coconut sugar, and vanilla extract to the bowl. Whisk until smooth.
- Add the Dry Ingredients: Add the oat flour, pumpkin pie spice, baking powder, and salt. Stir until just combined. If using, fold the chocolate chips into the batter.
- Cook the Pancakes: Heat a non-stick pan over medium heat. Scoop about ¼ cup of batter per pancake, spreading slightly with the back of a spoon. Cook for about 3-4 minutes, until bubbles form on the surface, then flip and cook another 2-3 minutes, until golden.
- Make the Maple Cinnamon Butter: In a small bowl, mix together softened vegan butter, maple syrup, and cinnamon until smooth and creamy.
- Serve and Enjoy: Stack the pancakes high, add a slab of maple cinnamon butter, drizzle with maple syrup, and dig in!
Notes
- Don’t Over Mix: Stir the batter just until the dry ingredients are combined. Over mixing can make your pancakes dense instead of fluffy.
- Use a Non-Stick Pan: This is essential! I use this non-stick pan — it makes flipping so much easier and prevents sticking (and a big mess!).
- Cook Low & Slow: Medium heat works best. If your pan is too hot, the outside will burn before the inside is cooked through.
- When to Flip? Wait until bubbles form and little holes appear on the surface. You can also peek underneath — if they’re golden brown, they’re ready to flip.
Calories: 122kcal, Carbohydrates: 17g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.3g, Sodium: 123mg, Potassium: 72mg, Fiber: 2g, Sugar: 5g, Vitamin A: 795IU, Vitamin C: 0.3mg, Calcium: 84mg, Iron: 1mg
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