Vegan pumpkin pancakes: a tasty Italian breakfast recipe with a hint of autumn flavor.

Pancake vegani alla zucca

Soft, delicious, and with a gentle autumn flavor, vegan pumpkin pancakes are an original idea for breakfast or a unique brunch! Made without eggs, milk, or butter, these pancakes feature a soft and aromatic batter thanks to oven-baked pumpkin, which also provides a pleasant orange color and natural sweetness.

The layers of the classic stack of pumpkin pancakes are enriched with plant-based Philadelphia cream cheese for a fresh and creamy filling. To top it all off, a generous drizzle of maple syrup perfectly complements the decoration of pan-fried pumpkin cubes flavored with cinnamon. Perfect for starting the day with a special touch, vegan pumpkin pancakes are simply irresistible!

Discover other delicious pancake variations:

• Carrot Pancakes with Cream Cheese
• Banana and Carrot Pancakes
• Sweet Potato Pancakes

Ingredients

• 200g pumpkin, baked and mashed
• 150g all-purpose flour
• 50g sugar
• 200ml almond milk
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Vegetable Philadelphia cream cheese
• Maple syrup
• Additional pumpkin cubes, sautéed

Instructions

1. Preheat the oven and bake the pumpkin until soft. Mash it thoroughly.
2. In a bowl, mix flour, sugar, baking powder, cinnamon, and salt.
3. Add the mashed pumpkin and almond milk to the dry ingredients. Mix until smooth.
4. Heat a non-stick pan over medium heat and pour a ladle of batter for each pancake.
5. Cook until bubbles form on the surface, then flip and cook the other side.
6. Stack the pancakes, spreading vegetable Philadelphia between layers.
7. Top with maple syrup and sautéed pumpkin cubes flavored with cinnamon.

Total Time: 30 min

Cuisine: Italian