Fluffy Pumpkin Chocolate Chip Pancakes (Vegan)

Delicious, fluffy pumpkin pancakes, studded with sweet dark chocolate chips - the perfect Autumn breakfast treat! Dairy-free & eggless. 

Course Breakfast
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 pancakes


Wet ingredients

  • 1/2 cup (120 ml) dairy-free milk
  • 4 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1/3 cup (80ml) maple syrup
  • 2 tbsp vegetable oil
  • 1 tbsp apple cider vinegar

Dry ingredients

  • 1 cup + 2 tbsp (200g) self-raising flour (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda)
  • 1 tsp ground cinnamon
  • 1/2 tsp mixed spice (or pumpkin spice mix)
  • 1 pinch of salt
  • 1 handful dark chocolate chips


  1. Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.

  2. Mix the dry ingredients together in a large bowl.

  3. Stir in the wet ingredients until well combined and the texture is runny but thick.

  4. Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.

  5. Repeat with the rest of the batter.

  6. Serve and enjoy!