These orange pumpkin pancakes are fluffy, soft, packed with flavor, and so easy to make. Just a few minutes to prep, barely any utensils, and the pancakes made with pumpkin purée are on the table in no time!
One bowl for the dry ingredients, one for the wet. Whisk together, and you have a nice, warm stack of pumpkin pancakes spiced with orange juice and zest ready in seconds. The orange pumpkin recipe is the scrumptious, wholesome start you want every day of the week.
Making these pumpkin purée pancakes is not a big chore, I promise you! All you need is a little bit of planning. They came out so soft and fluffy that I was worried they'd break as I was stacking them up!
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Why We Love This Recipe
As long as you’ve done a 5-minute prep the night before, these pumpkin pancakes with orange juice are a breeze to make in the morning.
A perfect breakfast recipe for weekdays and a quick snack for weekends.
The chocolate chips add a delicious, sweet touch to the vegan pancakes.
The homemade pancake recipe is a great way to sneak veggies into your diet.
Recipe Ingredients & Swaps
Flour: I made the pumpkin pancakes with whole wheat. You can easily make it a gluten-free pancake recipe by substituting whole-wheat flour with buckwheat flour. It’s my absolute favorite. You may need to add water, milk, or orange juice to thin the batter a little. All-purpose flour works well here too.
Pumpkin: The humble pumpkin is available all year round now and is a wonderful, healthy addition to so many dishes. It adds a lot of moisture and a natural sweetness to these orange pumpkin pie pancakes.
Pumpkin pie spice: Use homemade or store-bought. It packs a flavor punch in these fluffy pancakes. Details for making it are in the recipe card below.
Orange juice and zest give a lovely, bright, fresh flavor to pumpkin pancakes.
Sweetener: I didn't feel the need to sweeten the batter, but you can use maple syrup or honey.
Milk: Don’t need to make pumpkin pancakes vegan? Switch from coconut milk to any milk of your choice.
Oil: Feel free to swap coconut oil with any neutral-tasting vegetable oil.
How To Make Orange Pumpkin Pancakes
Step 1: Sift and mix wholewheat flour, baking powder, baking soda, salt, pumpkin pie spice, and orange zest in a medium-sized bowl.
Step 2: In another bowl, whisk together pumpkin purée, coconut milk, orange juice, coconut oil, and sweetener of choice.
Step 3: Stir in the wet ingredients into the dry and stir until no lumps remain in the pumpkin-orange pancake batter. Don't overmix and let the batter rest for 5-10 minutes.
Step 4: Heat a heavy-bottomed pan to about medium heat. Grease the pan well, and ladle in about 1/4 cup of the homemade pumpkin pancake batter.
Optional step: Once the underside is almost cooked, sprinkle some chocolate chips.
Step 5: Flip when bubbles appear in the middle and the underside of the orange pumpkin pancake is browned.
Step 6: Cook for 1–2 minutes more on the other side.
Step 7: Repeat till you've used up all the pumpkin pie pancake batter.
Step 8: Stack up the pancakes. Top with walnuts and chocolate chips. Serve with maple syrup. Enjoy!
Pumpkin Pancake Recipe Notes
- You want a slightly thick, soft-dropping, cake-like batter for these orange pumpkin pancakes. If it’s too thick, add some more coconut milk or orange juice to thin it down.
- The best way to serve these homemade pumpkin pancakes is to top the stack with some walnuts and fresh orange zest, and then drizzle honey or maple syrup. Or you could go with plain butter.
- When flipping the pancakes, do so gently and please don't press them down with your spatula. We want the pumpkin pancakes to be fluffy!
- Don't overmix the batter and let it rest for 10 minutes before cooking.
How To Make Pumpkin Puree
Pumpkin purée is very easy to make at home. And the best part? You can make it ahead for these healthy pumpkin pancakes.
- Peel and dice 500 grams of pumpkin. This yields 250 grams of purée.
- Steam in a saucepan with a tightly covered lid for about 20 minutes.
- Mash the pumpkin with a fork or blend it in your blender to get a smooth purée.
I used the blender for this pancake recipe. The leftover purée can be added to pumpkin cakes like this pumpkin sheet cake, pumpkin mug cake, vegan pumpkin muffins, or added to pumpkin mac'n cheese, or pumpkin cranberry crackers.
📖 Recipe
Fluffy Orange Pumpkin Pancakes
Ingredients
- 1.5 cup Wholewheat flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1 tbsp Orange zest
- 1/2 tsp Pumpkin pie spice Recipe given below
- 3/4 cup Pumpkin puree
- 1 cup Light coconut milk You can use any milk of your choice.
- 1/4 cup Orange juice Freshly squeezed
- 2 tbsp Coconut oil You can use vegetable oil too.
- 1 tbsp Maple syrup/ Honey optional
Toppings
- 2-3 Tbsp Dairy free chocolate or Dark chocolate (70%) chips, Pumpkin pie spice chips optional
- Orange zest, Walnuts
- Maple syrup/ Honey for drizzling on top
Pumpkin pie spice
- 1 tbsp Cinnamon
- 1.5 tsp Ground ginger
- 1/2 tsp Ground cloves
- 1/2 tsp Ground nutmeg
Instructions
Pancakes
- In a medium sized bowl, add the wholewheat flour, baking powder, baking soda, salt, pumpkin spice and orange zest.
- In another bowl, whisk together the pumpkin puree, coconut milk, orange juice, coconut oil, and maple syrup or honey ( if using). Stir in the liquid mixture into the dry mixture and stir until no lumps remain. Don't overmix and let the batter rest for 10 minutes.You want a slightly thick, soft-dropping, cake-like batter. If the batter is too thick, add more coconut milk or orange juice to thin it down.
- In the meanwhile, Heat a heavy-bottomed pan to about medium hot. Grease the pan well and ladle in about 1/4 cup of batter. Once the underside is almost cooked, sprinkle some chocolate chips, if using.
- Flip when bubbles appear in the middle and the underside is browned, be careful not to burn.
- Cook for 1-2 minutes more on the other side.
- Repeat till you've used up all the batter.
- Stack up the pancakes, top with maple syrup or honey, some extra orange zest, walnuts. Serve warm and enjoy!!
Pumpkin pie spice
- Combine all the spices together in a small bowl. Store in an airtight container.
Notes
- Don't overmix the batter.
- Let the batter rest for a few minutes before using.
- Flip the pancakes using a spatula, very gently, and don't press them down.
Lynne says
Yum! These were great using buckwheat and banana flour. I added water to thin them out enough.
natashaminocha says
Oh great!! So glad these worked out well for you Lynne. Thank you for your lovely feedback!Cheers
Mimi says
Wow. Beautiful and wonderful! I love the pumpkin and orange combination ! I would personally omit the chocolate and pumpkin spice chips!
natashaminocha says
Thank you so much Mimi!!Really glad you like this recipe. I left out the chocolate and pumpkin spice chips for myself too. They were more for my kids! 🙂
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