These little pumpkin pancake bites are soft, fluffy, and full of warm, cosy flavor. They’re lightly sweet, with that soft cake-y middle and golden edges. I usually top them with whipped coconut cream and a drizzle of maple syrup or honey. They’re super easy, no fancy gear needed, and they come together in about 20 minutes. Honestly, they’re just a fun little twist on regular pancakes.
Ingredients You’ll Need
This fluffy pumpkin pancake bite recipe is quick and fuss-free—grab the exact measurements in the recipe card at the bottom.
- Plain flour
- Brown sugar
- Baking powder
- Ground cinnamon
- Ground allspice
- Ground ginger
- Salt
- Soy milk
- Apple cider vinegar (or lemon juice)
- Vanilla extract
- Steamed pumpkin
- Vegetable oil
- Whipped coconut cream (for serving)
- Maple syrup (for serving)
Instructions
Follow along with this step-by-step guide to make your Pumpkin Pancake Bites. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Sift flour, sugar, baking powder, spices, and salt into a large bowl; stir to combine.
Step two: Blend steamed pumpkin with the buttermilk until smooth.
Step three: Pour the pumpkin-buttermilk mixture into the dry ingredients and gently fold until just combined into a batter.
Step four: Heat oil in a nonstick pan over medium heat, then pour small rounds of batter into the pan.
Step five: Cook until bubbles form on top, flip, and cook until golden; transfer to a plate and repeat with remaining batter.
Step six: Serve warm topped with whipped coconut cream and a drizzle of maple syrup.
Pumpkin Pancake Bites
Equipment
- Blender
Ingredients
- ¾ cup all-purpose flour approx. 90g
- 3 tbsp brown sugar (packed) approx. 40g
- 1½ tbsp baking powder approx. 18g
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp salt approx. 1.5g
- 1 cup unsweetened soy milk approx. 240ml
- ½ tbsp apple cider vinegar or lemon juice; approx. 7ml
- 1 tsp vanilla extract
- 1 cup steamed pumpkin purée mashed; approx. 227g
- vegetable oil for cooking
To serve
- whipped coconut cream optional; for serving
- maple syrup optional; for serving
Instructions
- In a medium bowl or measuring jug, combine the soy milk, apple cider vinegar, and vanilla extract. Stir and let sit for 5 minutes to curdle slightly.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt.
- Add the steamed pumpkin and the buttermilk mixture to a blender. Blend until smooth.
- Pour the blended pumpkin mixture into the bowl of dry ingredients. Whisk until just combined—do not overmix.
- Heat a thin layer of vegetable oil in a nonstick skillet over medium heat. Scoop about 2–3 tablespoons of batter per pancake into the skillet, spacing them apart. Cook for 2–3 minutes, until bubbles appear on the surface. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Transfer to a plate and keep warm. Repeat with remaining batter. Serve warm with whipped coconut cream and maple syrup, if desired.
Bec says
I’ve made these lots! I usually double the recipe and do full cups of flour instead of 3/4. So good and a great way for my kids to get a little pumpkin in.
Tiffany Castle says
I’m new to being full time vegan. Your recipes make it really easy to change over my diet.
Pip says
These are so yummy. Can’t wait to make them for my little boy when he is a bit older and sneak some extra veg into the day at breakfast!
Daniela Velez says
Easy peasy, minimal cleanup.
Umair says
Been trying your recipes all week and I’m hooked! This one tops the list.
Hong Nguyen says
This was absolutely amazing!!
Tine says
this is such an easy snack! its soft and fluffy, i keep making it again and again