Indulge in a healthy breakfast by making these Egg-free Pumpkin Pancakes that are insanely delicious. Drizzled with honey, and topped with fresh banana, these pumpkin pancakes made with fresh pumpkin puree are full of fall flavors!!
Smeared with honey and banana, and flavored with pumpkin spice, these homemade pumpkin pancakes without eggs are absolutely a treat for the whole family. These crispy pancakes are made on a flat pan with Desi ghee and are incredibly rich in nutrition and taste.
Being an Indian, making flatbread is a cakewalk to me. Still, I was apprehensive about making these pancakes but they were a delight to make. With each component made fresh and from scratch, I loved the texture of these pancakes.
If your pumpkin puree is lying already in the refrigerator, this easy recipe for Pumpkin Pancakes would gather in no time.
For the Pumpkin Puree, you may click here to get a quick recipe.
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Why Would You Love This Recipe?
- Healthy and Rich in Pumpkin flavors.
- Can be made Vegan.
- No cake Mix used. All components of this recipe are made from scratch and are fresh!
- Using the gf flours like Ragi, you may make GF Pancakes. You may like Ragi Pancakes from my blog.
- Fluffy yet crispy and become spongy once they are topped with maple or honey.
- A quick Breakfast.
- Kids Friendly.
- Scalable Recipe
- Customizable with various options.
- The Best Pumpkin Pancakes Ever!
Ingredients
For the Eggless Pumpkin Pancakes
- Pumpkin Puree- is the top ingredient of these pancakes. I have used homemade pumpkin puree as I don't like the flavor of canned one. If you are busy, feel free to use the canned puree. I had made the puree a day in advance. The fresh puree may become a bit runny so you may use less milk to make the batter. Orange pumpkins work best for desserts.
- Butter- I have used salted Amul Butter and have not added any salt to the batter. If you are using unsalted butter, you may add a little salt to the batter. Make sure the butter used is at room temperature. For making these pancakes vegan, use any good quality vegan butter.
- Sugar- Granulated sugar works best. You may use powdered ones as well. If you are on a diet plan, use stevia to make these pancakes low-carb. Alternatively, you may also use mashed bananas or berries to skip sugar totally.
- All-Purpose Flour- Since this was my first attempt to make pancakes, I used all-purpose flour (AP). Though I had made ragi and wheat pancakes (sweet and savory), they were equally delicious. If you wish to make more healthy pancakes, feel free to use gf flour, and wheat flour or make half and half of wheat and AP flour. The wheat flour batter is a bit denser and may need more milk for a smooth consistency.
- Desi Ghee- Desi Ghee adds a nutty flavor and helps make crispy pancakes. You may use coconut oil or avocado oil to make them vegan.
- Milk-I have used Single toned dairy milk. Any vegan milk would work as well. If vegan milk is of thick consistency, you may add little water to make a smooth batter.
- Baking Powder/ Baking Soda- is the leavening agent and makes fluffy pancakes. You may use both in small quantities. Adding too much leavening agent adds a sour flavor and that won't be recommended.
- Pumpkin Spice- adds amazing flavor and aroma to these pancakes. I have used the homemade spice mix of grounded cardamom, ginger powder, cinnamon, and black pepper. You may use market ones too.
Topping
- Honey- Drizzle the warm pancakes with smooth and sweet honey. You may use maple syrup for making them vegan.
- Banana- Freshly chopped banana topped over the warm pancakes is a treat. Feel free to use any local fruit of the season.
Variations
- Pumpkin Oatmeal Pancakes- Use gf oatmeal to make gluten free healthy pumpkin pancakes.
- Pumpkin pancakes with Pancake mix- Save your time in kitchen by making pancakes with a pancake mix or Bisquick.
- Whole Wheat Flour Pumpkin Pancakes- You may swap the all purpose flour with wheat flour to make more healthy pancakes.
- Vegan Pumpkin Pancakes- Swap dairy milk with vegan milk and ghee with vegan oil to make this recipe vegan.
- Protein Pumpkin Pancakes- Make them high in proteins by adding protein mix.
- Add another topping- You may experiment with maple oil, caramel sauce, peanut butter sauce, fruits like berries, cherry or any fruit of your choice.
Expert Tips
- Whisk the batter nicely before adding baking soda.
- Once the baking soda is added, don't mix too much or the pancakes won't rise.
- Cover the pan with a lid so that the pancakes are not raw from within.
- Apply oil/ ghee only when they are semi-cooked (not over raw).
- Don't cook or heat honey or pour it over hot pancakes. Just Warm is good enough. Heating Honey is prohibited in Ayurveda.
- This recipe uses pumpkin puree and not pumpkin pie filling. If you are using the latter, then there is no need to add pumpkin spice.
- Make sure to use butter and milk at room temperature.
Recipe FAQs
You may use an egg substitute like flax egg or puree from fruit- Mashed bananas, pumpkin puree, apple sauce or berry sauce work great as an egg substitute.
The fruit purees work good. You may also use chia eggs (water and chia seeds combined together) or flax seeds (ground flax seeds with water). They help bind the batter. You may also used vegan curd or buttermilk.
Eggs are amazing for binding and creating fluffy pancakes.
Detailed Recipe
Step 1 Gather all the Wet Ingredients For the Batter
Use all ingredients at room temperature- butter, milk, and pumpkin puree. I had made puree a day in advance.
In a large bowl, add butter, pumpkin puree, and sugar and whisk well till smooth. Gradually add milk, and pumpkin spice and mix again. It may take about 3-5 min to get a smooth batter.
Step 2 Add Dry Ingredients
Sieve the all purpose flour and baking soda/powder and mix gently by fold method. Since it's an eggless pancake, sieving flour helps you make a fluffy pancake. Over mixing may result in loss of air and pancakes would be flat and dense.
You may need to add more milk gradually to have a smooth consistency in the batter.
Step 3 Place Batter on Tawa and Cook
Once the batter is ready, heat iron or any heavy-bottomed flat pan/ Tawa. Take a ladle full of batter and gently place it on the pan rotating clockwise. I had a large pan and could easily place two on it. Place a lid on it for cooking better.
You would see small bubbles appearing on it. Apply ghee on tawa and scrape the sides to cook from the other side.
Apply ghee as needed.
Step 4 Serve It!
The fluffy and amazing pumpkin pancakes are ready! Top them with homey and banana and have them with coffee!
Stories from Kitchen
It was quite some time back when my husband took us to a restaurant in CP for breakfast. This time he had a plan to surprise me with special pancakes. That was the first time I ever had warm and amazing pancakes.
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If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Pumpkin Pancakes without Egg {Easy and Healthy}
Equipment
- 1 large mixing bowl
- 1 heavy-bottomed pan / Tawa
Ingredients
- 1 cup All Purpose Flour Maida
- ½ cup Pumpkin Puree
- 2 tablsepoon Desi ghee
- 2 tablespoon Sugar Can reduce it
- 1 tablespoon honey DONT heat honey
- ½ teaspoon baking soda
- a pinch baking powder
- a pinch salt
- 1 tablespoon butter
- 1 teaspoon pumpkin spice cardamom, cinnamon, ginger powder, black pepper, clove
- 1 cup milk can use more if need be
Instructions
- Assemble all ingredients.
- Take a large bowl. Add sugar, butter and Pumpkin puree. Mix well. It takes around 5-10 min by hand spatula. you may use hand blender or electric blender. This mixing step is important as we are not using eggs. So we need more mixing for fluffy pancakes.
- Add 1 tablespoon of desi ghee in the above mixture and mix well.
- Add pumpkin spice. You may always add it more for the amazing flavour.
- Mix well.
- Sieve All purpose flour, baking soda, baking powder and salt together in the above mixture.
- Gradually mix it and no overdoing or else our pancakes will not rise.
- Add milk as and when required.
- Mix and the consistency should be not very thin.
- Take a non stick pan. Spread it on it. I could spread easily two pancakes.
- Cover them so that they are not raw from inside.
- Once bubbles appear, you may flip them to cook from the other side.
- Serve them with your choice of fruit and honey or maple syrup!!. Enjoy!!
Notes
- Whisk the batter nicely before adding baking soda.
- Once the baking soda is added, don't mix too much or the pancakes won't rise.
- Cover the pan with a lid so that the pancakes are not raw from within.
- Apply oil/ ghee only when they are semi-cooked (not over raw).
- Don't cook or heat honey or pour it over hot pancakes. Just Warm is good enough. Heating Honey is prohibited in Ayurveda.
- This recipe uses pumpkin puree and not pumpkin pie filling. If you are using the latter, then there is no need to add pumpkin spice.
- Make sure to use butter and milk at room temperature.
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 238 |
| % Daily Value* | |
| Total Fat 6.6g | 8% |
| Saturated Fat 3.9g | 20% |
| Cholesterol 16mg | 5% |
| Sodium 15mg | 1% |
| Total Carbohydrate 42.3g | 15% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 17.4g | |
| Protein 3.5g | |
| Vitamin D 1mcg | 7% |
| Calcium 12mg | 1% |
| Iron 2mg | 10% |
| Potassium 79mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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