The most incredible fall vegan breakfast idea is here! Epic vegan pumpkin cheesecake pancakes will blow you mind! Easily gluten free!
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Hold the front door! Vegan Pumpkin Cheesecake Pancakes?
Did y’all read the headline and faint? Because I’m about to blow your mind.
Okay, let me take it down a notch.
If y’all are looking for the most epic pumpkin breakfast recipe, you can end your search because you have found it with this incredible recipe.
I guess I didn’t take it down a notch did I? My apologies, just super excited about this recipe.
We literally took a delicious all-on-its-own vegan pumpkin pancake recipe and added sweet pieces of vegan cheesecake to make this absolutely amazing dessert breakfast.
Which one would you call it? Would you say it’s dessert or breakfast? Either way, it’s amazing! Promise! And while we are here being honest, I’m going to tell you that it’s actually easy to make. Promise again.
And not that you asked, but this idea originally came from IHOP and before we were vegan we would make them all the time, so naturally, now that we are vegan, we had to recreate them.
Can I be honest again? I actually think these ones are better than the ones we used to make.
Either way! Let’s get to it, but I know you are hungry!
What ingredients do I need to make dairy free pumpkin cheesecake pancakes?
These pumpkin cheesecake pancakes are a spin on your favorite pumpkin spiced pancakes, naturally made all vegan. The ingredients that you will need to make them are:
- dairy free milk
- apple cider vinegar
- flour
- baking powder
- cinnamon
- nutmeg
- cloves
- ginger
- allspice
- salt
- brown sugar
- vanilla extract
- pumpkin puree
- vegan cheesecake
How do I make vegan pumpkin cheesecake pancakes?
The first thing that you need to do to make these dairy free pumpkin cheesecake pancakes is combine the vinegar and dairy free milk. Let this sit for 10 minutes. Doing this makes vegan buttermilk.
While you wait for that to sit, in a large bowl add all the dry ingredients.
When ready, add the buttermilk to the dry ingredients and combine gently. Then, add in the pumpkin puree and vanilla and combine well again.
Chop your frozen vegan cheesecake into bite sized pieces.
Add a small amount of dairy free butter to a skillet over medium low heat. Add ½ cup of pancake mixture to the skillet. Press a few pieces of the vegan cheesecake into the batter. Cover if desired with batter, but not necessary.
Wait until bubbles start to form and flip. Cook other side for 1-2 minutes or until golden brown and remove. Repeat until no batter remains.
Serve topped with butter, syrup, or any of your favorite sauces!
Tip: Place an oven safe dish in the oven at the lowest temperature. Place pancakes on the dish after cooking to keep the pancakes warm while you cook all of them.
Do I have to add the cheesecake to them or can I just make vegan pumpkin pancakes?
Nope! Not at all, while we think it’s really cool, you don’t have too. You can omit the cheesecake and just pumpkin spiced pancakes!
Do I have to use frozen vegan cheesecake?
Yes! By the time the cheesecake sits out and prepped, it’s been a long time. In order for the pieces to not melted entirely while cooking the pancakes, the pieces need to be frozen.
The best option is to leave the cheesecake in the freezer until the last minutes.
CAN YOU FREEZE VEGAN PUMPKIN CHEESECAKE PANCAKES?
You can absolutely freeze these dairy free pumpkin pancakes. Wait until they are completely cooled and then we suggest freezing these on a baking sheet for about 30 minutes to flash freeze.
Then, put the pancakes in a freezer container or zip-loc bag.
Can I make these Top 8 Allergen Friendly pumpkin cheesecake pancakes?
These vegan pumpkin cheesecake pancakes are already very allergy friendly; however, they do contain wheat in the form of flour, almond milk, and coconut.
If you need this recipe to be completely allergen friendly in regards to the Top 8 allergies, we would suggest that you switch the flour for gluten free cup for cup flour (we like this one).
Replace the almond milk with a safe dairy free alternative milk that your family loves.
The more confusing part is the vegan cheesecake. It does contain coconut, but otherwise allergy friendly. Your best is to either omit entirely and just make pumpkin spiced pancakes or look up a recipe online or Pinterest that is made in a safe way with you.
What brand of vegan cheesecake did you use for the recipe?
We used the New York Style Vegan Cheesecake from the brand Daiya.
However, you could also make your own homemade vegan cheesecake and then freeze the cheesecake before cutting into pieces and using in your recipe.
What are other vegan breakfast ideas that I should try?
Once you try these amazing vegan banana pancakes, you’ll definitely be wondering what you should try next. Here are some delicious dairy free breakfast recipes that you should absolutely try on your next day off or free day! All these recipes are vegan/plant based.
- Vegan banana pancakes
- Vegan blueberry muffins
- Sausage gravy and biscuits
- Dairy Free Cinnamon Rolls
- French Toast
- Dairy Free Banana Bread
Pin these vegan pumpkin cheesecake pancakes for later:
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Vegan Pumpkin Cheesecake Pancakes
Ingredients
- 1 tablespoon apple cider vinegar
- 1 cup vanilla almond milk (or other non dairy milk)
- 1 cup pumpkin puree
- 1 ¼ cup flour (use GF measure for measure if needed)
- 3 tablespoon brown sugar
- 1 ½ tablespoon baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp cloves
- ¼ teaspoon nutmeg
- ¼ tsp allspice
- 2 cups vegan cheesecake, (We used the Daiya brand)
Instructions
- Add apple cider vinegar to a 1 cup measuring cup. Fill the rest of the measuring cup with dairy free milk. Let this sit for 10 minutes. (This makes vegan buttermilk.)
- In a large bowl, add all the dry ingredients. Set aside
- Add the buttermilk to the dry ingredients once ready and combine well.
- Add in the pumpkin puree and vanilla and combine well again.
- Chop up your vegan cheesecake into bite sized pieces. Set aside.
- Add a small amount of dairy free butter to a skillet over medium low heat.
- Carefully add in and push pieces into batter.
- Once heated, add ½ cup of pancake mixture to the skillet.
- Add in cheesecake pieces to your batter. Gently cover pieces with some of the batter. (see video if needed)
- Wait until bubbles start to form and flip.
- Cook other side for 1-2 minutes or until golden brown and remove.
- Repeat until no batter remains.
- Serve topped with butter, syrup, or any of your favorite sauces! See post for ideas.
Notes
Video
Nutrition
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