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Vegan Pumpkin Cheesecake Pancakes

The most incredible fall vegan breakfast idea is here! Epic vegan pumpkin cheesecake pancakes will blow you mind! Easily gluten free! 
Course Breakfast, brunch
Cuisine American
Keyword dairy free breakfast, dairy free pumpkin recipes, dairy free recipes, vegan breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 pancakes
Author LarishaBernard

Ingredients

  • 1 tbsp apple cider vinegar
  • 1 cup vanilla almond milk (or other non dairy milk)
  • 1 cup pumpkin puree
  • 1 1/4 cup flour (use GF measure for measure if needed)
  • 3 tbsp brown sugar
  • 1 1/2 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 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 1/2 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.

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.