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+ servings
polenta pumpkin pancakes in large stack being drizzled with syrup
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Pumpkin Pancakes

These flourless Pumpkin Pancakes are made with polenta and buckwheat flour and are gluten-free and vegan. Moist, fluffy and perfect for brunch or dessert as well as being nourishing. Insanely simple to make.
Prep Time5 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: American, Italian
Keyword: dairy-free, easy, eggless, gluten-free, healthy, pancakes, plant-based, simple, vegan, vegetarian
Servings: 4 people
Calories: 357kcal
Author: Reena Sharma


  • 180 g polenta
  • 90 g buckwheat flour
  • 1 tbsp baking powder
  • 1 tbsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 650 ml soya milk
  • 150 g pumpkin puree
  • 1 tbsp rapeseed oil plus extra for frying


  • Combine all dry ingredients together and make a well in the centre.
  • Pour all wet ingredients into the well and whisk slowly to achieve a creamy batter.
  • Heat oil in a frying pan and scoop the batter into the hot pan, a tablespoon at a time.
  • Leave to cook for 3 minutes on one side before flipping to the other side to cook for a further 3 minutes.


  • Buckwheat flour can be replaced with other flours including almond, coconut or regular wheat flour
  • Coconut sugar can be subbed with other sweetener of choice


Calories: 357kcal | Carbohydrates: 68g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 1227mg | Potassium: 511mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6573IU | Vitamin C: 13mg | Calcium: 435mg | Iron: 3mg