🍁 🥞 VEGAN PUMPKIN BLUEBERRY 🍫PANCAKES BAKED✨
Homemade Vegan Pumpkin Blueberry vegan Chocolate CHIPS Oven Pancakes?!
Yes… and they came out SO fluffy I almost cried 😭💛
I threw together pumpkin purée, blueberries, and a few simple pantry ingredients, baked it like a sheet, and boom — pancakes without flipping a single one. Perfect for busy mornings, lazy Sundays, or when you want something cozy but still kinda healthy.
The best part?
The blueberries literally burst into the pumpkin batter in the oven. It tastes like fall + summer had a baby. 🍁🫐
Save this recipe — your future self will thank you.
✨👇✨
🍁🥞 OVEN-BAKED VEGAN PUMPKIN BLUEBERRY PANCAKES
Ingredients:
• 1 cup pumpkin purée
• 1 cup flour
• 2 tbsp sugar (or maple syrup)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup water
• 2 tbsp oil
• 1 tsp vanilla
• Pinch of cinnamon or pumpkin spice
• ½–1 cup blueberries (fresh or frozen)
- chocolate chips✨
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix dry ingredients in one bowl: flour, sugar, baking powder, baking soda, spices.
3. In another bowl mix pumpkin, water, oil, and vanilla.
4. Combine wet + dry (don’t overmix).
5. Fold in blueberries & 🍫
6. Pour into a lightly greased small baking pan or sheet.
7. Bake 15–20 minutes until golden + set.
8. Slice into squares and drizzle with maple syrup or your favorite fruit 🍉 jam like I did — I used raspberry jam 🍇 🍁✨
Oven-baked vegan pumpkin blueberry pancakes are a fantastic twist on traditional pancakes, especially for anyone seeking a healthy and fuss-free breakfast option. Unlike stovetop pancakes that require flipping, this oven version allows you to prepare a whole batch at once, making it perfect for busy mornings or relaxing weekend brunches. Using pumpkin purée not only adds natural sweetness and moisture but also provides a rich source of vitamin A, fiber, and antioxidants, which support eye health and digestion. The addition of blueberries bursts with vitamins C and K, plus manganese, boosting the pancake’s nutritional profile while adding juicy pops of flavor. The combination of baking powder and baking soda in the recipe ensures a fluffy and light texture without eggs, relying on chemical leavening agents to create rise. A pinch of cinnamon or pumpkin spice enhances the autumnal notes, making these pancakes taste like fall and summer joined together. To make these pancakes even more nutritious, consider using whole wheat or oat flour instead of all-purpose flour, which adds fiber and nutrients. Also, substituting maple syrup or coconut sugar for white sugar can add a natural sweetness along with beneficial antioxidants. Serving tip: Drizzle with pure maple syrup or homemade fruit jam, like raspberry jam, for a touch of extra sweetness. Fresh fruit toppings or a dollop of coconut yogurt can also complement the flavors nicely. For variations, try stirring in chopped nuts or seeds for crunch, or adding a splash of plant-based milk for a thinner batter that yields lighter pancakes. You can also experiment with other seasonal fruits mixed into the batter. This recipe aligns well with vegan and plant-based diets, making it accessible for those with dietary restrictions or preferences. Baking instead of frying reduces oil usage, adding to the health benefits. Overall, these oven-baked vegan pumpkin blueberry pancakes offer a cozy, nutrient-packed, and easy breakfast solution that embodies the flavors of fall while being quick to prepare and delightful to eat.
