Healthy Pumpkin Quinoa Pancakes

September 5, 2018
Shanika | Orchids + Sweet Tea

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Embrace the flavors of fall and experience morning delight with a stack of homemade Healthy Pumpkin Quinoa Pancakes. These airy, fluffy pancakes are a crowd-pleaser that the whole family is sure to enjoy.

Healthy Pumpkin Quinoa Pancakes

Introducing your next breakfast obsession: This fall flavor-infused Healthy Pumpkin Quinoa Pancakes recipe. They're not just vegan but also full of pumpkin spice flavors, and topped with a delectable dairy-free, vegan praline sauce loaded with toasted pecans. Plus, they're a breeze to whip up in just 30 minutes. It's the perfect pumpkin pancake recipe! Completely Vegan + Gluten-free options.

Stack of pumpkin quinoa pancakes with praline syrup.

Why Healthy Pumpkin Quinoa Pancakes?

Whenever I get a chance to whip together pancakes, I'm always excited because they're one of my favorite breakfast foods---Starting your day with this healthy pancakes recipe is like a little daily celebration. Trust me, these dairy-free Pumpkin Quinoa Pancakes take that celebration to a whole new level! I got some inspiration from my Healthy Fluffy Protein Pancakes and added some fall-flavored flare!

Although breakfast isn't the part of my day that gets a ton of love (except for weekends), I really enjoy making elaborate dishes like this one. That's why I create easy breakfast options on Orchids + Sweet Tea for those busy mornings (aka overnight oats my savor Haha), but also these types of dishes that might require a bit more effort or time. It's a balance, right? They're as light and airy as little pillows of joy on your plate, and they're extra special during the cozy fall season, with all those warm, comforting autumn flavors.

Can you believe we're almost at the end of the year? I've been hard at work, creating a ton of delicious seasonal fall + holiday recipes. Don't forget to explore my 30 Best Warm + Cozy Fall Recipes for even more inspiration! AND you can always visit my breakfast archives for more food inspiration as well.

Jump to:
Pumpkin Quinoa Pancakes with Praline Syrup stacked on a plate.

How To Make Healthy Pumpkin Quinoa Pancakes

Don't stress about a healthy pancakes recipe – I get it; many folks are a tad nervous to dive into pancake-making, fearing they won't turn out perfectly. But fear not! These pancakes are a breeze to whip up.


  • Organic all-purpose flour: Provides the base for the pancake batter
  • Multi-grain quinoa, cooked: Adds a wholesome and nutty flavor, as well as a nutritional boost to the pancakes.
  • Baking soda + baking powder: These leavening agents help the pancakes rise and become fluffy.
  • Pumpkin spice: Infuses the pancakes with warm, aromatic fall flavors.
  • Sea salt: Enhances the overall taste of the pancakes by balancing the sweetness and other flavors.
  • 'Chia eggs' (See Notes): Serve as a vegan egg substitute, binding the ingredients together.
  • Pumpkin puree: Introduces a rich pumpkin flavor and moisture to the pancakes. Be sure to use pure pumpkin puree, not pumpkin pie filling. I like the brand Libby's.
  • Organic pure maple syrup OR agave: Adds natural sweetness to the batter.
  • Coconut oil: Helps bind everything!
  • Almond milk: Creates the desired consistency of the batter, and you can use your preferred non-dairy milk. Learn how to make homemade almond milk!
  • Vanilla extract: Imparts a warm and aromatic note to the overall flavor profile.
  • Vegan butter: Used to grease the pan while cooking. I like the brand Earth Balance!

Vegan Praline Syrup

  • Organic brown sugar: Check it's vegan-friendly Adds sweetness and a caramel-like flavor to the praline sauce.
  • Vegan butter: Provides a creamy texture and a rich, buttery taste to the sauce.
  • Sea salt: Balances the sweetness and enhances the overall flavor.
  • Canned vegan coconut milk: Imparts a coconut undertone and a creamy consistency to the sauce. (See notes)
  • Chopped pecans toasted: Offers a delightful crunch and a nutty flavor!

How To Make Homemade Vegan Praline Syrup

  • In a small saucepan (heated on medium-high heat), add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly.
  • Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first).
  • Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.
Stack of Pumpkin Quinoa Pancakes with Praline Syrup missing a slice.

Is Qunioa Weird In Pancakes?

No, quinoa is not weird in pancakes at all! In fact, it can add a delightful texture and an extra health boost to your pancakes. These fluffy pancakes are not only delicious but also a great way to incorporate the nutritional benefits of quinoa into your breakfast. It's a win-win!

Tips for Making the Perfect Healthy Pancakes Every Time

Ensuring that you make the perfect pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:


When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.


Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.


Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.


Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!


While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack. 


I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for the flipping despite their slopped sides.


Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.


I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.


I use to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.

Best Toppings for Healthy Pumpkin Quinoa Pancakes

You can either keep it simple with the toppings for your pancakes with ust praline and pecans, or you can add a variety of toppings for an extra pizazz! Here are some options:

  • Freshly sliced bananas
  • Maple syrup
  • Dairy-Free Yogurt or CocoWhip
  • Dried Cranberries
  • Almond or cashew butter
  • Granola
Stack of Pumpkin Quinoa Pancakes with Praline Syrup missing a slice on a plate with a fork.

How to Make Your Own Pumpkin Puree

If you're thinking about making your own pumpkin puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:

  • Step 1: Cut your pumpkins in half and scoop out the seeds. Be sure to save the seeds for another time because you can definitely use those!
  • Step 2: Feel free to cube the pumpkins into medium-large chunks and then place them unto a baking sheet lined with parchment paper. NOTE: ensure that the skin of pumpkin are peeled off at this point.
  • Step 3: Always season your pumpkin pieces (pinch of salt and cinnamon in this case for the recipe) and lightly grease with olive oil until coated.
  • Step 4: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until the edges are golden and they become super tender once tested with a fork or knife.
  • Step 5: Using a food processor or blender, puree your pumpkin along with water or veggie stock, until smooth. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.

How To Serve Fluffy Pumpkin Quinoa Pancakes

Warm + fresh: Enjoy your pumpkin pancake recipe while it's still warm. You can savor it as is or add a pat of vegan butter or a drizzle of maple syrup for extra indulgence.

Pair with a beverage: Pumpkin Quinoa pancakes pair beautifully with a hot or iced coffee like this Pumpkin pie iced latte or a breakfast smoothie like this Immune-Boosting Strawberry Banana Poppyseed Smoothie or this Cashew Date Morning Smoothie

With Ice Cream: Feeling extra indulgent? Scoop your favorite ice cream like this Caramel Ice Cream or Butter Pecan Ice Cream on top and enjoy the extra sweetness!

Breakfast or brunch spread: Serve your pumpkin pancake recipe as part of a breakfast or brunch spread. Pair it with fresh fruits, yogurt, or a variety of spreads like vegan cream cheese, nut butter, or jam.

Can I Use Another Plant-Based Milk In This Healthy Pancakes Recipe?

Yes, you can use any dairy-free milk you like to make these delicious vegan pumpkin pancakes recipe. Here are some easy recipes to make your own milk that’s cheaper and so easy!

Stack of pancakes with text: \"Healthy Pumpkin Quinoa Pancakes + Praline Syrup.\"

Healthy Pumpkin Quinoa Pancakes Q + A's

Can I freeze leftover pancakes?

If you’d like to make these dairy-free pumpkin pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy vegan breakfast to grab anytime.

Can I make this healthy pancake recipe gluten-free?

Absolutely! If you’d like to make this recipe gluten-free, simply swap the flour with your favorite gluten-free all-purpose flour blend. I like Bob’s Red Mill. If the batter is too runny, add more flour, ¼ cup at a time, until you have a thick and fluffy batter.

More Delicious Breakfast + Brunch Recipes

If you love this Pumpkin Pancake Recipe then try these delicious breakfast recipes next!


If you tried my Healthy Pumpkin Quinoa Pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Stack of pumpkin quinoa pancakes with praline syrup.

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

September 5, 2018
5 from 3 votes
These Healthy Pumpkin Quinoa Pancakes + Praline Syrup are the best thing that you'll ever encounter for breakfast. In true Fall fashion, these vegan pancakes come loaded with pumpkin + spice flavor and topped with a sweet, dairy-free + vegan praline sauce that is packed with toasted pecans.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 8 pancakes



  • 1 cup organic all-purpose flour
  • ½ cup multi-grain quinoa, cooked (Cook according to packaging instructions)
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon sea salt
  • 2 'chia eggs' (See Notes)
  • ¼ cup pumpkin puree
  • cup organic pure maple syrup OR agave
  • 3 Tbsps coconut oil, melted
  • 1 ¼ cup Almond milk, unsweetened (You can use your fave plant-based milk)
  • 1 tablespoon vanilla extract
  • vegan butter, for cooking


  • ½ cup organic brown sugar, vegan-approved!
  • 2 Tbsps vegan butter
  • pinch of sea salt
  • cup canned vegan coconut milk (See Notes!)
  • cup chopped pecans, toasted (See Notes)



  • Start by whisking together the organic all-purpose flour, baking powder, baking soda, pumpkin spice, and sea salt in a large bowl and set aside.
  • In a separate bowl, add the pumpkin puree, chia eggs, coconut oil, vanilla extract, quinoa, and maple syrup and whisk together until well combined.
  • Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. Slowly, add Almond milk to mixture until desired consistency is met. NOTE: Batter shouldn't be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
  • Add a thin slice of vegan butter to a heated medium skillet and pour ⅓ cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.


  • In a small saucepan (heated on medium-high heat), add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first). Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.
  • To serve, stack pancakes onto one another and add praline syrup and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!

Tips & Tricks

  • COCONUT MILK: You'll need 1 (14 oz.) can of coconut milk (I always use the Thai Kitchen brand). Simply remove coconut liquid out of can entirely and stir well until it is well combined and looks like actual milk. Use portion of recipe and tightly store the rest in the refrigerator for up to 3-5 days.
  • TO TOAST PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (350 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to avoid browning on one side.
  • CHIA EGGS: 2 Tbsps of chia seeds + 6 Tbsps water = 2 'chia eggs'. Whisk chia seeds and water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick. Continue recipe!


Calories: 368kcal | Carbohydrates: 51g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 332mg | Potassium: 262mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1197IU | Vitamin C: 0.5mg | Calcium: 121mg | Iron: 3mg


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Love this Recipe?

    • Thanks so much, Lauren! Yes, I know. Pumpkin and Quinoa sounds crazy BUT they work! Dynamite, trust me!

    • Thanks so much, Camila! These pancakes are amazing! I do hope that you get a chance to try them!

    • Yes, I'm super excited for the fall flavors as well. I do hope that you enjoy these as much as I did, Demeter!

  1. I've never tried making pancakes with quinoa, so this is definitely something I'd love to try sometime. It does sound and look perfect for fall!

    • It really is perfect for the Fall season, Shinta! Not to worry--the quinoa doesn't add a graininess or seediness to the pancakes. They blend right in! 🙂