7 Vegan Rose Water & Yogurt Pumpkin Pancake Recipes

Classic Vegan Rose Water Pumpkin Pancakes

Classic Vegan Rose Water Pumpkin Pancakes are a delightful twist on traditional pancakes, combining the warm, earthy flavors of pumpkin with a floral hint from rose water. These pancakes are not only fluffy and delicious but also completely plant-based, making them a perfect breakfast choice for vegans and those looking to indulge in a sweet treat without animal products.

Cooking Steps:

1. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.
2. In another bowl, whisk together the pumpkin puree, almond milk, maple syrup, and rose water until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden.
6. Repeat with the remaining batter, adding more oil as needed. Serve warm with additional maple syrup and a sprinkling of cinnamon. Enjoy!

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

• The Original Pro Chopper – TikTok’s favorite veggie slicer and one of the top-rated kitchen gadgets of the season! Simple to use, set up, and...

$49.99 −$20.00 $29.99

BUY ON AMAZON

Spiced Vegan Rose Water Pumpkin Pancakes

Spiced Vegan Rose Water Pumpkin Pancakes are a fragrant, flavorful breakfast option that brings together the warm spices of fall with the unique floral notes of rose water. These pancakes are completely plant-based, fluffy, and perfect for those seeking a comforting yet exciting twist on traditional pancakes. Enjoy them with your favorite toppings for a delightful meal.

Cooking Steps:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
2. In another bowl, combine the pumpkin puree, almond milk, maple syrup, and rose water, mixing until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined; avoid overmixing.
4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles appear, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adding more oil as necessary. Serve warm with maple syrup and a dusting of cinnamon for extra sweetness. Enjoy!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

• Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get fresh shredded cheese, cutting the food...

$29.97

BUY ON AMAZON

Lemon Zest Vegan Rose Water Pumpkin Pancakes

Lemon Zest Vegan Rose Water Pumpkin Pancakes are a delightful morning treat that combines the earthiness of pumpkin with the brightness of lemon and the aromatic notes of rose water. These pancakes are fluffy, vibrant, and perfect for those looking to enjoy a refreshing yet hearty breakfast option that is completely plant-based.

Cooking Steps:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, mix the pumpkin puree, almond milk, maple syrup, lemon zest, and rose water until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Pour 1/4 cup of batter onto the skillet, cooking until bubbles form, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adding more oil as necessary. Serve warm with your favorite toppings. Enjoy!

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

• 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage methods. Never worry about spoilage ever...

$99.00

BUY ON AMAZON

Chocolate Chip Vegan Rose Water Pumpkin Pancakes

Chocolate Chip Vegan Rose Water Pumpkin Pancakes are a delicious twist on traditional pancakes, combining the earthy flavor of pumpkin with sweet chocolate chips and a touch of floral rose water. These fluffy pancakes not only make for a delightful breakfast but are also perfect for a brunch treat, offering a decadent yet plant-based option that will satisfy everyone’s sweet tooth.

Cooking Steps:

1. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, mix pumpkin puree, almond milk, maple syrup, and rose water until well blended.
3. Combine the wet ingredients with the dry ingredients, folding in the vegan chocolate chips.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet, cooking until bubbles appear (about 3-4 minutes); flip and cook for an additional 2-3 minutes until golden brown.
6. Repeat with remaining batter, adding oil as needed, and serve warm with toppings of your choice. Enjoy!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

• Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast

$59.99 −$24.00 $35.99

BUY ON AMAZON

Maple Pecan Vegan Rose Water Pumpkin Pancakes

Maple Pecan Vegan Rose Water Pumpkin Pancakes are a delightful and aromatic twist on classic pancakes, perfect for those who enjoy a subtle sweetness combined with the nutty crunch of pecans. These fluffy pancakes incorporate rich pumpkin puree and a hint of rose water, making them an elegant option for breakfast or brunch that caters to vegan preferences.

Cooking Steps:

1. In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, whisk together pumpkin puree, almond milk, maple syrup, and rose water until well combined.
3. Fold the wet ingredients into the dry ingredients, then gently stir in the chopped pecans.
4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Pour 1/4 cup of batter onto the skillet and cook until bubbles form (about 3-4 minutes); flip and further cook until golden brown (2-3 minutes).
6. Continue with the remaining batter, adding more oil as needed, and serve warm with your favorite toppings. Enjoy!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

• 100% Leak-proof: Guaranteed no-spill seal and secure latches

$39.99 −$12.00 $27.99

BUY ON AMAZON

Coconut Flour Vegan Rose Water Pumpkin Pancakes

Coconut Flour Vegan Rose Water Pumpkin Pancakes are a unique and gluten-free alternative to traditional pancakes, featuring the same delightful flavors of pumpkin and rose water. These pancakes are light, fluffy, and perfect for a special breakfast or brunch. By using coconut flour, they not only add a subtle tropical taste but also provide a good source of fiber.

Cooking Steps:

1. In a mixing bowl, combine coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, whisk together the pumpkin puree, almond milk, maple syrup, and rose water.
3. Gradually mix the wet ingredients into the dry ingredients until well combined. Fold in the chopped pecans.
4. Heat a non-stick skillet over medium and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet and cook until bubbles form (about 3-4 minutes); flip and cook until golden brown (2-3 minutes).
6. Continue with the remaining batter, adding more oil as necessary, and serve warm with your preferred toppings. Enjoy!

Sale

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

• 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units (oz/lb:oz/fl'oz/g/mL), tare function, and includes 2 AAA...

$13.99 −$3.00 $10.99

BUY ON AMAZON

Berry Topped Vegan Rose Water Pumpkin Pancakes

Berry Topped Vegan Rose Water Pumpkin Pancakes are a delightful twist on the classic pancake, combining the rich flavors of pumpkin and aromatic rose water with a tart-sweet berry topping. These pancakes are fluffy, vegan, and perfect for a cozy breakfast or brunch, providing a wonderful burst of flavor in every bite.

Cooking Steps:

1. In a mixing bowl, combine the coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, whisk together the pumpkin puree, almond milk, maple syrup, and rose water.
3. Gradually mix the wet ingredients into the dry ingredients until well blended, then fold in the chopped pecans.
4. Preheat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Pour 1/4 cup of batter onto the skillet and cook until bubbles form. Flip and cook until golden brown.
6. Repeat with remaining batter and serve warm topped with mixed berries. Enjoy!