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Hearty Harvest Delicata Pancakes (Vegan)

Hearty Harvest Delicata Pancakes (Vegan) ◈ Homegrown Provisions #delicatasquash #pancakes #vegan

Weekend mornings are special, as are these Hearty Harvest Delicata Pancakes. A warm short stack brimming with creamy delicata squash served with steaming cups of tea is a lovely way to start the day, particularly on blustery autumn mornings, when enjoying an easeful breakfast in your pajamas.

These Hearty Harvest Delicata Pancakes rely on delicata squash and protein/fiber-rich garbanzo bean flour for their heartiness, while whipped aquafaba acts as a binder and gives these pancakes a tender crumb and lift. Though not overly sweet, they are kissed with maple syrup and can be enjoyed with fresh apple slices or other fruit of your choice.

Hearty Harvest Delicata Pancakes (Vegan) ◈ Homegrown Provisions #delicatasquash #pancakes #vegan

Beloved for its quick-cooking nature and ease to work with, delicata squash provides a wonderful source of vitamin A and vitamin C. Its fleshy yellow interior offers a mellow sweetness to sweet and savory dishes alike.

Hearty Harvest Delicata Pancakes (Vegan) ◈ Homegrown Provisions #delicatasquash #pancakes #vegan Hearty Harvest Delicata Pancakes (Vegan) ◈ Homegrown Provisions #delicatasquash #pancakes #vegan

I love making these hearty vegan pancakes for my family. They tend to stay with us throughout the morning better than traditional pancakes. I hope you enjoy making and eating them too!

Looking for more kitchen inspiration? Be sure to check out this month’s Provisions’ Picks!

Hearty Harvest Delicata Pancakes (Vegan) ◈ Homegrown Provisions #delicatasquash #pancakes #vegan

Hearty Harvest Delicata Pancakes (Vegan)

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 7-8 pancakes 1x



  • 1 cup mashed delicata squash*
  • 3/4 cup garbanzo bean flour (chickpea flour)
  • 1/2 cup spelt flour
  • 2 tsp pumpkin pie spice
  • 2 1/4 tsp baking powder
  • 1 cup unsweetened almond milk
  • 2 tbsp maple syrup
  • 1/4 cup aquafaba**
  • 1/8 tsp cream of tartar
  • vegan butter or vegetable oil for greasing the skillet

Optional Toppings: apple slices, walnuts and maple syrup


  1. Use a hand mixer with a whisk or stand mixer with a wire whip, and beat the aquafaba with the cream of tartar for approximately 10 minutes, or until peaks form. Set the whipped aquafaba aside.
  2. Add sifted garbanzo bean flour, spelt flour, pumpkin pie spice and baking powder to a medium-sized bowl. Stir to combine, then fold in the mashed delicata squash; gently mix.
  3. In a separate bowl, whisk almond milk and maple syrup together. Then pour the almond milk/maple syrup mixture over the flour/delicata mixture and stir well to combine, but do not overbeat.
  4. Fold in aquafaba and stir well to combine.
  5. Pre-heat a large skillet over medium-low heat and let the batter rest while the skillet is warming up. Once the skillet is warm, evenly coat the pan with a small amount of vegetable oil or vegan butter. (To determine if the skillet is warm enough, you may wish to make a mini-pancake as a test.)
  6. Scoop 1/4 cup of pancake batter into the skillet and spread it into a circle using the back of a wooden spoon or spatula.
  7. Cook each pancake for 2-3 minutes on the first side or until edges are lightly brown and small bubbles begin to form; then flip the pancake with a spatula. Cook the pancake for a minute or so on the other side.
  8. Serve pancakes topped with apple slices, chopped walnuts and maple syrup as desired. Enjoy!


*Cook the delicata squash via your favorite method (bake, steam, microwave, etc.), prior to removing the skin and mashing.

**For ease and convenience, I used the liquid/brine found in a can of chickpeas.