Vegan Pumpkin French Toast

This Vegan Pumpkin French Toast is even better without eggs. Made with chickpea flour and non-dairy milk, this vegan brunch recipe will certainly impress your family and friends. Made in under 30 minutes!

Stack of pumpkin french toast on a white plate with coconut whipped cream and maple syrup.

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Friends, I made it!

Perfect vegan pumpkin French toast. It’s a sticky, sweet, towering stack of vegan pumpkin toast. Perfectly spiced with cinnamon and nutmeg, this breakfast screams fall. Who’s ready to douse them in maple syrup and dig in?

I’m not much of a sweet breakfast eater myself (I ALWAYS prefer a savory breakfast) but for the past 7 years, I have been making pancakes, waffles, or French Toast almost weekly for my kids who believe there is no better way to wake up than with a plate full of syrup-topped goodies fresh of the griddle.

And I get it. This vegan French toast is sweet, spiced, lightly fried, and deliciously chewy in the middle. Top it with coconut cream and maple syrup and you have yourself a delicious autumnal brunch recipe that everyone will love.

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Recommended Ingredients & Equipment

This recipe is made with just a handful of simple ingredients! Better yet, they are ingredients you likely have on hand and if not, easily available at your local grocery store.

Here is everything you need.

Ingredients for pumpkin French toast measured out and placed on a marble countertop.

Ingredient Notes

French Bread – Use slightly stale or toasted bread. This helps the French Toast hold together when submerged in the custard. This vegan challah also makes a great base for this recipe.
Chickpea Flour – This is used as the egg replacer. I love chickpea flour for this recipe because it adds no unwanted taste or texture to the recipe while creating the perfect custard-like consistency when whisked with milk.
Non-Dairy Milk – Thick and creamy is best. Soy, cashew, and oat are the milk varieties I recommend.
Pumpkin Puree – Make sure to use canned pumpkin and NOT pumpkin pie filling.
Oil – I recommend a non-hydrogenated oil such as avocado or coconut oil. Olive oil also works but adds a slightly savory flavor.

Recommended Equipment

When it comes to French toast, I highly recommend using an electric griddle. A griddle allows you to set the temperature to exactly what you want for an even cook on both sides. A small blender (like a Magic Bullet) and a pancake spatula are also very useful. (<<affiliate links)

Step-by-Step Instructions

Step One – Preheat the Griddle

Preheat a griddle to 350 F. Add coconut oil to the griddle and let it melt. Do not skip this step. It’s very important that your griddle is completely preheated before adding the toast to ensure the crispy outside.

Pro Tip: If you don’t have a griddle, a large skillet will do. Heat it over medium-high heat until a drop of water sizzles when added.

Step Two – Make the Custard

Side by side photos of custard blended up in a Vita-Mix blender

In a blender add the chickpea flour, pumpkin puree, plant-based milk, vanilla, pumpkin spice, and cinnamon. Blend until smooth.

Pro Tip: Raw chickpea flour has an unpleasant taste. I do not recommend tasting the custard to adjust for seasonings. The taste will disappear completely once cooked.

Step Three – Soak and Fry

French toasted soaked in custard in a rectangle baking dish

Pour the custard into a shallow dish and place sliced bread in the batter so that one side of the bread is completely submerged. Allow the batter to soak into the bread (about 15-20 seconds), flip, and soak for another 15 seconds.

Piece of french toasted fried in a skillet.

Once your French toast is completely coated in your chickpea flour custard, place it on the preheated griddle or skillet. It should immediately sizzle, ensuring that the custard fries on the outside creating the delicate golden crust. If it doesn’t sizzle, allow it to continue preheating.

Cook toast for 3-4 minutes per side until it is golden brown with dark flecks.

Repeat with the remaining slices of bread.

Two pieces of vegan French toast on a white plate with coconut whipped cream and blueberries

Serving and Storing

Serving – The French Toast should be served immediately. If it sets too long, it will get cold and soggy. Serve it with fresh berries, coconut whipped cream, and maple syrup.

Storing – Once soaked and cooked, Fench toast does not store well. Make only what you plan on eating.

Tips and Tricks

Your bread should be a little stale. This helps the French Toast hold together when dipped in the custard. You can either buy French bread and let it sit for a day or two or lightly toast your bread before submerging it in the custard.
Chickpea flour is the best egg replacer for this recipe. If you can’t find chickpea flour at your grocery store, you can pick some up online. Otherwise, a flax egg works as well. Remember, raw chickpea flour has an unpleasant taste. I do not recommend tasting the custard to adjust for seasonings.
This recipe works best when cooked on a griddle. This ensures an even and consistent bake giving the French toast the lightly crispy crust with a soft and chewy middle.

Frequently Asked Questions

Can I use regular flour instead of chickpea flour?

Unfortunately no. Chickpea flour has serious binding powder, similar to that of eggs, which gives the custard its texture. It also is completely flavorless (once cooked) meaning it won’t affect the taste of the toast itself.

I don’t have a griddle, will this recipe still work?

For sure! If you don’t have a griddle, use a large skillet will do. Heat it over medium-high heat until a drop of water sizzles when added.

Why is my French toast sticking?

There are many reasons why your French toast may stick to your skillet. Not having your skillet properly preheated or skipping the non-stick spray may be the reason why. Be generous with the oil and add the French toast only to a preheated skillet.

More Vegan Griddle Recipes

Check out all my waffle and pancake recipes for more inspiration!