These Vegan Pumpkin Pancakes are tender, fluffy and loaded with pumpkin spice flavor! They are the perfect plant-based breakfast for family and friends.
If you get a craving for something pumpkin-spicy this time of year, you will definitely want to cook up a big batch of these super easy and fluffy vegan Pumpkin Pancakes.
They are so fluffy and soft and there is amazing pumpkin flavor in each bite. Serve them with lots of maple syrup, chopped walnuts or pecans and, perhaps, a spritz of vegan whipped cream for the ultimate fall breakfast.
Table of Contents
Why you will love this recipe
- It's loaded with delicious pumpkin flavor and tastes like the holidays. There is a whole 14 oz can of pumpkin puree in these pancakes, and lots of aromatic pumpkin pie spices. It's all the fun of eating a vegan pumpkin pie or a vegan pumpkin cake or a vegan pumpkin bread, only much quicker, in pancake form!
- It makes fluffy and tender pancakes. The texture of these pancakes is truly amazing, thanks to the pumpkin puree. It's like biting into a stack of clouds!
- It makes super healthy pumpkin pancakes. You can make these pancakes with all purpose flour. They are amazing that way and healthy too, thanks to the pumpkin puree, which is loaded with vitamins and other nutrients. But if you want to make them even healthier, like these amazing vegan pancakes, use whole wheat pastry flour instead of all purpose flour. You can also use a 50-50 mix of all purpose flour and whole wheat flour.
- It needs just a few ingredients. I deliberately kept this recipe simple because the pumpkin puree takes away the need for other common additions and binders used in vegan pancakes, like flax meal or applesauce or vegan yogurt or apple cider vinegar. All you need is flour, ground spices like cinnamon, ginger and nutmeg, baking soda, baking powder, pumpkin puree and oat milk.
- It is an easy and one-bowl recipe. These pancakes are quite foolproof and you just dump all the ingredients in one bowl.
Ingredients
- Flour. Unbleached all purpose flour is great here, but you can also use whole wheat pastry flour, which keeps the pancakes fluffy and tender while making them healthier.
- Leavening: baking soda + baking powder
- Pumpkin pie spices: Ground cinnamon + ground nutmeg + ground ginger.
- Pumpkin puree. This is plain canned pumpkin, not pumpkin pie filling.
- Oat milk. You can substitute this with any non-dairy milk of your choice, including almond milk, soy milk, coconut milk or cashew milk.
- Pure vanilla extract. This is optional but it adds a nice sweetness to enhance the sweetness of the pumpkin without adding any more sugar to the batter.
- Salt
- Oil or cooking spray. To cook the pancakes.
Variations
- Stir ½ cup vegan chocolate chips into the batter to make vegan chocolate chip pumpkin pancakes.
- Stir ½ cup chopped walnuts into the batter for added crunch.
- Add ½ teaspoon ground cloves to the batter for even more fall flavor.
How to make vegan pumpkin pancakes (step by step)
1. Place the flour in a bowl with the baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
2. Whisk to mix.
3. Add the pumpkin puree, milk and vanilla to the bowl with the flour mixture.
4. Use a spatula to mix them gently until there are no dry ingredients. Stop mixing as soon as the batter comes together. A slightly lumpy batter is good.
5. Heat a non-stick griddle or a cast iron griddle over medium heat. Coat with oil or cooking spray. Pour out pancakes using a spoon or cup measure (I use a ¼ cup measure, which gives me 18 pancakes). The batter is a little thicker than your average pumpkin batter so use the bottom of the spoon or cup to help shape the pancakes into rounds, if necessary.
6. Flip the pancakes when the edges turn dry and you see a few bubbles on top. Cook for a minute more or until golden-brown on the bottom.
Topping suggestions
- Top the pancakes with a pat of vegan butter and drizzle with maple syrup.
- Sprinkle some crunchy chopped walnuts over the pancakes for yummy nutty flavor.
- Serve with a dollop of vegan coconut whipped cream or vegan whipped cream for more delicious flavor.
Recipe FAQs
You can use butternut squash, acorn squash or honeynut squash in these pumpkin spice pancakes. Canned pumpkin puree is already cooked so you will need to peel, dice, roast and then puree the squash before adding it to the pancake batter.
To make gluten free pumpkin pancakes use an all purpose gluten free flour or make your own gf flour mix (like this one I use in my gluten free vegan pancakes recipe) using equal quantities of brown rice flour, oat flour and millet flour.
Absolutely, yes.
Refrigerate: Store leftover pancakes in the fridge for up to three days.
Freeze: Flash freeze the pancakes on a baking sheet, then place in freezer safe bags or containers and freeze for up to three months.
Reheat: Reheat the pancakes in a baking sheet in a 350 degrees Fahrenheit oven or in a toaster oven or microwave before serving.
More yummy vegan pancake recipes
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Vegan Pumpkin Pancakes
Equipment
- Cast iron skillet or non stick skillet
Ingredients
- 2 cups unbleached all purpose flour (or use whole wheat pastry flour or a 50-50 mix of whole wheat flour and all purpose flour).
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 15 oz pumpkin puree (one can)
- 1¾ cup oat milk (or any non dairy milk of choice)
- 1 teaspoon pure vanilla extract
- 2 tablespoons oil (or cooking spray)
Instructions
- Place the flour in a bowl with the baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
- Whisk to mix.
- Add the pumpkin puree, milk and vanilla to the bowl.
- Use a spatula to mix them gently until there are no dry ingredients. Stop mixing as soon as the batter comes together. A slightly lumpy batter is good.
- Heat a non-stick griddle or a cast iron griddle over medium heat. Coat with oil or cooking spray. Pour out pancakes using a spoon or cup measure (I use a ¼ cup measure, which gives me 18 pancakes). The batter is a little thicker than your average pumpkin batter so use the bottom of the spoon or cup to help shape the pancakes into rounds, if necessary.
- Flip the pancakes when the edges turn dry and you see a few bubbles on top. Cook for a minute more or until golden-brown on the bottom.
- Serve immediately with maple syrup.
Recipe notes
- This is a thick pancake batter but if it's not easy at all to spread add a little more non-dairy milk, a few tablespoons at a time.
- Don't cook the pancakes over very high heat. Maintain medium heat and lower heat if the pancakes start to brown too fast, to ensure they cook through and evenly.
- Stir ½ cup vegan chocolate chips into the batter to make vegan chocolate chip pumpkin pancakes.
- Stir ½ cup chopped walnuts into the batter for added crunch.
- Add ½ teaspoon ground cloves to the batter for even more fall flavor.
- Refrigerate: Store leftover pancakes in the fridge for up to three days.
- Freeze: Flash freeze the pancakes on a baking sheet, then place in freezer safe bags or containers and freeze for up to three months.
- Reheat: Reheat the pancakes in a baking sheet in a 350 degrees Fahrenheit oven or in a toaster oven or microwave before serving.
Heidi Flyingmartini
Oh my yum! Today was the third time making this. I used Whole Foods Chocolate Chunks and tossed in a couple of bananas. So delish!
Vaishali
Hi Heidi, that sounds simply delicious!
Flyingmartini
It was heavenly!
Vaishali
Yay, so happy to hear!!
Peggy
Your recipe sounds great and I would love to try it but I need to know how much premade pumpkin pie mix would I use instead of using the individual ones?
Vaishali
Hi Peggy, use 2 teaspoons and add more if you think it’s needed!