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Vegan pumpkin pancakes on square white plate with walnuts and maple syrup.
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5 from 7 votes

Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are tender, fluffy and loaded with pumpkin spice flavor! They are the perfect plant-based breakfast for family and friends.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast/Brunch
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 servings (3 pancakes each)
Calories: 261kcal

Equipment

Ingredients

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.

Notes

Troubleshooting tips
  • 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.
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.
Storage instructions
  • 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.

Nutrition

Serving: 3pancakes | Calories: 261kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 227mg | Potassium: 369mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11177IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 4mg