Get your morning started with these moist, fluffy, and delicious Vegan Pumpkin Pancakes made with a handful of simple ingredients for a quick and easy way to bring in the flavors of fall!
Hello fall and the pumpkin season that goes with it!
I hope to get your season started with this super easy, warm and cozy, vegan pumpkin pancakes recipe. Made with pumpkin puree and spiced with fall flavors, they are healthy and cook up insanely fluffy, moist and delicious!
These vegan pumpkin pancakes are:
- healthy
- dairy-free
- eggless
- fluffy
- freezer-friendly
- warm & cozy
- ready in 15 minutes!
Start your mornings off right with a batch of freshly cooked vegan pancakes served right off the griddle with a drizzle of pure maple syrup and chopped nuts. You may even crave these pumpkin pie pancakes for lunch or dinner!
If you love pancakes, be sure to check out these Classic Vegan Pancakes, Healthy Oatmeal Pancakes, Lemon Chia Seed Pancakes, or Cinnamon Applesauce Pancakes!
Ingredients You’ll Need
The ingredient list for making vegan pumpkin pancakes is minimal, with just flour, pumpkin puree, a little sugar, non-dairy milk, vanilla, spices and baking powder.
- For the flour, I used light spelt flour but you can substitute using all-purpose, whole wheat, buckwheat, or oat flour with good results. If using whole wheat or oat flour, you may just need to add a tad more milk.
- For the spices, I had pumpkin pie spice on hand and used that, but you can use cinnamon too.
How To Make Vegan Pumpkin Pancakes
It’s as easy as 1 – 2 – 3!
- Preheat the griddle. Get the griddle nice and hot. Electric griddles should be heated between 350 – 375 degrees for pancakes. If using a stove-top griddle/skillet, heat over medium heat. Optionally, for keeping the pancakes warm, preheat the oven to 200 degrees and place a cookie sheet on middle rack while oven is warming.
- Make the batter: To the bottom of a medium size mixing bowl, add the flour, sugar, baking powder, and spice, mix well. Add in the pumpkin puree, vanilla, and non-dairy milk, mix well.
- Pour batter and cook. Lightly oil the griddle or skillet. For uniformity, use a ¼ measuring cup to scoop up the batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Repeat until batter is gone.
And that’s it! Now you’re ready to enjoy the delicious flavors of fall!
Tips + Faqs
Can I add tasty add-ins? Absolutely! Stir in a small handful of cacao nibs or mini chocolate chips to the batter at the end.
Can I make this recipe gluten free? Yes! Use any gluten-free flour blend, oat flour 1-1 for perfectly, light and fluffy vegan pancakes. The only flour I do not recommend is using only coconut flour, it’s super tricky to work with.
Can pumpkin pancakes be frozen and reheated? Yes! They can be stored for up to 2 months in the freezer and reheat easily, from frozen, in the microwave oven for 30 seconds to 1 minutes. Alternately, preheat an oven or toaster oven to 350 degrees. Place pancakes on a baking sheet, cover with foil and bake for 10 – 15 minutes or until heated through.
Can I make waffles with this pumpkin pancake recipe? Yes, simply use the batter as is along with your favorite waffle machine!
How To Store + Reheat Pancakes
Pumpkin pancakes can be stored in the fridge or freezer with these easy instructions. You can even make extra pancakes just to store for a quick and easy breakfast or snack.
- Refrigerator: Leftovers will keep in the refrigerator for up to 7 days, in a covered container.
- Freezer: For longer storage, vegan pumpkin pancakes will last for up to 2 – 3 months in the freezer. To freeze, let cool completely and store in sealed freezer safe containers or ziplock bags, removing as much as possible before sealing. To keep them from sticking together, you may want to separate each pancake with a piece of parchment paper.
- Reheat: To reheat, simply pop frozen or refrigerated pancakes in the toaster oven set at 350 for 10 minutes or so. Alternatively, microwave using 30 – 60 second intervals until warmed through (it does help to cover them to keep in moisture).
More Pumpkin Recipes
- Glazed Vegan Pumpkin Scones
- Vegan Pumpkin Muffins
- Pumpkin Oat Muffins + Crumble Topping
- Pumpkin Granola
- Vegan Pumpkin Bread
- See all vegan Pumpkin recipes on TSV!
Let me know if you try this easy pancake recipe or have a question! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN PUMPKIN PANCAKES (EASY + HEALTHY)
Healthy, vegan pumpkin pie pancakes with pumpkin puree and warm fall spices made easy. Insanely fluffy, moist, and filled with the delicious flavors of fall!
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: Serves 3 - 4 1x
- Category: Breakfast, Pancake
- Method: Griddle, Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 ¼ cups flour (I used spelt)
- 3 tablespoons organic cane sugar
- 2 teaspoons baking powder
- ¾ teaspoon pumpkin pie spice or cinnamon
- pinch of salt
- ½ heaping cup 100% pumpkin puree
- 1 ¼ cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 – 2 tablespoon coconut oil, for griddle
- pure maple syrup, to serve
Instructions
Preheat: Preheat griddle to manufacturers instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat oven to 200 degrees (for keeping pancakes warm), place cookie sheet on middle rack while oven is warming.
Mix: In a medium size mixing bowl, add the flour, sugar, baking powder, and spice, mix well. Add in the pumpkin puree and non-dairy milk, mix well.
Cook: Add enough oil to coat the griddle/skillet. Using a ¼ measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Add oil to the griddle/skillet, and repeat until batter is gone.
Place finished pancakes on the warm cookie sheet, place in the oven to keep warm while cooking the remaining pancakes.
Serve with pure maple syrup. Adding 2 tablespoons of chopped pecans over top will add protein and texture.
Store leftovers in the refrigerator for up to 5 days, or keep in the freezer for up to 2 months. Reheat in the microwave or toaster oven.
Makes about 6 – 8 pancakes, serving 3 – 4.
Notes
For fluffier pancakes use only 1 cup milk, for thinner pancakes use a tad more (splash or two). For the pancakes shown here, I used a tad more milk.
If using a heavy flour, such as whole wheat or oat, add a tad more milk to the batter (start with a tablespoon or two).
Updated: Vegan Pumpkin Pancakes was originally published in September 2017. It has been retested and updated with new photos and helpful tips in September 2020.
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K says
I just can’t get mine to cook all the way through. :( I followed the recipe exactly and the inside is raw no matter how long I cook them. I don’t know what I’ve done wrong.
Julie | The Simple Veganista says
Sorry you’re having an issue! Maybe try turning up the heat a bit. Not sure what else it could be.
Susan says
Delicious! I made with spelt flour and cashew milk. I also added nutmeg and ginger
★★★★★
Beth says
Just made these 10/13/2020. Fantastic! I had all ingredients on hand mixed up quickly. I should have cooked them longer but even a little soft they are delicious. Love the suggestion to use cinnamon applesauce. Going to try that for next batch!
Saffron K says
I’ve tried so many vegan pumpkin pancake recipes and they all ended in failure or suffering through eating a breakfast meal 😭 I thought I must be cursed until I made this recipe! These turned out so so perfect and delicious I thought I was dreaming. Thank you so so much for sharing!
★★★★★
Diane says
One of the best recipes I’ve tried!
★★★★★
Julie | The Simple Veganista says
So sorry, I’m not sure what could’ve been the problem, the only thing I can think of is possibly you inadvertantly used pumpie pie mix instead of pumpkin pie puree? Nothing worse than a failed recipe attempt…
Melanie says
I had a similar issue although some cooked through better than others. I’m going to try adjusting my temperature down slightly so I can cook for longer without burning. I was using my new iron skillet which I’m still getting used to. I may cut back slighltly on the amount of puree (an even cup rather than heaping). The flavor was great though, so definitely worth another try for me!
Bridgitte says
These were amazing! I want to eat them everyday. :)
★★★★★
Julie | The Simple Veganista says
Yay, makes my day! :)
Nicole Bluto says
I made these yesterday and they were fantastic. I used white whole wheat flour from King Arthur. Thank you so much! It was such a hit with my family!
Julie | The Simple Veganista says
Yay, so glad everyone loved these! Makes my day… Cheers :)
Heather says
Do you happen to know if these can be made into waffles? Thanks!
Julie | The Simple Veganista says
Yes, this doubles as a great recipe for waffles! Enjoy :)
calgal says
I made these yesterday and they were a little dense for my liking. I used whole wheat pastry flour which has worked fine in other pancake recipes and banana bread. I added more nondairy milk as suggested, but I think there needs to be a little acid (like apple cider vinegar) to make the pancakes fluffier. I have tried some of your other recipes and loved them, though!
Sharon says
Loved this recipe! Kid approved! Subbed out unsweetened applesauce instead of pumpkin. I didn’t add any sugar. I used more almond milk as you suggested (for more crepe like consistency). I also added little coriander powder. They were excellent! Keeper recipe!
Franzi says
Hi! Those pancakes sound delicious! One question about the pumpkin puree: Do I just need to bake or boil the punpkin until it is very soft and then blend it? Or do you add any other ingredient? :-)
Julie | The Simple Veganista says
Yes, the pumpkin needs to baked or boiled and then pureed. Alternately, you can use organic canned pumpkin puree for ease and convenience (which is what I used). A quick google search will pull up pumpkin puree recipes. Enjoy! :)
Mimmika Liakou says
They sound wonderful and I’ll be trying them soon! Is there an alternative to the sugar. I’m on a nutrition plan that excludes even coconut sugar for the moment.
Julie | The Simple Veganista says
If your plan allows, I would suggest using maple syrup to sweeten. Applesauce, especially cinnamon applesauce, would be great too! Hope this helps. Cheers :)
Diane says
Mimmika: I just made these without any sugar and they were delicious. Maybe use unsweetened applesauce to top them instead of maple syrup. It’s another delicious vegan recipe!
Gabriella @ Putumayo Kitchen says
these look so divine! One of my favourite things about this upcoming season is the food – pumpkin and cinnamon are such comforting flavours! Thanks for sharing :)
Maria says
Wow these are some of the most gorgeous pancakes I’ve ever seen! And who doesn’t love pumpkin when it starts to get cold hahah. Thanks so much for sharing! x