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.
Why We Love This Recipe!
- Healthy. Made with only whole food plant based vegan ingredients, these pumpkin spice pancakes are 100% dairy-free and eggless. And you won’t miss a thing!
- Fluffy & tender. They cook up golden on the outside and moist on the inside, and make for a delicious breakfast, lunch, or dinner!
- Quick, easy and 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.
- Freezer-friendly. You can easily double the recipe and freeze remaining pancakes for later.
If you love pancakes, be sure to check out these Classic Vegan Pancakes, Healthy Oatmeal Pancakes, Lemon Chia Seed Pancakes, or Cinnamon Applesauce Pancakes!
Ingredient Notes
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
Making vegan pumpkin pancakes is 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
Absolutely! Stir in a small handful of cacao nibs or mini chocolate chips to the batter at the end.
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.
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 minute. 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, vanilla, 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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Tishi says
Mine turned into a goooey mess. Didn’t work for me buuuut I did use baking soda not powder, tapioca flour and oat milk. Would any of these things messed this up for me?
Julie | The Simple Veganista says
Sorry, they didn’t turn out well! I know there is nothing worse than wasted ingredients and time. :(
I’ve never used tapioca flour, except for a tablespoon here or there as a thickener for gravy, so I am putting my bet on that being the biggest issue. I don’t think it’s meant to replace regular flour one to one. If you’re trying to make gluten-free pumpkin pancakes, use oat flour or a good 1-1 GF flour blend such as Bob’s Red Mill. I would also suggest using baking powder for the best results. You generally only need a small amount when using baking soda, so 2 teaspoons is way too much. The oat milk is fine (it’s what I use most of the time these days).
I hope that helps and you try again with better results!