Vegan Pumpkin Pancakes
Get your morning started with these perfectly moist and fluffy Vegan Pumpkin Pancakes made with a handful of simple ingredients for a quick, easy way to bring in the flavors of fall!
Hello fall, and the pumpkin season that goes with it!
Mornings are meant for pancakes, and I hope to get your season started with these cozy vegan pumpkin spice pancakes made with pumpkin puree and warm, fall-inspired spices.
Why We Love This Recipe!
- Healthy. Made with wholesome ingredients, they are dairy-free and eggless and nothing short of delicious. You won’t miss a thing!
- Fluffy & tender. They cook up golden on the outside and moist on the inside, making them an easy go-to breakfast (or lunch or dinner)!
- Quick & easy. Busy mornings are no problem. They’ll be fresh off the griddle and drizzled with pure maple syrup in 15 minutes.
- Freezer-friendly. You can easily double the recipe and freeze the remaining for later.
For you pancake lovers, be sure to see our Classic Vegan Pancakes, Oatmeal Pancakes, Lemon Chia Seed Pancakes, or Cinnamon Applesauce Pancakes for more delicious options!
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.
Flour: I used light spelt flour, but you can use your preferred flour: 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.
Spices: If you don’t have pumpkin pie spice on hand, you can use cinnamon instead.
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 to 350-375 degrees for pancakes. If using a stove-top griddle/skillet, heat over medium heat.
Make the batter: Add the flour, sugar, baking powder, and spice to the bottom of a medium-sized mixing bowl, and mix well. Add the pumpkin puree, vanilla, and non-dairy milk, and mix well.
Pour batter and cook. Lightly oil the griddle or skillet. For uniformity, use a 1/4 measuring cup to scoop up the batter and place it on the griddle. Cook for about 3 minutes; the edges will bubble slightly and start to look leathery. Flip and cook another 3 minutes. Repeat until the batter is gone.
And that’s it! Now you’re ready to enjoy the delicious flavors of fall!
Key Tips For Success
- Keep finished pancakes warm. When preheating the grille, set the oven to 200 degrees and place a cookie sheet on the middle rack while the oven warms. Place your finished pancakes on the baking sheet to keep warm until all the pancakes are done.
- Add tasty add-ins: Stir in a small handful of cacao nibs or mini chocolate chips to the batter at the end.
Storage & Reheating
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, they freeze beautifully for up to 2 months. To freeze, let cool completely, and store in freezer-safe containers (affiliate link) or ziplock bags. To keep them from sticking together, separate each pancake with a piece of parchment or wax paper.
- Reheat: To reheat, pop frozen or refrigerated pancakes in the toaster oven set at 350 for 10 minutes or so. Alternatively, microwave in 30–60-second intervals until warmed through (it helps to cover them to retain moisture).
Commonly Asked Questions
Can I make this recipe gluten-free?
Yes! Use any gluten-free flour blend or 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 in the freezer for up to 2 months and reheated easily from frozen in the microwave oven for 30 seconds to 1 minute. Alternatively, 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?
Can I make waffles with this pumpkin pancake recipe? Yes, simply use the batter as is and your favorite waffle maker!
More Fall 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.
Print Recipe
VEGAN PUMPKIN PANCAKES
- Total Time: 15 minutes
- Yield: Serves 3 – 4 1x
- Diet: Dairy-Free, Vegan
Description
Vegan pumpkin pancakes with pure pumpkin puree and warm fall spices made easy and healthy. Insanely fluffy, moist, and filled with the delicious flavors of fall!
Ingredients
- 1 1/4 cups flour (I used spelt)
- 3 tablespoons organic cane sugar
- 2 teaspoons baking powder
- 3/4 teaspoon pumpkin pie spice or cinnamon
- pinch of salt
- 1/2 heaping cup 100% pumpkin puree
- 1 1/4 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 – 2 tablespoon coconut oil, for griddle
- pure maple syrup, to serve
Instructions
Preheat: Preheat the griddle to the manufacturer’s instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat the oven to 200 degrees (to keep pancakes warm). Place the cookie sheet on the middle rack while the oven warms.
Mix: In a medium-sized 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 1/4 measuring cup, scoop batter and place on griddle. Let cook for about 3 minutes; edges will bubble slightly and start to look leathery. Flip and cook for another 3 minutes. Add oil to the griddle/skillet, and repeat until the batter is gone.
Place the finished pancakes on the warm cookie sheet and return to the oven to keep warm while cooking the remaining pancakes.
Serve with pure maple syrup. Adding 2 tablespoons of chopped pecans on top will add protein and texture.
Makes about 6 – 8 pancakes, serving 3 – 4.
Notes
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.
For fluffier pancakes, use only 1 cup of 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).
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast, Entree, Pancake
- Method: Griddle, stovetop
- Cuisine: American
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My whole family loved these-even my husband, who doesn’t like pumpkin! I increased the spices and cut up some apples and cooked them on the stove for a few minutes with cinnamon-delicious!!
These were fluffy pumpkin heaven! and love the simple ingredients, nothing fussy! Will be making these on repeat all fall long 🎃
*heaven lol—too excited!
These. Are. The. Fluffiest. Pancakes. Ever. So, so good, toddler approved, and I added chocolate chips to mine because…I wanted to.
We just tried these and loved the recipe! My son was recently diagnosed with egg and dairy allergies and we’re joining the vegan realm. We’ve tried various other pancake recipes but this one is the best by far.
They came out perfectly fluffy and delicious! Thank you for sharing!
Great recipe! For flour, i used 1/2 buckwheat, and 1/2 Einkorn ( I milled both of these). they came out great….really fluffy. Yum.