Hello fall, and pumpkin season!
I hope to get your season started with this super easy, vegan pumpkin pancakes recipe. Made with pumpkin puree and spiced with warm fall flavors, they cook up light, moist and delicious!
These vegan pumpkin pancakes are:
- healthy
- dairy free
- eggless
- fluffy
- freezer friendly
- ready in 15 minutes!
Start your mornings off right with a batch of freshly cooked pancakes. Served right off the griddle with a drizzle of pure maple syrup and chopped nuts. You may even crave these pumpkin pancakes for lunch or dinner!
Vegan Pumpkin Pancake Ingredients
The ingredient list 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
Easy as 1 – 2 – 3!
- Pre-heat: Pre-heat 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 1/4 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 a the warm cookie sheet, place in the oven to keep warm while cooking the remaining pancakes.
Enjoy the delicious flavors of fall!
Commonly Asked Questions
Can I add tasty add-ins? Absolutely! Toss in a small handful of cacao nibs or mini chocolate chips or 1 teaspoon cinnamon.
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 pancakes be frozen and reheated? Sure can! 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 a 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.
More Vegan Pancake Recipes
If you love pancakes, take a look at these other delicious pancake recipes. You may find a new favorite for the meal rotation!
- Cinnamon Applesauce Pancakes
- Vegan ‘Buttermilk’ Buckwheat Pancakes
- Classic Vegan Pancakes
- Lemon Chia Seed Pancakes
- See all Pancake recipes on TSV!
VEGAN PUMPKIN PANCAKES RECIPE
Healthy, vegan pumpkin pancakes with pumpkin puree and warm fall spices made easy. Enjoy 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
- Cuisine: Vegan
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
Pre-heat: Pre-heat 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 1/4 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 a 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 8 – 6 inch 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).
