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!
Now let’s make some vegan pumpkin pancakes!
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.
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.
This round I added a tad more milk than the recipe calls for, they were a little thinner than my first batch but just as delicious. So for fluffier pancakes, use the amount suggested in the recipe.
However you like your pancakes, fluffy or on the thin side, welcome your day with these easy, flavorful pumpkin pancakes!
Enjoy the delicious flavors of fall! 🍁
Love pancakes, try these other pancake recipes:
- Cinnamon Applesauce Pancakes
- Vegan ‘Buttermilk’ Buckwheat Pancakes
- Classic Vegan Pancakes
- Lemon Chia Seed Pancakes
- Spelt & Oat Pancakes with Blueberry Compote
VEGAN PUMPKIN PANCAKES RECIPE
Healthy, vegan pumpkin pancakes with pumpkin puree and warm fall spices made easy. Enjoy 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
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).
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
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 :)
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!
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! :)
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!
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!
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 :)
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 :)
Bridgitte says
These were amazing! I want to eat them everyday. :)
★★★★★
Julie | The Simple Veganista says
Yay, makes my day! :)
Zelda Reben says
No matter how I cooked these, they were completely raw on the inside. I tried putting a lid on it and cooking it on low heat, didn’t work. Tried medium heat 3 min each side (burned on each side and was raw in the middle). Really disappointing, not sure what I’m doing wrong.
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!