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Vegan Pumpkin Pancakes

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! 

head on view of maple syrup being poured overtop vegan pumpkin pancakes.

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 PancakesHealthy Oatmeal PancakesLemon Chia Seed Pancakes, or Cinnamon Applesauce Pancakes!

top down view of ingredients used to make healthy vegan pumpkin pancakes recipe.

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.
side by side photos showing the process of making pumpkin pancake batter.

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 1/4 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!

top down view of freshly made vegan pumpkin pancakes keeping warm on a baking sheet.

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 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?

Can I make waffles with this pumpkin pancake recipe? Yes, simply use the batter as is, along with your favorite waffle machine!

top down view of freshly made pumpkin pancakes on a plate with fork and items surrounding.

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!

top down view of plate with pumpkin pancakes with bite on a fork and items surrounding.

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.


Vegan 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!

  • Author: Julie | The Simple Veganista
  • 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


Units Scale
  • 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
  • 12 tablespoon coconut oil, for griddle
  • pure maple syrup, to serve


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 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 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.


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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  1. Elizabeth says:

    These look so yummy! Can these be baked as sheetpan pancakes? Or what modifications would be required?

  2. I wanna make these, they sound amazing & I am so ready for fall! Just a question: can I use maple syrup instead of cane sugar? If so do I need to alter anything in the recipe? Thank you! 🥰

    1. Julie | The Simple Veganista says:

      Great question, Sarah! You can use maple syrup in place of sugar. I would suggest reducing the milk by 1 or 2 tablespoons. Although this recipe is pretty forgiving, you may be able to use it as is. I would give it a try, reducing the milk first and see how it goes. Do share your experience, it’s super helpful to others. Enjoy!

  3. Very easy recipe to make and delicious as well! I had my two grand nieces spending a few nights with me recently. They both love pancakes for breakfast, so the first morning I looked for vegan oatmeal pancake recipes and found your site! I’m so glad I did! They were a hit with everyone-especially the 4 year old, who is a very picky eater! She declared these pancakes, served with your Blueberry Compote, to be her favourite! I am now excitedly reading other wonderful sounding recipes on your site. Thank you so much for for sharing you’re talent!!

  4. So moist & fluffy 🧡

  5. I’ve made this using a combination of oats flour and rice flour and coconut-rice milk. They were really nice. Thanks.

  6. 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.

    1. 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.

  7. Delicious! I made with spelt flour and cashew milk. I also added nutmeg and ginger

  8. 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!

  9. 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!

  10. One of the best recipes I’ve tried!

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