Vegan Pumpkin Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There is nothing quite like waking up to a stack of vegan pumpkin pancakes when the weather starts getting cooler. I mix pumpkin puree and pumpkin pie spice into a whole wheat batter for thick and fluffy pancakes that are ready in just 25 minutes and taste like fall.
Pumpkin puree brings plenty of seasonal flavor to these vegan pumpkin pancakes, while whole wheat flour adds fiber and keeps them satisfying. I have always loved vegan pumpkin scones and have translated those same flavors into a soft, fluffy stack which I love serving with maple syrup. As the leaves start changing color, I hope this recipe makes its way onto your breakfast table.
Fall mornings have always been an excuse for me to bring pumpkin into the kitchen with meals like pumpkin spice oatmeal. But some mornings call for something special. Apart from being delicious, these pancakes are also one of the fastest ways to get my boys out of bed and at the table on cold days. As soon as the smell hits the air, everyone knows it’s going to be a good morning.
👩🏽🍳 Why I Love This Recipe
Vegan pumpkin pancakes bring together whole wheat flour, real pumpkin puree, and warming pumpkin pie spice for a breakfast that tastes indulgent while still packing plenty of nutrition. From my health coach perspective, I appreciate the 4 grams of fiber and 4 grams of protein per serving, along with the vitamin A from the pumpkin. The pancakes have a naturally sweet pumpkin flavor with warm cinnamon and spice notes throughout each bite.
Making these vegan pumpkin pancakes is pretty straightforward and quite similar to standard pancake recipes. I whisk the dry ingredients together, mix the pumpkin puree with almond milk and vanilla, then fold the wet mixture into the flour before letting the batter rest. From there, I cook the pancakes on a hot nonstick skillet until bubbles form, flip them once, and cook on the second side until golden and cooked through.
Before I became vegan, I made plenty of pancakes using traditional ingredients like buttermilk. When attempting vegan pancakes, I was always worried that I would not be able to achieve that same fluffy texture. And if I have learned anything, it is that I can get really creative with plant-based ingredients and still yield a classic finish.
The first time I made this recipe for my friends, they were curious about the ingredients. One of my friends nearly jumped up with excitement when she realized she already had all the ingredients at home. And despite not being vegan, she still makes this exact recipe every fall. Make sure you try these pancakes with your favorite toppings soon!
🥘 Ingredients
I use a small collection of pantry and refrigerator staples for these vegan pumpkin pancakes, with the pumpkin puree and spices doing most of the work. This is what I need:
Whole wheat flour: I use whole wheat flour for its fiber and hearty flavor.
Baking powder: This helps the pancakes rise and creates the light texture I am looking for.
Pumpkin pie spice: A blend of cinnamon, ginger, allspice, and cloves brings warm fall flavor to every pancake.
Salt: Just a little salt balances the sweetness and spices in the batter.
Pumpkin puree: This adds moisture, color, and that unmistakable pumpkin flavor. Canned pumpkin works well, but you could make your own puree too.
Unsweetened almond milk: I use unsweetened almond milk to keep the batter free from refined sugar. Soy milk or oat milk can also be used in this recipe as long as it is unsweetened.
Vanilla extract: A little vanilla rounds out the pumpkin and spice flavors.
Optional toppings: I like finishing off my pancakes with maple syrup and chopped nuts.
🔪 How To Make
I have learned that patience is the secret to getting these vegan pumpkin pancakes light and fluffy. This is how I make them:
Whisk dry ingredients: I whisk the whole wheat flour, baking powder, pumpkin pie spice, and salt together in a large mixing bowl and set aside.
Mix wet ingredients and make batter: In a separate bowl, I whisk together the almond milk, pumpkin puree, and vanilla extract. I pour the wet mixture into the dry ingredients and gently fold everything together until combined, then let the batter rest for 15 minutes. 
Heat skillet and add batter: While the batter rests, I preheat a nonstick skillet over medium heat, then add 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form.
Flip: Then I flip each pancake once and cook for another 2-3 minutes. I transfer the cooked pancakes to a plate and serve them warm with my favorite toppings.
💭 Expert Tips
My #1 Secret Tip for this vegan pumpkin pancake recipe is to let the batter rest for the full 15 minutes before cooking. This resting period allows the flour to absorb the liquid and helps the pancakes develop a lighter texture, so I always make time for it even when everyone is already waiting for breakfast.
Other Tips To Keep In Mind:
- Do not overmix: I stop folding as soon as the flour is incorporated. A few small lumps are perfectly fine and are much better than an overworked batter, which can yield dense pancakes.
- Check the heat: I test the skillet with a drop of water before adding the batter. If the water sizzles and quickly disappears, the pan is ready.
- Wait for bubbles: Resisting the urge to flip the pancakes early is very important. I always wait until sufficient bubbles appear across the surface after about 3-4 minutes.
- Flip once only: I flip each pancake once and let the second side cook for another 2-3 minutes. Repeated flipping can interfere with the fluffy texture.
- Watch the batter: The batter should be thick enough to scoop onto the skillet while still spreading slightly on its own.
📖 Variations
Even though these vegan pumpkin pancakes have a pretty distinct flavor profile, I can still change them slightly with fun additions and mix-ins. These are 3 versions I love making throughout the fall:
Cinnamon swirl: I make the batter as usual, then in a separate bowl I mix a bit of melted vegan butter with brown sugar and ground cinnamon. Once the rounds are on the skillet, I swirl the cinnamon mixture in spirals on top of the batter. I love serving these with vegan cream cheese frosting similar to cinnamon rolls.
Chocolate chip: I add 1/4 cup vegan dark chocolate chips to the batter for sweet, melty pockets of chocolate throughout the pancakes. My boys love this version so much and always ask me to add in a few more chocolate chips.
Chai spice: Instead of pumpkin pie spice, I mix 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, 1/8 teaspoon of ground ginger, a pinch of cloves, 1/8 teaspoon of cardamom, and a pinch of black pepper into the dry ingredients. I love making these pancakes with a strong cup of coffee.
🍽 Serving Suggestions
If you plan on serving these vegan pumpkin pancakes for breakfast, why not go all out and make yourself a healthy pumpkin smoothie too? Be sure to top the pancakes with a drizzle of vegan honey, chopped pecans, or even some stewed fruit.
As much as I have made these pancakes for breakfast, I have made them just as much for snacks and treats. Recently, my boys wanted something sweet for lunch since they had such a wholesome breakfast. I served them pancakes topped with caramelized bananas, with a dollop of vegan whipped cream finished with a drizzle of vegan caramel sauce.
🧊 Storing And ♨️ Reheating
Refrigeration: I let the pancakes cool completely before placing them in an airtight container, then keep them in the refrigerator for 3-4 days.
Freezing: I freeze the pancakes in a freezer-safe bag with parchment paper between the layers so they do not stick together. They can be stored in the freezer for up to 3 months.
Reheating: I thaw frozen pancakes in the refrigerator before reheating them. For refrigerated pancakes, I warm them in the microwave until heated through, or use a skillet over low heat when I want the edges to warm up again.
❓Recipe FAQS
How do I fix a pumpkin pancake batter that is too thick?
If the batter is unusually stiff and does not spread at all when added to the skillet, I stir in 1 tablespoon of unsweetened almond milk at a time until it loosens slightly. I avoid adding too much liquid at once since the batter needs to remain thick enough to produce fluffy pancakes.
What should I do if my batter is too thin?
If the batter spreads very quickly across the skillet, I add 1 tablespoon of whole wheat flour at a time and gently fold it in. I let the batter sit for a minute after each addition and allow the flour to absorb moisture before deciding if it needs more.
Why are my pancakes sticking to the skillet?
This usually happens when the pan is not fully preheated or if the skillet surface is no longer properly nonstick. If you are working with a pan that has lost its nonstick quality, I recommend using a light misting of cooking spray instead of oil. Oil may cause the pancakes to burn instead. Be sure to spray the pan between batches.
Love this plant based breakfast recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
🎥 Video
Vegan Pumpkin Pancakes
There is nothing quite like waking up to a stack of vegan pumpkin pancakes when the weather starts getting cooler. I mix pumpkin puree and pumpkin pie spice into a whole wheat batter for thick and fluffy pancakes that are ready in just 25 minutes and taste like fall.
Servings: 4 2 pancakes per person
Calories: 132kcal
Ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 4 tbsp pumpkin puree
- 1 cup unsweetened almond milk or other dairy free milk
- 1/2 tsp vanilla extract
- chopped nuts optional
Instructions
- Whisk together whole wheat flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate bowl, whisk together almond milk, pumpkin puree, and vanilla extract. Add to the dry ingredients. Fold together until combined. Don't over mix. Allow the batter to rest for 15 minutes.
- While batter is resting, preheat your skillet to medium heat. Use a non-stick skillet to avoid the need to add oil or vegan butter to the pan. If you use a non-stick skillet you will have no problem flipping the pancakes without oil. However, if you prefer to use something, I recommend using a coconut oil cooking spray. When skillet is hot, add batter, about 1/4 cup.
- Wait for batter to bubble about 3-4 minutes, then flip, and cook the other side an additional 2-3 minutes. Serve with maple syrup! Enjoy!
Notes
- My #1 Secret Tip for this vegan pumpkin pancake recipe is to let the batter rest for the full 15 minutes before cooking. This resting period allows the flour to absorb the liquid and helps the pancakes develop a lighter texture, so I always make time for it even when everyone is already waiting for breakfast.
- Do not overmix: I stop folding as soon as the flour is incorporated. A few small lumps are perfectly fine and are much better than an overworked batter, which can yield dense pancakes.
- Check the heat: I test the skillet with a drop of water before adding the batter. If the water sizzles and quickly disappears, the pan is ready.
- Wait for bubbles: Resisting the urge to flip the pancakes early is very important. I always wait until sufficient bubbles appear across the surface after about 3-4 minutes.
- Flip once only: I flip each pancake once and let the second side cook for another 2-3 minutes. Repeated flipping can interfere with the fluffy texture.
- Watch the batter: The batter should be thick enough to scoop onto the skillet while still spreading slightly on its own.
Nutrition
Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 151mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2334IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 2mg
These are amazing pancakes! My husband really enjoys the vegan alternative to pancake! Yum!
Looks delicious! Can’t wait to try this with the family.
That’s a terrific looking stack of pancakes. Gotta try them!
These look so light and fluffy. Love pumpkin and pumpkin spice.