Vegan Pumpkin Pancakes
Try this easy, vegan pumpkin pancake recipe for a wonderfully satisfying Fall breakfast!
These yummy pancakes are the perfect way to enjoy Fall flavours at breakfast. They’re lightly sweetened, perfectly spiced, fluffy and tender, yet made without eggs, dairy or oil.
They’re easy to make too, you’ll need just 15 minutes and a few simple, plant-based ingredients. Enjoy a stack topped with butter and maple syrup for the most delicious and comforting Fall breakfast!
- Dietary Features: Vegan (egg-free and dairy-free), nut-free and oil-free.
- Can be made gluten-free by substituting a 1:1 gluten-free baking flour.
- Perfect yummy Fall breakfast and great for holidays too.
- Easy to whip up in less than 15 minutes.
Ingredient & Substitution Notes
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Pumpkin: Use plain, canned pumpkin puree (not pumpkin pie filling). Sweet potato puree also works!
- Milk: Any kind of plant-based is milk suitable. I suggest unsweetened almond or cashew milk.
- Maple Syrup: Can be substituted with any other sweetener, liquid or granulated. You can use stevia or monk fruit sugar for sugar-free pancakes.
- Flour: Use all-purpose flour or a 1:1 gluten-free all-purpose flour blend.
- Vinegar: Apple cider vinegar can be substituted with white vinegar or lemon.
- Pumpkin Pie Spice: If you don’t have this you can use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and 1/4 tsp allspice or cloves.
The complete written recipe can be found at the bottom of the page. The section features step-by-step photos for a quick visual reference.
Step 1. Mix together the pumpkin, plant-based milk, vinegar and maple syrup in a large mixing bowl until full combined.
Step 2: Add the dry ingredients and fold everything together until all of the flour is wetted. To avoid over mixing, stop mixing once the flour is incorporated.
Step 3: Let the batter rest while you heat a non-stick skillet over medium heat. Once it’s ready, scoop 1/4 cup portions of the batter on to the pan and cook for 4-5 minutes.
Once the edges appear dry and firm, flip the pancakes and cook for another 30 seconds to 1 minute.
Enjoy your pancakes topped with a drizzle of maple syrup. For a special breakfast or brunch, serve with whipped cream!
Notes & Tips
- For special treat, say for Thanksgiving weekend or a family brunch, serve with vegan butter, coconut whipped cream, pumpkin seeds and maple syrup.
- Chocolate chips also make a fun addition! You can either mix them into the batter or plop a few into each pancake after adding the batter to the pan (before you flip).
- Other yummy add-ins include cranberries, coconut, oats or raisins.
- For more topping ideas, try almond or peanut butter, coconut yogurt, apple butter, pumpkin butter, jam, nuts, seeds, coconut or banana.
Sure! To freeze these, let them cool then store in a freezer-safe bag for up to 3 months. I’d suggest putting a piece of wax or parchment paper between each pancake so they don’t stick together, or you can freeze them on a baking tray before transferring to a bag.
To reheat them, pop them in the microwave them for 15-20 seconds, heat them in the oven or use a toaster.
Yes, you can use a 1:1 gluten-free all purpose flour such as Bob’s Red Mill instead of wheat flour.
I have not tested these with a single flour such as oat flour. They will not work with coconut flour.
It depends on your pan. You may need a bit of cooking spray. I like avocado oil, coconut oil or olive oil cooking spray but you can also use any cooking oil.
If you have a good non-stick stick, you shouldn’t need any cooking oil.
Yes you can. Use the batter as is in your waffle maker.
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- ½ cup pumpkin puree (110 g)
- ½ cup plant-based milk of choice (120 ml)
- 2–3 tablespoons maple syrup, to taste (30–45 g)
- 1 teaspoon vanilla extract, optional
- 1 ⅓ cup all-purpose flour (170 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon apple cider vinegar (15 ml)
- 2 teaspoon pumpkin pie spice
- 1/8 tsp salt
- Whisk together the milk, maple syrup, vinegar and pumpkin (and vanilla, if using) in a mixing bowl until fully combined.
- Add the the rest of the ingredients and fold together until all the flour is wetted. Once the flour is incorporated, stop mixing to avoid over mixing the batter.
- Let the batter rest while you heat a non-stick skillet over medium heat.
- Scoop about 1/4 cup of batter per pancake into the preheated pan.
- Cook for 4-5 minutes or until the edges are starting to brown and appear firm and dry.
- Flip and cook for another 30 seconds to 1 minute.
- Repeat until you’ve used all the batter.
- Serve immediately. For a special breakfast, serve with maple syrup, vegan whipped cream and pumpkin seeds.
The recipe makes a generous portion for 2 people. Nutrition facts are for 1/2 of the entire recipe. If you prefer to make 3 servings, each serving is 260 calories with 1F/56C/7P.
- Serving Size: 1/2 of recipe
- Calories: 390
- Sodium: 370 mg
- Fat: 1.5 g
- Carbohydrates: 83 g
- Fiber: 4 g
- Protein: 10 g
Keywords: vegan pumpkin pancakes