Vegan Pumpkin Pancakes
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These Vegan Pumpkin Pancakes are the ultimate Fall breakfast! They are bursting with pumpkin pie flavor and are so easy to make. Serve with maple syrup, vegan butter, and perhaps a sprinkle of pecans or some vegan whipped cream.
Pumpkin Pancakes are incredibly moist, yet still light and fluffy. Everybody will LOVE these pancakes that are so perfect for Autumn!
In fact, you may want to double the recipe because they will disappear so fast! And you can always freeze leftover pancakes for another day.
You can make them whole grain, oil free or even gluten free. They don’t have any added refined sugar, but are instead sweetened with pure maple syrup.
I adapted this recipe from my popular Vegan Banana Pancakes, which I also suggest you make when you get the chance!
Ingredients needed (with substitutions)
- Pumpkin puree – NOT pumpkin pie mix. Just pumpkin in a can.
- Soy milk – Or use any non-dairy milk.
- Oil – Only 2 tablespoons, but they work just as well with applesauce if you need an oil free option.
- Maple syrup – May substitute granulated sugar instead, or agave.
- Flour – I made them with whole wheat pastry flour, but all purpose flour is fine as well. Or for gluten free use a gluten free mix.
- Baking powder
- Ground cinnamon
- Ground ginger
- Ground nutmeg
How to make them
They are made in just 1 bowl in no time at all! You will love how easy the recipe is.
- In a large bowl, add the pumpkin puree, soy milk, water, oil or applesauce, maple syrup and vanilla.
- Whisk well to combine.
- Add the flour, baking powder, salt, cinnamon, ginger and nutmeg.
- Mix with a large spoon until combined but do not over mix. A few lumps are fine.
- Drop batter onto a heated griddle or pan (1/3 cup) and cook until a few small bubbles form.
- Flip and cook 1-2 minutes more, until golden brown.
Tips for the best pumpkin pancakes
- Use canned pumpkin. Fresh pumpkin can vary in terms of being watery or not, and may alter the recipe significantly.
- Don’t over mix the batter! This will result in dense, rubbery pancakes. A few lumps are really okay in pancake batter.
- If your batter seems too runny, add a few tablespoons of flour until it’s thick enough that you can produce a fairly thick and fluffy pancake.
- Unless you have a very good non-stick pan, make sure to grease your pan well to prevent sticking. Vegan butter, coconut oil or even spray oil works.
- Serve with vegan butter and pure maple syrup (my personal favorite!)
- Vegan whipped cream (or store bought coco whip)
- A drizzle of Vegan Caramel
- Sprinkle on some chopped pecans
- Mini chocolate chips for pumpkin chocolate chip pancakes (you can mix some in the batter, too)
Want more vegan pumpkin recipes?
- Vegan Pumpkin Waffles
- The Best Vegan Pumpkin Bread
- Vegan Pumpkin Muffins
- The Best Vegan Pumpkin Cookies
- Vegan Pumpkin Cake Bars
- Starbucks Copycat Pumpkin Scones
Vegan Pumpkin Pancakes
- 3/4 cup pumpkin puree
- 1 cup soy milk, or other plant milk
- 1/2 cup water
- 2 tablespoons canola oil, melted coconut oil or applesauce
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour OR whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- In a large mixing bowl, whisk together the pumpkin puree, soy milk, water, oil or applesauce, maple syrup and vanilla until smooth and well combined.
- Add the flour, baking powder, salt, cinnamon, ginger and nutmeg to the bowl with the wet ingredients, and stir with a large spoon until combined, but do not over mix. A few small lumps are okay.
- Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil unless you have a good nonstick pan. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Whole grain or gluten free: For a whole grain option, use whole wheat pastry flour or white whole wheat flour. For gluten free, substitute a quality gluten free flour mix.
- May use any non-dairy milk you would like such as almond, hemp, cashew or coconut.
- You could use sugar instead of maple syrup for sweetening, if desired.
- Leftover pancakes can be kept in the refrigerator for about 4 days, or frozen for longer.
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