These Vegan Pumpkin Pancakes are so easy to make and bursting with cozy fall flavors! Treat yourself to a stack topped with maple syrup, pecans, and some vegan whipped cream.
Looking for more easy vegan pancake recipes? You have to try my Fluffy Vegan Banana Pancakes, these Vegan Blueberry Pancakes, and these Vegan Chocolate Pancakes!
“These were a huge hit with my family this morning! They came out nice and fluffy! Topped them off with maple syrup and a little bit of pumpkin spice! Absolute perfection!!!” – Dee
Is there anything better than waking up on a fall morning to these cozy Vegan Pumpkin Pancakes? I don’t think so!
These thick and fluffy pancakes are loaded with fall flavors, like pumpkin, cinnamon, and nutmeg, and easily come together using ingredients you may already have in your pantry. In less than 30 minutes, you’ll have a special breakfast the whole family will love. I always make a double batch because my kids can’t get enough!
Why these are the best vegan pumpkin spice pancakes
- Moist, light, and fluffy – Just as classic pancakes should be! Best of all, you don’t need any fancy ingredients to make them.
- Perfect fall breakfast – Fluffy pumpkin pancakes never last long in my house, so I highly recommend making a double batch. Topped with maple syrup, pecans, and whipped cream, a stack is a perfect breakfast in autumn.
- Flexible recipe – Just like my Vegan Protein Pancakes, this recipe can easily be made gluten-free, oil-free, whole grain, etc. Or add your favorite mix-ins for extra fun!
How to make vegan pumpkin pancakes
Find the complete printable recipe with measurements below in the recipe card.
In a large bowl, whisk the pumpkin puree, soy milk, water, oil/applesauce, maple syrup, and vanilla together until smooth.
Stir in the flour, baking powder, salt, cinnamon, ginger, and nutmeg until just combined.
Recipe Tip
Don’t overmix the batter, or else your pancakes will be dense and rubbery! It’s okay if there are a few lumps left in the pancake batter.
Cook about 1/3 cup of batter on a hot griddle until bubbles form on top. Flip and cook until golden brown on the other side. Repeat with the remaining batter.
Serve the pancakes with maple syrup, chopped pecans, or caramel sauce on top and enjoy!
Recipe Tip
If you’re serving a big batch of pumpkin pancakes all at once, you can keep the cooked pancakes warm on a baking sheet inside a preheated 200ºF oven.
Topping ideas
You can top your pumpkin pancakes with anything you like! These are a few of my personal favorites:
- Maple syrup (of course!)
- A few slices of vegan butter
- A generous dollop of vegan whipped cream (or store-bought coco whip)
- Vegan caramel sauce or salted caramel sauce
- A sprinkle of chopped pecans or walnuts
- Pumpkin seeds
- Mini chocolate chips
Frequently asked questions
Sure! Simply replace the all-purpose flour with a quality gluten-free flour mix. I like Bob’s Red Mill 1:1 for pancakes.
You can stir 1/4 to 1/2 cup of dairy-free chocolate chips, chopped pecans, or pumpkin seeds into the batter.
You can leave the pancake batter in the fridge overnight (covered), but you’ll have the best results if you cook the pancakes within 1 hour of making the batter.
I haven’t tested the batter in a waffle iron yet, but I imagine it would require a few adjustments. Luckily, my Vegan Pumpkin Waffles have been expertly tested and are just as tasty as these pancakes!
You can try it, but keep in mind that homemade pumpkin puree can be inconsistent and you may have to adjust for that. Fresh pumpkin puree tends to be watery, which can thin the pancake batter.
Store the leftover cooked pancakes in an airtight container in the refrigerator for up to 4 days. To freeze, wrap them individually in plastic wrap and freeze for up to 3 months. They reheat well in the microwave or a toaster.
Vegan Pumpkin Pancakes
Ingredients
- 3/4 cup pumpkin puree
- 1 cup soy milk
- 1/2 cup water
- 2 tablespoons neutral flavored oil or applesauce
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- 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.
- Serve with vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel or stir in chocolate chips for pumpkin chocolate chip pancakes. Enjoy!
Notes
- Flour options: For a whole grain option, use whole wheat pastry flour or spelt flour. To make gluten-free pumpkin pancakes, substitute a quality gluten free flour for the regular flour. I have had good luck with Bob’s Red Mill 1:1 Flour and King Arthur Measure for Measure.
- May use any non-dairy milk you would like such as oat, 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.
I measured everything exactly; used non-stick pan… but they simply stayed uncooked/really soggy inside.
I’m a ‘seasoned’ pancake-maker, so not sure what went on, but I had to throw the lot out :/
Sorry to hear this Ruth! I’m not sure what might have happened, I’ve never had that issue before and I make these often in the fall.
Hello, can I use a whole 15 ounce can of pumpkin puree for this recipe instead of just 3/4 cup?
If you double the recipe you probably could, though it still might be slightly too much pumpkin.
What if I dont double the recipe?
Is there such a thing as too much pumpkin? Lol
Well it will just be way too much wet stuff for the pancakes, so they won’t turn out well. So kind of! 🙂 You can give it a try if you want of course.
I see you didn’t post my response; I didn’t mean anything bad by it, I was genuinely asking. If you use the whole can of pumpkin, that’s your daily 3 servings of vegetables, which you don’t get if you only use half the can.
These are great just like your other recipes! I was wondering if I wanted to use sweet pecans how might be the best way to make those? And…would Truvia brown sugar work instead of regular sugar?
You could add some pecans to the pancakes as they cook (just plop them on top of each pancake in the pan), and/or serve on top of the cooked pancakes. You could probably use Truvia instead of sugar. Enjoy!
Excellent! I used 2 teaspoons of pumpkin pie spice instead, though, and they are super delicious!
Hi Eva. I’m really glad that you loved the pancakes! Thank you for sharing your recipe experience and glowing review!
The best vegan pancakes I have ever tasted, and I can’t believe I made them. This recipe is stellar by the way, I did not have all the spices so I used 3 teaspoons of cinnamon. Despite not having all the spices on hand, I’m happy to report that the pancakes came out outrageously delicious, nonetheless.
Hi Lily. It’s always thrilling when I hear from another pumpkin lover! I’m really glad that you enjoyed the pancakes! Thank you for sharing your glowing review and your recipe experience! Wishing you a happy cooking!
I make these all autumn long! Into the winter too, sometimes! It’s also a super easy recipe to omit oil in, which I appreciate for weeks I’m trying to be healthier. I sometimes sub 1/2 cup flour with pea protein powder too and they’re just as tasty, I just add an additional two tablespoons of soy milk. Love love love these delicious pumpkin pancakes!
I made these for meal prep and they are delicious 😋. I left out the water 💧 because I wanted them super fluffy. Thanks 🙏 for sharing your recipe with us.
You are welcome, Shannon! Thank you for sharing your recipe experience and your terrific review! I appreciate you using my recipes!
I make these every Christmas!! So good!! Can they be made into waffles? I know you have a separate waffle recipe but these are just soooo killer!
Hi Radmila. I am glad you are loving the pancakes! To use this for waffles, you would need to make some adjustments to the batter. As you know, I do have a great pumpkin waffle recipe! Check it out! What a fun Christmas tradition! Thank so much for your glowing review! Happy cooking!
I thought these were excellent! I doubled it and was a little concerned with how thick the batter was but they cooked up perfectly! My 2 and 4 year old asked for seconds – always a good sign! 🙌🏻
So yummy! I love all your recipes. Toddler and husband approved too 😁
Hi Megan. It warms my heart to read you guys loved the pancakes, and all of my recipes! Thanks for taking time to share your wonderful review and feedback!
These were okay, but we prefer a thick pancake so I added about 1/4-1/2 cup more flour to make a thick batter. They were way too thin of a pancake for our taste. And I’d do 1/4 teaspoon salt or more maple syrup next time – tasted salty to me.
how many pancakes are in one serving in your nutrition?
That depends on the size of your pancakes and how many you get. The nutrition facts are an estimate only and are for 1/6th of the entire recipe as written. So if you make 6 large pancakes, 1 is a serving. If you make 12 smaller pancakes, 2 is a serving.
These turned out great!
I did 3/4 pumpkin, 1/4 applesauce
For the oil, I did half applesauce and half oil
I did half whole wheat pastry flour, 1/4 whole spelt flour and 1/4 white flour
Love the recipe!
Can I use sweet potato puree?
Sure!
Excellent pancakes recipe!!! Totally delicious. I used apple sauce as you suggest instead of oil. Not too sweet not unsavory, just exactly the taste of a delicious pancakes!
Thanks for your wonderful review, Aidee! How wonderful you loved the pancakes!
I used your recipes all the time, I absolutely love them! My kids absolutely love these pancakes!
This was the first recipe of yours that I wasn’t a fan of 🙁 There was an overwhelming nutmeg/ginger taste and it just wasn’t a good flavor. I followed the recipe exactly. I did use whole wheat flour and applesauce. Could that be part of it? I would like to try it again. Perhaps pumpkin pie spice instead of ginger cinnamon and nutmeg? Thanks for all of the usually great recipes!
Hi Marissa. I don’t personally enjoy the flavor of pancakes made with whole wheat flour and applesauce instead of oil. The result is very different, though some folks don’t seem to mind. To me, they never taste right, so I would suggest using all purpose flour and the oil, not applesauce, if possible. If the spices were overwhelming for you, simply lower the amount. Or just use cinnamon and leave out the ginger and nutmeg altogether. Pumpkin pie spice can be pretty strong too so if you don’t enjoy those spices subbing it won’t help much.
SO GOOD. Literally the best vegan pancakes I’ve ever made. Great leftover as well!
Hi Larissa. Thank you for your fantastic review and feedback! I’m really glad you loved the pancakes!
I love all of your recipes. Yesterday I accidentally bought a can of pumpkin pie filling instead of purée, for some chili. Obviously that wasn’t going to work! I tried it in place of purée in this recipe, and omitted the maple syrup and spices. Delicious! I will try this again following the actual recipe, but I am happy today to have avoided food waste.
These were a huge hit with my family this morning! They came out nice and fluffy! Topped them off with maple syrup and a little bit of pumpkin spice! Absolute perfection!!!
Hi Dee. Aren’t these fun in the fall!? I’m thrilled they were a hit with your family! Thanks for sharing your fabulous review and comments!