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.

stack of pancakes on white plate

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!

fork taking a large stack bite of pancakes

Ingredients needed (with substitutions)

  • Pumpkin puree – NOT pumpkin pie mix. Just pumpkin in a can.
  • Soy milk – Or use any non-dairy milk.
  • Water
  • 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.
  • Vanilla
  • 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
  • Salt
  • 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.

  1. In a large bowl, add the pumpkin puree, soy milk, water, oil or applesauce, maple syrup and vanilla.
  2. Whisk well to combine.
  3. Add the flour, baking powder, salt, cinnamon, ginger and nutmeg.
  4. Mix with a large spoon until combined but do not over mix. A few lumps are fine.
  5. Drop batter onto a heated griddle or pan (1/3 cup) and cook until a few small bubbles form.
  6. Flip and cook 1-2 minutes more, until golden brown.

collage of how to make pumpkin pancakes

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.

Serving suggestions

  • 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)

fork with a big bite of pancakes on it

Want more vegan pumpkin recipes?

very close up photo of stack of pumpkin pancakes

square image of stack of pumpkin pancakes on white plate
5 stars (23 ratings)

Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are the ultimate Fall breakfast! Bursting with pumpkin pie flavor and so easy to make.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings


  • 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.
  • 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!


  1. 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.
  2. May use any non-dairy milk you would like such as almond, hemp, cashew or coconut.
  3. You could use sugar instead of maple syrup for sweetening, if desired.
  4. Leftover pancakes can be kept in the refrigerator for about 4 days, or frozen for longer.


Serving: 1serving | Calories: 207kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 369mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4921IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. 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!

  2. 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!

    1. 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.

    1. Hi Larissa. Thank you for your fantastic review and feedback! I’m really glad you loved the pancakes!

  3. 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.

  4. 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!!!

    1. 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!

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