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.
Fantastic 🙂 I made this for breakfast today ! everyone loved
That is awesome to hear! I’m thrilled they were a hit! Thanks for your wonderful feedback and review!
Thank you for this recipe. I used spelt flour and added chopped pecans to the batter and they came out so yummy. Everyone loved them.
Thank you for your wonderful review and feedback, Amanda! I’m thrilled they are hit!
These were delicious!
Excellent!
Absolutely delicious!!! This recipe is very easy to follow..
I’m so glad you found the recipe easy AND delicious! Thank you for sharing your great feedback and review!
Love this recipe! Gluten free flour works well. I ran out of cinnamon and used my pumpkin spice blend which I doubled, and the flavor was perfect.
Blueberries are a healthy topping and complement the pumpkin. Thanks!
Hi Julie. I’m glad you love the pancakes! Yours sound delicious! Thanks for your fantastic feedback and ideas!
I have made a ton of different vegan pancake recipes over the years of being vegan, always trying new ones because I feel like I haven’t quite gotten a great one yet. Just made these last night and they were a huge hit. My husband kept saying ‘man those pancakes were good’ for the next like 24 hours. He rarely comments past telling me during or right after a meal if things are good. So needless to stay, these will be our go-to (whenever we have access to pumpkin puree, I made my puree instead of canned).
Hi Sara. Awesome that you guys loved the pancakes! I’m so thrilled they are your new go-to pancakes! Thanks for taking time to share your wonderful feedback!
Amazing recipe! Can I Premake the batter the night before to make in the morning?
It should work fine, yes. Enjoy!
Hi Nora,
Best pancakes ever! Tasty, easy and so wholesome! Measurements were perfect! I replaced part of the all purpose flour with barley, millet and whole wheat flour.
The family says thank you.
Vikki
Nora, these were 100% AWESOME!!
All the measurements were perfect!
Where I come from (Central Europe) we make pancake batter totally different, so the instructions were very helpful.
Thank you for a wonderful recipe! :))
I am so thrilled to hear you loved the pancakes, and that the instructions were helpful! Thank you for taking time to share your wonderful review and comments! Happy cooking!
I love using whole wheat pastry flour for pancakes, pie crust, even for making pasta. These pumpkin pancakes are great with pomegranate molasses, which I make just by boiling down 100 percent pomegranate juice (Aldi brand is inexpensive and works great.) There are recipes that add sugar and lemon juice, but just the juice will boil down to a lovely syrupy consistency.
Thank you for sharing your comments and ideas! I’m glad you are loving the pancakes! Your pomegranate molasses sounds so good! Happy cooking!
Nora these are fantastic! So easy to whip up and great flavor! Makes a good amount too. Thank you for another awesome recipe!
You are welcome, David! I’m glad you love the pancakes! Thank you for sharing your wonderful review and comments, and for using my recipes!!
These are delicious! My kids said “these are amazing!!” I subbed gluten free flour mix with no issues, and also added a little more nutmeg, and added a little cardamom. So tasty, what a fun Halloween treat!
Hi Molly! I’m glad you guys loved the pancakes! Thank you for taking time to share our wonderful review and comments!
These were AMAZING!! The spices really shine and make these special. They were nice and fluffy and easy to make. Thanks for another wonderful recipe Nora!
Hi Nora,
These are yummy! If I want to double the recipe, should I double the baking powder? Any other changes for doubling?
I’ve been strictly vegan for 6.5 years and was vegetarian for a decade before that! You have become my “go to”! I even recommended you to AOC!
Thanks for everything!
That’s great to hear Debbie, thank you! To double, simply double everything, including the baking powder. Hope that helps!
Wow Nora, this 1st day of October, before going hiking at the NC Zoo, I really wanted pumpkin pancakes. And as usual, my first thought was I’ll just ask Nora. And there it was! And I’m Never disappointed….the very best !!! You’ve definitely got a gift for vegan cooking and I am very blessed to have found you! Thank you Nora ?
Thank you so much, Sheilah, I’m happy they were perfect for the morning!
I made these recently, and they are absolutely DIVINE. Thank you so much for the awesome recipe!
You’re welcome!
Great recipe! I made them with brown sugar instead of maple syrup, and it turned out fine!
I just want to thank you, Nora, for your incredible vegan recipes. Your banana bread is the best I’ve ever made. Now, I am going to make a Pumpkin Pie and Pumpkin Pancakes. Looking forward to enjoying them!
You’re so welcome!
Another winner! Honestly, you are a vegan genius!! YUM
Oh my gosh, thank you so much! 🙂
Yet another incredible recipe!! Thank you so much!!
You’re welcome!
Nora! So flavorful. They rise so beautifully. Family wants these for Christmas breakfast. (Yes we plan that far ahead!) Thanks for a new yummy pancake option.
Thank you! I’m so glad you enjoyed them and that you are going to have them at Christmas, too. 🙂
Thanks for the recipe. I used whole wheat flour and my boys loved them.
That’s great!
Hi Nora. I saw this recipe and became interested in making it. We are about to have a huge pumpkin harvest….and I was looking for different ways to prepare it for my family. But you mentioned that fresh pumpkin would alter the recipe and the unpredictability of the texture could impact it……I was wondering if you could help me at all?
I’m sure it can be done, but you may have to adjust for pumpkin that is more watery than canned pumpkin. I have never made it with fresh pumpkin, but if you do and the batter seems too watery, you may need to add some more flour, or perhaps don’t add all the milk or water until you see how watery the batter is. It should work fine with some adjustments. Hope that helps!
It would be great if you could include a twitter link icon…some of us are not patronizing FB and IG.
Thanks!!
Thanks for the feedback! I haven’t been active on twitter but I will look into how to put the icon link on my site as well.