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close up on a stack of vegan pumpkin pancakes topped with maple syrup, pecans, and vegan butter.
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4.86 stars (34 ratings)

Vegan Pumpkin Pancakes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 207kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.
  2. May use any non-dairy milk you would like such as oat, 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.

Nutrition

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