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These Vegan Pumpkin Pancakes are packed with warm fall spices and cook up super fluffy! They’re quick and easy, oil-free, refined sugar-free and kid approved. Perfect for an autumn breakfast or brunch.
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Pumpkin purée, pumpkin pie spice, cinnamon, coconut sugar – can you smell it? Aaahhhh, my favorite time of year!
Stock up on canned pumpkin purée (it’s a pantry staple!) when it’s readily available and enjoy these Vegan Pumpkin Pancakes all year long!
Ingredients you need
Ingredient notes and substitutions
Flour ~ All-purpose flour keeps these pumpkin pancakes light and fluffy. If you prefer, use white whole wheat flour, spelt flour, or a gluten-free flour blend.
Sugar ~ Just a couple tablespoons is all you need. I like coconut sugar for this pancake recipe. It has a lovely caramel flavor and isn’t as sweet as cane sugar. That being said, cane sugar would work great, too, or brown sugar or pure maple syrup.
Spices ~ Pumpkin pie spice is a convenient blend of several fall spices. I like to add extra cinnamon as well because I love it so much. A pinch of salt and touch of pure vanilla extract round out the flavors.
If you don’t have pumpkin pie spice, use a combination of cinnamon, ginger, nutmeg, allspice, and cloves. Use these in varying amounts from most to least in the order listed.
Baking powder ~ Since these vegan pumpkin pancakes are eggless pancakes, the baking powder is the sole leavening agent. Make sure it’s fresh and don’t leave it out!
Pumpkin ~ 100% pure pumpkin purée is what you’re looking for here, not pumpkin pie filling. You’ll find it in the baking aisle.
Milk ~ Reach for an unsweetened, plain non-dairy milk. Almond milk, soy milk, oat milk, etc., will all work.
Toppings ~ A pat of vegan butter, chopped pecans, and a drizzle of pure maple syrup complement the flavor of these pumpkin pancakes perfectly. But, feel free to use whatever pancake topping you love.
Some other suggestions: sliced banana, fresh berries, stovetop cinnamon apples, vegan chocolate chips, banana caramel sauce, dairy-free whipped topping, or a dusting of powdered sugar.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Add the flour, baking powder and spices to a mixing bowl (1). Whisk thoroughly to evenly distribute (2). Set aside.
In a separate mixing bowl, whisk together the pumpkin purée and coconut sugar until smooth (3). Add the non-dairy milk and vanilla extract (4).
Whisk the liquid ingredients until smooth (5).
Pour the dry ingredients into the wet (6). Whisk to incorporate (7) just until no white flour remains (8). A few lumps are okay and expected. Do not overmix!
Pour the batter ¼ cup at a time onto a hot non-stick skillet that’s been spritzed with cooking spray. Cook until tiny bubbles appear and pop on the surfact and the bottom edge looks golden and set (9).
Gently flip the pancakes and continue cooking on the second side until golden and cooked through (10).
Serve the vegan pumpkin pancakes warm with your toppings of choice. We love them with a pat of vegan butter, chopped pecans, and a generous drizzle of pure maple syrup.
Storage and freezing
Fridge: Store leftover pancakes in an air-tight container in the fridge for up to 3 days.
Freezer: You can also freeze them. Let them cool completely before transferring to a freezer-safe container or plastic bag. They should keep well up to 3 months.
Reheating: Reheat the pancakes in a toaster, in the microwave for 20 to 30 seconds, in a skillet for 2 to 3 minutes, or in a 350°F oven for 8 to 10 minutes.
All of these options work from frozen, as well, but they will take a little longer to warm through.
Pro tips and tricks
~ Use the spoon-and-level method to measure the flour. Spoon the flour loosely into the measuring cup and level off by using the back of a knife. Do no scoop the measuring cup directly into the flour as this will result in too much flour in the reicpe.
~ Make sure your baking powder is fresh for the fluffiest pancakes.
~ If you don’t have pumpkin pie spice, use a combination of cinnamon, ginger, nutmeg, allspice, and cloves. Use these in varying amounts from most to least in the order listed.
~ Use 100% pumpkin purée, not pumpkin pie filling.
~ Do not overmix the batter! Whisk just until no white flour remains. A few lumps are fine and expected.
~ Make sure the skillet is hot before pouring on the batter.
~ Cook low and slow to ensure the pancakes cook through. I find medium-low to be the best temperature for my stove.
~ Want even more pumpkin spice flavor? Serve these vegan pumpkin pancakes with an Oat Milk Pumpkin Latte or your favorite coffee with a splash of dairy-free Pumpkin Spice Creamer.
FAQs
Gooey centers mean the pancakes didn’t cook through thoroughly. Vegan pancakes are best cooked over a medium-low heat. This allows the inside of the pancakes time to cook through before the outside burns. They take a few minutes longer to cook than traditional pancakes, but they’re still quick and easy.
While I haven’t personally tried this, a gluten-free flour blend meant to replace wheat flour at 1:1 ratio should work well. Try Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.
I wouldn’t recommend making the pancake batter ahead of time. The baking powder will lose some of its leavening properties as it sits and the pancakes won’t be as fluffy.
Yes, you can use this vegan pumpkin pancake batter in your favorite waffle iron to make vegan pumpkin waffles instead.
More vegan pancakes
More sweet vegan pumpkin recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Pumpkin Pancakes
Recommended Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup canned 100% pure pumpkin purée
- 2-3 tablespoons coconut sugar or pure maple syrup, brown sugar, or cane sugar
- 1 ½ cups unsweetened, plain non-dairy milk almond, oat, soy, etc.
- 1 teaspoon pure vanilla extract
- cooking spray for pan or vegan butter
Instructions
- In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon and salt until well combined.
- In another bowl, whisk the pumpkin purée and sugar until smooth. Add the non-dairy milk and vanilla. Whisk thoroughly to combine.
- Add the liquid ingredients to the dry ingredients and whisk until just combined. No white flour should remain, but a few lumps are fine. Do not overmix!
- Spritz a large non-stick skillet or griddle with cooking spray and heat over medium-low heat.
- Pour ¼ cup batter onto the hot skillet for each pancake. Do not crowd the pan. You will likely need to work in batches.
- The pancake is ready to flip when tiny bubbles appear and pop on the surface and the pancake is lightly browned and set around the bottom edge. A thin pancake spatula should slide easily underneath the pancake. This takes about 5 to 6 minutes.
- Gently flip the pancake and cook for another 3 to 4 minutes until lightly browned and set on the second side. You may need to adjust the heat as you go so the pancakes cook evenly.
- Transfer the cooked pancakes to a large plate.
- Repeat with any remaining batter.
- Serve warm with a pat of vegan butter, chopped pecans, and a drizzle of pure maple syrup. Or use the toppings of your choice.
Notes
The full recipe makes about 10 pancakes, using ¼ cup batter for each. Nutrition facts are calculated per pancake.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Lori James
Delicious. Nutritious. Filling! Leftovers freeze well. I made 10 pancakes instead of 12. 2 pancakes per serving. 169 calories. so moist, I didn’t need additional Maple syrup. Now that is GREAT HEALTHY EATING!!! Thanks for the recipe.