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Vegan Pumpkin Pancakes Recipe

ByLucy
Jump to Recipe· 4.9 from 35 reviews

If you’re on the hunt for a cozy, comforting breakfast that’s totally plant-based and oh-so-flavorful, let me introduce you to my **Vegan Pumpkin Pancakes Recipe**. These pancakes are fluffy, spiced just right, and perfect for fall mornings—or honestly anytime you want a little pumpkin magic. Seriously, once you try this recipe, it might just become your new go-to weekend treat. So grab your favorite cozy sweater and let’s dive in!

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Why This Recipe Works

  • Perfectly Balanced Flavors: The spices and pumpkin puree mingle beautifully to create that nostalgic pumpkin aroma without being overpowering.
  • Simple, Accessible Ingredients: You won’t need anything fancy—just basics you can find at any grocery store.
  • Fluffy & Tender Texture: The combination of baking powder and the right mishmash of wet ingredients makes for pancakes that rise just right without drying out.
  • Totally Vegan & Customizable: Whether you swap the soy milk for oat or add mix-ins like chocolate chips, this recipe adapts to what you love.
Vegan Pumpkin Pancakes, Pumpkin Pancakes Vegan, Fluffy Pumpkin Pancakes, Fall Breakfast Recipes, Plant-Based Pumpkin Pancakes - A tall stack of five thick pumpkin-colored pancakes sits on a white plate speckled with brown dots, each pancake showing a slightly rough texture with some visible air bubbles. On top of the stack is a dollop of melting pale butter surrounded by shiny amber syrup that drips down the sides. Five glossy pecan halves are placed on top, with some scattered around the plate and table. The background shows a bowl with a white marbled texture and soft focus elements of more pecans and an orange object in a white dish. The scene is warmly lit and close up, photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I’ve experimented with these ingredients until the balance felt just right—the pumpkin adds moisture and natural sweetness, while the spices lift the flavor to that perfect fall vibe. Here’s the scoop on each one, so you know why they’re important and how to pick the best for your pancakes.

Vegan Pumpkin Pancakes, Pumpkin Pancakes Vegan, Fluffy Pumpkin Pancakes, Fall Breakfast Recipes, Plant-Based Pumpkin Pancakes - Flat lay of vibrant orange pumpkin puree in a small bowl, a glass jug of creamy soy milk, a smooth wooden bowl of all-purpose flour with soft white texture, warm brown cinnamon sticks and a small heap of golden ground cinnamon powder, fresh ginger root with its knobby, beige skin, a scattering of pale maple syrup glistening in a tiny dish, glossy dark brown nutmeg whole pods, and light green vanilla bean pods arranged naturally with a few cinnamon sticks crossing over each other, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Pumpkin puree: Use canned pure pumpkin (not pie filling) for smooth texture and consistent flavor.
  • Soy milk: I prefer soy for its creaminess and protein content, but you can swap with oat or almond milk.
  • Water: Helps thin the batter just enough for perfect pancake spread without diluting flavor.
  • Neutral oil or applesauce: Oil adds moisture and tenderness; applesauce keeps it lighter and adds natural sweetness.
  • Pure maple syrup: The only sweetener I trust here—it complements pumpkin so well without being too sweet.
  • Vanilla extract: Just a splash brightens up all the flavors.
  • All-purpose flour: For the best structure, but you can opt for whole wheat pastry or gluten-free blends if needed.
  • Baking powder: The secret to those fluffy, rise-up pancakes.
  • Salt: Enhances all the flavors and balances sweetness.
  • Ground cinnamon, ginger, nutmeg: Classic pumpkin spice trio that makes the aroma irresistible.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Vegan Pumpkin Pancakes Recipe is, and trust me—you’ll find yourself tweaking it to your tastes. Sometimes I throw in chocolate chips for a little indulgence, other times I sub out the spices with a hint of cardamom or cloves for a twist.

  • Pumpkin Chocolate Chip Pancakes: I once surprised my partner with a batch sprinkled with dairy-free chocolate chips—talk about a breakfast win!
  • Gluten-Free Option: Swapping all-purpose flour for a 1:1 gluten-free blend works perfectly, just watch the batter thickness.
  • Lower Sugar: You can reduce the maple syrup if you prefer less sweetness, the spices do a lot of the flavor work anyway.
  • Oil-Free Version: I’ve used applesauce instead of oil with great success; just expect a slightly softer pancake.

Step-by-Step: How I Make Vegan Pumpkin Pancakes Recipe

Step 1: Whisk Together the Wet Ingredients

Start by mixing your pumpkin puree, soy milk, water, oil (or applesauce), maple syrup, and vanilla extract in a large bowl. Whisk it until everything feels super smooth and evenly combined. This step is key because you don’t want any clumps of pumpkin undercooked or lumps of flour later!

Step 2: Mix in the Dry Ingredients

In goes the flour, baking powder, salt, and those cozy spices—cinnamon, ginger, and nutmeg. Gently stir until the batter just comes together. Don’t over-mix; a few small lumps won’t hurt and will keep your pancakes tender instead of tough. Remember, mix less for fluffy pancakes!

Step 3: Cook on a Hot Griddle or Pan

Heat your griddle or nonstick pan on medium-high. I like to spray a tiny bit of oil or use a small dab of vegan butter to prevent sticking—especially if your pan isn’t super nonstick. Use about 1/3 cup batter per pancake. Watch for bubbles to form on top before flipping—this usually takes about 2-3 minutes. Then flip and cook another minute or two until golden on both sides. Keep the heat steady to avoid burning before the inside cooks through.

Step 4: Serve and Enjoy!

Stack those fluffy beauties high, drizzle with more maple syrup, add vegan whipped cream if you like, maybe a sprinkle of chopped pecans or even a drizzle of vegan caramel. Every bite will feel like a warm, comforting hug.

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Tips from My Kitchen

  • Don’t Overmix: Stir the batter just enough to combine the ingredients—you want little lumps so the pancakes stay fluffy, not dense.
  • Adjust the Heat: If your pancakes brown too quickly, turn down the heat slightly to let the center cook without burning the outside.
  • Use Fresh Spices: The cinnamon, ginger, and nutmeg pack the flavor punch, so using fresh, quality spices makes a big difference.
  • Prep the Pan Well: Even with a nonstick pan, a light coating of oil or vegan butter helps prevent sticking and gives a nice crust.

How to Serve Vegan Pumpkin Pancakes Recipe

Vegan Pumpkin Pancakes, Pumpkin Pancakes Vegan, Fluffy Pumpkin Pancakes, Fall Breakfast Recipes, Plant-Based Pumpkin Pancakes - A stack of five thick, golden brown pancakes sits in the center of a white speckled plate on a white marbled surface. Each pancake is fluffy with a smooth, slightly uneven texture, showing a warm, cooked tone. On top of the stack, there is a square piece of pale yellow butter melting slowly, surrounded by syrup dripping over the edges, giving a shiny glaze to the pancakes. Four whole pecans, deep brown with ridged texture, rest on the top pancake, with a few more scattered around the base on the plate. In the soft blurred background, warm orange and white shapes are faintly visible, adding a cozy atmosphere. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to garnishes are simple but delicious: a pat of vegan butter melting on a hot stack, a generous pour of pure maple syrup, and sometimes some crushed pecans for crunch. On special days, I love to add a dollop of coconut whipped cream—it’s like mini dessert pancakes.

Side Dishes

I often pair these pancakes with a side of fresh fruit like sliced apples or a handful of berries, and sometimes crispy tempeh bacon when I’m feeling savory and sweet together. A warm cup of spiced chai or coffee rounds out the meal perfectly.

Creative Ways to Present

For holiday breakfasts, I love to stack the pancakes with layers of vegan cream cheese frosting and sprinkle cinnamon sugar between layers for a fun twist. Kids especially adore pumpkin pancake skewers with fruit threaded on toothpicks alongside.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Just keep some parchment paper between them to prevent sticking. It’s such a treat to grab a quick, healthy breakfast on busy mornings.

Freezing

I love freezing these pancakes individually on a baking sheet, then transferring them to a zip-top bag. They freeze beautifully, and I’ve found the texture stays surprisingly wonderful if you reheat properly.

Reheating

For reheating, I prefer popping pancakes in a toaster oven or skillet to keep that lovely crisp edge, rather than the microwave, which can make them a bit soggy. A quick 2-3 minutes on medium heat does the trick.

FAQs

  1. Can I make this Vegan Pumpkin Pancakes Recipe gluten-free?

    Absolutely! Swap the all-purpose flour for a high-quality gluten-free 1:1 baking flour blend, like Bob’s Red Mill or King Arthur Measure for Measure. Just keep an eye on the batter consistency, and adjust with a splash more plant milk or water if needed.

  2. What’s the best vegan milk for these pancakes?

    Soy milk works wonderfully because of its creaminess and protein, which helps the texture. But oat, almond, cashew, or hemp milk all work just fine—you might notice slight differences in flavor or fluffiness, but overall, they’re solid choices.

  3. Can I replace the oil with something else?

    Yes! Unsweetened applesauce is a great substitute that cuts down on fat but keeps your pancakes moist. You can also use melted coconut oil or vegan butter if you prefer those flavors.

  4. How do I store and reheat the leftover pancakes?

    Keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer bag. Reheat in a pan or toaster oven to keep them nice and crisp.

Final Thoughts

This Vegan Pumpkin Pancakes Recipe holds a special place in my kitchen, especially when I want to bring a little seasonal joy without fuss. It’s simple, forgiving, and most importantly, delicious—the kind of recipe you feel happy to share with friends or whip up on a lazy Sunday morning. Give it a try, and I promise you’ll feel like you’ve captured a little bit of warmth and comfort in every bite.

Print
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Vegan Pumpkin Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 35 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Delicious and fluffy vegan pumpkin pancakes made with pumpkin puree and warm spices, perfect for a cozy breakfast or brunch. These pancakes are dairy-free, egg-free, and can easily be made gluten-free with the right flour substitution.

Ingredients

Wet 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

Dry Ingredients

  • 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

  1. Mix Wet Ingredients: 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.
  2. Add Dry Ingredients: Add the flour, baking powder, salt, cinnamon, ginger, and nutmeg to the bowl with the wet ingredients. Stir with a large spoon until just combined, leaving some small lumps for a tender texture; do not overmix.
  3. Preheat Pan: Heat a large griddle or pan over medium-high heat. Grease the pan with oil or spray unless using a good nonstick pan.
  4. Cook Pancakes: Drop about 1/3 cup of the batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 1-2 minutes per side.
  5. Serve: Repeat with remaining batter. Serve warm with vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel, or stir in chocolate chips for variation. Enjoy your pumpkin pancakes!

Notes

  • Flour Options: For a whole grain alternative use whole wheat pastry flour or spelt flour. To make gluten-free pancakes, substitute with a quality gluten-free flour like Bob’s Red Mill 1:1 Flour or King Arthur Measure for Measure.
  • Milk Substitutions: Use any non-dairy milk such as oat, almond, hemp, cashew, or coconut milk.
  • Sweetener Alternatives: Maple syrup can be replaced with sugar if desired.
  • Storage: Leftover pancakes keep well in the refrigerator for up to 4 days or can be frozen for longer storage.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180 kcal
  • Sugar: 5 g
  • Sodium: 350 mg
  • Fat: 5 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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