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    Home » Breakfast

    Easy Vegan Pumpkin Pancakes

    Sep 28, 2022 · 22 Comments

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    These warmly spiced vegan pumpkin pancakes are fluffy, moist, and make for the perfect fall breakfast or dessert in just 15 minutes or prep (+ multiple subs and add-ins!)

    completed stack of Vegan Pumpkin Pancakes against a white background with vegan butter on top

    Tender, Fluffy, and Ah-mazing Vegan Pumpkin Pancakes

    Fall is just around the corner, and I’m already busy filling my house with classic fall aromas like the scent of apple pie baked apples, and aromatic vegan pumpkin muffins. I couldn’t pass the season by without sharing a recipe for moist, fluffy, flavorful vegan pumpkin pancakes, though!

    These no-egg pumpkin pancakes are a wonderful balance of fluffy yet still slightly dense, moist, sweet, and spicy, thanks to pumpkin pie spice. And all you need are just 10 simple pantry ingredients and minimal effort to pull together this recipe. If anything, I highly recommend making a double or even triple batch, as they store well in the fridge or freezer. You can even reheat them directly from frozen!

    Better yet, this recipe is also fairly versatile. It’s already dairy-free and egg-free, but keep reading for substitutions and add-ins to transform it to gluten-free, whole grain, refined sugar-free, sugar-free, or load up the pancakes on extras like dried cranberries, nuts, and more.

    Best of all, you need just 15 minutes to prepare these pancakes, and with canned pumpkin, you could technically enjoy them year round! But, for now, these dairy-free pumpkin pancakes are the perfect warm, cozy, and delicious way to kick off the Fall season!

    The Ingredients

    10 simple pantry ingredients are all you require to pull together this vegan pumpkin pancake recipe.

    ingredients for Vegan Pumpkin Pancakes measured out against a white surface
    • Pumpkin: Use canned pumpkin puree (not canned pumpkin pie filling).
    • Vanilla extract: Use natural vanilla to avoid an artificial aftertaste.
    • Pumpkin pie spice: If you don’t have any, then use cinnamon, at least, with an optional small pinch of nutmeg and ginger.
    • Sugar: I use regular white sugar, but you can use unrefined coconut sugar or even a sugar-free alternative like erythritol/Swerve.
    • Dairy-free butter: Use your favorite vegan butter. This will be in the batter and for greasing the pan. Coconut oil would work as a sub or neutral cooking oil.
    • Plant-based milk: Use any. i.e., almond milk, soy milk, coconut milk, etc.
    • Flour: Regular all-purpose flour works great for these pumpkin puree pancakes. A 50/50 AP and whole wheat blend would also work fine and potentially buckwheat or spelt flour, though I haven’t tried the latter two.

    Depending on the flour you use, you may need to adjust the amount of added liquid. Oat flour and spelt flour also do well with 10-15 minutes of resting time before using the batter.

    • Baking powder: This leavening agent provides lift and a fluffy texture.
    • Salt: To balance and enhance the flavors.
    • Flaxseed meal: When combined with warm water, this will become a ‘flax egg’ and work to bind the no egg pumpkin pancakes mixture.

    The Difference Between Pumpkin Pie Mix and Canned Pumpkin?

    Canned pumpkin pie mix already contains spices and sugar, so you can’t choose your own amounts, and this recipe would end up far too sweet.

    How to Make Vegan Pumpkin Pancakes?

    • 1) First, mix the flaxseed meal and water thoroughly for around a minute in a small bowl, then set it aside to thicken for 5 minutes.
    bowl of flaxseed and water against a white surface
    process shot of pouring water into bowl of flaxseed against a white surface
    post mixing of water and flaxseed in bowl against white surface
    • 2) Meanwhile, in a large bowl, sift together the flour, baking powder, salt, sugar, and pumpkin pie spice.
    ingredients for Vegan Pumpkin Pancake batter alongside a bowl against a white surface
    flour in a light bowl
    • 3) In a small microwave-safe bowl, combine the vegan butter and vegan milk and microwave until the vegan butter has melted (around 1m30).
    cup of plant-based milk alongside plant butter against a white surface
    post microwaved plant butter and milk in a glass cup against a white surface
    • 4) Then add that to the dry ingredients along with the pumpkin puree, vanilla extract, and the flax mixture. Whisk gently until the batter is ‘just’ mixed.
    ingredients for Vegan Pumpkin Pancakes alongside a bowl of flour
    process shot of mixing Vegan Pumpkin Pancake ingredients in a light bowl
    process shot of mixing Vegan Pumpkin Pancake ingredients in a light bowl

    A few lumps are fine. Be careful not to overmix it.

    • 5) Heat a small amount of the oil or more vegan butter in a large non-stick skillet over medium heat. Once hot, use a ½ cup measuring cup to scoop batter into the pan and spread it slightly with the bottom of the cup. Repeat with more batter, depending on the size of your pan.
    process shot of pouring Vegan Pumpkin Pancake batter onto skillet
    • 6) Once bubbles begin forming on the pancake surface, carefully flip them over and cook for a further 2-3 minutes until lightly browned. Repeat with the remaining batter, then serve the pumpkin pancakes and enjoy!
    process shot of cooking individual Vegan Pumpkin Pancake on skillet

    If you’re making large amounts of these pumpkin pancakes, you can keep all the batches warm until serving in the oven. Spread them side by side (rather than stacked) on a baking tray in the oven at 200F/95C.

    FAQs

    Can I make vegan gluten-free pumpkin pancakes?

    You could use a 1:1 ratio of all-purpose gluten-free flour instead of regular wheat flour. The gluten-free pancakes may not be as fluffy, but it should work.

    Can I use homemade pumpkin puree?

    Homemade pumpkin puree can be wetter than canned. So it may require straining through a cheesecloth-lined sieve to remove excess liquid first. This may take up to an hour.  

    Can I make waffles with this pumpkin pancake batter?

    Yes, this batter should work fine with a waffle machine, too.

    Can I make oil-free vegan pancakes?

    Though I haven’t tried with this recipe, you could substitute the vegan butter in the batter for either cashew butter or applesauce. Let me know in the comments if you try.

    Top Recipe Tips and Notes

    • Don’t overmix the batter: If you overwork the gluten in the pancakes, then say goodbye to a fluffy interior and say hello to dense and rubbery pancakes. If you’re worried you may have overworked the gluten, leave the batter to rest for 15-20 minutes to allow the gluten to relax again.
    • Make sure the baking powder is fresh: This is the main ingredient that causes the pancakes to become fluffy rather than crepe-like, so make sure it’s in date.
    • Use a hot pan: If it’s not properly pre-heated, the pancakes won’t cook evenly.
    • Make a test pancake: It’s like an unwritten rule on pancake-making that the first pancake may be the best one or a fail. However, it’s great to make a test pancake and adjust the timings and temperature accordingly.
    completed stack of Vegan Pumpkin Pancakes against a white background

    What could I add To Vegan Pumpkin Pancakes?

    There are several ways to adapt this recipe, whether you want healthy pumpkin pancakes or something more decadent.

    • Coffee: Enjoy pumpkin spice latte pancakes with 1-2 teaspoons of espresso powder or Instant coffee (adjust to taste) dissolved in the vegan milk-butter mixture.
    • Orange zest: 1tsp - This pairs wonderfully with the pumpkin spice and puree.
    • Oats: To add more fiber and make pumpkin oatmeal pancakes, replace up to 50% of the flour with oat flour.
    • Mix-ins: Like most pancakes, there are several options to choose from (add about â…“ cup total), including:
      • Dairy-free chocolate chips
      • Cacao nibs
      • Raisins
      • Dried cranberries
      • Finely chopped dates
      • Crushed/chopped nuts or seeds (pecans, walnuts, pumpkin seeds, etc.)
      • Candied ginger, finely chopped
      • Shredded coconut

    How to Make Ahead and Store?

    Make ahead: You can prepare the batter, minus the baking powder, a day or two in advance. Allow it to come to room temperature for 20 minutes when needed, mix in the baking powder, and continue with the recipe.  

    Store: Allow them to cool and store in an airtight container with parchment paper between the layers (to avoid sticking) for 4-5 days.

    Freeze: Spread the cooled pancakes across a large tray with space between and flash freeze until solid. Then transfer them to a Ziplock/Stasher bag for up to 2 months. You can reheat them from frozen or thaw them in the fridge overnight first.

    How to Reheat Pancakes

    You can reheat the vegan pumpkin pancakes in several ways based on how many you want to reheat.

    1. Microwave: For 1-3 pancakes. Microwave for 1-2 minutes from frozen or 30-40 seconds from chilled.
    2. Toaster: For 2-4 pancakes. Use the defrost setting if reheating the pancakes from frozen. Otherwise, use the regular toast setting.
    3. Oven: For large amounts of pancakes. Wrap or cover a stack of the pancakes with foil and bake them for 8-10 minutes at 350F/180C. Add a few extra minutes to reheat them from frozen.
    completed stack of Vegan Pumpkin Pancakes against a white background

    Serving Suggestions

    I firmly believe there are a few universal pancake toppings that work with almost any type of pancake, and the same goes for these vegan pumpkin pancakes.

    • Coconut whipped cream 
    • Maple syrup
    • Caramel sauce
    • A scoop of vegan vanilla ice cream. Cinnamon, pecan, or caramel ice cream work too.
    • A pat of vegan butter
    • Powdered sugar
    • Vegan yogurt
    • Add a sprinkle of pecans or other crushed nuts/ seeds
    • Cinnamon apples or apple compote

    More Fall Vegan Recipes

    • Gluten-free pumpkin cookies
    • Vegan pumpkin pie
    • Easy zucchini mock pie
    • Vegan apple muffins
    • Cinnamon apple chips
    • Air fryer apples
    • Instant Pot apple cider

    If you try this vegan pumpkin pancakes recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

    Photos by Alfonso Revilla

    completed stack of Vegan Pumpkin Pancakes against a white background

    Easy Vegan Pumpkin Pancakes

    These warmly spiced vegan pumpkin pancakes are fluffy, moist, and make for the perfect fall breakfast or dessert in just 15 minutes. Everyone will love them!
    5 from 46 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 6 pancakes
    Calories 248 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • small bowl
    • large bowl
    • whisk

    Ingredients
      

    • 1 tablespoon flaxseed meal
    • 2 ½ tablespoons of warm water
    • 1 ¾ cups of all-purpose flour
    • 1 tablespoon of baking powder
    • ¼ teaspoon of salt
    • 3 ½ tablespoons of sugar
    • 1 ½ teaspoons of pumpkin pie spice
    • 1 ½ cup + 1 tablespoon of plant-based milk
    • 3 ½ tablespoons of vegan butter plus more for greasing
    • 2 tablespoons of pumpkin puree
    • 2 teaspoons of vanilla extract

    Instructions
     

    • In a small bowl, beat together the flaxseed meal and water for 1 minute. Set aside for 5 minutes to let the mixture thicken.
    • In a large bowl, sift together the flour, baking powder, salt, sugar, and pumpkin pie spice.
    • Place the plant-based milk and vegan butter in a medium microwave-safe bowl, and microwave for 1 minute and 30 seconds or until the vegan butter is completely melted. Add the vegan butter mixture, pumpkin puree, vanilla extract, and flaxseed meal mixture to the dry mixture and gently whisk by hand just until the batter is smooth, but there’s no need to remove all the lumps. Do not overmix.
    • Heat a small amount of vegetable oil in a large nonstick pan over medium heat. It’s important for the pan to preheat before making your first pancake.
    • With a ½-cup measuring cup, scoop up some batter and pour it onto the preheated pan, using the cup to spread the batter and shape each pancake to the size you like. Once lots of bubbles begin to form on the pancakes, in 2 to 3 minutes, flip the pancakes over and cook the other side until light brown.

    Notes

    • Don’t overmix the batter: If you overwork the gluten in the pancakes, then say goodbye to a fluffy interior and say hello to dense and rubbery pancakes. If you’re worried you may have overworked the gluten, leave the batter to rest for 15-20 minutes to allow the gluten to relax again.
    • Make sure the baking powder is fresh: This is the main ingredient that causes the pancakes to become fluffy rather than crepe-like, so make sure it’s in date.
    • Use a hot pan: If it’s not properly pre-heated, the pancakes won’t cook evenly.
    • Make a test pancake: It’s like an unwritten rule on pancake-making that the first pancake may be the best one or a fail. However, it’s great to make a test pancake and adjust the timings and temperature accordingly.

    Nutrition

    Calories: 248kcalCarbohydrates: 39gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gSodium: 393mgPotassium: 150mgFiber: 2gSugar: 9gVitamin A: 1323IUVitamin C: 5mgCalcium: 214mgIron: 2mg
    Keyword breakfast, dairy free, egg free, eggless, fall recipes, freezer friendly, kid friendly, pancakes, plant based, pumpkin, pumpkin pancakes, vegan, vegan pancakes, vegetarian, weekend recipes
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    More Breakfast

    • Vegan Avocado Toast
    • Vegan Cinnamon and Banana Pecan Muffins
    • Easy Vegan Pumpkin Muffins
    • Easy Strawberry Smoothie Bowl

    Reader Interactions

    Comments

    1. Andrea says

      September 29, 2022 at 10:10 pm

      5 stars
      what a stack! perfect for fall!

      Reply
    2. Andrea says

      October 01, 2022 at 2:23 am

      5 stars
      what a stack! such a great fall pancake recipe!

      Reply
    3. Teodora says

      October 02, 2022 at 9:12 pm

      5 stars
      Perfect breakfast! My kids love these pancakes!

      Reply
      • Andrea says

        October 02, 2022 at 11:25 pm

        So glad to hear it! They're the best kind of fall breakfast to wake up too!

        Reply
    4. Rachel says

      October 03, 2022 at 3:41 pm

      5 stars
      These pumpkin pancakes turned out so fluffy and delicious! Yum!

      Reply
      • Andrea says

        October 06, 2022 at 9:55 pm

        Nothing like a fluffy stack of pancakes! Glad you enjoyed these 🙂

        Reply
    5. Gina H. says

      October 04, 2022 at 4:23 pm

      5 stars
      Pancake Perfection! I could make these every day of the week!

      Reply
      • Andrea says

        October 06, 2022 at 9:55 pm

        I'm with you!!

        Reply
    6. Janaye says

      October 06, 2022 at 1:52 pm

      5 stars
      These pumpkin pancakes are so good!

      Reply
      • Andrea says

        October 06, 2022 at 9:55 pm

        Agreed! Such a fun fall pancake!

        Reply
    7. Beatriz says

      October 06, 2022 at 2:47 pm

      5 stars
      The perfect fall breakfast, so good!

      Reply
      • Andrea says

        October 06, 2022 at 9:56 pm

        Yesss! They're such a fun fall brekkie option!

        Reply
    8. Nora says

      October 08, 2022 at 5:38 am

      5 stars
      What a wonderful change! Tastes great! The whole family was delighted!

      Reply
      • Andrea says

        October 17, 2022 at 2:48 am

        So glad the family enjoyed this one! It's a great fun fall breakfast!

        Reply
    9. Mary says

      October 18, 2022 at 11:23 pm

      5 stars
      Great pumpkin pancakes and vegan too. Bonus, even the first pancake came out perfect!

      Reply
      • Andrea says

        October 24, 2022 at 2:53 am

        You know it's gonna be a good breakfast when the first pancake turns out good!

        Reply
    10. Keri says

      October 18, 2022 at 11:36 pm

      5 stars
      Loved these pancakes with maple syrup!

      Reply
      • Andrea says

        October 24, 2022 at 2:53 am

        Nothing like pumpkin pancakes to wake up too!

        Reply
    11. Julia says

      October 20, 2022 at 5:37 pm

      Ooh these were so fun and made the kitchen smell great! It's getting chilly here and I love that these are vegan since our household has dairy allergies!

      Reply
      • Andrea says

        October 24, 2022 at 2:53 am

        Baking smells always get me too! So glad you guys had fun with these pancakes 🙂

        Reply
    12. Helen at the Lazy Gastronome says

      October 20, 2022 at 5:48 pm

      5 stars
      So moist! I love this recipe. I'm trying to go more vegan and this recipe is in my make again folder!

      Reply
      • Andrea says

        October 24, 2022 at 2:54 am

        Love to hear it! They're a great and easy way to incorporate a vegan breakfast into your routine!

        Reply

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