These Vegan Pumpkin Pancakes are the ideal recipe for celebrating Fall and starting the day with delicious homemade pancakes. Plus, these are a healthy breakfast as they are made with no refined sugar and have a gluten-free option!
Ready to embrace the pumpkin season with more vegan pumpkin recipes like my Pumpkin Donut Holes, Pumpkin Oatmeal Pancakes, or Vegan Gluten-Free Pumpkin Bread? I am! And I love starting the day with the smell of pumpkin spices in the kitchen, so pumpkin pancake it is!
My Vegan Pumpkin Pancakes are fluffy pancakes made with a lot of pumpkin puree that bring a delicious sweet taste. These pancakes are made with dairy-free and plant-based ingredients, and they are perfect as a vegan breakfast. Vegan Pumpkin Pancakes bring a taste of fall that can be enjoyed all year round.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make vegan pumpkin pie pancakes and just 15 minutes to whip a batch!
- Pumpkin Puree – You can use canned pumpkin puree, the most convenient way to bake pumpkin goods. But also making your homemade pumpkin puree is a great way to use large pumpkins this season.
- All-Purpose Flour – You have other flour options than all-purpose flour but be aware that any flour change will alter the texture and taste of the pancakes. For example, oat flour works, but the pancakes are not fluffy and more gritty and fragile. You will also need to rest the batter for at least 10 minutes if you use this option to give the fiber some time to absorb liquids and bind the batter.
- Baking Powder – To give the pancakes their nice and fluffy texture.
- Vanilla Extract – For more flavor.
- Avocado Oil – Or any plant-based oil you like, including melted coconut oil. I didn’t try the recipe oil-free, but sometimes replacing the oil with the same amount of applesauce works well.
- Unsweetened Almond Milk – Or any non-dairy milk you have on hand. There are plenty of plant-based kinds of milk that can be used in this recipe, including oat milk and soy milk.
- Coconut Sugar – Use coconut sugar or any crystal sweetener you love, including sugar-free erythritol.
- Pumpkin Pie Spices or ground cinnamon
Pancakes are always better with add-ons, so feel free to add some of the following to the batter (about 1/3 cup):
- Vegan Dark Chocolate Chips – Not all dark chocolate are vegan, so make sure your chips are dairy-free.
- Chopped Nuts – like pecans or walnuts.
- Shredded Coconut
How To Make Vegan Pumpkin Pancakes
- First, whisk pumpkin puree, avocado oil, almond milk, water, vanilla extract, and coconut sugar in a large bowl. Set it aside when the mixture is well combined and smooth.
- In another bowl, combine flour, baking powder, and pumpkin pie spices.
- Finally, stir the dry ingredients into the wet ingredients until a thick and consistent pancake batter forms.
- Warm a pancake griddle over medium heat and lightly grease it with avocado oil. I like to use a piece of kitchen paper to rub the surface of the pancake pan or griddle to avoid adding too much oil.
- Then, scoop about three tablespoons of pancake batter per pancake onto the hot griddle.
- Cook for about 2 or 3 minutes, until the sides of the pancakes to set and bit a bit dry so you can easily slide a spatula under it to flip them.
- Flip the pumpkin pancake and cook for an extra 1 or 2 minutes until golden brown and cooked through. To make pumpkin oatmeal pancakes the vegan way, you need oat flour. It’s a great option if you are after a healthier version of this vegan pancake recipe. I recommend using homemade oat flour instead. Make sure your oat flour is ultra-fine so it absorbs liquid as well as all-purpose flour. Also, to measure oat flour, use the scoop-and-sweep method, don’t overly pack the flour in the measuring cup, or the pancakes come out dense, and I am sure you prefer fluffy pancakes!
- When the batter is ready, set it aside for 10 minutes at room temperature to thicken. The fibers in oat flour need a little time to work their charm and bind the ingredients together, so you won’t be able to cook the pancake straight away.
- Finally, cook the pancake in the hot pancake skillet on low-medium heat. Oat flour takes longer to cook, and the pancakes are a bit more challenging to flip, but it is worth the extra effort to up the fiber in your breakfast pancakes. The texture of these vegan pumpkin pancakes is light, fluffy, moist in the center, and full of pumpkin spice flavors. If you choose to use oat flour, the texture will be much lighter, not as chewy and fluffy, and a bit gritty.
Toppings
To serve these vegan pumpkin pancakes, we recommend some of the lovely toppings below that combine very well with pumpkin spices.
- Maple syrup
- Coconut nectar
- Chopped pecans
- Banana slices
- Pinch of cinnamon
- A dollop of coconut cream or coconut yogurt to bring out the pumpkin pie flavor of the recipe
- Vegan butter
Allergy Options
These healthy vegan pumpkin pancakes are naturally:
- Egg-free
- Dairy-free
- Refined sugar-free
But if you have other allergies, I listed some options for you below:
- Gluten-free – you can make vegan, gluten-free pumpkin pancakes using this recipe as long as you use all-purpose gluten-free flour mixed with gum. I love Bob Red Mill’s 1:1 Gluten-free Flour Mix. The pancakes are not as fluffy with gluten-free flour and are a bit chewier. I also recommend adding one teaspoon of apple cider vinegar. If you use gluten-free flour, it helps the pancakes rise more. Note that almond flour and coconut flour won’t work in this recipe.
- Sugar-free – replace the coconut sugar with erythritol or skip sweetener in the recipe.
- Oil-free – you can usually replace the oil with the same amount of applesauce.
More Vegan Pumpkin Recipes
It’s pumpkin season so let’s bake more vegan pumpkin goods. Below are our favorite vegan recipes to use pumpkin puree this Fall. So pick one or two and enjoy!
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Vegan Pumpkin Pancakes
An easy vegan pumpkin pancake recipe with a fluffy texture and delicious fall flavors.
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Servings: 12 pancakes (3 tbsp each)
Calories: 86.4 kcal
Ingredients
- ¾ cup Canned Pumpkin Puree - (note 1)
- 2 tablespoons Avocado Oil
- 2 tablespoons Coconut Sugar - (note 2)
- ¾ cup Unsweetened Almond Milk
- ½ cup Water
- 1 teaspoon Vanilla Extract
- 1 ½ cup All-Purpose Flour - (note 3 for options)
- 1 tablespoon Baking Powder
- 2 ½ teaspoon Pumpkin Pie Spices - or ground cinnamon
Instructions
- In a large mixing bowl, whisk pumpkin puree, oil, almond milk, water, and vanilla extract. Whisk until smooth.
- Stir in flour, pumpkin spices, coconut sugar, and baking powder. Stir until the batter is smooth with no lumps.
- Warm a pancake griddle over medium heat and grease the skillet with a bit of avocado oil.
- Scoop out 3 tablespoons of batter per pancake and cook for 2-3 minutes on one side or until sides are dry and set so you can easily slide a spatula under the pancake to flip it over.
- Keep baking on the other side for 1-2 minutes.
- Serve with maple syrup, pecans, or banana slices.
Storage
- Store in an airtight container in the fridge for up to 3 days or freeze in zip lock bags for later.
Notes
Note 1: Homemade pumpkin puree works if made from steamed or roasted pumpkin, not boiled, or you would need more flour to balance the extra moisture.
Note 2: Any crystal sweetener works like white sugar or sugar-free erythritol. Avoid liquid sweeteners like maple syrup that make the batter gummy.
Note 3: Oat flour works in this recipe, but the pancakes won’t be as fluffy and grittier. Also, you need to set the batter aside 10 minutes before cooking the pancake to let the fiber from the oat bind with the ingredients.
All-purpose gluten-free flour works if you use a 1:1 gluten-free flour blend containing gum like Bob Red Mill’s All-purpose Gluten-free flour.
Almond flour or coconut flour won’t work in this recipe.
Nutrition
Serving: 1pancake | Calories: 86.4kcal | Carbohydrates: 13.5g | Protein: 1.9g | Fat: 2.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.8g | Sodium: 127.9mg | Potassium: 49mg | Fiber: 0.9g | Sugar: 0.6g | Vitamin A: 2383.1IU | Vitamin C: 0.6mg | Calcium: 84.2mg | Iron: 1mg | Magnesium: 7.4mg | Phosphorus: 44.2mg | Zinc: 0.1mg
So easy and tasty. Definitely adding these to the Autumn staples. Yum!
Which do you think works better? The gluten-free one-to-one blend or oat flour?
It would depend on the GF blend you use. Some like Bob’s Red Mill’s would be better than oat flour, but I’ve tried blends that are nowhere as good.
Testé en version sucrée, salée et c’est approuvée
Merci!!
Excellent, but needs salt- disclaimer, I’m not a vegan, just have an egg allergy so I used milk and brown sugar. Flour was mix of all purpose and whole wheat. Thanks for making my snow day morning delicious and egg free!
These are great! You forgot to mention when the sugar goes in so I assumed it should be stirred in the pumpkin mixture. As well, they are very dense so it helps to add 1-2 tsp to the milk and let sit for 5-10 mins until it curdles. Makes it a bit more fluffy!
These are my go to now. I used the new vegan heavy whipping cream instead of almond milk since that’s what I had, and they turned out so velvety. Would whole wheat flour work here?
I am pretty sure white whole wheat works, full whole wheat might make them dry, maybe half white half whole !
These were okay but I felt they were a bit lacking in pumpkin flavor. I just bought the spices this past weekend so I don’t think they were old or anything. What can I change for next time?
Simply increase the pumpkin spices if it’s only the flavor that is too light for you