Add these light and fluffy Vegan Pumpkin Pancakes to your Fall breakfast rotation of pumpkin overnight oats and vegan pumpkin muffins. They are easy to make and are packed with pumpkin purée and pumpkin pie spices!
Quick Look: Vegan Pumpkin Pancakes
- Method: Simple one-bowl method with no mixer needed.
- Why Make THIS Version? Soft, fluffy pancakes with classic warm spices that are ready in 20 minutes.
- No Need To: Use any eggs or dairy here. This pancake recipe is completely vegan!
- Secret to Success: Don't overmix the batter. Some lumps are totally fine and will cook out for a light, tender pancake.
- Key Ingredients: Pumpkin puree, non-dairy milk, pumpkin pie spices, maple syrup.
- Calories/Serving: 131 kcal.
- Pairs Well With: Coffee, tea, fresh fruit, and maple syrup
- Freezer-Friendly: Yes. Freeze cooled pancakes with parchment between each for up to 3 months.
It's pumpkin season, and I just can't stop baking! This weekend alone I've made Vegan Pumpkin Scones, Vegan Pumpkin Chocolate Chip Cookies, and a Vegan Pumpkin Spice Cake. There is something about the cooler air and pumpkin pie spices that makes me so excited for baking after a hot Summer.
So, I thought I should add vegan pumpkin pancakes to an already long list of vegan pumpkin recipes you can find here on Earthly Provisions. These pancakes are tender, fluffy, and are absolutely packed with pumpkin pie spices! The perfect Autumn breakfast!
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Why You'll Love This Vegan Pumpkin Pancakes Recipe
- This recipe is super simple, so it's perfect for beginners!
- And it uses basic, easy-to-find ingredients.
- This Pumpkin Pancakes recipe is vegan, dairy-free and eggless, so anyone can enjoy it!
- These pancakes are light and fluffy and packed with pumpkin pie spice.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Pumpkin Puree: In the Fall, I always keep my pantry stocked with Libby's pumpkin puree for recipes like Vegan Pumpkin Snickerdoodles and Vegan Pumpkin Bars. Libby's pumpkin contains less water than other brands, making it more flavorful. Be sure to use pumpkin purée, not pumpkin pie filling! They are usually stocked on the same shelf in the grocery store, so make sure you check.
Non-Dairy Milk: I used oat milk for my Vegan Pumpkin Pancakes, but soy milk or almond milk will also work. I just use oat milk because that is what I have in my house.
Pumpkin Pie Spice: Lately, I've been using store-bought pumpkin pie spice for recipes like Vegan Pumpkin Cookies and Vegan Pumpkin Pie, but you can also make your own homemade pumpkin spice blend with this recipe!
How to Make Vegan Pumpkin Pancakes
Step 1. In a large bowl, combine non-dairy milk, pumpkin purée, maple syrup, canola oil, vinegar and vanilla. Whisk well to combine.
Step 2. To the liquid ingredients, add flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk just until the batter forms.
Step 3. Heat a well-seasoned cast iron skillet or a non-stick skillet over medium-low heat. Grease the skillet with vegan butter or coconut oil.
Use a ⅓ cup measuring cup to pour Vegan Pumpkin Pancake batter onto the pan, then use the back of the measuring cup to swirl the batter into a circle with an approximately 5-inch diameter.
Step 4. Cook the pancakes for about 3 minutes per side, or until golden brown.
Then, repeat with the remaining batter.
Serve with vegan butter and plenty of bourbon maple syrup!
Make it a Meal
- Cardamom Latte
- Vegan Whipped Cream
- Vegan Cinnamon Honey Butter
- Caramelized Bananas
- Vanilla Matcha Latte
Vegan Pumpkin Pancake FAQs
To store, allow the pancakes to cool completely, then transfer to an airtight container with a piece of parchment or waxed paper between layers and freeze for up to a month.
I love to cook my pancakes on a well-seasoned cast iron pan. I've never had any problems with sticking.
If you don't cook with cast iron, I recommend a non-stick skillet.
You can use applesauce, mashed banana like in my Banana Chocolate Chip Pancakes, a flax egg, or, in this case, pumpkin purée!
Megan's Expert Tips
Don't over-mix the pancake batter! It's okay if there are lumps. They will cook out.
If you whisk until the batter is completely smooth, you will be left with gummy pancakes.
Looking for More Fall Vegan Breakfast Recipes?
If you tried this Vegan Pumpkin Pancakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Pumpkin Pancakes
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- Measuring Cups and Spoons
- 1 Large Non-Stick or Cast Iron Pan
Ingredients
- 1 ½ Cups All Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ teaspoon Pumpkin Pie Spice
- 1 ⅓ Cups Non-Dairy Milk
- ½ Cup Pumpkin Purée
- 2 tablespoon Maple Syrup
- 1 ½ tablespoon Canola Oil
- 1 teaspoon Apple Cider Vinegar
- ½ teaspoon Vanilla
- Vegan Butter or Coconut Oil for Cooking
- Maple Syrup for Serving
Instructions
- In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Whisk to combine and set aside.1 ½ Cups All Purpose Flour, 1 ¼ tsp Baking Powder, ¼ tsp Baking Soda, ¼ tsp Kosher Salt, 1 ½ tsp Pumpkin Pie Spice
- In a large bowl, combine non-dairy milk, pumpkin purée, canola oil, apple cider vinegar, maple syrup and vanilla with a whisk. Then, pour the dry ingredients into the wet ingredients and whisk to form the batter. See note!1 ⅓ Cups Non-Dairy Milk, ½ Cup Pumpkin Purée, 2 Tbsp Maple Syrup, 1 ½ Tbsp Canola Oil, 1 tsp Apple Cider Vinegar, ½ tsp Vanilla
- Place a large nonstick skillet or well-seasoned cast iron skillet over medium-low heat. Coat the skillet with vegan butter or coconut oil. Use a ⅓ cup measuring cup to portion the batter onto the hot pan, gently spreading the batter out with the back of the measuring cup to help the batter spread into a circle with about a 5-inch diameter.Vegan Butter or Coconut Oil for Cooking
- Cook as many pancakes as can comfortably fit on your pan at a time. Cook for 2-3 minutes, or until the first side is golden brown, then flip and repeat on the second side.
- Repeat until all the batter is gone, and serve with vegan butter and maple syrup!Maple Syrup for Serving
Megan Calipari says
These pumpkin pancakes are so good! They're fluffy, full of cozy fall spices, and surprisingly easy to make. I love that they're vegan but you would never know it!