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Vegan Pumpkin Pancakes Recipe

BySarah
Jump to Recipe· 4.7 from 10 reviews

If you’re looking for the coziest, most comforting breakfast to welcome fall (or any day that needs a little sunshine!), this Vegan Pumpkin Pancakes Recipe is an absolute must-try. Trust me, these pancakes are fluffy, flavorful, and just sweet enough, infused with warm spices and that rich pumpkin goodness you crave. Whether you’re vegan, dairy-free, or simply pumpkin-obsessed like me, these pancakes will have you flipping happy and starting your mornings with a smile—let me show you how I make them perfectly every time.

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Why This Recipe Works

  • Perfectly Balanced Flavors: The blend of cinnamon, ginger, and nutmeg complements pumpkin’s natural sweetness beautifully without overpowering it.
  • Fluffy Texture Without Eggs: Baking powder and the right wet-to-dry ratio make these pancakes light and tender—even though they’re totally vegan.
  • Simple, Accessible Ingredients: You probably already have most of these pantry staples, making it easy to whip up anytime.
  • Flexible and Customizable: You can swap plant milks, sweeteners, and even flour types to suit your preferences or dietary needs.
Vegan Pumpkin Pancakes, healthy fall breakfast, dairy-free pumpkin pancakes, fluffy vegan pancakes, easy pumpkin pancake recipe - 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

The magic of this Vegan Pumpkin Pancakes Recipe lies in the harmony between the moist pumpkin puree and warming spices, balanced by a fluffy base that holds everything together. Each ingredient plays a role in delivering taste, texture, and that welcoming autumn aroma we all crave. Here’s what you’ll need and why I picked each one:

Vegan Pumpkin Pancakes, healthy fall breakfast, dairy-free pumpkin pancakes, fluffy vegan pancakes, easy pumpkin pancake recipe - 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: Adds moisture, natural sweetness, and that unmistakable earthy pumpkin flavor.
  • Soy milk: Provides creaminess and protein, helping the batter bind well without eggs.
  • Water: Used to adjust batter consistency without weighing the pancakes down.
  • Neutral oil or applesauce: Oil keeps pancakes tender and moist, while applesauce is an excellent lower-fat alternative.
  • Pure maple syrup: Adds subtle sweetness with depth and works better than granulated sugar for moistness.
  • Vanilla extract: Rounds out the flavors and adds a lovely aroma.
  • All-purpose flour: Creates the structure; you can swap for whole wheat or gluten-free flours as needed.
  • Baking powder: Leavens the pancakes, making them rise nice and fluffy.
  • Salt: Enhances all the flavors, even the sweet ones.
  • Ground cinnamon, ginger, and nutmeg: These classic spices bring warmth and a festive touch to the pancakes.
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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.

Tweak to Your Taste

I love how versatile this Vegan Pumpkin Pancakes Recipe is! Over the years, I’ve played around with various add-ins and tweaks to suit different moods or ingredients in my kitchen. Don’t be afraid to customize and make it your own—the best part of cooking is experimenting and finding what you love.

  • Chocolate Chips: My guilty pleasure! Stir in vegan chocolate chips just before cooking, turning these pancakes into a dreamy pumpkin chocolate chip treat.
  • Flour Variety: For a nuttier whole grain flavor, I swap in whole wheat pastry or spelt flour. For gluten-free, I’ve tested Bob’s Red Mill 1:1 and King Arthur’s Measure for Measure—both work like a charm.
  • Sweeteners: Maple syrup is my go-to, but coconut sugar or agave work too; just tweak to your preferred sweetness level.
  • Milk Alternatives: While soy milk is great for richness, oat or almond milk add their own subtle nuance if you want to switch things up.

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

Step 1: Mix the Wet Ingredients with Love

Start by whisking together your pumpkin puree, soy milk, water, oil (or applesauce if you’re going oil-free), pure maple syrup, and vanilla extract in a large bowl. I like to use a balloon whisk to make sure everything is silky smooth and evenly combined. This step sets the tone for moist and flavorful pancakes, so don’t rush it. Once combined, your batter’s going to smell heavenly!

Step 2: Gently Fold in the Dry Ingredients

Add your flour, baking powder, salt, and those warm spices to your wet mix. I usually sift the flour and baking powder together first to avoid lumps. Stir with a large spoon just until everything comes together—it’s okay if the batter is a little lumpy. Overmixing will toughen your pancakes, so patience here is key.

Step 3: Cook with Care on a Warm Griddle

Heat a nonstick pan or griddle on medium-high and lightly grease it (unless it’s a quality nonstick surface). I drop about 1/3 cup of batter per pancake—I find this size cooks beautifully without being too thick or too thin. Wait for bubbles to form on the surface before flipping gently with a spatula. Cook the other side 1-2 minutes until golden brown. Pro tip: Don’t press down on the pancakes with the spatula; you want those fluffy pockets to stay!

Step 4: Serve Warm and Enjoy!

Now the best part — pile your pancakes high and top with vegan whipped cream, a drizzle more of pure maple syrup, crunchy chopped pecans, or even vegan caramel sauce for an extra indulgent breakfast. I sometimes toss in a handful of chocolate chips right on the griddle for pumpkin chocolate chip pancakes and can’t recommend it enough.

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Pro Tips for Making Vegan Pumpkin Pancakes Recipe

  • Don’t Overmix: I learned the hard way that over-stirring makes pancakes dense—stop when dry and wet ingredients are just combined.
  • Adjust Batter Thickness: If it seems too thick, add a splash more plant milk or water; too thin? A tiny bit more flour will do.
  • Heat Control: Medium heat is best—too hot and they burn outside while raw inside, too low and they dry out.
  • Use Fresh Baking Powder: Old leavening agents won’t rise well—check your baking powder date to ensure fluffy pancakes.

How to Serve Vegan Pumpkin Pancakes Recipe

Vegan Pumpkin Pancakes, healthy fall breakfast, dairy-free pumpkin pancakes, fluffy vegan pancakes, easy pumpkin pancake recipe - 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

I’m a sucker for a classic drizzle of warm maple syrup and a pat of vegan butter melting right on top. For texture, chopped pecans or walnuts add a satisfying crunch that contrasts beautifully with tender pancakes. Vegan whipped cream is perfect when you want to fancy things up, especially on a chilly morning! If I’m feeling extra decadent, vegan caramel sauce or fresh fruit like sliced apples or pears really elevate the dish.

Side Dishes

Pair these pancakes with crisp apple slices or a simple green salad with toasted pumpkin seeds for a balanced brunch. For a cozy weekend, I like serving them alongside a steaming cup of spiced chai or rich coffee. Vegan sausage links or crispy tempeh bacon can add a savory touch if you want to mix sweet and savory.

Creative Ways to Present

For festive occasions, I’ve stacked these pumpkin pancakes into mini towers layered with vegan cream cheese frosting or spiced coconut cream. Dusting with powdered sugar and sprinkling edible flowers or pumpkin seeds adds a charming touch for guests. You can even shape the batter into fun fall-themed molds or pancakes like pumpkins and leaves if you want to impress the little ones!

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes in an airtight container in the fridge for up to four days. To keep them from sticking together, I separate layers with parchment paper—that little trick saves me frustration later!

Freezing

These pancakes freeze beautifully. I lay them flat on a baking sheet to freeze individually first, then transfer to a zip-top freezer bag. When you want a quick breakfast, just pop a few in the toaster or oven straight from the freezer.

Reheating

To reheat, the toaster or oven works best to keep edges crispy and inside warm and fluffy. You can also microwave them but I find texture isn’t quite as satisfying that way. A quick tip: cover with foil in the oven to prevent drying out.

FAQs

  1. Can I use canned pumpkin for this Vegan Pumpkin Pancakes Recipe?

    Absolutely! Canned pumpkin puree works perfectly here. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices that may affect the flavor balance.

  2. Can I substitute the soy milk with other plant milks?

    Yes, you can use oat, almond, hemp, cashew, or coconut milk based on your preference. Soy milk offers creaminess and protein, but other plant milks will work fine—just adjust liquid amounts slightly if the batter feels too thick or thin.

  3. How do I make these pancakes gluten-free?

    Swap the all-purpose flour for a quality gluten-free 1:1 flour blend like Bob’s Red Mill or King Arthur Measure for Measure. Keep an eye on batter consistency and adjust liquids as needed. These blends usually produce great texture without additional binders.

  4. Can I make pumpkin chocolate chip pancakes with this recipe?

    Yes! Simply stir in vegan chocolate chips into the batter right before scooping onto the griddle. They melt slightly for a dreamy chocolate-pumpkin combo that’s always a hit.

  5. How do I store and reheat leftover pancakes?

    Store cooled pancakes in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat in a toaster or oven for best texture; microwaving works but may be less crispy.

Final Thoughts

This Vegan Pumpkin Pancakes Recipe has become one of my favorite fall rituals—not just because they’re delicious, but because they bring that warm feeling of comfort and joy to the table. I hope making these brings a little extra happiness to your mornings too, whether you’re feeding family, friends, or yourself. Go ahead and give it a whirl—you might just end up with a new pancake obsession!

Print
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Vegan Pumpkin Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Sarah
  • 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

Deliciously fluffy Vegan Pumpkin Pancakes made with pumpkin puree and warm spices, perfect for a cozy breakfast. These pancakes are dairy-free, egg-free, and easily customizable with different flours and non-dairy milks.

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 extract until smooth and well combined.
  2. Add Dry Ingredients: Add the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg to the wet ingredients. Stir with a large spoon until just combined, leaving some small lumps to avoid overmixing.
  3. Heat Pan: Preheat a large griddle or nonstick pan over medium-high heat. Grease the pan lightly with oil or cooking spray if needed.
  4. Cook Pancakes: Pour about 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface, then carefully flip and cook the other side until golden brown, approximately 1-2 minutes per side.
  5. Serve: Serve warm with your choice of vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel, or add chocolate chips to the batter for a pumpkin chocolate chip variation. Enjoy immediately.

Notes

  • Flour options: For a whole grain alternative, substitute whole wheat pastry flour or spelt flour. For gluten-free pancakes, use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure.
  • Any non-dairy milk can be used such as oat, almond, hemp, cashew, or coconut milk.
  • Maple syrup can be replaced with sugar if preferred.
  • Leftover pancakes can be refrigerated for up to 4 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180 kcal
  • Sugar: 5 g
  • Sodium: 250 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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