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    Home » Meals » Breakfast

    Vegan Pumpkin Pancakes

    Published Aug 17, 2020 · Updated Jul 10, 2021 · 4 Comments

    1.9K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    You need just 15 minutes and less than 10 ingredients to make these easy vegan pumpkin pancakes! The perfect breakfast for mornings during the fall and holiday season. (Or whenever for pumpkin-lovers like me!)

    A stack of 6 vegan pumpkin pancakes topped with dairy-free butter, pecans, and maple syrup.
    Imagine digging into this warm stack of pumpkin pancakes on a fall morning.

    These vegan pumpkin pancakes are super moist, perfectly spiced, and really simple to make (without eggs or dairy, of course!)

    No shame, we are big pumpkin fans in this house. Give me all the pumpkin pie, pumpkin cheesecake, and pumpkin spice lattes, please. We even get super fancy sometimes and make pumpkin stuffed french toast. I know. Amazing.

    But if you just want something super simple and absolutely acceptable as a breakfast food, pumpkin spice pancakes are the best. These would be a wonderful treat for Thanksgiving brunch! Top with whipped cream, nuts, or even chocolate chips for extra deliciousness.

    Ingredients for pancakes on a table
    Just simple ingredients needed for this recipe.

    🥞 Ingredients

    For the full list of ingredients and amounts, see the recipe card below.

    • Pumpkin puree: Use canned 100% pure pumpkin.
    • Non-dairy milk: Use your favorite! I have used oat and almond milks for this recipe.
    • Brown sugar: Adds a rich sweetness.
    • Vegan butter: Melted. I like Earth Balance butter.
    • Flour: All-purpose.
    • Baking powder: Adds the fluff to these fluffy pancakes!
    • Vanilla, cinnamon, and nutmeg: Use 100% pure vanilla extract for the best flavor.

    ⏲️ How to Make

    This recipe was adapted from my fluffy pancakes recipe, and they are just as easy as the original. For a printer-friendly version, see the recipe card below.

    Collage of making pancakes
    Mix together the wet ingredients, then incorporate the dry.
    1. First, mix together the wet ingredients: pumpkin puree, dairy-free milk, brown sugar, melted vegan butter, and vanilla extract.
    2. Next, mix in the dry ingredients: flour, baking powder, cinnamon, and nutmeg. Mix until the dry ingredients just incorporated to keep them fluffy. Overmixing will result in chewy pancakes.
    3. Heat up a pan on medium heat. I prefer to use a non-stick pan. Add some vegan butter if you want crispy edges on your pancakes.
    4. Scoop about ¼ cup of the batter into the pan. Flip when the underside has cooked and there are bubbles on the edge of the pancake (about 3-4 minutes.) Cook for another couple of minutes. I typically have two pans going and cook 1 or 2 pancakes in each pan at a time, depending on how large the pan is. Use an electric griddle to cook more at once!
    5. Top with maple syrup, some extra cinnamon, and/or vegan whipped cream!
    Collage of two photos. First photo is adding pancake batter to a pan. Second is after flipping it.
    Cook these vegan pumpkin pancakes until gently browned on both sides.

    🥣 Variations and Substitutions

    Can I make these oil-free?

    Yes! You can leave out the vegan butter and they will still come out amazing. Make sure to use a good non-stick pan.

    Can I use pumpkin pie filling?

    Following the recipe as is will produce the best results. However, if you only have canned pumpkin pie filling, you can use 1 cup of that instead of the pumpkin puree and make the following adjustments: Omit the sugar, vanilla extract, cinnamon, and nutmeg.

    Will homemade pumpkin puree work?

    Absolutely! You can use canned or homemade.

    Can I use baking soda?

    No, baking soda will not work. This recipe needs baking powder.

    Will whole wheat flour work?

    Yes! You can use whole wheat flour instead of all-purpose flour.

    Can I use pumpkin pie spice?

    Yep, use 1 teaspoon and omit the cinnamon and nutmeg.

    How do I make these gluten-free?

    Use a 1:1 flour like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour instead of the all-purpose flour.

    A bite of vegan pumpkin pancakes on a fork.
    Look at that moisture.

    Serve with vegan sausage links and tofu scramble for an epic breakfast. Then, try these lemon coconut pancakes next weekend!

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Stack of pumpkin pancakes with syrup and pecans

    Vegan Pumpkin Pancakes

    Karissa Besaw
    Pancakes: fall edition. These easy pumpkin pancakes have the perfect amount of spice!
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast
    Cuisine American, Vegan
    Servings 8 pancakes
    Calories 136 kcal

    Ingredients
      

    • 1 cup pumpkin puree
    • 1 cup non-dairy milk like almond or oat
    • 3 tablespoons brown sugar
    • 2 tablespoons melted vegan butter
    • 1 teaspoon vanilla extract
    • 1¼ cup flour
    • 1 tablespoon baking powder
    • ¾ teaspoon cinnamon
    • ¼ teaspoon nutmeg

    Instructions
     

    • Stir together the pumpkin puree, milk, brown sugar, melted butter, and vanilla extract.
    • Mix in the flour, baking powder, cinnamon, and nutmeg. Mix until the dry ingredients just incorporated to keep them fluffy. Overmixing will result in chewy pancakes.
    • Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan if crispy edges are desired. 
    • Scoop about ¼ cup of batter into the pan for each pancake.
    • Cook until the edges of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)

    Nutrition

    Calories: 136kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 42mgPotassium: 283mgFiber: 2gSugar: 6gVitamin A: 5016IUVitamin C: 3mgCalcium: 123mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Faith Alfreda Tyler says

      September 03, 2021 at 10:34 am

      Hi, I cannot use any oil/butter, what can I use to replace it? I LOVE anything pumpkin and want to make these. Thanks in advance! ❣

      Reply
      • Karissa says

        September 05, 2021 at 11:03 am

        You can replace the oil with additional pumpkin puree.

        Reply
    2. Celia says

      October 27, 2020 at 9:56 am

      5 stars
      These are amazing! They were truly fluffy and delicious! The only thing I will add next time is a pinch of salt. Otherwise this recipe is a keeper and now I know what I will make with any leftover pumpkin purée!

      Reply
    3. Shilpa says

      September 21, 2020 at 10:33 am

      4 stars
      Great flavor and texture! I made the mistake of decreasing the oil to 1 tbsp and would NOT recommend this! They stuck to every nonstick pan I used.

      Reply

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