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You need 15 minutes and less than 10 ingredients to make these easy vegan pumpkin pancakes! The perfect breakfast for mornings during the fall and holiday seasons. (Or whenever for pumpkin pie lovers like me!) Top with some maple syrup, nuts, and vegan butter for the ultimate stack.
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 breakfast food, pumpkin spice pancakes are the best. This recipe would be a wonderful treat for Thanksgiving brunch! Top with whipped cream, nuts, or even chocolate chips for extra deliciousness.
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.
Add the wet ingredients to a large mixing bowl: pumpkin puree, dairy-free milk, brown sugar, melted vegan butter, and vanilla extract.
Whisk until smooth and creamy.
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.
Scoop about ¼ cup of the batter into the pan.
Cook for 3-4 minutes on each side, or until golden brown on the outside and fluffy on the inside.
🥣 Variations and Substitutions
Yes! You can leave out the vegan butter and they will still come out amazing. Make sure to use a good non-stick pan.
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.
Absolutely! You can use canned or homemade.
No, baking soda will not work. This recipe needs baking powder.
Yes! You can use whole wheat flour instead of all-purpose flour. You may need to add a little extra non-dairy milk to get a thin enough consistency for pancakes.
Yep, use 1 teaspoon and omit the cinnamon and nutmeg.
To make gluten-free pumpkin pancakes, use a 1:1 flour like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour instead of the all-purpose flour.
Make Ahead & Storage
You can make these vegan pumpkin pancakes ahead of time and freeze them for another day! Just pop them in a toaster or microwave to reheat.
To store any leftovers, keep them in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Vegan Pumpkin Pancakes
- 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)