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Best Vegan Pumpkin Pancakes

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.

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.

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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.

Ingredients for pancakes on a table.
Just simple ingredients are 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.

Wet ingredients added into a mixing bowl.

Add the wet ingredients to a large mixing bowl: pumpkin puree, dairy-free milk, brown sugar, melted vegan butter, and vanilla extract.

Wet ingredients for vegan pumpkin pancakes whisked together.

Whisk until smooth and creamy.

Dry ingredients added into the bowl.

Next, mix in the dry ingredients: flour, baking powder, cinnamon, and nutmeg.

All ingredients mixed together.

Mix until the dry ingredients just incorporated to keep them fluffy. Overmixing will result in chewy pancakes.

Pumpkin pancake batter being scooped into a greased pan.

Scoop about 1/4 cup of the batter into the pan.

A vegan pumpkin pancake in a skillet that has just been flipped.

Cook for 3-4 minutes on each side, or until golden brown on the outside and fluffy on the inside.

🥣 Variations and Substitutions

Can I make these pancakes 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. You may need to add a little extra non-dairy milk to get a thin enough consistency for pancakes.

Can I use pumpkin pie spice?

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

How do I make these gluten-free?

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.

A bite of vegan pumpkin pancakes on a fork.

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 fluffy vegan pumpkin pancakes have the perfect amount of spice!
4.89 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American, Vegan
Servings 8 pancakes
Calories 136 kcal



  • 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 1/4 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)


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

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