These Vegan Pumpkin Pancakes are the ultimate Fall breakfast! They are bursting with pumpkin pie flavor and are so easy to make. Serve with maple syrup, vegan butter, and perhaps a sprinkle of pecans or some vegan whipped cream.
Pumpkin Pancakes are incredibly moist, yet still light and fluffy. Everybody will LOVE these pancakes that are so perfect for Autumn!
In fact, you may want to double the recipe because they will disappear so fast! And you can always freeze leftover pancakes for another day.
You can make them whole grain, oil free or even gluten free. They don’t have any added refined sugar, but are instead sweetened with pure maple syrup.
I adapted this recipe from my popular Vegan Banana Pancakes, which I also suggest you make when you get the chance!
Ingredients needed (with substitutions)
- Pumpkin puree – NOT pumpkin pie mix. Just pumpkin in a can.
- Soy milk – Or use any non-dairy milk.
- Water
- Oil – Only 2 tablespoons, but they work just as well with applesauce if you need an oil free option.
- Maple syrup – May substitute granulated sugar instead, or agave.
- Vanilla
- Flour – I made them with whole wheat pastry flour, but all purpose flour is fine as well. Or for gluten free use a gluten free mix.
- Baking powder
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
How to make them
They are made in just 1 bowl in no time at all! You will love how easy the recipe is.
- In a large bowl, add the pumpkin puree, soy milk, water, oil or applesauce, maple syrup and vanilla.
- Whisk well to combine.
- Add the flour, baking powder, salt, cinnamon, ginger and nutmeg.
- Mix with a large spoon until combined but do not over mix. A few lumps are fine.
- Drop batter onto a heated griddle or pan (1/3 cup) and cook until a few small bubbles form.
- Flip and cook 1-2 minutes more, until golden brown.
Tips for the best pumpkin pancakes
- Use canned pumpkin. Fresh pumpkin can vary in terms of being watery or not, and may alter the recipe significantly.
- Don’t over mix the batter! This will result in dense, rubbery pancakes. A few lumps are really okay in pancake batter.
- If your batter seems too runny, add a few tablespoons of flour until it’s thick enough that you can produce a fairly thick and fluffy pancake.
- Unless you have a very good non-stick pan, make sure to grease your pan well to prevent sticking. Vegan butter, coconut oil or even spray oil works.
Serving suggestions
- Serve with vegan butter and pure maple syrup (my personal favorite!)
- Vegan whipped cream (or store bought coco whip)
- A drizzle of Vegan Caramel
- Sprinkle on some chopped pecans
- Mini chocolate chips for pumpkin chocolate chip pancakes (you can mix some in the batter, too)
Want more vegan pumpkin recipes?
- Vegan Pumpkin Waffles
- The Best Vegan Pumpkin Bread
- Vegan Pumpkin Muffins
- The Best Vegan Pumpkin Cookies
- Vegan Pumpkin Cake Bars
- Starbucks Copycat Pumpkin Scones
Vegan Pumpkin Pancakes
These Vegan Pumpkin Pancakes are the ultimate Fall breakfast! Bursting with pumpkin pie flavor and so easy to make.
Ingredients
- 3/4 cup pumpkin puree
- 1 cup soy milk or other plant milk
- 1/2 cup water
- 2 tablespoons canola oil, melted coconut oil or applesauce
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour OR whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, soy milk, water, oil or applesauce, maple syrup and vanilla until smooth and well combined.
- Add the flour, baking powder, salt, cinnamon, ginger and nutmeg to the bowl with the wet ingredients, and stir with a large spoon until combined, but do not over mix. A few small lumps are okay.
- Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil unless you have a good nonstick pan. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with vegan whipped cream, pure maple syrup, vegan butter, chopped pecans, vegan caramel or stir in chocolate chips for pumpkin chocolate chip pancakes. Enjoy!
Notes
- Whole grain or gluten free: For a whole grain option, use whole wheat pastry flour or white whole wheat flour. For gluten free, substitute a quality gluten free flour mix.
- May use any non-dairy milk you would like such as almond, hemp, cashew or coconut.
- You could use sugar instead of maple syrup for sweetening, if desired.
- Leftover pancakes can be kept in the refrigerator for about 4 days, or frozen for longer.
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 369mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4921IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 2mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Fantastic 🙂 I made this for breakfast today ! everyone loved
That is awesome to hear! I’m thrilled they were a hit! Thanks for your wonderful feedback and review!
Thank you for this recipe. I used spelt flour and added chopped pecans to the batter and they came out so yummy. Everyone loved them.
Thank you for your wonderful review and feedback, Amanda! I’m thrilled they are hit!
These were delicious!
Excellent!
Absolutely delicious!!! This recipe is very easy to follow..
I’m so glad you found the recipe easy AND delicious! Thank you for sharing your great feedback and review!
Love this recipe! Gluten free flour works well. I ran out of cinnamon and used my pumpkin spice blend which I doubled, and the flavor was perfect.
Blueberries are a healthy topping and complement the pumpkin. Thanks!
Hi Julie. I’m glad you love the pancakes! Yours sound delicious! Thanks for your fantastic feedback and ideas!
I have made a ton of different vegan pancake recipes over the years of being vegan, always trying new ones because I feel like I haven’t quite gotten a great one yet. Just made these last night and they were a huge hit. My husband kept saying ‘man those pancakes were good’ for the next like 24 hours. He rarely comments past telling me during or right after a meal if things are good. So needless to stay, these will be our go-to (whenever we have access to pumpkin puree, I made my puree instead of canned).
Hi Sara. Awesome that you guys loved the pancakes! I’m so thrilled they are your new go-to pancakes! Thanks for taking time to share your wonderful feedback!
Amazing recipe! Can I Premake the batter the night before to make in the morning?
It should work fine, yes. Enjoy!
Hi Nora,
Best pancakes ever! Tasty, easy and so wholesome! Measurements were perfect! I replaced part of the all purpose flour with barley, millet and whole wheat flour.
The family says thank you.
Vikki
Nora, these were 100% AWESOME!!
All the measurements were perfect!
Where I come from (Central Europe) we make pancake batter totally different, so the instructions were very helpful.
Thank you for a wonderful recipe! :))
I am so thrilled to hear you loved the pancakes, and that the instructions were helpful! Thank you for taking time to share your wonderful review and comments! Happy cooking!
I love using whole wheat pastry flour for pancakes, pie crust, even for making pasta. These pumpkin pancakes are great with pomegranate molasses, which I make just by boiling down 100 percent pomegranate juice (Aldi brand is inexpensive and works great.) There are recipes that add sugar and lemon juice, but just the juice will boil down to a lovely syrupy consistency.
Thank you for sharing your comments and ideas! I’m glad you are loving the pancakes! Your pomegranate molasses sounds so good! Happy cooking!
Nora these are fantastic! So easy to whip up and great flavor! Makes a good amount too. Thank you for another awesome recipe!
You are welcome, David! I’m glad you love the pancakes! Thank you for sharing your wonderful review and comments, and for using my recipes!!
These are delicious! My kids said “these are amazing!!” I subbed gluten free flour mix with no issues, and also added a little more nutmeg, and added a little cardamom. So tasty, what a fun Halloween treat!
Hi Molly! I’m glad you guys loved the pancakes! Thank you for taking time to share our wonderful review and comments!
These were AMAZING!! The spices really shine and make these special. They were nice and fluffy and easy to make. Thanks for another wonderful recipe Nora!
Hi Nora,
These are yummy! If I want to double the recipe, should I double the baking powder? Any other changes for doubling?
I’ve been strictly vegan for 6.5 years and was vegetarian for a decade before that! You have become my “go to”! I even recommended you to AOC!
Thanks for everything!
That’s great to hear Debbie, thank you! To double, simply double everything, including the baking powder. Hope that helps!
Wow Nora, this 1st day of October, before going hiking at the NC Zoo, I really wanted pumpkin pancakes. And as usual, my first thought was I’ll just ask Nora. And there it was! And I’m Never disappointed….the very best !!! You’ve definitely got a gift for vegan cooking and I am very blessed to have found you! Thank you Nora ?
Thank you so much, Sheilah, I’m happy they were perfect for the morning!
I made these recently, and they are absolutely DIVINE. Thank you so much for the awesome recipe!
You’re welcome!
Great recipe! I made them with brown sugar instead of maple syrup, and it turned out fine!
I just want to thank you, Nora, for your incredible vegan recipes. Your banana bread is the best I’ve ever made. Now, I am going to make a Pumpkin Pie and Pumpkin Pancakes. Looking forward to enjoying them!
You’re so welcome!
Another winner! Honestly, you are a vegan genius!! YUM
Oh my gosh, thank you so much! 🙂
Yet another incredible recipe!! Thank you so much!!
You’re welcome!
Nora! So flavorful. They rise so beautifully. Family wants these for Christmas breakfast. (Yes we plan that far ahead!) Thanks for a new yummy pancake option.
Thank you! I’m so glad you enjoyed them and that you are going to have them at Christmas, too. 🙂
Thanks for the recipe. I used whole wheat flour and my boys loved them.
That’s great!
Hi Nora. I saw this recipe and became interested in making it. We are about to have a huge pumpkin harvest….and I was looking for different ways to prepare it for my family. But you mentioned that fresh pumpkin would alter the recipe and the unpredictability of the texture could impact it……I was wondering if you could help me at all?
I’m sure it can be done, but you may have to adjust for pumpkin that is more watery than canned pumpkin. I have never made it with fresh pumpkin, but if you do and the batter seems too watery, you may need to add some more flour, or perhaps don’t add all the milk or water until you see how watery the batter is. It should work fine with some adjustments. Hope that helps!
It would be great if you could include a twitter link icon…some of us are not patronizing FB and IG.
Thanks!!
Thanks for the feedback! I haven’t been active on twitter but I will look into how to put the icon link on my site as well.