Vegan Pumpkin Pancakes are made from scratch and it's an easy recipe too. They are a perfect breakfast for a chilly fall morning and you can have a big stack in about 20 minutes.
Just look at those pancakes! They are so fluffy they almost don't look real and they're easy to make too. If there should happen to be any leftovers it's no problem at all to reheat them so that they taste like new.
In fact, make extra just to be able to take advantage of the leftovers.
We love making pancakes or waffles all year long but especially in the Autumn. The mornings are cool and crisp during the fall months and pancakes for breakfast will make you feel extra cozy.
And since you're making vegan pancakes in the fall you might as well switch them up and make vegan pumpkin pancakes. Maybe every other weekend you'd like to try these Vegan Pumpkin Waffles. They also give the vibe of being festive and comfy.
You have to try them!
Made from scratch ingredients
- All-purpose flour is the main ingredient for the batter.
- Baking powder helps the pancakes rise.
- Brown sugar adds sweetness to the puree.
- Salt adds a lot with just a little.
- Ground cinnamon is a classic autumn seasoning.
- Pumpkin pie spice you can make your own with this Pumpkin Pie Spice Mix recipe.
- Dairy-free milk for the needed flavorful liquid.
- Pumpkin puree (not pumpkin pie filling) tastes so good and makes the pancakes that lovely fall color.
- Flaxseed meal is used as an egg substitute and also adds a lot of protein.
- Vanilla extract is needed in a small amount and really adds a nice flavor.
- Cooking spray is lightly used and all you need to brown up the pancakes.
How to make this breakfast
- In a small bowl mix the flaxseed meal with water and set aside to thicken for a few minutes.
- Next, in a large bowl, whisk together flour, baking powder, brown sugar, salt, and spices.
- In another small bowl, combine dairy-free milk, pumpkin, pre-prepared flaxseed meal eggs, and vanilla extract.
- Add wet ingredients to the dry and mix with a wooden spoon until just moistened.
- Spray a griddle or large skillet with cooking spray. Griddles can cook a lot all at once.
- Heat to medium heat that's about 350 degrees F.
- Scoop with a cookie scoop for evenly sized pancakes. Scoop batter onto hot griddle and cook until edges are brown, about 4-5 minutes.
- Flip and continue cooking on the other side until golden brown.
- Serve immediately with butter and toppings of your choice.
- If you're in a pinch you can substitute pumpkin pie spice with ½ teaspoon ground ginger and ½ teaspoon ground nutmeg.
What toppings can be used
- Dairy-free Cinnamon Whipped Butter is delicious. In a mixing bowl, beat 2 sticks of dairy-free butter until light and fluffy. You can use a hand mixer. Beat in 2 teaspoons ground cinnamon until well combined. Serve as small scoops with the pancakes.
- Maple syrup of course.
- Bananas and blueberries as seen in these photos.
- Sprinkle chocolate chips and chopped pecans on top or mixed in the batter beforehand.
Yes! When the pancakes are completely cool, put them in a freezer bag and freeze for up to 3 months. Go ahead a make a double batch just for this purpose.
Be sure to let them cool before storing. Once cooled, put them in a airtight container in the fridge. You can use a ziplock freezer bag too just make sure you've pressed all the air out before sealing. They will keep3 days.
A microwave is the fastest. Microwave one frozen pancake for 20 seconds. Two pancakes should go about 25 to 30 seconds. If you didn't freeze them they will take about 10 to 15 seconds. You can also put them in the toaster and they crisp up and are so very delicious.
More fabulous pumpkin recipes
- Pumpkin Fudge is done in no time and it has peanut butter and maple syrup included.
- A delicate cake with a center pumpkin spiced layer is this Pumpkin Spice Cinnamon Cake.
- Pumpkin Muffins with Chocolate Chips should be on your "Make Every Fall' list.
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Vegan Pumpkin Pancakes
- 1 ½ All-purpose flour
- 3 teaspoons Baking powder
- 2 tablespoons Brown sugar - packed
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- 1 cup Dairy-free milk
- 1 cup Pumpkin puree - not pumpkin pie filling
- 2 tablespoons Flaxseed meal - mixed with 6 tablespoons water
- 1 teaspoon Vanilla Extract
- Cooking spray
- In a large bowl, mix together flour, baking powder, brown sugar, salt, and spices
- In a small bowl, combine dairy-free milk, pumpkin, flaxseed meal eggs, and vanilla extract.
- Add the wet ingredients to the dry and mix just until just moistened.
- Spray the griddle or large skillet with cooking spray. Heat the griddle to medium heat, 350° F.
- Scoop batter onto the hot griddle and cook until edges are brown, about 4-5 minutes. Flip and continue cooking on the other side until brown.
- Serve immediately with toppings of your choice