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    You are here: Home / Breakfast / Vegan Pumpkin Pancakes

    Vegan Pumpkin Pancakes

    Published: October 30, 2022. Last Updated: December 14, 2022 by: Ligia Lugo

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    Five pancakes stacked high with syrup and fruit on top and text above that.
    Five pancakes high with syrup and fruit and text at the top pf the photo.

    Pumpkin Pancakes- The base of these delicious pancakes is made with flour, brown sugar, flax egg, and pumpkin puree. They get their warm fall flavor from ground cinnamon, pumpkin pie spice, and vanilla extract. Top with vegan butter, pure maple syrup, and fresh fruit for a delicious cozy breakfast.

    Front on photo of five vegan pumpkin pancakes with syrup dripping from the top.

    It's pumpkin season, so it's time to enjoy all the pumpkin-flavored treats! Fall mornings are made for pancakes. There's something about a warm breakfast on a cool morning that hits the spot, and with all of the seasonal flavors available in fall, there's no shortage of delicious options to choose from. So if you're looking for a cozy way to start your day this season, look no further than pumpkin pancakes! 

    These vegan pumpkin pancakes would be an excellent addition to any breakfast this fall! They only require a few simple ingredients, and they don't take much time to whip up a batch. In addition, they're perfect for those mornings when you're craving something sweet and comforting. Serve them with your favorite toppings, and enjoy! Why not give them a chance this weekend? You're sure to get rave reviews from your family and friends!

    Stack of tilted pumpkin pancakes covered in syrup and bananas.

    Table of Contents

    • Why You'll Love This Vegan Pumpkin Pancake Recipe
    • Equipment Needed To Make Pumpkin Pancakes
    • Ingredients Needed For Vegan Pumpkin Pancakes
    • What to Serve/Pair With Pumpkin Pancakes
    • Popular Substitutions & Additions
    • How To Store & Reheat Homemade Pumpkin Pancakes
    • Vegan Pumpkin Pancakes FAQs
    • Don't Forget To Come Back And Let Me Know How Your Made From Scratch Pumpkin Pancakes Turned Out!
    • Vegan Pumpkin Pancakes
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    • View Less

    Why You'll Love This Vegan Pumpkin Pancake Recipe

    Easy To Make- Made from scratch pumpkin spice pancakes are more simple to make than you'd think. They don't take much time so they are perfect for a busy weekday morning or brunch with friends.

    Festive- There's nothing like pumpkin-flavored dishes to get you into the fall spirit! These are the best pumpkin pancakes are perfect for a cozy fall morning.

    Kid-Friendly- Pumpkin pancakes are perfect for little ones. They're easy to make and full of flavor!

    Delicious- These pancakes are light and fluffy, with the perfect amount of pumpkin flavor. Serve them with your favorite toppings and they will be a new breakfast favorite.

    Easily Doubled- This homemade pumpkin pancake recipe can be easily doubled or tripled to feed a crowd.

    Stack of waffles in front of syrup, bananas, and blueberries.

    Equipment Needed To Make Pumpkin Pancakes

    • Large Mixing Bowl
    • Small Mixing Bowl
    • Griddle or Large Skillet
    • Stirring Spoon
    • Ladle
    • Spatula
    • Measuring Cups and Spoons

    Ingredients Needed For Vegan Pumpkin Pancakes

    • All Purpose Flour
    • Baking Powder
    • Brown Sugar
    • Salt
    • Ground Cinnamon
    • Pumpkin Pie Spice
    • Dairy-Free Milk
    • Pumpkin Puree
    • Flaxseed Meal
    • Vanilla Extract
    • Cooking Spray
    Bowl filled with all of the dry ingredients for the batter.

    How To Make Vegan Pumpkin Pancakes From Scratch

    Pancakes from scratch can sound intimidating, but they are actually pretty simple to make.

    In a large bowl, mix together all of the dry ingredients. In another smaller bowl, whisk together the wet ingredients until combined. Add both mixtures to the large mixing bowl and stir until just moistened, be careful not to overmix!

    Spray your griddle or large skillet with cooking spray and heat to medium heat.

    Using a ladle, scoop batter onto the griddle and cook until the edges are brown, then flip and continue cooking until the other side is brown.

    Serve immediately with your favorite toppings.

    Looking down into a large bowl filled with pumpkin pancake batter.

    What to Serve/Pair With Pumpkin Pancakes

    Vegan Pancakes are delicious on their own, but here are some of our favorite toppings and sides:

    • Maple Syrup- Of course! This is a must with pancakes.
    • Fresh Fruit- Sliced bananas, berries, or diced apples would all be great on these pancakes.
    • Dairy-Free Butter- This would add some delicious richness to the pancakes.
    • Vegan Chocolate Chips- This is a must for my kids! They love chocolate chip pancakes.
    • Whipped Coconut Cream- This would be an amazing topping for these pancakes, especially if you are serving them for dessert.
    • Pumpkin Spice Latte- A perfect way to enjoy all the flavors of fall in one meal!
    • Cinnamon Whipped Butter- This would be a great topping for these pancakes, and it's so easy to make. Simply whip together some vegan butter, brown sugar, and ground cinnamon. So good! To make, beat 2 sticks of dairy-free butter in a large mixing bowl until light and fluffy. Add 2 tsb of ground cinnamon and beat until well combined.

    As you can see, there are so many delicious ways to enjoy these vegan pumpkin pancakes. I hope you enjoy them as much as I do!

    Popular Substitutions & Additions

    There are a few substitutions and additions that you can make to this recipe to tailor it to your liking:

    • Dairy-Free Milk- Use any type of dairy-free milk that you like in this recipe. We usually use almond milk, but soy milk, oat milk, or coconut milk would all work great.
    • Pumpkin Puree- You can substitute sweet potato puree, butternut squash puree, or even applesauce.
    • Ground Flaxseed Meal- If you don't have ground chia seeds, this can be used as a replacement, although the taste and texture will differ slightly.
    • Vanilla Extract- This is a great add-in, but feel free to leave it out if you don't have any on hand.
    • Pumpkin Pie Spice- Substitute ½ tsp of ground ginger and nutmeg if needed.
    Batter in a bowl with scoop and pancakes flipped on a griddle.

    How To Store & Reheat Homemade Pumpkin Pancakes

    These homemade pumpkin pancakes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them on a plate and microwave for 30-60 seconds or until heated through. You can also freeze th leftover pancakes for up to 3 months. Place them in a freezer-safe bag or container and thaw in the refrigerator overnight before reheating as desired.

    Five pancakes tilted towards the camera with syrup and fruit on top and scattered on the plate.

    Vegan Pumpkin Pancakes FAQs

    Do I have to use pumpkin puree?

    No, you can substitute the pumpkin puree for sweet potato puree, butternut squash puree, or even applesauce.

    Can I make these pancakes gluten-free?

    Yes, you can! Simply substitute the all-purpose flour for a 1:1 gluten-free baking flour.

    Do I need to use fresh pumpkin puree?

    No, you can definitely use canned pumpkin puree. We usually have both on hand and use whichever we have on hand.

    Can I make these pancakes ahead of time?

    Yes! These pancakes freeze really well. Simply place them in a freezer-safe bag or container and freeze them for up to 3 months. When you are ready to eat them, thaw them in the refrigerator overnight and reheat them as desired.

    Do I need to use a griddle or a large skillet?

    No, you can definitely use a regular frying pan. We just find that it's easier to cook multiple pancakes at one time on a griddle or large skillet.

    Five pancakes stacked high with syrup and fruit on top and orange text above that.

    Don't Forget To Come Back And Let Me Know How Your Made From Scratch Pumpkin Pancakes Turned Out!

    📋 Recipe

    Front on photo of five vegan pumpkin pancakes with syrup dripping from the top.

    Vegan Pumpkin Pancakes

    Ligia Lugo
    Vegan Pumpkin Pancakes are made from scratch and it's an easy vegan pancake recipe.
    5 from 5 votes
    Print Save Saved
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Course Breakfast
    Cuisine Dairy-Free, Vegan
    Servings 4 Sernings
    Calories 72 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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

    Video

    Notes

    Pumpkin spice - you can substitute with ½ teaspoon ground ginger and ½ teaspoon ground nutmeg
    Dairy-free Cinnamon Whipped Butter instructions - in a large 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.
    Vegan Milk - We usually use almond milk, but soy milk, oat milk, or coconut milk would all work great.

    Nutrition

    Serving: 1ServingCalories: 72kcalCarbohydrates: 14gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 590mgPotassium: 458mgFiber: 3gSugar: 8gVitamin A: 9532IUVitamin C: 3mgCalcium: 168mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Michelle

      October 10, 2020 at 9:14 am

      Can this recipe be adapted to waffles? Maybe with additional oil?

    2. Ginny McMeans

      October 10, 2020 at 9:49 am

      Just to be safe I would go with this recipe Michelle. It is delicious and is also on the blog. https://veganinthefreezer.com/easy-pumpkin-waffles/

    3. Karen

      October 11, 2020 at 4:01 pm

      5 stars
      We made a big stack of these thismorning and they were delicious. We didn't have any fruit but with syrup they were amazing. Thanks for our Sunday morning treat.

    4. Cheryl

      October 19, 2020 at 9:43 am

      5 stars
      These were delicious!! and so easy. thanks for all the great recipes.

    5. Sally

      February 17, 2021 at 4:23 pm

      5 stars
      I still had some canned pumpkin left in my cupboard and made these yesterday. They are so good!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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